FLOURLESS WHITE CHOCOLATE CAKE
I've read up a bit on flourless chocolate cakes, but I really wanted to try a flourless white chocolate cake. This is my version. To be more fancy, you can swap the white chocolate with specialty white chocolate (I used Lindt's White Chocolate with Coconut, and plan to use Ghiradelli White Chocolate with Vanilla Bean in the future. If you find other varieties, go for it!). It was an instant hit at my house. It's not too sweet and tastes great.
Provided by Rowenna
Categories Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease a 8 inch round tin.
- Melt butter in a double boiler.
- When butter is half done melting, add the sugar.
- When the butter is completely done, add the white chocolate. (Strictly speaking, you could add the butter, sugar and white chocolate at the same time, but I find this easier).
- All while you are melting things, stir frequently.
- Just as the white chocolate and the butter are completely melted, remove from double boiler.
- Mix in egg yolks, one by one.
- Mix in almond meal.
- Whip egg whites until stiff peaks form.
- Gently fold egg whites into mixture.
- Pour mixture into prepared tin.
- Bake for fifty minutes.
- The cake may look rather brown, but that's perfectly fine. I serve mine in the tin, dusted with sugar for decoration.
Nutrition Facts : Calories 391.8, Fat 29.1, SaturatedFat 14.7, Cholesterol 167.1, Sodium 73.5, Carbohydrate 26.8, Fiber 1.1, Sugar 25.4, Protein 7.8
FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
FLOURLESS CHOCOLATE CAKE
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Provided by Martha Stewart
Categories Cake Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.
HEALTHIER SIMPLE WHITE CAKE
This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe--and you'll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!
Provided by MakeItHealthy
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
- Bake in preheated oven until cake springs back to the touch, 30 to 40.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 22.3 g, Cholesterol 52.1 mg, Fat 8.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 144 mg, Sugar 13.4 g
FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Provided by weirdoguyboy808
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6
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