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
FLOURLESS CHOCOLATE TRUFFLE CAKE
This cake is rich and oozing with chocolate, your family and friends will be amazed that this cake is truly gluten free. You can add some vanilla ice cream to truly spoil everyone.
Provided by onlyglutenfreerecip
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Line a 9-inch spring form cake pan with a circle of parchment paper.
- Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
- In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
- Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight.
- Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.
Nutrition Facts : Calories 436.2, Fat 35.6, SaturatedFat 20.7, Cholesterol 312, Sodium 202.1, Carbohydrate 19.5, Sugar 18.1, Protein 8.3
FLOURLESS CHOCOLATE TRUFFLE CAKE
A wonderful recipe from donna hay's cookbook "flavours". Doesn't take long to make, but extremely rich. Your eyes are going to be tired from rolling to the back of your head. :P
Provided by KitchenManiac
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 325 degrees F (170C).
- Line base of eight 1 cup (8 fl oz) capacity non-stick muffin tins with non-stick baking paper.
- Place chocolate and butter in a saucepan (absolutely dry) and stir over low heat till melted and smooth.
- Place the egg, vanilla and sugar in the bowl of a mixer and beat until thick and pale.
- Stir through the chocolate mixture.
- Spoon the mixture into muffin tins and bake for 12-15 minutes or until the cakes are just set.
- Cool in the tins and refrigerate for 2 hours.
- To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix till smooth.
- Chill the glaze till it is firm.
- Unmould the cakes onto serving plates and spread with the glaze.
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