FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
DOUBLE CHOCOLATE ROLL (FLOURLESS)
This is a flourless cake. Its texture is more like a souffle. This is a roll filled with chocolate cream or ganache. This recipe is great if you are diabetic due to the low carb factor. It is wonderful if you need to eat GF. There is NO flour what so ever in this recipe. I do not claim the creative rights to this recipe because it was given to me back when I was diagnosed as diabetic. It is so rich though I can't really eat it. Chocolate and migraine issue. It is heavenly though.It melts on your tongue. You can change the taste by the type of chocolate you use.
Provided by GSMP3760
Categories Dessert
Time 2h15m
Yield 1 16x11inch roll, 22 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
- Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
- Separate the egg yolks and egg whites into two separate bowls.
- In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
- In another bowl, beat the egg whites with the salt until they are frothy.
- Add the cream of tartar and beat the egg whites until they hold soft peaks.
- Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
- Combine the egg yolks with the chocolate mixture.
- Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
- Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
- Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
- Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
- Remove the towels and run a knife along the side to release the wax/parchment paper.
- Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
- Invert the cake onto the baking sheet and peel the wax paper off the top.
- MAKING THE FILLING:.
- In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
- After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
- Spread the filling over the cake leaving about a 1 inch border.
- Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
- Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
- Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.
Nutrition Facts : Calories 210.9, Fat 18.6, SaturatedFat 11.1, Cholesterol 81.4, Sodium 41.1, Carbohydrate 13.7, Fiber 3.5, Sugar 7.1, Protein 5.1
CHOCOLATE CAKE ROLL
This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
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