FLOURLESS CHOCOLATE LIME CAKE
If you like margaritas than you'll love this flourless chocolate cake recipe that features a hint of citrus in the batter and the cream topping. In addition to the amazing flavors in this dessert, flourless cake recipes are the perfect gluten-free treat!
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.
- Melt chocolate and butter together either in a heatproof bowl suspended over a saucepan of simmering water or in a microwave 30 seconds at a time until melted. Set aside to cool slightly.
- With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.
- Mix almond meal with the cocoa powder. Gently fold into egg mixture, followed by the slightly cooled chocolate mixture. Fold in lime zest and juice.
- Pour and scrape into prepared pan. Bake 40 to 45 minutes. The cake will be just firm on top but still have a bit of wobble underneath.
- Remove from oven. Cool cake in pan on a wire rack. Once slightly cool, drape a clean kitchen towel over cake to stop it from getting too crusty, though a cracked and cratered surface is to be expected.
- When completely cool, loosen cake edges from pan using a metal spatula or knife. Unmold and dust with confectioner's sugar. Serve with Margarita Cream. Makes 6 servings and leftovers. Margarita Cream
- Stir lime juice, tequila, and triple sec or Cointreau together in a large bowl. Whisk in the confectioner's sugar and let it dissolve in the liquid.
- Whip heavy cream in a separate bowl until it holds its shape. Whisk in the margarita mixture and keep whisking until mixture is light and aerated. Serve immediately with the Flourless Chocolate Lime Cake. Makes 6 (1/4-cup) servings and leftovers.
Nutrition Facts : Calories 497 kcal, Carbohydrate 38 g, Cholesterol 188 mg, Protein 8 g, SaturatedFat 20 g, Sodium 46 mg, Sugar 32 g, Fat 38 g, UnsaturatedFat 10 g
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
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 LIME CAKE
I'll never make chocolate cake with flour again. This was moist, rich and delish. The almond meal makes it more healthy even if you don't need to go flourless. This is based on BH&G recipe.
Provided by keort
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F, line bottom of a 9 inch springform pan with parchment paper and butter or spray sides of pan.
- Melt chocolate and butter together either in double boiler or in microwave 30 seconds at a time until melted. Set aside to cool slightly.
- Beat eggs and sugar together until triple in volume, pale and mousselike.
- Mix almond meal with cocoa powder. Gently fold into egg mixture. Follow with chocolate mixture, then lime zest and juice.
- Pour into prepared pan. Bake 40-45 minutes. Will be just firm on top but have a bit of wobble underneath.
- Cool in pan on a wire rack. When slightly cool, drape a clean kitchen towel over cake to stop from getting too crusty (some cracking/cratering is to be expected).
- When completely cool, loosen edges from pan, release springform edge, remove. Dust with confectioner's sugar if desired.
Nutrition Facts : Calories 499.4, Fat 31.9, SaturatedFat 14.4, Cholesterol 236.8, Sodium 74.7, Carbohydrate 47.3, Fiber 2.6, Sugar 42.6, Protein 10.2
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
FLOURLESS OLIVE OIL CHOCOLATE CAKE
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired
Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.
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