PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE
Provided by Food Network
Categories dessert
Time 16h15m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
- Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
- Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
- Once cooled, scatter the caramel pieces over the top and set aside
- For the flourless chocolate cake: Adjust the oven to 425 degrees F.
- Melt the chocolate and butter in a double boiler over medium heat.
- In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
- Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
- Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
- Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
- Allow the cake to cool overnight before unmolding.
- For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
- For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
- Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
- For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
- Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
- Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
- To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
- Serve with brandy-flavored sweetened whipped cream.
SPICED FLOURLESS CHOCOLATE CAKE
Take chocolate cake to new heights with this Spiced Flourless Chocolate Cake recipe. Butter, sugar, chocolate, eggs, coffee, pumpkin pie spice and powdered sugar. Got 'em? Good! Now get this spiced flourless chocolate cake into the oven!
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
- Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
- Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 40 to 50 min. or until toothpick inserted in center comes out with moist crumbs. Run knife around rim of pan to loosen cake; cool before removing rim. Sprinkle cake with powdered sugar.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 125 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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 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
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
More about "spiced flourless chocolate cake recipes"
FLOURLESS CHOCOLATE CAKE | RECIPETIN EATS
From recipetineats.com
5/5 (73)Total Time 55 minsCategory SweetCalories 369 per serving
FLOURLESS CHOCOLATE CAKE (CAPRESE CAKE) RECIPE - LITTLE …
From littlespicejar.com
5/5 (9)Category Bread & BakingServings 8Total Time 55 mins
- PREP: Line an 8-inch round cake pan with parchment paper, set aside. Position a rack in the center of the oven and preheat the oven to 325ºF.
- CHOCOLATE: Place the chopped chocolate in a glass bowl, along with the butter and heat in the microwave in 30-second increments until the butter melts. Make sure to stir in between. You’ll want to stop before the chocolate melts completely. Let sit for a few seconds then start stirring, the hot butter helps melt the chocolate without additional microwave zaps! When the chocolate melts, add the sugar and the almond meal and stir. Allow the mixture to cool to the touch. Then add the egg yolks and the vanilla extract; stir to combine.
- WHIP: In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Fold the whites into the chocolate mixture, gently so you don’t knock all the air out.
- BAKE: Pour the batter into the prepared cake pan. Smooth out the top and bake for roughly 36-39 minutes or until the top sets and a skewer inserted in the center comes out mostly clean (crumbs are fine, you don’t want wet batter though.) Allow the cake to cool completely in the cake pan (set over a wire rack.) Dust the cake with powdered sugar before serving with whipped cream or fresh fruit!
FLOURLESS FIVE-SPICE CHOCOLATE CAKE WITH GINGER CREAM
From kitchenstories.com
THE EASIEST FLOURLESS CHOCOLATE CAKE RECIPE [JUST IN
From spicedupmom.com
20 FLOURLESS CAKES FOR EVERY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
FLOURLESS CHOCOLATE CAKE - SPICE CRAVINGS
From spicecravings.com
FLOURLESS CHOCOLATE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHIPOTLE FLOURLESS CHOCOLATE CAKE RECIPE - SIMPLY …
From simplyrecipes.com
FLOURLESS MEXICAN HOT CHOCOLATE CAKE - RACHEL COOKS®
From rachelcooks.com
SOPHIE DAHL'S FLOURLESS CHOCOLATE CAKE RECIPE - GOODTOKNOW
From goodto.com
HOLIDAY PUMPKIN SPICE FLOURLESS CHOCOLATE CAKE RECIPE
From reluctantentertainer.com
CHRISTMAS-SPICED CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CHOCOLATE SPICE FLOURLESS CAKE - BAKE IN BALANCE
From bakeinbalance.com
BEST FLOURLESS CHOCOLATE CAKE RECIPE - HANDLE THE HEAT
From handletheheat.com
EASY CHOCOLATE CHINESE FIVE SPICE CAKE RECIPE
From sweetcsdesigns.com
GLAZED LEMON CAKE - 101 COOKBOOKS
From 101cookbooks.com
SPICED FLOURLESS CHOCOLATE CAKE RECIPE | NEW IDEA FOOD
From newideafood.com.au
FLOURLESS CHOCOLATE CAKE RECIPE: HELEN GOH’S CRATER CAKE WITH …
From smh.com.au
You'll also love