3 Ingredient Flourless Chocolate Cake Recipes
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.
3 INGREDIENT CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
- Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
- Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
- For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
- Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
- Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.
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3 INGREDIENT FLOURLESS CHOCOLATE CAKE - LOVE IN MY OVEN
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Reviews 16Category DessertCuisine AmericanEstimated Reading Time 6 mins
- Preheat the oven to 325 F and line a 9″ springform pan with parchment paper. Grease the entire pan with non-stick spray.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, mix the 8 eggs on HIGH for 6-7 minutes, or until the volume has increased substantially and they’re light and fluffy.
- Add the chocolate and the butter together in another microwave-safe bowl. Put the bowl in the microwave and heat on high for 30 seconds at a time, stirring in between, until everything is smooth and melty.
- Using a spatula, fold half of the whipped egg mixture into the melted chocolate, folding until thoroughly combined. Fold in the remaining egg mixture, again folding with the spatula gently, until the mixture is consistent and smooth. Pour it into the prepared pan and smooth the top out with your spatula. Bake the cake for 40-45 minutes, or until the cake doesn’t jiggle in the center when given a slight shake. Remove the pan from the oven and allow it to cool completely, about 1 hour, before wrapping it in plastic wrap and placing it in the fridge for 3-4 hours.
3-INGREDIENT CHOCOLATE FLOURLESS CAKE - SCRATCH MADE EASY
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- Prepare an 9-inch cake pan by buttering the base and the sides of the pan. Then place a parchment paper circle on the base of the pan and butter the paper as well.
- On a double boiler, melt the chocolate and the butter. Stirring occasionally until melted. Remove from the heat and continue to stir until completely smooth. Set aside.
- Using the whisk attachment on a mixer, beat the eggs on high for about 5 minutes or until doubled in volume. The eggs will be pale yellow and foamy.
3-INGREDIENT FLOURLESS CHOCOLATE CAKE – RECIPES …
From recipehealthyfood.com
3-INGREDIENT FLOURLESS CHOCOLATE CAKE RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory CakesServings 12Total Time 40 mins
- Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
- Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil, then set it in a large roasting pan, or any pan that’s larger than the springform.
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- Preheat your oven to 170C/340F. Grease and line the base of a 10in springform cake tin and set aside.
- Place a heatproof bowl over a small saucepan of simmering water, ensuring that the water does not touch the bowl. Add the butter and chocolate.
- Heat, stirring often, until the mixture is about 80% melted, then remove from the heat and set aside to cool slightly.
- Place the eggs into a large mixing bowl and use a hand mixer with a whisk attachment on high speed until the eggs are fluffy and have doubled in size.
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- Melt the butter with the chocolate in a saucepan over low heat. Once melted, leave the chocolate mixture to cool for a short while.
- While the chocolate is cooling, in a large mixing bowl, beat the eggs until the volume has doubled in size. This will take around 10 minutes.
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- In a high speed blender or food processor, pulse the banana, egg, cocoa powder and optional sweetener until a very fine batter is formed.
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- Adjust the oven rack to the lower-middle position and heat the oven to 325 degrees. Grease a 9-inch springform pan and then line the bottom with parchment paper. Wrap the outside of the pan with 2 sheets of wide heavy-duty foil and set the pan in a larger pan (like a roasting pan). Bring a kettle of water to boil.
- Mix the eggs in a large bowl with an electric mixer until foamy, about 1 minute. Beat on high until the eggs are very thick and pale yellow, 5 to 10 minutes.
- While the eggs are mixing, melt the chocolate and butter together in a microwave safe bowl, stirring often until the chocolate melts, 1-3 minutes. Transfer the mixture to a large mixing bowl. Let the mixture cool 1-3 minutes before adding the eggs.
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3 INGREDIENT FLOURLESS CHOCOLATE CAKE - KIRBIE'S CRAVINGS
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- In the bowl of a stand mixer, crack in eggs. Whip on high speed for about 8 minutes, or until eggs are at least triple in volume (if you are mixing by hand or with a handmixer, you'll have to whip the eggs longer). The whipped eggs batter will turn a very pale yellow and if you spoon some up and drop it back in, it should mostly hold its shape (see photos above).
- In a large glass bowl, add the chocolate chips and butter. Microwave at 30 second intervals and stir in between, until chocolate is completely melted and a smooth paste forms. Mine was done at 1 minute and 30 seconds. Be careful not to overcook the chocolate or it will burn. You can also melt the chocolate in a double broiler.
- Slowly add the egg mixture into your chocolate bowl, adding about 1/5 of the mixture at a time. After you add the egg mixture, use a large spatula and stir in a clockwise direction until no egg streaks remain. Then add more egg mixture and repeat, until all the egg mixture is incorporated. Make sure you mix the egg in by hand, and not with a mixer. Otherwise you will deflate the eggs too much and the cake will not rise properly. The whipped eggs are the key to your cake structure.
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- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. (Trust me!)
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