FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
This luscious, fudgy cake is gluten-free delight - a little goes a long way! Serve with fresh whipped cream and berries, if you like.
Time 1h45m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375F.
- Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
- Spray the paper with cooking spray, too, then set the pan aside.
- Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
- Stirring often, melt chocolate with butter until completely blended.
- Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
- Add sugar and mix well.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa into bowl and stir until just blended.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
- The cake should be just firm in the center when done.
- Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
- Remove and discard parchment paper and set cake aside to cool completely.
- Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
- Remove from heat, then stir in milk, honey and vanilla.
- Set aside to cool slightly.
- When cake has cooled, pour glaze onto the center.
- Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
- Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Nutrition Facts : Calories 440 calories, Fat 34 grams, SaturatedFat 19 grams, Cholesterol 155 milligrams, Sodium 40 milligrams, Carbohydrate 40 grams, Protein 7 grams
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Posted for the French recipes -- ZWT 2006. I believe the original recipe came from Gourmet Magazine. Worth every minute of the time it takes to prepare.
Provided by Galley Wench
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter 9 inch diameter springform pan.
- Line bottom with parchment, wax or butter paper.
- Wrap outside of pan with foil.
- Stir chocolate and butter in heave medium saucepan over low heat until melted and smooth.
- Remove from heat.
- Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.
- Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
- Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
- Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
- Fold egg whites into chocolate mixture in three additions.
- Pour batter into prepared pan.
- Bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
- Cool cake in pan on rack.
- Do not worry, the cake WILL fall.
- Once cooled, gently press down crusty top to make evenly thick cake.
- Using small knife, cut around pan sides to loosen cake.
- Remove pan sides.
- Place 9 inch-diameter dish, tart pan bottom or cardboard on the top of the cake.
- Invert cake and peel off parchment paper.
- For Glaze:.
- Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet.
- Spread 1/2 cup glaze smoothly over top and sides of cake.
- Place cake in freezer for approximately 3 minutes until glaze is almost set.
- Pour remaining glaze over cake.
- Place on plater and chill until glaze is firm, about 1 hour.
- Garnish with chocolate shavings.
- Serve at room temperature.
Nutrition Facts : Calories 315.1, Fat 21.2, SaturatedFat 12.4, Cholesterol 179.8, Sodium 73.9, Carbohydrate 28.5, Sugar 19.9, Protein 4.2
CHOCOLATE CAKE WITH ESPRESSO GLAZE
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
- Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
FLOURLESS CHOCOLATE CAKE
Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.
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 OLIVE OIL CHOCOLATE CAKE
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired
Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Make and share this Flourless Chocolate Cake With Chocolate Glaze recipe from Food.com.
Provided by greenery
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter 9" springform pan and line it with buttered parchment paper.
- Wrap outside of the pan with aluminum foil.
- Stir chocolate and butter in heavy sauce pan over low heat until smooth.
- Remove and cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
- Folk warm chocolate into the yoke mixture.
- Folk in vanilla.
- With clean, dry beaters, whip egg whites until soft peaks form.
- Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
- Fold whites into chocolate mixture in three portions.
- Pour batter into pan.
- Bake until cracked and tester shows moist crumbs - about 50 minutes.
- The cake will fall as it cools.
- Press down top for even thickness.
- Use knife to cut around sides to loosen. Remove pan sides.
- Turn upside down on plate (or other) and remove paper.
- For the glaze, simmer cream and syrup together in a heavy sauce pan.
- Remove from yeat.
- Add chopped chocolate.
- Whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
- Pour remaining glaze over the top and allow to drip artfully down the sides.
- Refrigerate until firm - about 1 hour.
Nutrition Facts : Calories 402.4, Fat 34.3, SaturatedFat 20.7, Cholesterol 178.8, Sodium 42.9, Carbohydrate 28.7, Fiber 4.2, Sugar 12.3, Protein 5.3
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