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 DARK CHOCOLATE CAKE
This cake is a classic - definitely my favourite chocolate cake recipe ever. It's beautifully rich thanks to the espresso coffee and shot of brandy, but light and fluffy by virtue of the egg whites. A perfect balance!
Provided by oloschiavo
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C, and grease and line a
- Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
- Gently melt butter and chocolate in a double boiler.
- Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
- Add almond meal and mix well.
- Add egg yolks a little at a time.
- Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
- Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.
Nutrition Facts : Calories 311, Fat 25.8, SaturatedFat 13.3, Cholesterol 104.4, Sodium 35.8, Carbohydrate 19.9, Fiber 4.1, Sugar 13.1, Protein 6.9
TOWERING FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
- Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
- Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
- Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
- Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
- Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.
FLOURLESS DARK CHOCOLATE CAKE
Steps:
- Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.
- Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins.
- In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally.
- In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined.
- Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes.
- Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.)
- To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side.
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
DARK CHOCOLATE FLOURLESS CAKE
When working with so few ingredients, I like to use the best ones-such as good quality bittersweet chocolate. Pomegranate juice adds a subtle fruit flavor to this rich, decadent cake. -Vivian Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Line the bottom of a greased 9-in. springform pan with parchment; grease the paper and sides of pan. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small saucepan, bring pomegranate juice and sugar to a simmer, stirring to dissolve sugar; cook and stir 8-10 minutes or until syrupy. Remove from the heat; stir in vanilla. , In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in pomegranate mixture. Cool to room temperature. , Whisk eggs into chocolate mixture. Pour into prepared pan. Place in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 350° for 40-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool completely on a wire rack. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Place cake on a serving platter. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally., Pour over cake, allowing ganache to drape down the sides. Let stand until set. Just before serving, garnish with whipped cream and pomegranate seeds and dust with confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 356 calories, Fat 28g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 73mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
DECADENT FLOURLESS CHOCOLATE CAKE
A rich flourless chocolate cake that is also nut and gluten-free. For a gluten-free diet check the chocolate and cream is suitable. The cake can be varied by using different liqueurs in place of the brandy- Cointreau, Frangelico, Kahlua, Grand Marnier or Tia Maria. Can also use espresso coffee instead of the alcohol or just leave out the tablespoon of alcohol altogether. Serve with extra cream and strawberries or simpley serve dusted with extra icing sugar/superfine sugar . We have a man that sells books that leaves a collection of books each fortnight where I work. This recipe was from one of these books and was selected by a workmate as being suitable for my gluten-free diet. I baked it and took it to work to share with everyone. It was a hit with everyone :)
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
- Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
- Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
- Add the brandy, cinnamon and chocolate to the beaten egg mixture.
- Lightly fold in the double thick cream to the mixture.
- Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
- Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
- NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.
Nutrition Facts : Calories 255, Fat 21.8, SaturatedFat 13, Cholesterol 95.2, Sodium 41.8, Carbohydrate 17.4, Fiber 4.5, Sugar 9, Protein 6.1
3-INGREDIENT FLOURLESS CHOCOLATE CAKE
This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cake Dessert Bake Wheat/Gluten-Free Chocolate Back to School
Yield Makes 1 (10-inch) cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
- Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
- Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
- Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
- Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
- Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.
FLOURLESS CHOCOLATE CAKE
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.
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