Guiltless Warm Flourless Chocolate Cake Recipes

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

FLOURLESS CHOCOLATE CAKE

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.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

GINA'S FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.
• In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.
• In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
• Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with Whipped Cream.
• With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

FLOURLESS CHOCOLATE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. , In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. , In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites., Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. , Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.