Flourless Bittersweet Chocolate Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan (preferably light metal); dust with cocoa powder and tap out the excess. Combine the butter and chocolate in a medium heatproof bowl set over a pan of simmering water (do not let the bowl touch the water); stir until melted and smooth. Remove the bowl from the pan and let cool to room temperature.
• Meanwhile, beat the eggs, granulated sugar and salt in a large bowl with a mixer on medium-high speed until thickened and very airy, 4 to 6 minutes. Beat in the orange liqueur and vanilla. Gently fold in the melted chocolate mixture with a rubber spatula in three additions until just combined (do not overmix).
• Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is slightly jiggly, 30 to 40 minutes. (The cake will continue to set as it cools.) Transfer to a rack and let cool completely (the center may sink a bit). Remove the springform ring. Dust the cake with cocoa powder and confectioners' sugar just before serving.

Steps:

• Position a rack in the center of the oven and preheat to 350°F.
• 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 the heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of the 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 stiff but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• Do not overmix.
• 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 panside.
• Invert the cake onto a wire rack.
• Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.
• Make the 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.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the sides and bottom of a 10-inch springform pan and set aside.
• In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
• In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
• Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with round of parchment or waxed paper; butter the paper. In a medium saucepan, combine 8 ounces of 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 the 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. 1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions. Do not overmix. 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. Place the remaining 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 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. Remove the cake from the refrigerator, removing 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.

Steps:

• Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
• Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
• Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
• Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
• Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.