Flourless Chocolate Pecan Cake Recipes
FLOURLESS CHOCOLATE-PECAN CAKES
No flour? No problem. These scrumptious chocolate cakes bake up tender, moist and scrumptious, thanks to cream cheese spread and delicious add-ins.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside. Beat butter and brown sugar in large bowl with mixer until creamy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gently stir in about 1/3 of the egg whites just until blended. Repeat with remaining egg whites.
- Pour into 8 mini fluted tube pans or large ramekins sprayed with cooking spray. Place on rimmed baking sheet.
- Bake 25 to 30 min or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min. Loosen cakes from sides of pans with sharp knife. Gently remove cakes from pans to wire racks; cool completely.
- Microwave cream cheese spread in small microwaveable bowl on HIGH 20 sec. Stir in powdered sugar and coconut. Spread over cakes. Sprinkle with shaved chocolate and nuts.
Nutrition Facts : Calories 580, Fat 35 g, SaturatedFat 20 g, TransFat 0.5 g, Cholesterol 180 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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
NANA JOSé'S CHOCOLATE PECAN CAKE
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Provided by Joan Nathan
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For cake: Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper and grease with 1 tablespoon butter.
- Using a double boiler or pan over simmering water, melt together chocolate and remaining 1/4 cup butter. Set aside to cool.
- Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely.
- For the garnish: In a large mixing bowl, combine piloncillo or brown sugar, lime zest and lime juice. Add strawberries and blackberries, and toss gently. Just before serving, toss again and spoon on top of cake. If desired, serve with lightly sweetened whipped cream.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 36 grams, TransFat 0 grams
FLOURLESS CHOCOLATE PECAN MINI CAKES
These Flourless Chocolate Pecan Mini Cakes may be baked in mini muffin cups, but they're moister, richer and denser than mini cupcakes.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 18 servings, 2 mini cakes each
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
- Spoon into 36 paper-lined mini muffin cups.
- Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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- Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.
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- Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit.
- Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil. Cool slightly; stir in 2 tsp. vanilla.
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FLOURLESS CHOCOLATE-PECAN CAKE | BETTER HOMES & GARDENS
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- Preheat oven to 350°F. Grease a 9x1-1/2-inch round cake pan. Line bottom of pan with waxed paper; grease the paper. Set pan aside.
- In a blender or food processor combine pecans, sugar, chopped chocolate, cocoa powder, baking powder, and baking soda. Cover; blend or process until nuts are ground. Add eggs and vanilla. Blend or process until nearly smooth. Pour batter into the prepared pan, spreading evenly.
- Bake about 30 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; peel off waxed paper. Cool thoroughly on wire rack.
- To serve, cut into 16 wedges. Place one wedge on each dessert plate and drizzle with Toasted Coconut-Pecan Caramel Sauce. Place another wedge on top at a different angle. Drizzle with more sauce.
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2015-03-12 Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit. Advertisement. Step …
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Servings 8-12Calories 575 per servingTotal Time 2 hrs
- Preheat oven to 325° with a rack in the middle. Grease a 9-in. springform pan and line with parchment paper, cut to fit.
- Heat chocolate in a double boiler or metal bowl set over (not in) a pot of simmering water until about half-melted. Remove pan from heat and stir until smooth. Stir in oil. Cool slightly; stir in 2 tsp. vanilla.
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- Preheat oven to 300°F. Grease bottom and sides of a 9-inch springform pan with butter. Line bottom with parchment paper; grease with butter. Dust paper with cocoa. Microwave bittersweet chocolate, 4 ounces of the semisweet chocolate, and ¾ cup of the butter in a microwavable bowl on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring after 1 minute and then every 30 seconds. Cool 15 minutes.
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- Pour batter into prepared pan; bake in preheated oven until a thermometer inserted in center of cake registers 140°F, 40 to 45 minutes. Cool in pan on a wire rack 30 minutes.
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