Flourless Vanilla Cake Food

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

GUILTLESS WARM FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
• Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
• Puree bananas, sweet potato and honey until smooth.
• Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
• Whip the egg whites until soft peak.
• Slowly fold egg whites into chocolate mixture.
• Spoon mix into ramekins, filling them almost to the top.
• Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.

FLOURLESS MOLTEN SPICE CAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of two 6-ounce ramekins.
• Place 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.
• Remove from the heat and whisk in wine and vanilla. Whisk in powdered sugar and ginger until smooth. Allow to cool slightly, about 5 minutes.
• Whisk in eggs and egg yolk. Pour mixture into the prepared ramekins.
• Bake in the preheated oven until sides are firm and centers are soft, about 10 minutes. Remove from the oven and let stand for 1 minute, then loosen edges with a knife and invert each ramekin onto a serving plate. Serve immediately.

THE ULTIMATE FLOURLESS CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
• Butter the bottom and sides of a deep 9 inch round springform pan.
• Line the bottom of the pan with a round of parchment paper and butter the paper.
• In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
• With the motor of the food processor running, pour the boiling water through the feed tube.
• Process 10-15 seconds, until the chocolate is completely melted.
• Scrape down sides of bowl with spatula.
• Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top.
• Bake 55-60 minutes until edges are puffy and center is just set.
• Cool on wire rack for 30 minutes.
• Cover and refrigerate for at least 3 hours.
• Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
• Cook until sugar is dissolved and berries are just soft. {Don't boil}
• Strain mixture and stir in raspberry liqueur.
• Remove cake from pan by running a thin knife blade around cake to loosen from pan.
• Invert cake onto a plate and peal off paper.
• Refrigerate cake while preparing whipped cream.
• Whip cream with sugar and vanilla to stiff peaks.
• To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
• Garnish slices of cake with a dollop of whipped cream and fresh raspberries.

FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
• Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
• With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
• Pour into prepared pan and smooth the top.
• Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
• Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
• This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
• *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
• 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
• 1 g. Sugar.
• www.ycchocolate.com.