Flourless Chocolate Orbit Cake Recipes

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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 CHOCOLATE CAKE



Flourless Chocolate Cake image

This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
8 ounces bittersweet chocolate (not chips), chopped
3/4 cup sugar
1/3 cup unsweetened cocoa powder, plus more for dusting the cake
1/4 teaspoon fine salt
6 large eggs, separated
Whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
  • Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
  • Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

CHOCOLATE ORBIT CAKE



Chocolate Orbit Cake image

Makes one FLOURLESS chocolate cake...not only rich, but gluten-free! Courtesy of John Scharffenberger.

Provided by VNess

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 5

1 (9 3/4 ounce) bar semisweet chocolate, broken into small pieces (Scharffen Berger 62 percent cocoa, recommended)
15 tablespoons unsalted butter, cut into pieces
5 eggs, at room temperature
1 cup sugar
gently whipped cream (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
  • In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
  • Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.

Nutrition Facts : Calories 337.8, Fat 28.5, SaturatedFat 17.2, Cholesterol 126.3, Sodium 36.6, Carbohydrate 23.7, Fiber 3.8, Sugar 17, Protein 5.7

FLOURLESS CHOCOLATE ORBIT CAKE



Flourless Chocolate Orbit Cake image

From "Room for Dessert" by David Lebovitz. This cake promises to launch chocolate lovers into orbit! Serve with Creme Anglaise, which I am posting separately. If you like high quality chocolate, give this one a try...it's like chocolate on steroids! I like to make it, cool it and then refrigerate it right in the pan it was cooked in, then serve it cold with the chilled Creme Anglaise, topped with fresh raspberries and a mint leaf for garnish. Serve in thin slices as it is dense and very rich...but out of this world. My kids prefer it reheated in the microwave (for just a few seconds), topped with whipped cream. You choose...hot or cold, it tastes great!

Provided by Epi Curious

Categories     Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 4

1/2 lb butter (2 sticks)
12 ounces bittersweet chocolate
6 eggs
1 cup sugar

Steps:

  • Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 x 2-inch round cake pan and line the inside with a round of parchment paper. (I don't keep parchment paper on hand and use nonstick cooking spray in the pan instead and it works fine).
  • Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally.
  • Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
  • Pour the chocolate batter into the cake pan. Place it in a larger baking pan and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
  • Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise (posted separately).
  • Note: This cake can be refrigerated for several days.

Nutrition Facts : Calories 236.9, Fat 17.8, SaturatedFat 10.5, Cholesterol 146.4, Sodium 144, Carbohydrate 16.9, Sugar 16.9, Protein 3.3

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