Sinfully Rich Almost Flourless Chocolate Cake Food

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.

PERFECT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F.
• Oil and flour a 9-inch springform cake round.
• Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
• In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
• Set aside to cool slightly.
• In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
• Continue beating while adding the brown sugar and cream of tartar.
• Beat until stiff peaks form- be careful not to over beat--this is most important!
• If the eggs curdle, throw them away and start over with new egg whites, seriously.
• Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
• Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
• Pour into the prepared pan.
• Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
• Bake the cake for about 60-70 minutes or until it passes the toothpick test.
• Remove cake from oven and allow to cool for about an hour.
• Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
• Remove the paper from the bottom (now the top) of the cake.
• Invert again onto the final plate for displaying the cake.
• The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Base-line and butter a 2 cm round tin.
• Dust with a little of the almond meal.
• Pre-heat oven to 180°C.
• Melt chocolate, butter and sugar together in a double-boiler.
• Remove and allow to cool.
• Mix in egg yolks one by one.
• Add almond meal.
• Whip egg whites until stiff peaks form.
• Fold very gently into mixture.
• Pour into prepared tin and bake for 50 minutes.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325.
• Spray 9 x 13 metal baking pan with nonstick spray.
• Line pan with parchment paper or waxed paper.
• Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
• Cool chocolate mixture to lukewarm.
• Using electric mixer, beat eggs in large bowl until frothy.
• Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
• Fold in lukewarm chocolate mixture.
• Pour batter into prepared pan.
• Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
• Cool to room temperature.
• Refrigerate uncovered overnight.
• Cut cake into 12 pieces; place on individual microwave-safe plates.
• Microwave each piece until just warmed through, about 20 seconds on high.
• Serve immediately with ice cream and chocolate sauce, if desired.

FLOURLESS CHOCOLATE CAKE

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
• Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
• Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
• When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
• Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
• Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
• Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
• Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
• Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
• Cover and refrigerate overnight, or at least 8 hours.
• To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
• Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
• Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.

SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
• Remove from heat when almost melted (do not scorch).
• Preheat your oven to 300F.
• Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
• Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
• Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
• Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
• Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
• Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
• Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
• Cover pan and chill in the refrigerator for 4 hours or until set.
• Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.