Chocolatey Flourless Delights Recipes

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FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Provided by Maggie

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 6

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

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.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g

CHOCOLATE DELIGHTS



Chocolate Delights image

Easy to make and taste so good.

Provided by J Mayo

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 27m

Yield 34

Number Of Ingredients 6

24 ounces chocolate almond bark, broken into pieces
1 cup creamy peanut butter
2 cups crispy rice cereal (such as Rice Krispies®)
1 cup chopped pecans
2 cups miniature marshmallows
1 ½ cups chocolate chips

Steps:

  • Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
  • Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
  • Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 19.7 g, Fat 16.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 52.5 mg, Sugar 7 g

FLOURLESS CHOCOLATE CAKE BY KING ARTHUR FLOUR- WITH CHOCOLATE GL



Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl image

I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 11

1 cup semisweet chocolate, chopped (or use chips)
1/2 cup unsalted butter
3/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons espresso powder (but oh so good) (optional)
3 large eggs
1/2 cup unsweetened cocoa powder
glaze
1 cup semisweet chocolate (or chips) (optional)
1/2 cup heavy cream
1/4 cup sliced almonds, toasted (optional)

Steps:

  • Preheat oven to 375°F.
  • Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
  • To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
  • Add the sugar, salt and espresso powder.
  • Add eggs, beating briefly until smooth.
  • Add cocoa powder and mix just to combine.
  • Spoon batter into prepared pan.
  • Bake cake for 25 minutes; the top will have formed a thn crust.
  • Remove from oven and cool in the pan for 5 minutes.
  • Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
  • Allow cake to cool completely before glazing.
  • GLAZE.
  • Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
  • Spoon glaze over the cake, spreading it to drip over the sides a bit.
  • Garnish with toasted almonds if desired.
  • Allow glaze to set for several hours before serving cake.

CHOCOLATEY FLOURLESS DELIGHTS



Chocolatey Flourless Delights image

These individual chocolate cakes are simple to make, can be made way in advance and their intense flavour combined with their light texture is sure to please any chocoholic you know or make a great little personalized ending to your dinner party! As rich as these little delights are, a dollop of whipped cream will send your taste buds soaring.

Provided by Jodi B.

Categories     Dessert

Time 18m

Yield 8 serving(s)

Number Of Ingredients 7

6 ounces best quality chocolate
6 tablespoons butter or 6 tablespoons margarine
1/4 cup unsweetened cocoa
4 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
whipped cream (optional)

Steps:

  • Preheat over to 400 degrees.
  • Have all ingredients at room temperature.
  • Butter then dust with sugar muffin pan or other similar molds.
  • Heat chocolate& butter until melted& smooth (either in a microwave on medium or on top of a double boiler with barely simmering water).
  • Remove from heat& sift in cocoa& stir until smooth.
  • Using hand mixer or whisk, slowly beat cream of tartar and egg whites.
  • Increase speed to high and gradually add sugar until peaks hold their shape.
  • Add one quarter of the egg whites into the chocolate mixture to lighten it a bit and then fold in the rest of the egg whites.
  • Fill the muffin tins about 3/4 of the way and bake 7 – 8 minutes.
  • Remove from oven& cool 2 minutes on a wire rack, the cakes will appear cracked on top and should be runny in the center.
  • Unmold individual cakes by inverting muffin tins over rack.
  • Serve with dollop of whipped cream.
  • You can make these delights a few days in advance.
  • Simply keep the filled molds in your fridge, just make sure to increase baking time by about 2 or so minutes.

Nutrition Facts : Calories 209.9, Fat 20.2, SaturatedFat 12.6, Cholesterol 22.9, Sodium 94.4, Carbohydrate 11.1, Fiber 4.4, Sugar 3.5, Protein 5.2

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