Lactose Free Flourless Chocolate Cake Food
FLOURLESS CHOCOLATE CAKE
This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.
Provided by JoJoStar
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
- melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over chocolate and whisk until just combined.
- Pour batter into pan.
- Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
- cool cake in pan on a rack for 10 minutes, then remove side of pan.
- invert cake onto a plate and reinvert onto rack to cool completely.
- dust cake with cocoa powder before serving.
Nutrition Facts : Calories 341.4, Fat 22.4, SaturatedFat 13.3, Cholesterol 160.4, Sodium 47.2, Carbohydrate 35.2, Fiber 2.9, Sugar 30.2, Protein 5.7
RCI FLOURLESS CHOCOLATE CAKE
Make and share this Rci Flourless Chocolate Cake recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Coat a 10" springform pan with a double thickness of aluminim foil to prevent water from seeping inches
- Chill a large mixing bowl.
- Place the chocolate, vanilla, rum & coffee in the top of a double boiler set over 1" simmering water. Whisk until chocolate is smooth and no small lumps remain.
- Turn off heat and remove mixture from hot water. Transfer to large bowl and let cool.
- In medium bowl, combine eggs and sugar. With electric mixer, beat until pale.
- Add 1/4 of the chocolate mixture and beat until incorporated.
- Pour this mixture into remaining chocolate mix. Stir until combined.
- Whip cream in chilled bowl until soft peaks.
- Fold whipped cream into chocolate mix until combined.
- Pour into prepared pan and cover top with aluminum foil.
- Place in roasting pan and pour boiling water into pan to come halfway up the outside of cake pan.
- Bake for 30 minutes or until small cracks appear on the surface.
- Remove from oven and let cool to room temperature.
- Chill in refrigerator overnight. Unmold and garnish.
Nutrition Facts : Calories 383.8, Fat 24.1, SaturatedFat 13.7, Cholesterol 162.8, Sodium 57.2, Carbohydrate 40.4, Fiber 2.5, Sugar 36.1, Protein 6.2
YUMMY DAIRY FREE CHOCOLATE CAKE
This is great cake for all occasions, and a cake that is Dairy Free! This is a cake that the whole family will love - it has a lovely dark colour (thanks to the lemon juice / cider vinegar), and is not too dense. It is perfect for family get togethers, pot luck dinners, school lunches etc. and can easily be put into muffin cases instead of cake tin. Hope you enjoy our recipe as much as we do! Enjoy!
Provided by luuneytuuneyzfan
Categories Dessert
Time 1h10m
Yield 8-9 serving(s)
Number Of Ingredients 12
Steps:
- Combine dry mix and wet mix - mixing until smooth. (You can afford to be a LITTLE generous with liquid measurements (for a extra moist cake), but NOT the dry measurements!).
- Pour into greased tin and bake for 170 deg C, for 55mins, or until you can poke it with a knife and it comes out clean.
- To decorate you can ice as normal, OR lay out strips of baking paper on top of the cake, then sift icing sugar over top of the cake, lift the baking paper off slowly (strip by strip) and then you will have a pretty pattern.
- Pattern ideas:.
- A letter (i.e of someones name).
- Randomly space them out.
- Checks.
- Stripes.
- Love heart.
Nutrition Facts : Calories 507.4, Fat 22.5, SaturatedFat 3.1, Cholesterol 46.5, Sodium 922.9, Carbohydrate 70.3, Fiber 2.1, Sugar 37.8, Protein 6.5
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
LACTOSE FREE FLOURLESS CHOCOLATE CAKE
It is really hard to make chocolate desserts that are free of milk, soy and wheat. This cake, while it doesn't have quite the nice texture that you would get using butter, is certainly sufficient.
Provided by AllergyQueen
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
- Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Nutrition Facts : Calories 328.9, Fat 23.7, SaturatedFat 6.7, Cholesterol 69.8, Sodium 31.5, Carbohydrate 32.6, Fiber 4.2, Sugar 25.2, Protein 5.3
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