Flourless Dark Chocolate Cake Recipes

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Steps:

• Preheat the oven to 375F.
• Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
• Spray the paper with cooking spray, too, then set the pan aside.
• Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
• Stirring often, melt chocolate with butter until completely blended.
• Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
• Add sugar and mix well.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa into bowl and stir until just blended.
• Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
• The cake should be just firm in the center when done.
• Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
• Remove and discard parchment paper and set cake aside to cool completely.
• Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
• Remove from heat, then stir in milk, honey and vanilla.
• Set aside to cool slightly.
• When cake has cooled, pour glaze onto the center.
• Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
• Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

DARK CHOCOLATE FLOURLESS CAKE

Steps:

• Line the bottom of a greased 9-in. springform pan with parchment; grease the paper and sides of pan. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small saucepan, bring pomegranate juice and sugar to a simmer, stirring to dissolve sugar; cook and stir 8-10 minutes or until syrupy. Remove from the heat; stir in vanilla. , In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in pomegranate mixture. Cool to room temperature. , Whisk eggs into chocolate mixture. Pour into prepared pan. Place in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 350° for 40-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool completely on a wire rack. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Place cake on a serving platter. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally., Pour over cake, allowing ganache to drape down the sides. Let stand until set. Just before serving, garnish with whipped cream and pomegranate seeds and dust with confectioners' sugar if desired. Refrigerate leftovers.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.
• Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins.
• In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally.
• In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined.
• Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes.
• Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.)
• To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

FLOURLESS DARK CHOCOLATE CAKE

Steps:

• Preheat oven to 180C, and grease and line a
• Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
• Gently melt butter and chocolate in a double boiler.
• Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
• Add almond meal and mix well.
• Add egg yolks a little at a time.
• Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
• Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.