Kickin Flourless Chocolate Cake Recipes

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

FLOURLESS CHOCOLATE CAKE I

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan (preferably light metal); dust with cocoa powder and tap out the excess. Combine the butter and chocolate in a medium heatproof bowl set over a pan of simmering water (do not let the bowl touch the water); stir until melted and smooth. Remove the bowl from the pan and let cool to room temperature.
• Meanwhile, beat the eggs, granulated sugar and salt in a large bowl with a mixer on medium-high speed until thickened and very airy, 4 to 6 minutes. Beat in the orange liqueur and vanilla. Gently fold in the melted chocolate mixture with a rubber spatula in three additions until just combined (do not overmix).
• Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is slightly jiggly, 30 to 40 minutes. (The cake will continue to set as it cools.) Transfer to a rack and let cool completely (the center may sink a bit). Remove the springform ring. Dust the cake with cocoa powder and confectioners' sugar just before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
• Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
• Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
• When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

FLOURLESS OLIVE OIL CHOCOLATE CAKE

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

KICKIN' FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Line the bottom of a 8 inch spring form pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.
• Melt the chocolate and the butter together in a double boiler, stir until smooth.
• Add the cinnamon, pepper and salt to the chocolate sauce and taste. Adjust the level of heat if needed.
• Whisk together the eggs and the sugar in a large bowl.
• Slowly add the the chocolate sauce in small portions to the egg mixture, continue whisking until all of the sauce is combined.
• Pour into the springform pan and bake for 30 minutes or until a toothpick comes out clean. Let cool completely on a wire rack (the middle will settle slightly).
• Remove sides of springform pan and while holding the cake at an angle, dust the edges with powdered sugar.
• Ganache: Bring cream to a gentle boil, remove from heat and stir in the remaining chocolate and stir until blended smooth.
• Pour the ganache on top of the sunken cake and carefully spread to the edges.
• Let cool or refrigerate until ganache is set.