Flourless Poppy Seed Chocolate Cake Recipes

3-INGREDIENT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
• Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
• Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
• Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
• Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
• Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.

FLOURLESS CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
• Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
• Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
• Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
• Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.

FLOURLESS POPPY SEED CAKE

Steps:

• Preheat oven to 200°C or 400°F and cover a cake pan with non-stick baking spray.
• In a medium bowl beat the egg whites until stiff peaks form, put aside.
• In a large bowl cream the butter, sugar, yolks and vanilla together for 2min.
• Add in poppy seeds, salt, cinnamon, ground nuts and rum and continue mixing for another minute until everything is well combined.
• Carefully fold the egg whites into the mixture with a wooden spoon.
• Bake on lowest rack for 60min or until a toothpick inserted comes out clean.
• Let cool in pan completely before removing. Loosen the edges with a knife and carefully remove the cake.
• Trim the cake with a sharp bread knife to remove any dark spots and level it.
• Cut it in half and fill with jam. Assemble and cover top and sides with jam to seal in any crumbs.
• In a saucepan bring the heavy cream to a boil, stirring occasionally.
• Remove from heat and add in the dark and milk chocolate, don't stir but let sit for 3 minutes.
• Then stir until you have a smooth ganache.
• Set your cake on an object slightly smaller than the cake itself.
• Pour the ganache over the cake and spread it evenly with an angled spatula.
• Let the rest of the ganache set for 2h at room temperature or until firm enough for piping.
• Fill the ganache into a piping bag fitted with a Wiltion 2D (or tip of choice) and pipe any desired decorations.
• Let it set until firm at room temperature.

FLOURLESS POPPY SEED CHOCOLATE CAKE

Steps:

• In a 2-cup measuring cup, place poppy seeds and pour boiling water to completely cover the poppy seeds.
• Drain well using a coffee filter. Set aside.
• In a small pan, melt butter and add chocolate pieces under very low heat until the chocolate is melted. Set aside.
• In a medium bowl, whip egg whites until stiff peaks are formed. Set aside.
• Preheat oven to 350°F/180°C. Spray oil inside a 7-inch (18 cm) springform pan.
• In another medium bowl, beat egg yolks and coconut sugar until smooth.
• Add almond or vanilla extract, melted chocolate, and liquor (if using) and mix using a spatula.
• Add poppy seeds and mix. Add almond meal and salt and mix.
• Fold in the egg whites and mix until blended.
• Bake for about 40 minutes. Cool and remove the cake from the pan.
• Dust cocoa powder and powdered sugar using a heart-shape stencil (see note above).
• Infuse love and serve with whipped cream and/or ice cream if desired.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

POPPY SEED CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F. Generously butter and flour 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Melt 4 ounces bittersweet chocolate in top of double boiler set over simmering water, stirring chocolate until smooth. Remove melted chocolate from over water. Cool chocolate 10 minutes.
• Using electric mixer, 3/4 cup sugar, unsalted butter and vanilla extract in large bowl to blend. Add egg yolks 1 at a time, beating well after each addition. Add melted bittersweet chocolate; beat until just combined. Mix in poppy seeds. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold half of beaten egg white into chocolate mixture. Fold flour into remaining beaten white. Fold egg white mixture into chocolate mixture.
• Pour batter into prepared spring-form pan. Using spatula, smooth top. Bake until tester inserted into center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover tightly with aluminum foil and store torte at room temperature.)
• Cut around sides of pan to loosen torte. Remove pan sides. Sift powdered sugar over torte. Place on platter. Serve with whipped cream.

POPPY SEED FLOURLESS CAKE

Steps:

• Grease 9" Springform pan and line bottom with parchment.
• Preheat oven to 300 F.
• Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
• Combine with potato starch in large bowl.
• Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
• Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.