Bittersweet Flourless Chocolate Cake Recipes

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FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

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

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

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

BITTERSWEET FLOURLESS CHOCOLATE CAKE



Bittersweet Flourless Chocolate Cake image

Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

FLOURLESS BITTERSWEET CHOCOLATE CAKE



Flourless Bittersweet Chocolate Cake image

This flourless cake is glazed with dark chocolate and further drizzled with milk chocolate from the cookbook "Chocolate Passion"

Provided by Poppy

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

8 ounces bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into 1 inch pieces
2 tablespoons cognac
6 large eggs, separated,at room temperature
1/2 cup granulated sugar, plus
2 tablespoons granulated sugar, divided
4 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey
1/3 cup seedless raspberry preserves
3 ounces milk chocolate, melted

Steps:

  • Position a rack in the center of the oven and preheat to 350°F.
  • Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
  • In a medium saucepan, combine the chocolate and butter.
  • Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
  • Gently whisk until smooth.
  • Remove from the heat and stir in the cognac.
  • Let cool.
  • In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
  • Stir in the melted chocolate mixture.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
  • Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
  • One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
  • Continue beating until the egg whites are stiff but not dry.
  • Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
  • Do not overmix.
  • Pour the batter into the prepared pan.
  • Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
  • Transfer the pan to a wire rack and cool for 10 minutes.
  • Using a small sharp knife, cut around the sides of the cake to loosen it.
  • Release the panside.
  • Invert the cake onto a wire rack.
  • Peel off the parchment paper and cool the cake completely.
  • Wrap in plastic and refrigerate overnight.
  • Make the chocolate glaze.
  • Place the chocolate in a medium bowl.
  • In a small saucepan, bring the heavy cream to a gentle boil.
  • Using a wire whisk, stir in the honey.
  • Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
  • Whisk the mixture until smooth.
  • Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
  • Assemble the cake.
  • Remove the cake from the refrigerator and remove the plastic wrap from the cake.
  • Place the cake on a wire rack set over a baking sheet.
  • Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
  • Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
  • Drizzle the top of the glazed cake with the melted milk chocolate.
  • Serve the cake immediately, or refrigerate.
  • Bring the cake to room temperature before serving.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

15 tablespoons unsalted butter, plus extra to grease the pan
7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescafé
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crème fraîche, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
  • First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
  • Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

FLOURLESS BITTERSWEET CHOCOLATE CAKE WITH MILK CHOCOLATE DRIZZLE



Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle image

Provided by Food Network

Yield 10 to 12 servings

Number Of Ingredients 9

8 tablespoons butter, cut into 1-inch pieces, plus butter to grease pan
12 ounces bittersweet chocolate, coarsely chopped
2 tablespoons cognac
6 large eggs, separated, at room temperature
1/2 cup plus 2 tablespoons granulated sugar, divided
1/3 cup heavy cream
2 tablespoons honey
1/3 cup seedless raspberry preserves
3 ounces milk chocolate, melted

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with round of parchment or waxed paper; butter the paper. In a medium saucepan, combine 8 ounces of chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture. In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. 1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions. Do not overmix. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight. Place the remaining chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened. Remove the cake from the refrigerator, removing the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake. Pour the chocolate glaze over the cake covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Terry Gibralter

Categories     Cake     Chocolate     Egg     Dessert     Bake     Quick & Easy     Birthday     Shower     Party     Bon Appétit     Paris     France     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
  • Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

DENSE BITTERSWEET CHOCOLATE CAKE



Dense Bittersweet Chocolate Cake image

This recipe is from 'Sweet Dreams' by Ina Pinkney. Easy to make and flourless which makes it perfect for the Passover holiday.

Provided by dojemi

Categories     Dessert

Time 1h15m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth.
  • Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
  • Whisk the eggs into the melted chocolate until combined.
  • Pour the mixture into the prepared pan.
  • Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Nutrition Facts : Calories 395.9, Fat 34.5, SaturatedFat 20.6, Cholesterol 244.9, Sodium 58.8, Carbohydrate 17.1, Sugar 17.1, Protein 5.2

MOLTEN BITTERSWEET-CHOCOLATE CAKE



Molten Bittersweet-Chocolate Cake image

This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 6

1 stick plus 3 tablespoons unsalted butter, cut into small pieces, plus more for ramekins
1/2 cup all-purpose flour, plus more for ramekins
5 1/2 ounces bittersweet chocolate (70 percent cacao), chopped (1 1/4 cups)
5 large eggs, room temperature
3/4 cup sugar
Pinch of salt

Steps:

  • Butter and flour six 6-ounce (2-inch-deep) ramekins.
  • Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
  • Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
  • Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.

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