Flourless Chocolate Heart Cake Recipes

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.

ROBERTA HEART

Steps:

• Preheat oven to 350 degrees with rack set in lower third of oven. Butter a 10-by-2-inch heart-shaped pan. Line bottom and sides with parchment paper; set aside.
• In a small bowl, combine the espresso and water. Stir to dissolve. In a heatproof bowl, combine the chocolates, espresso mixture, and rum over a saucepan of simmer water. Stir until smooth. Remove, and set aside.
• Over the same saucepan of simmering water, combine the eggs and granulated sugar in a large heatproof bowl. Beat, using a handheld electric mixer, until thick, fluffy, and almost tripled in volume.
• Whip the cream in a chilled bowl until soft peaks form. Add the confectioners' sugar and vanilla.
• Fold the melted-chocolate mixture into the egg mixture. Gently fold in the whipped cream. Transfer to prepared pan. Place a large roasting pan in the oven, and fill 1 inch with boiling water. Immediately set the heart pan in the roasting pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove from oven, and let cool in the water bath. When cool, cover, and refrigerate overnight.
• Just before serving, uncover the pan, and warm slightly in an inch of warm water to loosen from pan. Invert onto a platter. Pipe the sweetened whipped cream onto the chocolate heart with a decorative tip, if desired.

FLOURLESS CHOCOLATE HEART CAKE

Steps:

• Preheat oven to 375.
• Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder.
• Separate the eggs into two bowls.
• Add sugar to the bowl with the yolks and beat well.
• Sift in the cocoa powder. Beat together. Add enough milk to get it smooth but not runny.
• Beat egg whites with a pinch of salt until stiff.
• Take a small quantity and stir into the chocolate mixture. Gently fold in the rest.
• Pour into the prepared cake pans.
• Bake 20-30 minutes. Let cool.
• In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream.
• Remove from the stove and add the chocolate. Stir well.
• Whip in the rest of the cream into soft peaks then fold into the chocolate mixture.
• Put the mousse between the two stacked flourless chocolate heart cakes and on the top.
• Keep refrigerated.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
• melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
• Remove bowl from heat and whisk in sugar.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa powder over chocolate and whisk until just combined.
• Pour batter into pan.
• Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
• cool cake in pan on a rack for 10 minutes, then remove side of pan.
• invert cake onto a plate and reinvert onto rack to cool completely.
• dust cake with cocoa powder before serving.

FLOURLESS CHOCOLATE SCANDINAVIAN CAKE

Steps:

• Preheat Oven to 350 Degrees.
• Grease a 9 inch cake tin.
• Break Chocolate into small pieces and melt it with butter and milk over water.
• Beat the egg yolks and half the sugar.
• Fold in melted butter and chocolate mixture.
• Fold in ground almonds and baking powder.
• Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
• Fold in the beated egg whites.
• Bake at 350 degrees until wooden pick inserted in the center comes out clean, Approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie.
• Serve with Whipped cream then you might want to dust with Cocoa powder.
• For a spicy Flavor you may add 1 teaspoon of ground cinnamon with the almonds.
• To enhance the almond flavor you might want to add 1/4 teaspoon of Almond Extract.

FLOURLESS CHOCOLATE CAKE

Steps:

• Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
• Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
• Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
• When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
• Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
• Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
• Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
• Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
• Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
• Cover and refrigerate overnight, or at least 8 hours.
• To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
• Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
• Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.