FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM
If you're a fudgy brownie person, but crave a little more elegance, this is for you. It's deeply rich with cocoa and easy as pie -- or, really, much easier. It's not finicky in the way some flourless chocolate cake can be, and you can mask any mistakes (though there's not much to go wrong here) with a dusting of fine cocoa powder or powdered sugar. Dollop with whipped cream or creme fraiche when you serve.
Provided by Sarah Copeland
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
- Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
- In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
- Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
- For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
- Serve the cake warm or at room temperature with the whipped cream.
FLOURLESS CHOCOLATE BROWNIES (GLUTEN FREE)
Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!
Provided by LaurenMarie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 4h37m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.
- Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.
- Bring 4 cups water to a simmer in the same saucepan from the double boiler.
- Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.
- Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.
- Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.
- Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 189.8 calories, Carbohydrate 17.4 g, Cholesterol 67.1 mg, Fat 12.6 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 32.9 mg, Sugar 15.7 g
FLOURLESS CHOCOLATE BROWNIE CAKE
It's so rich, moist, and delicious, and so ridiculously easy to make! I always bake this for birthdays; it's the cake that gets the most requests among my chocolate-loving family and friends. To serve, sprinkle generously with almond slivers and drizzle with melted chocolate.
Provided by Maria Fraguas
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h13m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
- Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
- Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
- Bake in the preheated oven until set, 50 to 60 minutes.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.4 g, Cholesterol 75.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 83.5 mg, Sugar 22 g
FLOURLESS DARK CHOCOLATE CAKE
Here's a simple cake that's rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 50mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL
I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
- To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
- Add the sugar, salt and espresso powder.
- Add eggs, beating briefly until smooth.
- Add cocoa powder and mix just to combine.
- Spoon batter into prepared pan.
- Bake cake for 25 minutes; the top will have formed a thn crust.
- Remove from oven and cool in the pan for 5 minutes.
- Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
- Allow cake to cool completely before glazing.
- GLAZE.
- Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
- Spoon glaze over the cake, spreading it to drip over the sides a bit.
- Garnish with toasted almonds if desired.
- Allow glaze to set for several hours before serving cake.
FLOURLESS CHOCOLATE CAKE
From Victoria magazine in 1993, not sure which issue. It's a bit fussy to make, but SO worth it! Truly a chocoholic's paradise! It is a bit like a fallen chocolate souffle; it puffs up during cooking, then collapses into a dense, rich cake. Be sure to use the very highest quality ingredients--especially the chocolate--that you can afford; you can really taste the quality here, so it definitely counts. I like to use Scharffen Berger or Valrhona chocolate. You will need a baking pan with a flat bottom somewhat larger than your cake pan and enough hot water to make a bain marie (hot water bath); if you've never cooked with one before, don't let it worry you--they aren't difficult to use, and they give such nice results. Times are estimated, but cooling and other minimal "sitting" times are included with cooking time. I'd definitely suggest making this the day before you need it.
Provided by Halcyon Eve
Time 15h30m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
- Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
- Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
- When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
- Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
- Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
- Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
- Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
- Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
- Cover and refrigerate overnight, or at least 8 hours.
- To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
- Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
- Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.
FLOURLESS BROWNIES
Serve these flourless brownies warm with ice cream for dessert. They're easy to make and require just five ingredients, so they're great for novice bakers
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 50m
Yield Cuts into 16
Number Of Ingredients 5
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
- Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
- Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.
Nutrition Facts : Calories 292 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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