Flourless Chocolate Cake Recipe 55 Recipes

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.

FLOURLESS CHOCOLATE CAKE I

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.

CHOCOLATE FLOURLESS CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess.
• Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined.
• Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream.

FLOURLESS CHOCOLATE CAKE

Steps:

• To make the flourless chocolate cake , first melt the dark chocolate in the microwave or a bain-marie, and then allow to cool slightly 1 . In the bowl of a stand mixer fitted with the whisk attachment, whisk together the butter, softened beforehand and at room temperature, and sugar 2 to get a creamy mixture. You can also whip the butter using a hand mixer with a whisk attachment. Add the eggs one at a time, waiting until the one before one has been mixed in well 3 .
• Now add the vanilla extract 4 ; separately, sift the cocoa powder 5 and then add it to the butter, egg, and sugar mixture, one spoonful at a time 6 .
• Then add the salt 7 and finally the lukewarm chocolate 8 . Mix all the other ingredients together using a spatula 9 .
• Butter a 9-9.5-inch (22-24-cm) 10 cake pan and line with parchment paper, then pour the cake batter in 11 and level it using the back of a spoon, distributing it evenly in the pan 12 .
• Bake the cake in a conventional oven preheated to 350°F (180°C) for 30-35 minutes (320°F (160°C) for 20-25 minutes in a convection oven). Once a delicate crust has formed, remove the cake from the oven and leave to cool 13 . You can keep the cake with the crust on the top, or else turn it over using a dinner plate. Sprinkle with plenty of powdered sugar 14 and your flourless chocolate cake is ready to go 15 !

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.