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
SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH
This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.
Provided by robd16
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1
FLOURLESS CHOCOLATE TRUFFLE CAKE
This cake is rich and oozing with chocolate, your family and friends will be amazed that this cake is truly gluten free. You can add some vanilla ice cream to truly spoil everyone.
Provided by onlyglutenfreerecip
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
- Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
- In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
- Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
- Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.
Nutrition Facts : Calories 436.2, Fat 35.6, SaturatedFat 20.7, Cholesterol 312, Sodium 202.1, Carbohydrate 19.5, Sugar 18.1, Protein 8.3
FLOURLESS CHOCOLATE TRUFFLE CAKE
A wonderful recipe from donna hay's cookbook "flavours". Doesn't take long to make, but extremely rich. Your eyes are going to be tired from rolling to the back of your head. :P
Provided by KitchenManiac
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 325 degrees F (170C).
- Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
- Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
- Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
- Stir through the chocolate mixture.
- Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
- Cool in the tins and refrigerate for 2 hours.
- To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
- Chill the glaze till it is firm.
- Unmould the cakes onto serving plates and spread with the glaze.
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FLOURLESS CHOCOLATE TRUFFLE CAKE RECIPE L PANNING THE GLOBE
From panningtheglobe.com
5/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 421 per serving
- Preheat the oven to 325ºF. Prepare an 8 or 9-inch springform pan by wrapping the bottom with a double layer of tinfoil, sealing the bottom well. Butter the inside of the pan and line the bottom with buttered parchment paper. Set aside.
- Melt chocolate & 1 stick of butter, using a double boiler or the microwave, being careful not to boil or burn the mixture. For more about melting chocolate here’s a great tutorial on how to melt chocolate from Fine Cooking.
- With a rubber spatula, fold almonds, cocoa, salt and coffee into the melted chocolate and butter mixture. Set aside.
- In a separate deep bowl, whisk the egg yolks, sugar and rum until they thicken and ribbon, and are creamy and light in color (about 3 minutes whisking by hand) Then gently fold in the chocolate mixture, being careful not to deflate the egg mixture.
BEST FLOURLESS CHOCOLATE CAKE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 95Calories 422 per servingCategory Dessert
- Preheat oven to 300 degrees F. Grease one 9” round cake pan (or glass pie plate) and set aside. (Note: I always cut a piece of parchment paper into a circle with “handles” and place it on the bottom of the pan. Then I grease the pan with the parchment paper in it).
- In a small saucepan over medium heat combine the water, salt and sugar. Whisk every 60 seconds until completely dissolved and set aside.
- Melt the chocolate chips (in the microwave or in a double boiler) and pour into the bowl of a standing mixer.
FLOURLESS CHOCOLATE TRUFFLE CAKE - WHAT THE FORK
From whattheforkfoodblog.com
4.8/5 (14)Servings 12Cuisine AmericanTotal Time 30 mins
- Preheat oven to 375 degrees. Spray a 9-inch cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Lightly spray the parchment with non-stick spray and set aside.
- Roughly chop 1 51% cacoa chocolate bar and 1 70% cacao chocolate bar. Place in a large microwave safe bowl with the butter. Heat at 50% power for 45 seconds. Stir well and melt at 50% power for 20 seconds. Stir and repeat melting and stirring process until the chocolate is completely melted.
- Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined and then stir in the cocoa powder.
- Transfer the batter to the prepared baking pan and bake at 375 degrees for 20-25 minutes (there will be a thin crust on top when done – do not over bake!
FLOURLESS CHOCOLATE TRUFFLE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (15)Calories 330 per servingTotal Time 5 hrs
- Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of the pan, and grease the parchment., Chop the chocolate and dice the butter or margarine into 1/4" pieces, and place them in a mixing bowl., Pour the water into a saucepan, add the sugar and salt, and bring to a boil, stirring occasionally to be sure the sugar dissolves., Remove the sugar water from the heat, and pour it over the chocolate and butter.
- Let it cool for 10 minutes before adding the eggs, so they don't cook., Whisk the eggs with a fork until well blended.
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