ANDES MINT CHOCOLATE FLOURLESS CAKE
Make and share this Andes Mint Chocolate Flourless Cake recipe from Food.com.
Provided by Erin K. Brown
Categories Dessert
Time 8h12m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 325 degrees Fahrenheit. Butter the bottom of a spring-form pan.
- In a double boiler, gently melt butter, Andes mints and chocolate. Stir until completely melted and smooth. Remove from heat and let cool.
- Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
- Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
- (Prep time includes overnight refrigerator time.).
- *Can also use 56 Andes Toffee Crunch thins or 56 Cherry Jubilee Thins or 2 cups of Andes chips.
Nutrition Facts : Calories 466.9, Fat 36.2, SaturatedFat 22.6, Cholesterol 111.5, Sodium 205, Carbohydrate 38.2, Fiber 4.2, Sugar 28.2, Protein 5.4
LA BETE NOIRE CHOCOLATE FLOURLESS CAKE
This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.
Provided by Quest4ZBest
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For Cake:.
- Preheat oven to 350°F Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
- For Ganache:.
- Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.
- Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
- Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Nutrition Facts : Calories 171.7, Fat 13.8, SaturatedFat 8.1, Cholesterol 107.3, Sodium 33.7, Carbohydrate 9.9, Sugar 9.4, Protein 2.7
TYLER FLORENCE'S CHOCOLATE CRACKED EARTH (FLOURLESS CAKE)
Saw this on the Food Network site and tried it for dessert for my family after Sunday dinner! It was so good and perfect for those on a Gluten-Free Diet!!
Provided by LDSMom128
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted.
- Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate, then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
- While the cake is cooking, whip the cream until it becomes light and fluffy.
- Serve at room temperature dusted with confectioners' sugar and topped with whipped cream and fresh berries.
Nutrition Facts : Calories 927.5, Fat 78.2, SaturatedFat 45.5, Cholesterol 699.9, Sodium 205.9, Carbohydrate 41.8, Sugar 38.6, Protein 16.8
FLOURLESS CHOCOLATE & ALMOND CAKE
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free - just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE ANDES MINT COOKIES
These are chocolate cookies with just the right amount of mint! These cookies usually pleasantly surprise people when they have never had them before. I can only find the green bags of Andes mint baking chips at Wal Mart, and I usually stock up on them, because this is fast becoming our friends' and is already one of my husband's favorite type of cookies. This recipe also doubles well.
Provided by Greeny4444
Categories Drop Cookies
Time 45m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine flour, cocoa, baking soda, and salt in a small bowl; set aside.
- Cream butter, shortening, granulated sugar, and brown sugar in a large mixing bowl.
- Add vanilla extract and eggs, beating well.
- Switch from an electric mixer to a sturdy spoon, and gradually mix in the flour mixture.
- Stir in mint chips. The dough will be VERY stiff.
- Drop by well-rounded teaspoons (I use a cookie scoop) onto parchment-lined baking sheets.
- Bake for 10 minutes, until centers are set.
- Remove immediately (be careful, so cookies do not fall apart) to wire racks to cool completely.
Nutrition Facts : Calories 231.5, Fat 11.9, SaturatedFat 5.1, Cholesterol 37.1, Sodium 150.5, Carbohydrate 30, Fiber 1.5, Sugar 16.3, Protein 3
FLOURLESS CHOCOLATE-MINT CAKE
If you like your flourless chocolate cake to be intensely chocolatey but wonderfully minty too, this recipe's for you!
Provided by My Food and Family
Categories Herbs
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until both are completely melted, stirring every 30 sec. Stir in remaining sugar and mint.
- Beat eggs in medium bowl with mixer on high speed 9 to 10 min. or thickened and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until blended. Repeat with remaining eggs. Pour into prepared pan.
- Bake 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE-ANCHO CHILE FLOURLESS CAKE
A rich chocolaty cake with a spicy kick! Similar consistency to cheese cake Also great if you add a bit of rum or chocolate liqueur to the whipped cream!
Provided by 892594
Categories Cheesecake
Time 1h30m
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.
- In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.
- In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.
- In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.
- Remove from the oven and cool completely in the pan on a wire rack.
- Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.
- In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.
- To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.
DEATH BY CHOCOLATE FLOURLESS CAKE
This recipe is from Bon Appetit. It is truly "Death by Chocolate." It's a rich and moist flourless cake. Next time, I will try adding less corn syrup to the glaze. It makes the glaze cloyingly sweet.
Provided by Reddyrat
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- For the cake: Preheat oven to 350 degrees.
- Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
- Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
- Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
- Fold chocolate mixture and vanilla extract into yolk mixture.
- 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 about 50 minutes or until cake 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. Don't worry if the cake falls.
- Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
- For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
- To finish: 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. Serve at room temperature.
Nutrition Facts : Calories 369.1, Fat 28.8, SaturatedFat 17.2, Cholesterol 149.8, Sodium 66.7, Carbohydrate 30.1, Fiber 3.5, Sugar 16.7, Protein 6.2
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