Holiday Flourless Chocolate Cake Food

TOWERING FLOURLESS CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
• Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
• Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
• Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
• Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
• Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
• Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

FLOURLESS CHOCOLATE CAKE

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.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

HOLIDAY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
• In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
• Use mixer to beat yolks together with sugar and vanilla.
• Beat whites and salt together until stiff.
• Fold chocolate mixture into yolk mixture a little at a time.
• Fold in egg whites.
• Pour into springform pan.
• Bake 40 minutes until spongy.
• Remove from oven, remove springform, cool completely.
• When cake is cool, prepare icing.
• Mix together chocolate and cream over double boiler until smooth.
• Spread over cake.
• Top with raspberries and whipped cream.

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350
• Grease a large baking mold.
• Melt chocolate and butter in a double boiler.
• In a separate bowl, whisk egg yolks and sugar until pale and creamy.
• Fold the melted chocolate into the egg mixture.
• In a clean bowl, mix the eggs white until soft peaks form, then fold in to the chocolate mixture.
• Pour batter into mold and bake for 30 minutes until slightly cracked on top, but still gooey in the middle.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil a 10-inch round cake pan with canola oil spray.
• Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting. Stir well to melt the chocolate.
• In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract. Stir in melted chocolate. Set aside.
• With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes. Gently fold the egg whites into the chocolate mixture until no white streaks remain. Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set. Remove from the oven and turn out the cake onto a large plate. Carefully invert again onto a cooling rack so that the top side is up. Cool until just warm. Slide the cake onto a serving plate using 2 large spatulas.
• Serve warm with any combination of sauce, whipped cream, and ice cream.

FLOURLESS CHOCOLATE CAKE:

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
• Butter the bottom and sides of a 9-inch springform pan.
• Line the bottom of the pan with a round of parchment or waxed paper; butter the paper.
• In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
• Gently whisk until smooth. Remove from heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended. Stir in the melted chocolate mixture.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
• Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
• One tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are still but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• Do not over mix.
• Pour the batter into the prepared pan.
• Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
• Transfer the pan to a wire rack and cool for 10 minutes.
• Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side.
• Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.
• Chocolate glaze:
• Place the chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
• Assemble the cake:.
• Remove the cake from the refrigerator and remove the plastic wrap from the cake.
• Place the cake on a wire rack set over a baking sheet.
• Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
• Drizzle the top of the glazed cake with the melted milk chocolate.
• Serve the cake immediately, or refrigerate.
• Bring the cake to room temperature before serving.