FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
CHOCOLATE-ANCHO CHILE FLOURLESS CAKE
A rich chocolaty cake with a spicy kick! Similar consistency to cheese cake Also great if you add a bit of rum or chocolate liqueur to the whipped cream!
Provided by 892594
Categories Cheesecake
Time 1h30m
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.
- In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
- In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
- In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
- Remove from the oven and cool completely in the pan on a wire rack.
- Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
- In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
- To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.
FLOURLESS CHOCOLATE ANCHO CAKE
It sounds like something you might order at a nice restaurant. But this Flourless Chocolate Ancho Cake can (and should!) be made in your kitchen.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat Oven to 350°F.
- Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp. sugar. Set aside.
- Place chocolate and butter in large microwaveable bowl. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted. Stir in 1/2 cup sugar. Add egg yolks, one at a time, stirring well after each addition. Stir in sour cream and ground ancho pepper; set aside. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min. or until soft peaks form. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula. Spoon batter into prepared pan.
- Bake 35 min. or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Remove from pan to rack. Cool completely. Serve cake slices topped with 1 Tbsp. whipped topping.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 135 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
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
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
FLOURLESS CHOCOLATE CAKE
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
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.
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FLOURLESS CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
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4.8/5 (666)Calories 300 per servingTotal Time 1 hr 38 mins
- Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- See "tips," below., To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.
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- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave until hot and foamy (careful not to boil it, or it will splatter all over your microwave). Add the chocolate and espresso powder (if using), and whisk until the chocolate is completely melted and smooth. (If necessary, pop the bowl back into the microwave for 20 seconds to melt any remaining bits of chocolate.)
- Add the granulated sugar to the melted chocolate mixture. Using an electric mixer, beat on low speed until well combined, about 30 seconds. Add the eggs one at a time, beating on low speed between each addition for about 20 seconds. Quickly beat in the vanilla. Add the cocoa powder and mix on low speed until evenly incorporated. Pour the batter into the prepared pan and bake for 32 to 35 minutes, or until the cake is puffed and set (it will likely crack a bit on top; that's normal and part of the charm of the cake). It's a little tricky to test for doneness, but if you insert a toothpick or cake tester into the center of the cake through one of the cracks, you should get wet crumbs. Let the cake cool on a rack for 15 minutes, then remove the ring on the springform pan and allow the cake to cool completely.
- No more than 3 hours before serving, make the topping. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until slightly thickened. Sprinkle the confectioners' sugar over the cream and beat until soft, pillowy peaks form. Do not overbeat.
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