MOIST FLOURLESS CHOCOLATE CUPCAKES
Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.
Provided by SASS E. Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
- Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
- Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
- Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
- Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
- Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g
FLOURLESS CHOCOLATE CAKE IN A CUP
Make and share this Flourless Chocolate Cake in a Cup recipe from Food.com.
Provided by cates.shannon
Categories Breakfast
Time 3m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 7
Steps:
- Soften butter.
- In small bowl, beat egg with fork; add in the additional ingredients and mix until smooth.
- Spray an oversized cup or mug with nonstick spray. Pour in batter. Microwave on high for 50 seconds.
- Cake can be turned out on plate and served with whipped cream.
- Try inserting a sugar-free peanut butter cup in the center midway through cooking time.
CHOCOLATE FLOURLESS CAKE
Provided by Martina McBride
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess.
- Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined.
- Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream.
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
FLOURLESS CHOCOLATE CAKE
One bite of fudgy Flourless Chocolate Cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. , In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. , In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites., Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. , Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.
Nutrition Facts : Calories 138 calories, Fat 11g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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4.8/5 (33)Total Time 35 minsCategory DessertCalories 270 per serving
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- Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
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- In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.
- Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
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