ALMOST FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat oven to 400 degrees F.
- Line a 9-inch round spring-form pan with parchment paper.
- In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
- Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
- Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
- Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.
SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE
Great cake recipe- so chocolatey that you will have a chocolate rush straight to your brain. Makes a perfect dessert for entertaining! Recipe by Kevin and Nancy Mills.
Provided by PalatablePastime
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
- Remove from heat when almost melted (do not scorch).
- Preheat your oven to 300F.
- Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
- Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
- Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
- Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
- Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
- Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
- Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
- Cover pan and chill in the refrigerator for 4 hours or until set.
- Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.
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
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- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
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