ELIZABETH DAVID'S PERFECT CHOCOLATE CAKE- FLOURLESS
The classic flourless chocolate cake by Elizabeth David. Needs no tweakin', just eatin' Get the best chocolate and the freshest eggs and it's a no-brainer. This is the cake my 5 yo nephew always asks my sister for and ALL the boys demolish it!!
Provided by Aunty Dotty
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C
- Melt chocolate, sugar & butter in a double boiler of your invention
- Remove from the heat and stir thoroughly to combine. Mix in the almonds, then beat in egg yolks one by one.
- Beat the whites to stif peaks then fold those in also. It helps to mix in about a quarter of the egg to the mix first to lighten it, then fold in the remainder.
- Turn into a greased and floured cake tin - 20cm round or square. Bake for 40-50 minutes.
- Cool in the tin before placing on a wire rack and dust with icing sugar to serve to assembled amazed guests.
Nutrition Facts : Calories 674.6, Fat 58, SaturatedFat 30.3, Cholesterol 229.7, Sodium 213.2, Carbohydrate 43, Fiber 10, Sugar 26.6, Protein 15.2
PERFECT FLOURLESS CHOCOLATE CAKE
This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract. Cooking time does not include chilling time.
Provided by Catfish Charlie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Oil and flour a 9-inch springform cake round.
- Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
- In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
- Set aside to cool slightly.
- In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
- Continue beating while adding the brown sugar and cream of tartar.
- Beat until stiff peaks form- be careful not to over beat--this is most important!
- If the eggs curdle, throw them away and start over with new egg whites, seriously.
- Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
- Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
- Pour into the prepared pan.
- Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
- Bake the cake for about 60-70 minutes or until it passes the toothpick test.
- Remove cake from oven and allow to cool for about an hour.
- Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
- Remove the paper from the bottom (now the top) of the cake.
- Invert again onto the final plate for displaying the cake.
- The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.
FLOURLESS CHOCOLATE CAKE II
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free.
Provided by Shana Hillman
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.9 g, Cholesterol 100.3 mg, Fat 18.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 109.1 mg, Sugar 26 g
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