Flourless Chocolate Cake By King Arthur Flour With Chocolate Gl Recipes

FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL

Steps:

• Preheat oven to 375°F.
• Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
• To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
• Add the sugar, salt and espresso powder.
• Add eggs, beating briefly until smooth.
• Add cocoa powder and mix just to combine.
• Spoon batter into prepared pan.
• Bake cake for 25 minutes; the top will have formed a thn crust.
• Remove from oven and cool in the pan for 5 minutes.
• Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
• Allow cake to cool completely before glazing.
• GLAZE.
• Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
• Spoon glaze over the cake, spreading it to drip over the sides a bit.
• Garnish with toasted almonds if desired.
• Allow glaze to set for several hours before serving cake.

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
• Sift together the coconut flour and baking powder, mixing to combine; set aside.
• In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
• Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
• Pour the batter into the prepared pan. Let it rest for 10 minutes.
• Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
• Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat over to 375 degrees F.
• Spray a 9-inch (or 12″) spring form 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 to the side -.
• Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) CANDIQUIK in the heat and serve microwaveable tray (put remaining CQ in separate container/bag).
• Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended.
• Now pour the CANDIQUIK and butter mixture into a large bowl. Add sugar and mix well.
• Add the six eggs, one at a time, whisking after each one.
• Sift the cocoa into the bowl. See Photo.
• Stir until blended.
• Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust.
• Chocolate Glaze recipe:.
• Break apart two squares from the unused CANDIQUIK (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
• Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
• When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
• Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.