Flourless Chocolate Cake In A Cup Recipes
MICROWAVE CHOCOLATE MUG CAKE
This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.
Provided by safinabakes1231
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
- Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 82 g, Cholesterol 3.7 mg, Fat 30.4 g, Fiber 4.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 470.2 mg, Sugar 52.5 g
FLOURLESS CHOCOLATE CUPCAKES (SMALL BATCH CUPCAKES FOR SPRING)
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
Provided by Gemma Stafford
Categories Dessert
Time 35m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350oF/180oC.
- In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
- Whisk in the brown sugar, eggs and vanilla until smooth.
- Sift the cocoa powder and salt into the mixture, and mix until just combined.
- Fill each cupcake liner ⅔ full.
- Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
- Let fully cool before frosting.
- To make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk, cocoa powder and vanilla and whip in.
- To Decorate: Put your buttercream into a piping bag fitted with a large round nozzle and pipe around the top of the cupcakes. Scatter toasted coconut in the middle for the nest and top with your chocolate eggs.
- Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.
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
HOLIDAY FLOURLESS CHOCOLATE CAKE
This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there.....
Provided by Miss Erin C.
Categories Dessert
Time 1h4m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
- In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
- Use mixer to beat yolks together with sugar and vanilla.
- Beat whites and salt together until stiff.
- Fold chocolate mixture into yolk mixture a little at a time.
- Fold in egg whites.
- Pour into springform pan.
- Bake 40 minutes until spongy.
- Remove from oven, remove springform, cool completely.
- When cake is cool, prepare icing.
- Mix together chocolate and cream over double boiler until smooth.
- Spread over cake.
- Top with raspberries and whipped cream.
Nutrition Facts : Calories 741.7, Fat 65.9, SaturatedFat 39.9, Cholesterol 217.8, Sodium 280.8, Carbohydrate 49.1, Fiber 12.8, Sugar 26, Protein 15.8
CHOCOLATE MUG CAKE RECIPE
Try my delicious 4 ingredient gluten free and low carb 1-minute flourless Chocolate Mug Cake Recipe that is light and fluffy and uses simple ingredients.
Provided by Carol Lovett
Categories Dessert
Time 3m
Number Of Ingredients 4
Steps:
- In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.
- Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
- Microwave all three cupcakes at once for 1 minute or until baked. *Note, the batter will rise very high at first and then deflate as it is finished baking.
- Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave for a few more seconds.
Nutrition Facts : Calories 53 calories, ServingSize 3 Servings
FLOURLESS CHOCOLATE CAKE IN A CUP
Make and share this Flourless Chocolate Cake in a Cup recipe from Food.com.
Provided by cates.shannon
Categories Breakfast
Time 3m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 7
Steps:
- Soften butter.
- In small bowl, beat egg with fork; add in the additional ingredients and mix until smooth.
- Spray an oversized cup or mug with nonstick spray. Pour in batter. Microwave on high for 50 seconds.
- Cake can be turned out on plate and served with whipped cream.
- Try inserting a sugar-free peanut butter cup in the center midway through cooking time.
More about "flourless chocolate cake in a cup recipes"
FLOURLESS CHOCOLATE CAKE {EASY} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (97)Calories 292 per servingCategory Dessert
- Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
FLOURLESS CHOCOLATE CAKE RECIPE - RECIPES BY CARINA
From recipesbycarina.com
4.8/5 (19)Total Time 35 minsCategory DessertCalories 270 per serving
- Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
- Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
- Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl
- Pour the chocolate cake batter into a lined 8" or 20cm cake pan which has been wrapped in foil on the outside. Place the cake pan in a larger cake pan or roasting pan, half filled with boiling water and bake the cake in a 160C/325F oven for 25 - 35 minutes. It will still look completely under baked here.
4 INGREDIENT FLOURLESS CHOCOLATE MUG CAKE - KIRBIE'S …
From kirbiecravings.com
4/5 (1)Calories 389 per servingCategory Dessert
- In a large microwave-safe mug (at least 12 oz), add chocolate chips and heavy cream. Heat for about 40 seconds in the microwave and then whisk until chocolate is completely melted and smooth. Add in remaining ingredients and whisk vigorously so that you do break down the egg. Whisk until the egg is fully incorporated and the batter is smooth.
- Microwave cake for about 1 minute. Cake will rise extremely high while in the microwave, probably passing the top of the mug, and will the sink back down once the cooking has stopped. Cake should be solid and completely cooked but slightly wet around the edges. Rest the cake for about 20 minutes so that the flavors fully develop.
- You can remove cake and place it into a smaller cup or bowl as the cake will continue to shrink and condense as it cools. Top with powdered sugar and fresh fruit before serving.
FLOURLESS CHOCOLATE CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
5/5 (2)Total Time 1 hrCategory CakeCalories 211 per serving
- In a heat-safe bowl set on top of a sauce pot of simmering water, melt the chocolate and butter together until smooth. Remove the bowl from the heat and allow to cool slightly.
- Separate the eggs, placing the yolks in a large bowl and the whites into the bowl of your stand mixer fitted with the whisk attachment.
- Using a hand mixer, beat the egg yolks in the large bowl until the are a pale yellow color and thickened, 3-4 minutes. Slowly add in the melted chocolate and mix until combined. Set aside.
FLOURLESS CHOCOLATE CAKE - FODMAP EVERYDAY
From fodmapeveryday.com
4.2/5 (9)Category DessertCuisine American, JewishTotal Time 45 mins
- Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray and dust with 1 tablespoon of the cocoa. Tap out any excess cocoa and set prepared pan aside.
