FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
FLOURLESS CHOCOLATE ALMOND CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
- Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
- For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
- Drizzle the ganache over the cake, top with raspberries and serve.
FLOURLESS CHOCOLATE-ALMOND CAKE
Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
- Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
- Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.
FLOURLESS CHOCOLATE-ALMOND CAKE
This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Butter a 10-inch springform pan.
- Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
- Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
- Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
- Beat in almond extract.
- With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
- In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
- Fold the whites into chocolate batter in three additions.
- Transfer to baking pan.
- Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
- Cool cake completely in pan.
- Cut around pan sides with a sharp knife to loosen, then release the sides.
Nutrition Facts : Calories 319.5, Fat 22.3, SaturatedFat 7.4, Cholesterol 118.8, Sodium 160.7, Carbohydrate 24.8, Fiber 2.3, Sugar 21.3, Protein 7.9
FLOURLESS ALMOND CHOCOLATE CAKE
Make and share this Flourless Almond Chocolate Cake recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Coat a 9" springform pan with cooking spray.
- Microwave butter and chocolate together on high for one minute.
- Keep heating at 30 second intervals until melted.
- Then, stir until smooth.
- Meanwhile, heat oven to 375 degrees F.
- Knead Confectioner's sugar and almond paste.
- Roll out into an 8" circle.
- Beat granulated sugar into chocolate mixture until smooth.
- Add eggs, one at a time, beating after each addition until well blended.
- Beat until light and airy about 2 minutes.
- Beat in vanilla and salt.
- Sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
- Pour half of batter into pan, then fit almond paste round on top.
- Spoon remaining batter over almond paste and smooth with a spatula.
- Gently arrange almonds on top.
- Bake in 375 oven for 30 minutes.
- Remove the pan to wire rack and let it cool to room temp.
- Then, refrigerate for 2 hours.
- Remove side of pan.
- Now, it's ready to frost or sprinkle with Confectioner's sugar or just eat!
CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
- Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
- Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
One of my friend's has celiac disease and cannot eat anything with gluten. Unfortunately for her, this usually means she cannot enjoy a lot of foods, particularly desserts, at gatherings. I made this cake with her in mind for our holiday party. It is rather time-consuming but definately worth it! The cake was rich and decadent and my friends really enjoyed it.
Provided by RunninLion
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
- Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
- Whisk cocoa, orange juice and orange peel in small bowl until smooth.
- In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
- Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
- Beat in cocoa mixture. Fold in ground-almond mixture.
- Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
- Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
BA'S BEST CHOCOLATE MACAROON CAKE
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Chocolate Wheat/Gluten-Free Passover Kosher for Passover Kosher Dark Chocolate Cake Almond Coconut Bake
Yield 10 servings
Number Of Ingredients 19
Steps:
- Cake:
- Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.
- Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
- Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
- Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
- Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan (cake might fall slightly in the center; that's okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
- Ganache and assembly:
- Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
- Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
- Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (ganache won't be quite as thick as frosting but close).
- Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
- Do Ahead
- Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.
FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE
This flourless chocolate-orange almond cake is bittersweet in the best way.
Categories Cake Chocolate Egg Dessert Bake Passover Orange Almond Vanilla Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
- Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
- Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.
FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Provided by weirdoguyboy808
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
- Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
- With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
- Pour into prepared pan and smooth the top.
- Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
- Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
- This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
- *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
- 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
- 1 g. Sugar.
- www.ycchocolate.com.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6
ALMOND CHOCOLATE CAKE (NO FLOUR)
A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.
Provided by WiGal
Categories Dessert
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
- Beat reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool completely.
- Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8
FLOURLESS CHOCOLATE ALMOND CAKE
"This moist cake presents an alternative to the traditional flour based cake," explains Jane Shapton from Irvine, California. Its mild chocolate flavor is jazzed up with whipped cream and berries.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside. , In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla. , In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter., Pour into a 6-in. springform pan coated with cooking spay. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with chocolate syrup if desired. ,
Nutrition Facts : Calories 321 calories, Fat 18g fat (2g saturated fat), Cholesterol 159mg cholesterol, Sodium 92mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 4g fiber), Protein 12g protein.
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