FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
This luscious, fudgy cake is gluten-free delight - a little goes a long way! Serve with fresh whipped cream and berries, if you like.
Time 1h45m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375F.
- Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
- Spray the paper with cooking spray, too, then set the pan aside.
- Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
- Stirring often, melt chocolate with butter until completely blended.
- Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
- Add sugar and mix well.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa into bowl and stir until just blended.
- Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
- The cake should be just firm in the center when done.
- Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
- Remove and discard parchment paper and set cake aside to cool completely.
- Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
- Remove from heat, then stir in milk, honey and vanilla.
- Set aside to cool slightly.
- When cake has cooled, pour glaze onto the center.
- Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
- Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Nutrition Facts : Calories 440 calories, Fat 34 grams, SaturatedFat 19 grams, Cholesterol 155 milligrams, Sodium 40 milligrams, Carbohydrate 40 grams, Protein 7 grams
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Make and share this Flourless Chocolate Cake With Chocolate Glaze recipe from Food.com.
Provided by greenery
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Butter 9" springform pan and line it with buttered parchment paper.
- Wrap outside of the pan with aluminum foil.
- Stir chocolate and butter in heavy sauce pan over low heat until smooth.
- Remove and cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
- Folk warm chocolate into the yoke mixture.
- Folk in vanilla.
- With clean, dry beaters, whip egg whites until soft peaks form.
- Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
- Fold whites into chocolate mixture in three portions.
- Pour batter into pan.
- Bake until cracked and tester shows moist crumbs - about 50 minutes.
- The cake will fall as it cools.
- Press down top for even thickness.
- Use knife to cut around sides to loosen. Remove pan sides.
- Turn upside down on plate (or other) and remove paper.
- For the glaze, simmer cream and syrup together in a heavy sauce pan.
- Remove from yeat.
- Add chopped chocolate.
- Whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
- Pour remaining glaze over the top and allow to drip artfully down the sides.
- Refrigerate until firm - about 1 hour.
Nutrition Facts : Calories 402.4, Fat 34.3, SaturatedFat 20.7, Cholesterol 178.8, Sodium 42.9, Carbohydrate 28.7, Fiber 4.2, Sugar 12.3, Protein 5.3
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Anniversary Birthday Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
- Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
- Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
- Make glaze:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
FLOURLESS OLIVE OIL CHOCOLATE CAKE
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired
Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
?ADAM'S "FRIEND"'S FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Steps:
- 1. Preheat oven to 350'. 2. Butter 9" springform pan, line with buttered waxpaper. Wrap outside of pan with foil. 3. Stir chocolate with butter in heavy saucepan until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. 4. Use electric mixer, beat egg yolks and 6 tbsp. sugar in large bowl until mixture is very thick and pale, ~3 mins. 5. Fold lukewarm chocolate mixture into egg mixture, then fold in vanilla extract. 6. In large bowl, beat egg whites until soft peaks form. 7. Gradually add remaining 6 tbsp. sugar, beating until medium peaks form. 8. Fold whites into chocolate mixture in 3 partitions. 9. Pour batter into prepared pan. 10. Bake until top is puffed and cracked, and tested inserted into center comes out with some moist crumbs attached, ~50 mins. 11. Cook cake on pan in rack (cake will fall). 12. Gently press down, using small knife cut around sides to loosen cake. Remove pansides. Invert cake, peel off parchment.
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