BEST FLOURLESS CHOCOLATE CAKE RECIPE
This is the Best Flourless Chocolate Cake Recipe you'll ever make or eat. It is a gluten-free dessert for serious chocolate lovers that's made with only 7 ingredients. It's a delicious & elegant make-ahead treat for any special occasion. Watch the video and follow our step-by-step instructions to ensure it turns out perfectly.
Provided by Laura
Categories Dessert
Time 13h
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Grease one 9" round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with "handles" and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
- Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
- Cut the butter into 1 TBS pieces and beat it into the chocolate, 1 piece at a time.
- Mix in the warm sugar/water mixture until combined.
- Slowly beat in the eggs, one at a time until completely smooth.
- Add vanilla and mix until just combined.
- Pour the batter into the prepared pan.
- Put the cake pan in a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of your cake pan. Be very careful not to get water into the cake! I like to put the pan with the cake in it on the oven rack before pouring the water. That way I just have to slide it in and close the door!
- Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet, but the edge will look done.
- Remove the cake from the water bath and let it cool on a wire rack.
- Chill cake overnight (or for at least 6 hours) in the pan!
- Carefully lift the parchment paper out of the pan and the cake with it. Put it on a serving plate and sprinkle with powdered sugar! Serve with fresh berries, ice cream, etc!
Nutrition Facts : Calories 422 kcal, Carbohydrate 39.2 g, Protein 5.1 g, Fat 30.5 g, SaturatedFat 18.1 g, Cholesterol 134 mg, Fiber 2.5 g, Sugar 35.5 g, ServingSize 1 slice, UnsaturatedFat 10.5 g
GLUTEN-FREE CHOCOLATE TRUFFLE CAKES
Red Hot Holiday Trends - These indulgent mini cakes are inspired by our favorite holiday treat--chocolate truffles. They're filled and topped with ganache and sprinkled with crystallized ginger, pistachio nuts and cacao nibs. Wrap up these tiny treats for the perfect gluten free gift.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 46
Number Of Ingredients 11
Steps:
- In medium glass bowl, place chocolate chips. In 2-cup glass liquid measuring cup, microwave cream uncovered on High 1 1/2 minutes, or until hot. Pour cream over chocolate chips; let stand 5 minutes. Stir until smooth. Refrigerate about 40 minutes, stirring every 10 minutes, until thick.
- Heat oven to 350°F. Spray 46 mini muffin cups with cooking spray.
- Make cake batter as directed on box. Fill cups three-fourths full (about 1 1/2 measuring tablespoonfuls each).
- Bake 11 to 14 minutes or until top springs back when lightly touched. Cool 5 minutes. Carefully remove from pan to cooling rack; cool completely, about 20 minutes.
- If necessary, heat chocolate mixture in microwave on Medium (50%) 20 seconds, stirring every 10 seconds until smooth and piping consistency. Place 1/2 cup chocolate mixture in decorating bag fitted with round tip with 1/8-inch opening. Insert tip into top center of 1 cake, about halfway down into cake. Gently squeeze decorating bag, pulling upward until cake swells slightly and filling comes to top. Repeat with remaining cakes.
- Place remaining chocolate mixture in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until soft enough to spoon over and glaze cakes. Stir until smooth. Spoon warm chocolate mixture over each cake. Top with garnishes, and store loosely covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle Cake, Sodium 75 mg, Sugar 7 g, TransFat 0 g
GLUTEN FREE CHOCOLATE CAKE
This chocolate cake is an adaptation of a cake I ate as a child. It's easy, moist, and delicious! I have successfully substituted egg-free mayonnaise for the regular mayonnaise, if eggs are off your list, too. Frost with your favorite chocolate frosting.
Provided by shelleelorayne
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 24.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 280.6 mg, Sugar 22.5 g
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
GLUTEN-FREE CHOCOLATE CAKE
Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone
Provided by Liberty Mendez
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
- Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
- Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
- While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
- Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.
Nutrition Facts : Calories 604 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
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