WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Provided by GANCHROW
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g
TOWERING FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
- Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
- Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
- Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
- Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
- Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
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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.
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