Sinfully Rich Almost Flourless Chocolate Cake Recipes

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.
• Put the chocolate and butter in the top of a double boiler so it's over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it's all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
• With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture-gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature-if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
• Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil-don't tuck it down tightly, just lay the foil across the top of the pan.
• Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs-not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.
• Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil-don't panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.
• When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
• Remove from heat when almost melted (do not scorch).
• Preheat your oven to 300F.
• Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
• Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
• Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
• Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
• Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
• Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
• Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
• Cover pan and chill in the refrigerator for 4 hours or until set.
• Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325.
• Spray 9 x 13 metal baking pan with nonstick spray.
• Line pan with parchment paper or waxed paper.
• Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
• Cool chocolate mixture to lukewarm.
• Using electric mixer, beat eggs in large bowl until frothy.
• Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
• Fold in lukewarm chocolate mixture.
• Pour batter into prepared pan.
• Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
• Cool to room temperature.
• Refrigerate uncovered overnight.
• Cut cake into 12 pieces; place on individual microwave-safe plates.
• Microwave each piece until just warmed through, about 20 seconds on high.
• Serve immediately with ice cream and chocolate sauce, if desired.

FLOURLESS CHOCOLATE CAKE

Steps:

• pre heat oven to 375 degreesF and butter an 8 inch round baking pan. line bottom of pan with a round of wax paper and butter paper.
• chop chocolate up into small pieces. in a double boiler,with simmering water, melt chocolate with butter stirring until smooth. remove mixture from heat and wisk sugar into chocolate mixture. add eggs and wisk well. sift 1/2 cup cocoa powder over chocolate mixture and wisk until just combined. pour batter into pan and bake in the middle of oven 25 minutes, or until top has formed a thin crust. cool cake in pan on a rack 5 minutes and invert onto a serving plate.
• dust cake with additional cocoa powder if desired.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil a 10-inch round cake pan with canola oil spray.
• Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting. Stir well to melt the chocolate.
• In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract. Stir in melted chocolate. Set aside.
• With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes. Gently fold the egg whites into the chocolate mixture until no white streaks remain. Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set. Remove from the oven and turn out the cake onto a large plate. Carefully invert again onto a cooling rack so that the top side is up. Cool until just warm. Slide the cake onto a serving plate using 2 large spatulas.
• Serve warm with any combination of sauce, whipped cream, and ice cream.