PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE
Provided by Food Network
Categories dessert
Time 16h15m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
- Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
- Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
- Once cooled, scatter the caramel pieces over the top and set aside
- For the flourless chocolate cake: Adjust the oven to 425 degrees F.
- Melt the chocolate and butter in a double boiler over medium heat.
- In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
- Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
- Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
- Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
- Allow the cake to cool overnight before unmolding.
- For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
- For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
- Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
- For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
- Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
- Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
- To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
- Serve with brandy-flavored sweetened whipped cream.
FRENCH MOLTEN CHOCOLATE CAKE
Moelleux au chocolat... A French classic that literally melts in your mouth! It is also surprisingly easy to make! Serve with vanilla ice cream, if desired.
Provided by Anita Chen
Categories World Cuisine Recipes European French
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Meanwhile, combine eggs and egg yolk in a bowl. Add sugar and whisk until mixture is light yellow in color and sugar is dissolved, about 3 minutes.
- Pour some of the warm chocolate mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Add remaining chocolate and whisk until combined and smooth. Sift in flour, cocoa powder, and salt; fold in with a spatula until combined.
- Butter four 5-ounce ramekins and dust with cocoa powder. Spoon batter into the prepared ramekins, tapping gently to settle any air bubbles. Place in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place ramekins in a baking dish and bake until edges start to pull away from the sides, 13 to 15 minutes.
- Remove from the oven and dust with powdered sugar. Serve warm.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 31.3 g, Cholesterol 172.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 11.6 g, Sodium 175.6 mg, Sugar 23.2 g
FLOURLESS CHOCOLATE OH-SO-GOOD MOLTEN CAKE
I am a terrible baker, but this dessert is one of the few dishes that I did NOT blow! It turned out so wonderful that we ended up eating the dessert first that night. This is a wonderful dessert for those gluten intolerent. And if I can make this cake, anybody can :P. *The recipe is right out of The Vancouver Province.
Provided by Izzy Knight
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Have all ingredients at room temperature before you start.
- Preheat the oven to 400° F.
- Prepare muffin tins-- butter them generously, then sprinkle with sugar, tapping the tins on the counter to distribute it evenly.
- Using a double boiler or microwave, melt the chocolate and butter together, stirring to encourage it.
- Remove from heat and sift in the cocoa, stirring with a fork or small whisk until smooth.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating on high speed until stiff but not dry.
- Use a rubber spatula to fold some of the whites into the chocolate mixture, just to lighten it.
- Fold in remaining whites.
- Spoon into prepared muffin tins.
- (If you aren't baking them for immediate consumption, they may be refrigerated at this point.) Bake until the tops of the cakes are slightly cracked but the centre is still gooey.
- This will take 7 to 8 minutes; count on an extra minute or so if the batter was refrigerated.
- Remove from oven and let them sit for a few minutes-- the cakelets will shrink slightly from the sides and fall a little.
- Place a cake rack over the pan and invert.
- The cakes will fall out.
- Serve them warm, with icing sugar sifted over the surface, a touch of whipped cream on the side if you like, and a couple of fresh raspberries or strawberries.
Nutrition Facts : Calories 283.1, Fat 27.2, SaturatedFat 17, Cholesterol 30.5, Sodium 45.9, Carbohydrate 15.1, Fiber 6, Sugar 4.7, Protein 7
ASIAN FIVE-SPICE CHOCOLATE CAKE
Provided by Christian Thornton
Categories Chocolate Dessert Bake Spice Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
- Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
- Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
- Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
- Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
- Serve cake in thin slices.
MOLTEN FLOURLESS CHOCOLATE CAKE
Make and share this Molten Flourless Chocolate Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
- In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
- Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
- Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
- Let the chocolate and butter melt; remove from heat.
- Let mixture cool slightly by stirring occasionally, about 5 minutes.
- Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
- Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
- Fill them 3/4 of the way full and place on a baking sheet.
- Bake for 10-12 minutes, depending on how gooey you'd like the centers.
- Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
More about "flourless molten spice cake food"
FLOURLESS CHOCOLATE LAVA CAKES RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (2)Total Time 25 minsCategory Dessert, CakesCalories 464 per serving
THE ORIGINAL MOLTEN CHOCOLATE CAKE RECIPE
From foodandwine.com
FLOURLESS CHOCOLATE MOLTEN LAVA CAKE – …
From modernhoney.com
AMAZING FLOURLESS CHOCOLATE MOLTEN CAKE
From pamsdailydish.com
FLOURLESS PUMPKIN SPICE CAKE • THE VIEW FROM …
From theviewfromgreatisland.com
FLOURLESS MOLTEN CHOCOLATE LAVA CAKES - THE ENDLESS MEAL®
From theendlessmeal.com
FLOURLESS CAKE RECIPES - MARTHA STEWART
From marthastewart.com
20 FLOURLESS CAKES FOR EVERY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published May 9, 2022Category Desserts, Recipe Roundup
- Flourless Chocolate Cake. If you search for flourless cakes, the top results will likely be chocolate. They’re the most famous and the most delicious!
- Tahini and Chocolate Flourless Cake with Honey Whipped Cream. This one’s another recipe for chocolate cake. It’s also flourless, but this time, it contains tahini!
- Flourless Lemon Almond Cake. Not a chocolate lover? Then get ready to be wowed by this lemon almond cake! It’s incredibly airy. It also has a highly refreshing flavor brought about by the lemon zest and almond flour.
- Almond and Pear Cake. If you have a craving for sweet and warming fall flavors, this almond and pear cake is exactly what you need. This gluten-free treat is super light and fluffy.
- Whole Orange Cake. Have you ever made a cake that called for an entire orange – rinds, pith, and all? It’s kind of crazy, but it absolutely works. Trust me; this cake is sweet, sticky, and wonderfully flavorful!
- Flourless Pumpkin Spice Cake. If you love pumpkin cake and pumpkin pie, you’ll go gaga over this cake-pie hybrid. Without flour, this pumpkin spice cake is denser than a regular cake but lighter than pie.
- Mary Berry’s Chocolate Roulade. If you’re a fan of the Great British Bake Off, you know exactly how fantastic Mary Berry is. That said, it comes as no surprise that her chocolate roulade is a culinary work of art.
- Flourless Chocolate Cake (With Mocha Whipped Cream) This flourless chocolate cake is outrageously dense and fudgy! So, if you prefer a fudgy brownie over a fluffy cake, this one’s for you.
- Flourless Pecan Chocolate Cake. Thanks to whipped egg whites, this chocolate cake is super light and airy. In fact, it’s almost like a chocolate mousse.
- Flourless Molten Chocolate Lava Cake. There’s something genuinely phenomenal about a chocolate lava cake. The cake itself is, of course, delicious. But what makes it such a masterpiece is the ooey-gooey molten center hiding within.
SPICED FLOURLESS CHOCOLATE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
4/5 (1)Category Chocolate RecipesServings 12Total Time 1 hr 55 mins
- Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
- Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
HEALTHY VEGAN GLUTEN-FREE CHOCOLATE MUG CAKE
From veggiesdontbite.com
MOLTEN VANILLA CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLOURLESS MOLTEN CHOCOLATE LAVA CAKE {GLUTEN FREE}
From flippindelicious.com
FLOURLESS CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM)
From sallysbakingaddiction.com
FLOURLESS MOLTEN CHOCOLATE CAKES - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
GLUTEN FREE MOLTEN SPICE CAKE | ALLRECIPES
From allrecipes.com
THE BEST FLOURLESS MOLTEN CHOCOLATE CAKE - JOY + OLIVER
From joyoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love