- Melt the chocolate and butter together in the top of a double boiler or microwave, with gentle heat, until about three-quarters of the way melted. Remove from heat and gently stir until completely melted and combined and smooth. Whisk in 1/2 cup (99 g) sugar, vanilla, espresso powder, pinch of salt and remaining cocoa powder. Set aside until just warm to the touch in a large bowl (if it isn’t already).
- Whisk egg yolks into butter/chocolate mixture until combined. Beat egg whites with an electric mixer on high speed in a clean, grease-free bowl until frothy. Add cream of tartar and continue beating until soft peaks form; gradually add 2 tablespoons of sugar and keep beating until stiff, but not dry, peaks form. Fold about one-quarter of the egg whites into the butter/chocolate mixture to begin to lighten it, then fold in remaining whites until batter is a uniform chocolaty color. Scrape batter into prepared pan.
- Bake for about 20 to 30 minutes or until a toothpick shows many moist crumbs (more than you would usually see with a layer cake). The top of the cake will swell and most likely sport a crackly top crust, which is expected. Place on rack to cool for 10 minutes. Run a thin icing spatula around the outer edge of the cake, then release springform ring and remove. Cool cake completely. Serve in small slices, with a small dollop of unsweetened whipped cream or a few raspberries, if you like. Cake can be stored at room temperature overnight. You can refrigerate the cake for a couple of days and bring to room temperature before serving, but the texture will not be as delicate.
FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM ...
From sallysbakingaddiction.com
4.8/5 (79)Category Dessert
- 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!)
- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
MOIST CHOCOLATE CAKE IN A CUP | RICARDO
From ricardocuisine.com
5/5 (439)Total Time 6 minsCategory DessertsCalories 361 per serving
FLOURLESS CHOCOLATE MICROWAVE MUG CAKE RECIPE | …
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FLOURLESS CHOCOLATE CAKE RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 1Category DessertCuisine AmericanTotal Time 45 mins
- Preheat oven to 350°F. Grease a 9 inch tart pan or 9 inch spring-form pan, line with a parchment paper round, then grease the parchment paper.
- In a medium bowl, heat the chocolate and butter in the microwave in 30 second intervals until the chocolate is melted and smooth. Let it cool for 5 minutes.
- Whisk in the egg yolks, sugar, cocoa powder, espresso powder, vanilla extract and salt until everything is combined.
- In a large bowl, use an electric mixer and whip the egg whites on medium speed until you have stiff peaks. Gently fold the egg white mixture into the chocolate mixture until just combined. Transfer to the prepared pan and bake for 25-30 minutes until the center is no longer jiggly. Let the cake cool for 10 minutes before removing from pan.
FLOURLESS CHOCOLATE CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
Ratings 2Calories 274 per servingCategory Dessert
- Place the chocolate chips in a bowl. Pour the warm, melted butter on top and wait for 2 minutes. Stir until all the chocolate is melted.
- Add the sugar and almond flour and stir to incorporate, the batter should be shiny. Stir in the room temperature egg yolks and set the bowl aside.
FLOURLESS CHOCOLATE CUPCAKES - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Estimated Reading Time 4 mins
- In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the sugar, vanilla and whipped cream and beat for just about 30 seconds more. Top each cupcake with a generous amount of the crème fraîche cream..
FLOURLESS CHOCOLATE CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (591)Total Time 1 hr 38 minsServings 1Calories 300 per serving
- Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- See "tips," below., To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.
FLOURLESS CHOCOLATE CAKE - JO COOKS
From jocooks.com
4.5/5 (25)Calories 529 per servingCategory Cake, Dessert
- Grease a 9-inch springform pan with butter and line the bottom of it with parchment paper. Set aside. Preheat the oven to 350 F degrees.
- In a heavy-bottomed saucepan, stir the whipping cream with the corn syrup over medium heat until almost simmering. Reduce the heat to low and add in the remaining chocolate. Continue stirring until smooth. Remove from heat and let cool for 10 minutes.
FLOURLESS CHOCOLATE CAKE - ONLY 5 INGREDIENTS! FROSTING ...
From frostingandfettuccine.com
3.9/5 (23)Total Time 1 hr 10 minsCategory Cake, Cakes, DessertCalories 238 per serving
- Melt the chocolate and butter together in a microwave safe bowl- preferably an 8’’ bowl- for 30 seconds at a time, mixing in between until the chocolate is completely melted. Cool. Prepare the tablespoon of instant coffee with hot water. Pour it into the chocolate and mix.
- Separate the eggs by adding the whites into the mixing bowl of a stand or hand mixer, and the yolks into the chocolate mixture. Mix the chocolate mixture with a spatula until combined.
- Using the whisk attachment whip the egg whites on high speed, pouring in the sugar slowly while whipping. Continue whipping until stiff peaks form. You know the whites are ready when you take the beater out, flip it upside down and the tip of the egg white can hold itself up.
FUDGY FLOURLESS CHOCOLATE HAZELNUT CAKE - PRETTY. SIMPLE ...
From prettysimplesweet.com
- Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat and stir in the ground hazelnuts, then egg yolks, one at a time. Whisk the mixture well until smooth.
- Using a mixer fitted with a whisk attachment, whisk egg whites on high speed until soft peaks form. Spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a spatula.
- Scrape the mixture gently into the pan and sprinkle the chopped hazelnuts on top. Bake for 40-45 minutes until a toothpick inserted into the center comes out with moist crumbs. Allow to cool completely on a wire rack, then refrigerate for at least 6 hours until completely set.
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