FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
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 CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
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
FLOURLESS CHOCOLATE CAKE
This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.
Provided by JoJoStar
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
- melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over chocolate and whisk until just combined.
- Pour batter into pan.
- Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
- cool cake in pan on a rack for 10 minutes, then remove side of pan.
- invert cake onto a plate and reinvert onto rack to cool completely.
- dust cake with cocoa powder before serving.
Nutrition Facts : Calories 341.4, Fat 22.4, SaturatedFat 13.3, Cholesterol 160.4, Sodium 47.2, Carbohydrate 35.2, Fiber 2.9, Sugar 30.2, Protein 5.7
FLOURLESS CHOCOLATE CAKE
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
- Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
- Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
- Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
- Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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.
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
If there's one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend's birthday. It's the cake you need to make a bad day better, and when you need to impress a guest-it's just the thing. It will never be too fancy or too casual. After all, it's the little black dress of cakes. You can dress it up to suit your tastes or the occasion-how about raspberries and cream, or salted caramel and ice cream?-and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close-it'll never let you down.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
- In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
- Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
- When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 125 mg, Fat 5, Fiber 6 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 17 g, TransFat 0 g
FLOURLESS CHOCOLATE CAKE II
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free.
Provided by Shana Hillman
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.9 g, Cholesterol 100.3 mg, Fat 18.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 109.1 mg, Sugar 26 g
FLOURLESS CHOCOLATE CAKE
A dense flourless chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Allrecipes Member
Categories Chocolate Cake
Time 9h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
- Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
- Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
- Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.
- Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
- To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
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