Flourless Chocolate Pecan Mini Cakes 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 PECAN MINI CAKES



Flourless Chocolate Pecan Mini Cakes image

These Flourless Chocolate Pecan Mini Cakes may be baked in mini muffin cups, but they're moister, richer and denser than mini cupcakes.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 18 servings, 2 mini cakes each

Number Of Ingredients 4

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
3 eggs
1 can (14 oz.) sweetened condensed milk
1 -1/2 cups chopped pecans, toasted

Steps:

  • Heat oven to 350ºF.
  • Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
  • Spoon into 36 paper-lined mini muffin cups.
  • Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

MINI FLOURLESS CHOCOLATE CAKES



Mini Flourless Chocolate Cakes image

Make and share this Mini Flourless Chocolate Cakes recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 1h15m

Yield 12 mini cakes

Number Of Ingredients 10

1 cup butter, cut into small pieces
1 cup dark chocolate chips
1/3 cup cocoa powder
2 tablespoons espresso or 2 tablespoons instant espresso, freshly brewed
2 tablespoons hot water
6 eggs
1 cup granulated sugar
2 tablespoons rum
1 cup heavy cream
1 cup dark chocolate chips

Steps:

  • Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
  • Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
  • Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
  • Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
  • Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
  • Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
  • Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.

Nutrition Facts : Calories 449.5, Fat 33.8, SaturatedFat 20.2, Cholesterol 160.8, Sodium 182.3, Carbohydrate 36.7, Fiber 2.4, Sugar 32.1, Protein 5.3

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