Chocolate Flourless Cake Recipes

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.

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
• Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
• In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
• Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
• Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.

TOWERING FLOURLESS CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
• Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
• Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
• Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
• Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
• Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
• Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

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

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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
• Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
• In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
• Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
• Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
• Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
• Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

FLOURLESS CHOCOLATE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. , In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. , In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites., Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. , Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.

PERFECT FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F.
• Oil and flour a 9-inch springform cake round.
• Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
• In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
• Set aside to cool slightly.
• In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
• Continue beating while adding the brown sugar and cream of tartar.
• Beat until stiff peaks form- be careful not to over beat--this is most important!
• If the eggs curdle, throw them away and start over with new egg whites, seriously.
• Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
• Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
• Pour into the prepared pan.
• Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
• Bake the cake for about 60-70 minutes or until it passes the toothpick test.
• Remove cake from oven and allow to cool for about an hour.
• Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
• Remove the paper from the bottom (now the top) of the cake.
• Invert again onto the final plate for displaying the cake.
• The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

THE ULTIMATE FLOURLESS CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
• Butter the bottom and sides of a deep 9 inch round springform pan.
• Line the bottom of the pan with a round of parchment paper and butter the paper.
• In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
• With the motor of the food processor running, pour the boiling water through the feed tube.
• Process 10-15 seconds, until the chocolate is completely melted.
• Scrape down sides of bowl with spatula.
• Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top.
• Bake 55-60 minutes until edges are puffy and center is just set.
• Cool on wire rack for 30 minutes.
• Cover and refrigerate for at least 3 hours.
• Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
• Cook until sugar is dissolved and berries are just soft. {Don't boil}
• Strain mixture and stir in raspberry liqueur.
• Remove cake from pan by running a thin knife blade around cake to loosen from pan.
• Invert cake onto a plate and peal off paper.
• Refrigerate cake while preparing whipped cream.
• Whip cream with sugar and vanilla to stiff peaks.
• To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
• Garnish slices of cake with a dollop of whipped cream and fresh raspberries.

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 CAKE

Steps:

• Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
• Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
• Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
• Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
• Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.