Flourless Deep Dark Chocolate Cookies Recipes

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FLOURLESS DEEP DARK CHOCOLATE COOKIES



Flourless Deep Dark Chocolate Cookies image

These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.

Provided by blucoat

Categories     Drop Cookies

Time 40m

Yield 24-36 cookies

Number Of Ingredients 7

nonstick vegetable cooking spray
1 1/2 cups bittersweet chocolate chips, divided (about 9 ounces)
3 large egg whites, room temperature
2 cups powdered sugar, divided (can also use granulated sugar)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Steps:

  • Preheat oven to 400°F Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
  • Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
  • Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
  • Roll 1 rounded tablespoon dough into ball (can coat in additional sugar if you want).
  • Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 8-10 minutes (don't overbake!). Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Nutrition Facts : Calories 87.7, Fat 4.6, SaturatedFat 2.8, Sodium 33.7, Carbohydrate 13.8, Fiber 2, Sugar 9.9, Protein 1.9

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Here's a simple cake that's rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

4 large eggs, separated
3 tablespoons butter
8 ounces dark baking chocolate, chopped
1/3 cup plus 1/4 cup sugar, divided
1 container (2-1/2 ounces) prune baby food
1-1/2 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 50mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

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