Flourless Cacao Fudge Cake Recipes

FLOURLESS CACAO FUDGE CAKE

Flourless Cacao Fudge Cake image

Raw cacao powder, more nutrient dense than common cocoa powder, makes this gluten-free chocolate cake a somewhat healthy dessert option.

Provided by Donna Hay

Categories HarperCollins Cake Dessert Valentine's Day Chocolate Wheat/Gluten-Free Almond Hazelnut Healthy

Yield Serves 10-12

Number Of Ingredients 5

Ingredients

200g (about 14 tablespoons) unsalted butter, chopped
3/4 cup (75g) raw cacao powder, plus extra for dusting
6 eggs
1 1/4 cups (220g) brown sugar
1 cup (120g) almond meal (ground almonds)

Steps:

Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.

FLOURLESS FUDGE CAKE

Flourless Fudge Cake image

Once cooked, the cake cools to room temperature and is chilled several hours; hands-on time is only about a half hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 6h

Number Of Ingredients 7

Ingredients

16 tablespoons (2 sticks) unsalted butter, cut into pieces, plus more for pan and parchment paper
Unsweetened cocoa powder for pan
2 cups (12 ounces) semisweet chocolate chips
3 tablespoons orange-flavored liqueur, such as Grand Marnier
6 large eggs, separated, room temperature
4 tablespoons granulated sugar
Confectioners' sugar, for dusting

Steps:

Preheat oven to 300 degrees. Butter the bottom and sides of a 9-inch springform pan. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess.
In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tablespoons granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture.
In another bowl, with mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium-stiff peaks form. Whisk half the whites into chocolate mixture, then gently fold in remaining half.
Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap, and refrigerate at least 4 hours or up to overnight. To serve, run a metal spatula around edge of pan, and unmold cake; dust with confectioners' sugar.

FLOURLESS CHOCOLATE CAKE

Flourless Chocolate Cake image

Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.

Provided by Genevieve Ko

Categories cakes, dessert

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

3/4 cup/168 grams unsalted butter, cut up, plus more for greasing the pan
1 cup/173 grams bittersweet or semisweet chocolate chips
1/2 cup/50 grams unsweetened natural cocoa powder
3/4 cup/150 grams granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)

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.

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