DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
Provided by Ina Garten
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
FLOURLESS CHOCOLATE CAKE (GLUTEN FREE)
A wonderfully easy flourless chocolate cake. The final product will be quite sticky and flat due to the fact that no flour is used.
Provided by zepharum
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350F
- Break the chocolate into small pieces and melt it with butter over hot water.
- Beat the egg yolks with half of the sugar.
- Fold in the melted butter and chocolate mixture.
- Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the beaten egg whites.
- Bake in a greased springform pan until a wooden pick inserted in center comes out clean, approximately 40 minutes.
Nutrition Facts : Calories 410.4, Fat 32.7, SaturatedFat 19.7, Cholesterol 151.5, Sodium 163.5, Carbohydrate 32.6, Fiber 4.1, Sugar 25.4, Protein 6.5
FLOURLESS CHOCOLATE HAZELNUT CAKE (GLUTEN-FREE)
From the Australian Women's Weekly "little book of Chocolate" - a give-away recipe booklet attached to this month's magazine
Provided by Jubes
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160°C / 140°C fan-forced. Grease a deep 20 cm round cake pan. Line base and sides of the pan with baking paper.
- Combine the butter and the chocolate in a small saucepan. Stir over a low heat until smooth and cool for 10 minutes.
- Beat the egg yolks and the caster sugar in a medium bowl with an electric mixer until thick and pale.
- Beat in the chocolate mixture to the egg yolks.
- Using a clean small bowl, beat the egg whites until soft peaks form.
- Fold the hazelnut meal into the chocolate mixture, then fold in the beaten egg whites in two batches.
- Spoon the mixture into the prepared pan and bake for approximately 1 ½ hours.
- Cool in pan. Turn cake, top side down onto a serving plate.
- Ganache- bring the cream to the bowl in a small saucepan. Remove from the heat and add the chocolate. Stir until smooth. Stand 5 minutes before using.
- Spread the cake with the chocolate ganache to serve and top with chopped hazelnuts to serve.
Nutrition Facts : Calories 324.4, Fat 28.8, SaturatedFat 15.6, Cholesterol 113.3, Sodium 125.9, Carbohydrate 18.6, Fiber 4, Sugar 11.6, Protein 6.4
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