FLOURLESS CHOCOLATE CAKE I
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
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
CHOCOLATE ORBIT CAKE
Makes one FLOURLESS chocolate cake...not only rich, but gluten-free! Courtesy of John Scharffenberger.
Provided by VNess
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
- In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
- Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.
Nutrition Facts : Calories 337.8, Fat 28.5, SaturatedFat 17.2, Cholesterol 126.3, Sodium 36.6, Carbohydrate 23.7, Fiber 3.8, Sugar 17, Protein 5.7
FLOURLESS CHOCOLATE ORBIT CAKE
From "Room for Dessert" by David Lebovitz. This cake promises to launch chocolate lovers into orbit! Serve with Creme Anglaise, which I am posting separately. If you like high quality chocolate, give this one a try...it's like chocolate on steroids! I like to make it, cool it and then refrigerate it right in the pan it was cooked in, then serve it cold with the chilled Creme Anglaise, topped with fresh raspberries and a mint leaf for garnish. Serve in thin slices as it is dense and very rich...but out of this world. My kids prefer it reheated in the microwave (for just a few seconds), topped with whipped cream. You choose...hot or cold, it tastes great!
Provided by Epi Curious
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 x 2-inch round cake pan and line the inside with a round of parchment paper. (I don't keep parchment paper on hand and use nonstick cooking spray in the pan instead and it works fine).
- Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally.
- Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
- Pour the chocolate batter into the cake pan. Place it in a larger baking pan and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
- Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise (posted separately).
- Note: This cake can be refrigerated for several days.
Nutrition Facts : Calories 236.9, Fat 17.8, SaturatedFat 10.5, Cholesterol 146.4, Sodium 144, Carbohydrate 16.9, Sugar 16.9, Protein 3.3
MOLTEN FLOURLESS CHOCOLATE CAKE
Make and share this Molten Flourless Chocolate Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 32m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°.
- Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.
- In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.
- Remove eggs from heat, and whisk for another minute until eggs are very fluffy.
- Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl.
- Let the chocolate and butter melt; remove from heat.
- Let mixture cool slightly by stirring occasionally, about 5 minutes.
- Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate.).
- Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins).
- Fill them 3/4 of the way full and place on a baking sheet.
- Bake for 10-12 minutes, depending on how gooey you'd like the centers.
- Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.
FLOURLESS CHOCOLATE CAKE
Make and share this Flourless Chocolate Cake recipe from Food.com.
Provided by Michael Astill
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Base-line and butter a 2 cm round tin.
- Dust with a little of the almond meal.
- Pre-heat oven to 180°C.
- Melt chocolate, butter and sugar together in a double-boiler.
- Remove and allow to cool.
- Mix in egg yolks one by one.
- Add almond meal.
- Whip egg whites until stiff peaks form.
- Fold very gently into mixture.
- Pour into prepared tin and bake for 50 minutes.
Nutrition Facts : Calories 291.9, Fat 25.7, SaturatedFat 13.1, Cholesterol 106, Sodium 36, Carbohydrate 17.4, Fiber 5, Sugar 9.1, Protein 7.6
FLOURLESS OLIVE OIL CHOCOLATE CAKE
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired
Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
FLOURLESS CHOCOLATE CAKE
This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.
Provided by JoJoStar
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 341.4, Fat 22.4, SaturatedFat 13.3, Cholesterol 160.4, Sodium 47.2, Carbohydrate 35.2, Fiber 2.9, Sugar 30.2, Protein 5.7
ALMOST FLOURLESS CHOCOLATE CAKE
Make and share this Almost Flourless Chocolate Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.
- Put the chocolate and butter in the top of a double boiler so it's over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it's all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
- With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture-gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature-if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
- Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil-don't tuck it down tightly, just lay the foil across the top of the pan.
- Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs-not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.
- Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil-don't panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.
- When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.
Nutrition Facts : Calories 394.1, Fat 26.2, SaturatedFat 15.6, Cholesterol 193.2, Sodium 260.4, Carbohydrate 36.9, Fiber 0.1, Sugar 33.1, Protein 4.7
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