Flourless Chocolate Cake By King Arthur Flour With Chocolate Gl Recipes

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

Ingredients

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.

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®

Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories Trusted Brands: Recipes and Tips King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

Ingredients

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
Sift together the coconut flour and baking powder, mixing to combine; set aside.
In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
Pour the batter into the prepared pan. Let it rest for 10 minutes.
Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

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