FLOURLESS CHOCOLATE CAKE I
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
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
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
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 CHOCOLATE FUDGE CAKE
Decadent flourless chocolate cake that tastes just like a fudge brownie!
Provided by Ashley Manila
Categories Dessert
Time 55m
Number Of Ingredients 7
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 FUDGE CAKE
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
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 CACAO FUDGE CAKE
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
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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- Preheat oven to 325°F/160°C degrees. Grease an 8-inch springform pan. Wrap the bottom and sides of the pan with one large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake. Bring a kettle of water to a boil.
- Put chocolate, butter, water and instant coffee in a large heat-proof bowl and microwave in 20-second increments, stirring between each, until melted.
- In a mixer bowl fitted with a whisk attachment, whisk eggs and sugar at high speed until light and fluffy and doubled in volume, about 5 minutes.
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- Preheat oven to 350° and line two baking sheets with parchment paper and very lightly grease with cooking spray.
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- Place a rack in middle of oven; preheat to 325°. Using your fingertips, generously butter bottom and sides of a 9" round cake pan (make sure pan is at least 2" deep). Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil, then cut it out.)
- Coarsely chop 12 oz. good-quality bittersweet chocolate into ½" pieces. Transfer to a medium saucepan.
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5/5 (2)Total Time 11 hrs 10 mins
- Preheat oven to 300°F. Grease bottom and sides of a 9-inch springform pan with butter. Line bottom with parchment paper; grease with butter. Dust paper with cocoa. Microwave bittersweet chocolate, 4 ounces of the semisweet chocolate, and ¾ cup of the butter in a microwavable bowl on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring after 1 minute and then every 30 seconds. Cool 15 minutes.
- Beat eggs, sugar, coffee, salt, and 2 teaspoons of the vanilla with a stand mixer fitted with whisk attachment on medium-high speed, until mixture is very foamy, pale in color, and doubled in volume, 3 to 4 minutes. Reduce mixer speed to low; gradually add melted chocolate mixture. Increase speed to medium-high, and beat until well blended, about 30 seconds. Sift cocoa over mixture; beat on medium-low speed just until blended, 20 to 30 seconds.
- Pour batter into prepared pan; bake in preheated oven until a thermometer inserted in center of cake registers 140°F, 40 to 45 minutes. Cool in pan on a wire rack 30 minutes.
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- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
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- Pre-heat the oven to 170 degrees Celsius. Grease a 18 cm springform cake pan with baking spray or melted butter and line with parchment paper.
- In a big bowl that can resist high heat combine de chocolate and butter cut into small pieces. In a small pan bring the sugar and the water to a boil stirring frequently. Pour the sugar/water mixture over the chocolate/butter mixture and let it sit for about 3 minutes. Stir until all the ingredients are combined. Add the egg yolks one at a time. Set aside the bowl and let it come to room temperature. In the meantime, beat the egg whites and the pinch of salt until you obtain a firm meringue. You can do this using an electric mixer, a stand mixer or your hands and whisk! A little exercise! Add the meringue to the chocolate mixture in 2 additions. Make sure you fold it in gently and with love and care. You can either use a spatula or a whisk if you feel comfortable enough.
- Fill the cake pan with 2/3 of the cake batter and bake for about 35 to 40 minutes. When you insert your cake taster/skewer/brochette stick in the middle it should come out almost clean. Remove from the oven and let it cool down completely.
- Using an off-set spatula or the back of a spoon make sure you flatten the cake. Do not worry if it breaks a little. Add the dulce de leche and evenly cover the surface of the cake. Add the rest of the batter and distribute it evenly using an off-set spatula until the cake is covered 100%. Put back in the oven for about 20 more minutes. When you insert the cake tester it should come out a little moist! That means it's ready.
FLOURLESS CHOCOLATE CAKE | KING ARTHUR BAKING
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- Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
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