Flourless Chocolate Fudge Cake Recipes

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FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

If you're gluten-free or celebrating Passover, this flourless fudge cake is perfect for you.

Categories     flourless fudge cake recipe     gluten free dessert     passover desserts     easy desserts     chocolate desserts

Time 1h

Yield 12

Number Of Ingredients 7

1 c. (2 sticks) unsalted butter, plus more for pan
8 oz. bittersweet chocolate, chopped
1 1/4 c. sugar
6 large eggs
1 tsp. pure almond extract
1 c. unsweetened cocoa powder, plus more for dusting
Whipped cream, for serving

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 FUDGE CAKE



Flourless Fudge Cake image

Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h

Number Of Ingredients 7

16 tablespoons (2 sticks) unsalted butter, cut into pieces, plus more for pan and parchment paper
Unsweetened cocoa powder for pan
2 cups (12 ounces) semisweet chocolate chips
3 tablespoons orange-flavored liqueur, such as Grand Marnier
6 large eggs, separated, room temperature
4 tablespoons granulated sugar
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 300 degrees. Butter the bottom and sides of a 9-inch springform pan. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess.
  • In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tablespoons granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture.
  • In another bowl, with mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium-stiff peaks form. Whisk half the whites into chocolate mixture, then gently fold in remaining half.
  • Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap, and refrigerate at least 4 hours or up to overnight. To serve, run a metal spatula around edge of pan, and unmold cake; dust with confectioners' sugar.

FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

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

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

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

FLOURLESS CACAO FUDGE CAKE



Flourless Cacao Fudge Cake image

Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.

Provided by Donna Hay

Categories     HarperCollins     Cake     Dessert     Valentine's Day     Chocolate     Wheat/Gluten-Free     Almond     Hazelnut     Healthy

Yield Serves 10-12

Number Of Ingredients 5

200g (about 14 tablespoons) unsalted butter, chopped
3/4 cup (75g) raw cacao powder, plus extra for dusting
6 eggs
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (ground almonds)

Steps:

  • Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.

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