Flourless Chocolate Hummus Cake Recipes

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 "HUMMUS" CAKE

Steps:

• Preheat oven to 350 degrees. Spray 9" round cake pan with cooking spray. Place circle of parchment paper in pan & spray again. Place beans, eggs & vanilla in food processor & process until completely blended & beans are finely pureed. In a medium bowl combine all the dry ingredients & mix until thoroughly combined. Be sure that no lumps remain. add dry ingredients to the food processor & process about 1 minute, or until completely blended. Pour batter into prepared pan, & bake for about 50-55 minutes. Start checking about 45 minutes, until a sharp knife inserted in the center comes out clean or with with only one or two little crumbs.

FLOURLESS CHOCOLATE CAKE:

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
• 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 heat and stir in the cognac.
• Let cool.
• In a medium bowl, whisk together the egg yolks and 1/2 cup of 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 still but not dry.
• Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
• Do not over mix.
• 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 pan side.
• Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely.
• Wrap in plastic and refrigerate overnight.
• 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.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

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.

EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
• Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
• Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
• Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
• Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.