SUPER CHOCOLATE CAKE
Provided by Food Network
Time 3h15m
Yield 1 (8-inch) 2-layer cake; 10 to 12 servings
Number Of Ingredients 24
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans. In a small bowl, pour 1 cup boiling water over the cocoa powder, whisking until smooth. Set aside. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and 1/4 teaspoon salt, and set aside. In a large bowl, combine the mayonnaise and sugar. Mix on medium speed until pale and fluffy. Add the vanilla and the cocoa mixture, mixing just until combined.
- Gradually add the flour mixture, mixing gently just until combined. Divide the batter between the pans and bake until a toothpick comes out clean, about 25 minutes. Set the pans aside to cool completely. While the cakes cool prepare the filling.
- For the filling: Whisk the sugar, cornstarch, 1/2 teaspoon salt and eggs together in a medium saucepan. Whisk in the milk until well combined. Continuously whisk over medium heat until the mixture comes to a boil. Boil and whisk for 1 to 2 minutes or until the mixture thickens. Remove the pan from the heat and add the chocolate chips, butter, and vanilla, stirring until combined and smooth. Pour into a bowl and cover with plastic wrap so that the wrap is touching the top of filling. Chill until ready to use.
- For the frosting: In a large bowl, combine the butter and cocoa on medium speed until smooth. Add the vanilla. Alternate confectioner's sugar with heavy cream until the frosting reaches the desired consistency. Cook's Note: You may use more or less sugar and cream depending on when you reach the texture you prefer.
- For the ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high 1 minute, then remove and whisk together. Return to microwave for 1 more minute on high, remove and whisk. Follow this step until the mixture becomes glossy, smooth and easily spreadable. If too thick you may add slightly more cream.
- To assemble the cake: Place one cake layer on the cake plate. Cover top with chilled pastry cream until about a 1/2-inch high. You will not likely use all of the pastry cream but fit in as much of it as you can without it running over. Place the second cake layer on top of the filling. Smooth the sides and refrigerate for a few minutes to help it set up.
- With a large ladle pour the ganache into the center top of the cake, moving the ladle in circular motions to spread over the top of the cake. Add more ganache and repeat the motion as needed until the top of the cake is covered and smooth. Clean any ganache that drips down the sides. Return to refrigerator for a few minutes to firm up the ganache.
- Spread a thin layer of frosting around sides of cake only then go back over it adding more. Set aside any unused frosting for piping the bottom and top border. Do not frost over the ganache. Using a piping bag fitted with a large star or shell tip, pipe a border around the bottom of the cake and around the top edge of the cake to cover the line where frosting and ganache meet. Refrigerate for a few hours before serving.
THE ULTIMATE FLOURLESS CHOCOLATE CAKE
Make and share this The Ultimate Flourless Chocolate Cake recipe from Food.com.
Provided by Mimi Hall
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
- Butter the bottom and sides of a deep 9 inch round springform pan.
- Line the bottom of the pan with a round of parchment paper and butter the paper.
- In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
- With the motor of the food processor running, pour the boiling water through the feed tube.
- Process 10-15 seconds, until the chocolate is completely melted.
- Scrape down sides of bowl with spatula.
- Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top.
- Bake 55-60 minutes until edges are puffy and center is just set.
- Cool on wire rack for 30 minutes.
- Cover and refrigerate for at least 3 hours.
- Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
- Cook until sugar is dissolved and berries are just soft. {Don't boil}
- Strain mixture and stir in raspberry liqueur.
- Remove cake from pan by running a thin knife blade around cake to loosen from pan.
- Invert cake onto a plate and peal off paper.
- Refrigerate cake while preparing whipped cream.
- Whip cream with sugar and vanilla to stiff peaks.
- To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
- Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
Nutrition Facts : Calories 738.6, Fat 58.9, SaturatedFat 35.8, Cholesterol 249, Sodium 67.1, Carbohydrate 55.8, Fiber 6.9, Sugar 43.9, Protein 8.9
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
SUPER CHOCOLATEY FLOURLESS CAKE
Make and share this Super Chocolatey Flourless Cake recipe from Food.com.
Provided by Hindsfeet
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F.
- Grease a 9" spring-form pan.
- Beat the eggs loosely and set aside.
- Melt the chocolate chips in a microwave, on high, for 1-2 minutes. Stir in the butter. Microwave for a few moments more until everything is nicely melted. Mix well.
- Wash the orange and grate the peel into the melted chocolate mixture. Let cool. Stir in the eggs and sugar.
- Spread the mixture into the spring-form. Bake for 25 minutes. Turn off the oven, but let the cake stand in the oven for another 10 minutes or more, then take it out to let it cool.
- Dust the cake with cocoa powder and serve.
Nutrition Facts : Calories 362.9, Fat 24.6, SaturatedFat 13.6, Cholesterol 242.6, Sodium 156.3, Carbohydrate 31.9, Fiber 1.9, Sugar 29.2, Protein 7.8
FLOURLESS CHOCOLATE CAKE
This flourless chocolate cake is fudgy, rich, and perfect if you're baking for gluten-free guests. I like to finish it with fresh raspberries and a little powdered sugar to remind us of snow.
Provided by Sebastien Rouxel
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven (convection if possible) to 325 degrees F. In a heatproof bowl fitted over a pot of simmering water, melt the butter and chocolate, stirring occasionally. Meanwhile, prepare the ramekins with nonstick spray. Set aside.
