Flourless Chocolate Candy Cakes Recipes

FLOURLESS CHOCOLATE CANDY CAKES

Steps:

• Heat oven to 325°F. Spray 8 (7-oz) ramekins with cooking spray. Set aside.
• In large microwavable bowl, microwave butter, candy drops and chocolate chips on High in 30-second increments, stirring after each, until completely melted. Cool slightly.
• While chocolate is cooling, in another large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until glossy.
• With whisk, beat egg yolks one at a time into chocolate mixture. Add half of beaten egg whites; fold in with rubber spatula until combined. Carefully fold in remaining half of beaten egg whites. Spoon mixture evenly into ramekins.
• Bake 35 to 45 minutes or until cakes pull away from sides of ramekins. Sprinkle with powdered sugar.

FLOURLESS CHOCOLATE CAKES

Steps:

• Preheat oven to 300 degrees F. Spray 12 3-inch ramekins or tins with non-stick cooking spray and "flour" them with cocoa powder discarding any excess. Over a double boiler, combine chocolate, sugar and half the cream and melt until smooth, stirring occasionally. Cool slightly.
• In the bowl of a standing electric mixer, fitted with a paddle attachment, beat the mascarpone cheese and the remaining cream until smooth. Add the eggs, one at a time, beating well after each addition. Pour in the chocolate mixture and beat until smooth. Divide the batter among the prepared ramekins, filling them almost to the very top, as the batter will not rise too much.
• Bake for 30 minutes until almost completely set when you jiggle the ramekin. Cool slightly and carefully turn the cakes out of the ramekins.
• For Wine Glaze:
• Combine dessert wine and 3 Tbsp. sugar in small sauce pan. Bring to a boil, then reduce heat and simmer until larger bubbles form, stirring occasionally with spoon to monitor thickness. Set aside to cool. Turn the warm cakes out into the center of the plates sift powdered sugar on top, and drizzle cakes and plates with squiggles of dessert wine syrup. Serve hot.

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.