FLOURLESS CHOCOLATE TORTE
Steps:
- Preheat oven to 325 degrees F.
- Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
- Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
- Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
- Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
- Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.
FLOURLESS CHOCOLATE TORTE
Chocoholics-like me!-know that nothing says chocolate like a flourless torte. -Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 326 calories, Fat 24g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 121mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
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.
21 CLUB FLOURLESS CHOCOLATE TORTE
A decadent chocolate torte for serious chocoholics! From the famed NYC restaurant "21 Club". Taken from Bon Appetit. Very rich...a little slice goes a long way!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- For cake: Preheat oven to 350°F.
- Butter and flour 9 inch diameter cake pan with 2 inch sides.
- Line bottom of pan with parchment.
- Dust pan with flour; tap out excess.
- Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
- Set aside.
- Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
- Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
- Pour chocolate mixture into the egg mixture and fold together gently.
- Pour batter into prepared pan.
- Bake until tip of knife inserted into center comes out clean, about 1 hour.
- Cool completely in pan on rack.
- Invert cake onto 7 1/2 inch cardboard round.
- Peel off parchment.
- Place cake on cardboard on rack set over a cookie sheet.
- For Glaze: Bring cream to simmer in heavy medium saucepan.
- Reduce heat to low.
- Add chocolate; stir until melted.
- Remove from heat; let stand until just cool.
- Whisk in butter and syrup.
- Pour glaze over cake; spread with spatula to cover top and sides.
- Refrigerate cake overnight.
- (Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
- Serve cold.
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
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
ULTIMATE FLOURLESS CHOCOLATE TORTE
Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.
Provided by Manami
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Position rack in lower third of the oven.
- Butter the bottom and sides of a 9"x2" round springform pan.
- Line bottom of pan with round of parchment or waxed paper and butter paper.
- In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
- Cover and process for 15-20 seconds, until finely ground.
- With motor running, pour boiling water through the feed tube.
- Process for 10-15 seconds, until chocolate is completely melted.
- Using a rubber spatula, scrape down sides of work bowl.
- Add butter and process for about 5 seconds or until incorpaorated.
- Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
- Bake for 55 minutes, until edges of the cake are puffy and center is just set.
- Cool cake in pan on wire racks for 30 minutes.
- Cover and refrigerate for at least 3 hours or until ready to serve.
- COULIS:.
- In medium saucepan, place frozen raspberries and sugar.
- Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
- DO NOT LET MIXTURE BOIL.
- Strain raspberrey mixture through a fine-meshed sieve into a bowl.
- Add liqueur, cover and refrigerate.
- DECORATION:.
- Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
- Remove side of sprinform pan.
- Invert cake onto a serving plate.
- Peel off paper and refrigerate while preparing whipped cream.
- In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
- Spread thin even layer of whipped cream over top of the chocolate cake.
- ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
- To serve drizzle some raspberry coulis onto each dessert plate.
- With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
- Place slices on plates, and garnish with raspberries.
Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1
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