FLOURLESS CHOCOLATE ORBIT CAKE
From "Room for Dessert" by David Lebovitz. This cake promises to launch chocolate lovers into orbit! Serve with Creme Anglaise, which I am posting separately. If you like high quality chocolate, give this one a try...it's like chocolate on steroids! I like to make it, cool it and then refrigerate it right in the pan it was cooked in, then serve it cold with the chilled Creme Anglaise, topped with fresh raspberries and a mint leaf for garnish. Serve in thin slices as it is dense and very rich...but out of this world. My kids prefer it reheated in the microwave (for just a few seconds), topped with whipped cream. You choose...hot or cold, it tastes great!
Provided by Epi Curious
Categories Dessert
Time 1h35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 x 2-inch round cake pan and line the inside with a round of parchment paper. (I don't keep parchment paper on hand and use nonstick cooking spray in the pan instead and it works fine).
- Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally.
- Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate.
- Pour the chocolate batter into the cake pan. Place it in a larger baking pan and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean.
- Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise (posted separately).
- Note: This cake can be refrigerated for several days.
Nutrition Facts : Calories 236.9, Fat 17.8, SaturatedFat 10.5, Cholesterol 146.4, Sodium 144, Carbohydrate 16.9, Sugar 16.9, Protein 3.3
CHOCOLATE ORBIT CAKE
Makes one FLOURLESS chocolate cake...not only rich, but gluten-free! Courtesy of John Scharffenberger.
Provided by VNess
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
- In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
- Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.
Nutrition Facts : Calories 337.8, Fat 28.5, SaturatedFat 17.2, Cholesterol 126.3, Sodium 36.6, Carbohydrate 23.7, Fiber 3.8, Sugar 17, Protein 5.7
SAM'S CHOCOLATE ORBIT CAKE
Steps:
- Preheat oven 350'. Butter the bottom and sides of a 9" springform pan. Wrap exterior of pan in heavy duty aluminum foil. Melt chocolate and butter over low heat stirring until chocolate is completely dissolved. Let cool. Whisk eggs and sugar until lemon colored then fold in chocolate mixture until thoroughly incorporated. Scrape into prepared pan. Cover top of pan tightly with another sheet of foil. Place this pan into a roasting pan filled with 1" of hot water. Bake until cake appears to be set and your finger comes away clean when you gently touch the center - it will still feel quiet soft, about 1 hour and 15 minutes. Remove cake from water and cool completely. To unmold, run a knife around sides of cake to loosen. Then simply release sides of pan. Keep refrigerated. It is best to cut it cold and let it sit about 30 minutes prior to eating with a little sweetened whipped cream or vanilla ice cream alongside.
BEST MOIST CHOCOLATE CAKE
My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!
Provided by MARIASUE
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g
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