Carnivals Flourless Chocolate Cake Recipes

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Steps:

• Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
• Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
• Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
• Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
• Bake at 375 degrees for 25 minutes. DO NOT OVERBAKE. Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Steps:

• Preheat oven to 400 degrees F.
• Combine the chocolate and butter in a stainless steel bowl. Rest the bowl over a pot of simmering water, with the bottom of the bowl not touching the water. Stir until melted.
• In another bowl separate the eggs. Add the sugar to the egg yolks and whisk until a light cream color. Add salt to the egg whites and whisk until fluffy.
• Slowly drizzle the melted chocolate to the yolk mixture and mix to incorporate. Slowly fold in the egg whites, a little at a time.
• Grease a baking tray or cake mold and pour in the mixture. Bake approximately 25 minutes. Plate the cake and sprinkle with icing (confectioners') sugar and garnish with sugar pearls.

Steps:

• Preheat oven to 375.
• Grease a 9-inch springform pan, and dust with unsweetened cocoa powder.
• Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
• Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
• Beat egg whites at high speed with electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
• Bake for 25 minutes. (Do not overbake!) Let stand in pan on a wire rack 10 minutes before removing sides of pan.