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
FLOURLESS CHOCOLATE CAKE II
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free.
Provided by Shana Hillman
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.9 g, Cholesterol 100.3 mg, Fat 18.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 109.1 mg, Sugar 26 g
ALMOND CHOCOLATE CAKE (NO FLOUR)
A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.
Provided by WiGal
Categories Dessert
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
- Beat reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool completely.
- Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8
NO-FLOUR CHOCOLATE CHESTNUT TORTE
I have been looking for a recipe for a chocolate chestnut torte since my trip to the Alpine Restaurant in Breckenridge, CO. This looks like it might be it - just in a cake form. I got this from rec.food.recipes, and it is originally from betterbaking.com. I cannot wait to try it. Looks fantastic.
Provided by basia1
Categories Dessert
Time 1h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Note: Available in larger supermarkets, ethnic stores and European groceries.
- Chestnut puree and chestnut cream are usually imported from France.
- Either product will work well in this recipe.
- Preheat oven to 350 degrees F.
- Line a 9 or 10-inch springform pan with a circle of baking parchment.
- Cake: Prepare melted chocolate.
- Set aside and allow to cool to room temperature.
- Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine.
- Add vanilla, egg yolks and melted chocolate.
- Blend well.
- In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly.
- Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks.
- Fold 1/3 of egg whites into chestnut mixture and work in well to loosen.
- Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture.
- Spoon into prepared pan and bake until done, 35-45 minutes.
- Cake rises somewhat and looks dry and slightly cracked on top when done.
- Middle should be soft but firm.
- Cool in pan for 20 minutes, then remove to a wire.
- rack.
- Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once.
- Remove from heat and stir briskly, using a wire.
- whisk, until all of the chocolate melts.
- Invert cake on a wire cake rack placed on a cookie sheet.
- Pour glaze over cake, using a metal spatula to spread.
- Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
FLOURLESS CHOCOLATE TORTE
Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
NO-BAKE CHOCOLATE TORTE RECIPE
Use chocolate fudge brownies to form the base of this luxurious torte, making it thick and even more chocolatey
Provided by GoodtoKnow
Categories Dessert
Yield Serves: 12
Number Of Ingredients 7
Steps:
- Line the springform cake tin with baking parchment. Cut the chocolate brownies into pieces and use them to completely cover the base of the tin - it's a bit messy, but worth it! Sprinkle with dark rum, press down firmly and scatter over the vanilla prunes.
- Pour the cream into a saucepan and heat until just before it comes to the boil. Remove from the heat and beat in the plain dark chocolate until melted. Whisk with an electric whisk for about 5 mins until thick and glossy. Pour over the prunes and level off the surface. Chill for at least 2 hrs. Dust with cocoa powder before serving.
Nutrition Facts : @context https
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