FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
This luscious, fudgy cake is gluten-free delight - a little goes a long way! Serve with fresh whipped cream and berries, if you like.
Time 1h45m
Yield Serves 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440 calories, Fat 34 grams, SaturatedFat 19 grams, Cholesterol 155 milligrams, Sodium 40 milligrams, Carbohydrate 40 grams, Protein 7 grams
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Provided by Abigail Johnson Dodge
Categories Dessert
Yield Yields one 9-inch cake.
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize twelve generously., Calories 420 kcal, Fat 290 kcal, SaturatedFat 18 g, TransFat 33 g, Carbohydrate 37 g, Fiber 3 g, Protein 6 g, Cholesterol 125 mg, Sodium 80 mg, UnsaturatedFat 6.5 g
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Vegetarian Kid-Friendly Anniversary Birthday Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 11
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 CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Posted for the French recipes -- ZWT 2006. I believe the original recipe came from Gourmet Magazine. Worth every minute of the time it takes to prepare.
Provided by Galley Wench
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter 9 inch diameter springform pan.
- Line bottom with parchment, wax or butter paper.
- Wrap outside of pan with foil.
- Stir chocolate and butter in heave 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 egg whites into chocolate mixture in three additions.
- Pour batter into prepared pan.
- Bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
- Cool cake in pan on rack.
- Do not worry, the cake WILL fall.
- Once cooled, 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 dish, tart pan bottom or cardboard on the top of the cake.
- Invert cake and peel off parchment paper.
- For 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.
- Place cake in freezer for approximately 3 minutes until glaze is almost set.
- Pour remaining glaze over cake.
- Place on plater and chill until glaze is firm, about 1 hour.
- Garnish with chocolate shavings.
- Serve at room temperature.
Nutrition Facts : Calories 315.1, Fat 21.2, SaturatedFat 12.4, Cholesterol 179.8, Sodium 73.9, Carbohydrate 28.5, Sugar 19.9, Protein 4.2
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
Make and share this Flourless Chocolate Cake With Chocolate Glaze recipe from Food.com.
Provided by greenery
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 402.4, Fat 34.3, SaturatedFat 20.7, Cholesterol 178.8, Sodium 42.9, Carbohydrate 28.7, Fiber 4.2, Sugar 12.3, Protein 5.3
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