Flourless Chocolate Cake With Chocolate Glaze Recipes

FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE

Steps:

• Preheat the oven to 375F.
• Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
• Spray the paper with cooking spray, too, then set the pan aside.
• Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat.
• Stirring often, melt chocolate with butter until completely blended.
• Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired).
• Add sugar and mix well.
• Add eggs one at a time, whisking well after each addition.
• Sift cocoa into bowl and stir until just blended.
• Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust.
• The cake should be just firm in the center when done.
• Cool for 10 minutes, then invert onto a plate, removing sides of springform pan.
• Remove and discard parchment paper and set cake aside to cool completely.
• Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
• Remove from heat, then stir in milk, honey and vanilla.
• Set aside to cool slightly.
• When cake has cooled, pour glaze onto the center.
• Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake.
• Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9×2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
• Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
• Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don't overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.
• Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

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.

CHOCOLATE CAKE WITH ESPRESSO GLAZE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
• With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
• In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
• Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350.
• Butter 9" springform pan and line it with buttered parchment paper.
• Wrap outside of the pan with aluminum foil.
• Stir chocolate and butter in heavy sauce pan over low heat until smooth.
• Remove and cool to lukewarm, stirring often.
• Beat egg yolks and 6 tablespoons sugar in large bowl for about 3 minutes, until thick and pale.
• Folk warm chocolate into the yoke mixture.
• Folk in vanilla.
• With clean, dry beaters, whip egg whites until soft peaks form.
• Gradually add 6 tablespoons sugar, and beat until firm peaks form. Don't overbeat.
• Fold whites into chocolate mixture in three portions.
• Pour batter into pan.
• Bake until cracked and tester shows moist crumbs - about 50 minutes.
• The cake will fall as it cools.
• Press down top for even thickness.
• Use knife to cut around sides to loosen. Remove pan sides.
• Turn upside down on plate (or other) and remove paper.
• For the glaze, simmer cream and syrup together in a heavy sauce pan.
• Remove from yeat.
• Add chopped chocolate.
• Whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread ½ cup of glaze over top and sides. Freeze about 3 minutes until the glaze is almost set.
• Pour remaining glaze over the top and allow to drip artfully down the sides.
• Refrigerate until firm - about 1 hour.

FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
• Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
• Make glaze:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

FLOURLESS BITTERSWEET CHOCOLATE CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350°F.
• Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
• In a medium saucepan, combine the chocolate and butter.
• Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
• Gently whisk until smooth.
• Remove from the heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
• Stir in the melted chocolate mixture.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
• Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
• One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
• Continue beating until the egg whites are stiff but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• Do not overmix.
• Pour the batter into the prepared pan.
• Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
• Transfer the pan to a wire rack and cool for 10 minutes.
• Using a small sharp knife, cut around the sides of the cake to loosen it.
• Release the panside.
• Invert the cake onto a wire rack.
• Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.
• Make the chocolate glaze.
• Place the chocolate in a medium bowl.
• In a small saucepan, bring the heavy cream to a gentle boil.
• Using a wire whisk, stir in the honey.
• Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
• Whisk the mixture until smooth.
• Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
• Assemble the cake.
• Remove the cake from the refrigerator and remove the plastic wrap from the cake.
• Place the cake on a wire rack set over a baking sheet.
• Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
• Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
• Drizzle the top of the glazed cake with the melted milk chocolate.
• Serve the cake immediately, or refrigerate.
• Bring the cake to room temperature before serving.

CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

GLAZED FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Microwave 3 pkg. chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside.
• Beat egg yolks and sugar in large bowl with mixer until thick and lemon colored. Add vanilla and melted chocolate mixture; mix well. Gently stir in 1 cup egg whites just until blended. Stir in remaining egg whites. Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 40 to 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Run knife around rim of pan to loosen cake; cool before removing rim.
• Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is blended, stirring every minute. Refrigerate 30 min.
• Transfer cake to platter; spread with chocolate glaze.

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.