Flourless Chocolate Cake With Stevia Recipes

FLOURLESS CHOCOLATE CAKE I

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

FLOURLESS CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees (F). Grease and flour a 9" springform pan; set aside. Combine the butter and chocolate together in a small pan over medium-low heat; cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.
• Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar; whisk well to combine. Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.
• Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.
• Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth top with a spatula.
• Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 35 to 40 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.
• Dust the cake with cocoa powder, confectioners' sugar, or top with a dollop of whipped cream and fresh berries!

FLOURLESS CHOCOLATE CAKE (WITH STEVIA)

Steps:

• Melt chocolate and spread in double boiler or in microwave.
• Allow to slightly cool.
• Beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture.
• Blend egg whites in large mixer bowl until peaks are formed. Gradually add 1/2 tsp stevia, beat until stiff peaks form.
• Stir 1°C whites into chocolate mixture and then fold in remaining whites.
• Pour into 10-12" pan, greased, floured, wax paper lined.
• Bake at 250 for 2 1/2 hours, allow to completely cool before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Line 9-inch springform pan with parchment and lightly grease.
• In medium saucepan on medium-low, melt butter and chocolate, stirring until combined.
• Remove from heat and cool slightly, 5 minutes. Add sugar and mix to combine. Whisk in eggs 1 at a time until fully incorporated, then stir in almond extract and cocoa powder until smooth.
• Pour batter into prepared pan and bake until just set in center, 25 to 28 minutes. Cool cake in pan on wire rack 10 minutes, then remove from pan and let cool completely.
• Dust with cocoa and serve with whipped cream if desired.

FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
• Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
• With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
• Pour into prepared pan and smooth the top.
• Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
• Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
• This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
• *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
• 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
• 1 g. Sugar.
• www.ycchocolate.com.