- In a stand mixer, beat the egg whites with 1 tablespoon sugar until soft peaks begin to form. Meanwhile, add cocoa powder to the melted chocolate-butter mixture and stir to combine. Add the egg yolks and stir again to combine. Set aside. When the egg whites are silky, with soft peaks, slowly add the remaining sugar. Then, using a spatula, gently incorporate the whites into the chocolate mixture. Hold the bowl with one hand and carefully spin it with the other, folding the batter the entire time.
- Evenly divide the batter into ramekins, place on a baking sheet (for easy handling and even baking), and bake 15 minutes.
- Cakes are done when a tester inserted into the center of the cake comes out clean. Cool several minutes, then serve in the ramekins, garnished with powdered sugar and raspberries. Or un-mold by placing the ramekins directly over a stovetop flame for several seconds to loosen, then invert them onto a serving plate and garnish.
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
More about "superchocolateyflourlesscake recipes"
BEST FLOURLESS CHOCOLATE CAKE RECIPE - HOW TO MAKE FLOURLESS …
From delish.com
5/5 (16)Category Gluten-Free, Dessert
- Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl.
- Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine.
- Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
- Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.
- Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips.
- Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.
BEST FLOURLESS CHOCOLATE CAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
3.6/5 (232)Servings 10
FLOURLESS CHOCOLATE SKILLET CAKE - FIT FOODIE FINDS
From fitfoodiefinds.com
FLOURLESS CHOCOLATE CAKE - DETOXINISTA
From detoxinista.com
FLOURLESS CHOCOLATE CAKE - GLORIOUS TREATS
From glorioustreats.com
FLOURLESS CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
CHOCOLATE FLOURLESS CAKES - SIMPLY SO GOOD
From simplysogood.com
FLOURLESS CHOCOLATE CAKE - SUGAR SPUN RUN
From sugarspunrun.com
FLOURLESS CHOCOLATE CAKE RECIPE - SUGAR AND SOUL
From sugarandsoul.co
FLOURLESS CHOCOLATE CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
6-INGREDIENT FLOURLESS CHOCOLATE CAKE (FOR ANY HOLIDAY!)
From 100daysofrealfood.com
HEALTHY EXTRA MOIST CHOCOLATE CAKE (FLOURLESS, NO BUTTER, NO ADDED …
From delscookingtwist.com
FLOURLESS CHOCOLATE CAKE {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FLOURLESS CHOCOLATE CAKE - SAVOR THE BEST
From savorthebest.com
FOOD PROCESSOR FLOURLESS CHOCOLATE CAKE - PARENTSCANADA
From parentscanada.com
THESE FLOURLESS CAKE RECIPES MAKE GLUTEN-FREE DESSERTS REAL EASY …
From huffpost.com
5 EXTRA-CHOCOLATY FLOURLESS CHOCOLATE CAKES FOR NATIONAL ... - FOOD …
From foodandwine.com
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
EVERYDAY FOOD WITH SARAH CAREY - MYCRAFTS.COM
From mycrafts.com
FLOURLESS CHOCOLATE CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
4-INGREDIENT FLOURLESS CHOCOLATE CAKE - FOODIE BAKER
From foodiebaker.com
FOOL PROOF FLOURLESS CHOCOLATE CAKE - CREATIONS BY KARA
From creationsbykara.com
FLOURLESS CHOCOLATE CAKE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
RAW FOOD DESSERT: FLOURLESS CHOCOLATE CAKE - YOUTUBE
From youtube.com
FLOURLESS CHOCOLATE CAKE | RECIPETIN EATS
From recipetineats.com
SUPERFOOD PALEO CHOCOLATE CAKE & MATCHA FROSTING - NOURISH …
From nourisheveryday.com
FLOURLESS CHOCOLATE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
FUDGY FLOURLESS CHOCOLATE CAKE: SUGAR-FREE & KETO
From perfectketo.com
FLOURLESS CHOCOLATE CAKE (4 INGREDIENTS!) - DINNER, THEN DESSERT
From dinnerthendessert.com
SIMPLE FLOURLESS CHOCOLATE CAKE RECIPE - ENJOYHOTFOOD
From enjoyhotfood.com
FLOURLESS CHOCOLATE CAKE WITH GANACHE - THE FOOD CHARLATAN
From thefoodcharlatan.com
SUPERFOOD CHOCOLATE CAKE RECIPE BY LAURA PUCILLO - THE …
From thedailymeal.com
21 BEST FLOURLESS DESSERTS - THE SPRUCE EATS
From thespruceeats.com
FLOURLESS CHOCOLATE CAKE RECIPE | MYRECIPES
From myrecipes.com
SUPER FOODS CHOCOLATE CAKE - HAPPY HEALTHY MAMA
From happyhealthymama.com
SUPER CHOCOLATEY & EXTRA EASY CAKE - HEALTHY PLAN BY ANN
From healthyplanbyann.com
FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM)
From sallysbakingaddiction.com
DECADENT ALMOND FLOUR CHOCOLATE CAKE - BON APPéT'EAT
From bonappeteat.ca
FLOURLESS CHOCOLATE CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BEST FLOURLESS CHOCOLATE CAKE RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
FLOURLESS CHOCOLATE CAKE | GIMME SOME OVEN
From gimmesomeoven.com
FLOURLESS CHOCOLATE CAKE RECIPE - SKINNYTASTE
From skinnytaste.com
THE PIONEER WOMAN’S FLOURLESS CHOCOLATE CAKE - FOOD …
From foodnetwork.ca
You'll also love