Ultimate Flourless Chocolate Cake Food

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.

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 the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

THE ULTIMATE FLOURLESS CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
• Butter the bottom and sides of a deep 9 inch round springform pan.
• Line the bottom of the pan with a round of parchment paper and butter the paper.
• In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
• With the motor of the food processor running, pour the boiling water through the feed tube.
• Process 10-15 seconds, until the chocolate is completely melted.
• Scrape down sides of bowl with spatula.
• Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top.
• Bake 55-60 minutes until edges are puffy and center is just set.
• Cool on wire rack for 30 minutes.
• Cover and refrigerate for at least 3 hours.
• Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
• Cook until sugar is dissolved and berries are just soft. {Don't boil}
• Strain mixture and stir in raspberry liqueur.
• Remove cake from pan by running a thin knife blade around cake to loosen from pan.
• Invert cake onto a plate and peal off paper.
• Refrigerate cake while preparing whipped cream.
• Whip cream with sugar and vanilla to stiff peaks.
• To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
• Garnish slices of cake with a dollop of whipped cream and fresh raspberries.

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:

• 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 I

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.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining 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 whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.