ALLRECIPES FLOURLESS CHOCOLATE CAKE
As if this flourless dark chocolate cake's flavor wasn't glorious enough on its own, the texture is dense and luscious.
Provided by Sara Quessenberry
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners' sugar until soft peaks form. Dust the cake with cocoa (or confectioners' sugar) and serve with the whipped cream mixture.
Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Cholesterol 203 mg, Protein 6 g, SaturatedFat 26 g, Sodium 53 mg, Sugar 32 g, Fat 44 g, UnsaturatedFat 0 g
BITTERSWEET CHOCOLATE CLOUD CAKE
Provided by Food Network
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and position rack in the center.
- Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
- Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
- In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.
- Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
- Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
- Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
BITTERSWEET CHOCOLATE CAKE
Adapted from the Silver Palate Cookbook, this bittersweet chocolate cake recipe has almost a pound of chocolate and a dozen eggs! Light yet rich, it's a showstopper.
Provided by Elise Bauer
Categories Dessert Cake Chocolate Chocolate Cake Valentine's Day
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven and prepare the pan: Preheat oven to 325°F. Prepare a rack in the center of the oven. Place a baking sheet in a rack below it (to catch any drippings or spill-overs). Generously butter the sides and bottom of a 9-inch or 10-inch springform pan. Add a few tablespoons of the sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out the excess sugar.
- Serve: When ready to serve, sprinkle with powdered sugar.
Nutrition Facts : Calories 763 kcal, Carbohydrate 43 g, Cholesterol 262 mg, Fiber 1 g, Protein 6 g, SaturatedFat 40 g, Sodium 57 mg, Sugar 36 g, Fat 66 g, ServingSize Makes 20 small, but quite rich, servings, UnsaturatedFat 0 g
CAPPUCCINO POUND CAKE WITH BITTERSWEET CHOCOLATE
A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe -- it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!
Provided by elsa
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h20m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Whisk the flour and baking soda together until blended.
- In a large bowl, mash the butter, cream cheese, white sugar and brown sugar with a spoon until the mixture is creamy and thoroughly combined. Beat in 1 egg at a time, mixing it in completely before adding the next one. Stir the vanilla extract with the instant espresso powder in a small bowl, and add it to the butter mixture. Stir in until well combined.
- Stir the flour mixture into the butter mixture in 1/2-cup quantities until the flour has been thoroughly incorporated. Stir in the chopped dark chocolate. Spoon the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 1/2 hours. Start checking for doneness after about 1 hour and 15 minutes. Cool the cake in the pan for about 10 minutes, then turn out onto a cake dish and allow to finish cooling. Dust with confectioners' sugar.
Nutrition Facts : Calories 542.6 calories, Carbohydrate 61.9 g, Cholesterol 139.6 mg, Fat 31.3 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 18.8 g, Sodium 251.2 mg, Sugar 41 g
BITTERSWEET CHOCOLATE CAKE
Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.
Provided by Ina Garten
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.
- Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
- Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
- Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.
Nutrition Facts : Calories 582 kcal, Carbohydrate 45 g, Cholesterol 187 mg, Protein 6 g, SaturatedFat 27 g, Sodium 118 mg, Sugar 37 g, Fat 45 g, TransFat 1 g, UnsaturatedFat 15 g
BITTERSWEET CHOCOLATE CAKE
Provided by Terry Gibralter
Categories Cake Chocolate Egg Dessert Bake Quick & Easy Birthday Shower Party Bon Appétit Paris France Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
- Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.
DENSE BITTERSWEET CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 14 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
BITTERSWEET CHOCOLATE POUND CAKE
A deep dark chocolate Bundt cake made with melted chocolate, with a chocolate glaze drizzled over the top. From the kitchen of Nestle
Provided by Allrecipes Member
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- FOR CAKE: PREHEAT oven to 325 degrees F. Grease 10-inch Bundt pan.
- COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth.
- BEAT sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.
- BAKE for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.
- FOR CHOCOLATE GLAZE: MELT remaining baking bar (2 ounces) and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
Nutrition Facts : Calories 554 calories, Carbohydrate 70 g, Cholesterol 94.8 mg, Fat 29.1 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 18 g, Sodium 282.9 mg, Sugar 48.2 g
BITTERSWEET CHOCOLATE CAKE WITH DRIED CHERRIES
Categories Cake Liqueur Chocolate Fruit Dessert Bake Valentine's Day Dried Fruit Cherry Chambord Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.
- Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.
- *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.
BITTERSWEET CHOCOLATE GLAZE
Make and share this Bittersweet Chocolate Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
- In a small saucepan, bring the cream to a boil.
- Remove from the heat and add the chocolate to the pan.
- Stir until the chocolate is completely melted and the glaze is smooth.
- Stir in the vanilla extract.
- Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
- To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
- Slowly pour the glaze over the top of the cake, letting it drip down the sides.
- Let glaze set for about 30 minutes before slicing the cake.
Nutrition Facts : Calories 419.2, Fat 44, SaturatedFat 27.4, Cholesterol 162.9, Sodium 45.5, Carbohydrate 3.7, Sugar 0.5, Protein 2.4
MOLTEN BITTERSWEET-CHOCOLATE CAKE
This beloved dessert has spawned a thousand variations. Our favorite recipe also happens to be the easiest: one nearly flourless chocolate batter that bakes to a delicate crust on the outside, leaving the middle warm, liquid, and ready to flow forth at the touch of a fork.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Butter and flour six 6-ounce (2-inch-deep) ramekins.
- Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of simmering water. Meanwhile, whisk together eggs and sugar until pale and thick, about 4 minutes. Sift flour and salt into another bowl.
- Fold egg mixture into chocolate mixture. Immediately fold in flour mixture. Divide batter evenly among ramekins, filling each three-quarters full. Transfer to a rimmed baking sheet. Refrigerate for at least 1 hour.
- Preheat oven to 400 degrees. Bake until just set, 14 to 16 minutes. Let cool for 3 minutes. Turn out cakes onto plates.
BITTERSWEET FLOURLESS CHOCOLATE CAKE
Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the sides and bottom of a 10-inch springform pan and set aside.
- In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
- In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
- Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
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