Flourless Dark Chocolate Cake Recipes

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FLOURLESS CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE



Flourless Chocolate Cake with Dark Chocolate Glaze image

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

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, roughly chopped
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free pure vanilla extract

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

DARK CHOCOLATE FLOURLESS CAKE



Dark Chocolate Flourless Cake image

When working with so few ingredients, I like to use the best ones-such as good quality bittersweet chocolate. Pomegranate juice adds a subtle fruit flavor to this rich, decadent cake. -Vivian Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 10

1 cup pomegranate juice
3/4 cup sugar
1 teaspoon vanilla extract
1 pound bittersweet chocolate, chopped
1/2 cup butter, cubed
6 large eggs, lightly beaten
GANACHE:
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream
Optional garnishes: whipped cream, pomegranate seeds and confectioners' sugar

Steps:

  • Line the bottom of a greased 9-in. springform pan with parchment; grease the paper and sides of pan. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small saucepan, bring pomegranate juice and sugar to a simmer, stirring to dissolve sugar; cook and stir 8-10 minutes or until syrupy. Remove from the heat; stir in vanilla. , In a large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in pomegranate mixture. Cool to room temperature. , Whisk eggs into chocolate mixture. Pour into prepared pan. Place in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 350° for 40-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool completely on a wire rack. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Place cake on a serving platter. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally., Pour over cake, allowing ganache to drape down the sides. Let stand until set. Just before serving, garnish with whipped cream and pomegranate seeds and dust with confectioners' sugar if desired. Refrigerate leftovers.

Nutrition Facts : Calories 356 calories, Fat 28g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 73mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

This cake is a classic - definitely my favourite chocolate cake recipe ever. It's beautifully rich thanks to the espresso coffee and shot of brandy, but light and fluffy by virtue of the egg whites. A perfect balance!

Provided by oloschiavo

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

220 g dark chocolate
150 g caster sugar
150 g unsalted butter
100 g almond meal
5 large free-range eggs, separated
1 tablespoon brandy or 1 tablespoon rum
1 1/2 tablespoons espresso coffee

Steps:

  • Preheat oven to 180C, and grease and line a
  • Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
  • Gently melt butter and chocolate in a double boiler.
  • Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
  • Add almond meal and mix well.
  • Add egg yolks a little at a time.
  • Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
  • Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.

Nutrition Facts : Calories 311, Fat 25.8, SaturatedFat 13.3, Cholesterol 104.4, Sodium 35.8, Carbohydrate 19.9, Fiber 4.1, Sugar 13.1, Protein 6.9

TOWERING FLOURLESS CHOCOLATE CAKE



Towering Flourless Chocolate Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
6 ounces bittersweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
6 large eggs
3/4 cup turbinado sugar
Pinch of salt
1/2 cup stout beer (such as Guinness)
1 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 cup granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 teaspoons vanilla extract

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
  • Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
  • Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
  • Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
  • Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
  • Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Here's a simple cake that's rich, elegant and over-the-top chocolaty. For finishing touches, add powdered sugar, cocoa or liqueur-flavored whipped cream. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 7

4 large eggs, separated
3 tablespoons butter
8 ounces dark baking chocolate, chopped
1/3 cup plus 1/4 cup sugar, divided
1 container (2-1/2 ounces) prune baby food
1-1/2 teaspoons vanilla extract
Confectioners' sugar

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Coat a 9-in. springform pan with cooking spray; place on a baking sheet., In a small saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. In a large bowl, beat egg yolks on high speed 3 minutes or until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Beat in baby food, vanilla and the chocolate mixture., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining 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 whites into chocolate mixture, then fold in remaining whites. , Pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 30-35 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool cake completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 50mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

FLOURLESS DARK CHOCOLATE CAKE



Flourless Dark Chocolate Cake image

Provided by Scott Conant

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 6

8 tablespoons (4 ounces) unsalted butter
1 cup (5 1/2 ounces) chopped 66% dark chocolate, such as Amedei
3 large eggs
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
Orange gelato, for serving

Steps:

  • Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.
  • Cover the bottoms of six 3-inch ring molds with aluminum foil, folding the excess foil up and around the outside of the ring molds to create a bottom. Alternatively, you can use 6 similar-size ramekins.
  • In a double boiler or in a heatproof bowl set over, but not touching, simmering water, melt the butter and chocolate together, stirring occasionally.
  • In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar on medium speed until doubled in volume, 10 to 15 minutes. Turn off the mixer, add the cocoa powder, and mix on low speed until blended. Using a large rubber spatula, fold in the melted butter and chocolate until just combined.
  • Fill the ring molds about three-quarters full. Bake until the cakes look set but are still a little wiggly in the center, 8 to 10 minutes.
  • Let the cakes cool, then remove from the molds. (The cakes may be made earlier in the day; let cool completely, then cover and keep at room temperature.)
  • To serve, reheat the cakes briefly in a warm oven and serve with orange gelato on the side.

DECADENT FLOURLESS CHOCOLATE CAKE



Decadent Flourless Chocolate Cake image

A rich flourless chocolate cake that is also nut and gluten-free. For a gluten-free diet check the chocolate and cream is suitable. The cake can be varied by using different liqueurs in place of the brandy- Cointreau, Frangelico, Kahlua, Grand Marnier or Tia Maria. Can also use espresso coffee instead of the alcohol or just leave out the tablespoon of alcohol altogether. Serve with extra cream and strawberries or simpley serve dusted with extra icing sugar/superfine sugar . We have a man that sells books that leaves a collection of books each fortnight where I work. This recipe was from one of these books and was selected by a workmate as being suitable for my gluten-free diet. I baked it and took it to work to share with everyone. It was a hit with everyone :)

Provided by Jubes

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

6 large eggs
1/2 cup brown sugar (95g)
400 g dark chocolate (use a quality chocolate)
1 tablespoon brandy
1 teaspoon ground cinnamon
300 ml double heavy cream (Australian double thick cream)
1 tablespoon icing sugar, for dusting
16 strawberries, to serve
extra heavy cream or whipped cream, for serving

Steps:

  • Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
  • Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
  • Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
  • Add the brandy, cinnamon and chocolate to the beaten egg mixture.
  • Lightly fold in the double thick cream to the mixture.
  • Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
  • Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
  • NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.

Nutrition Facts : Calories 255, Fat 21.8, SaturatedFat 13, Cholesterol 95.2, Sodium 41.8, Carbohydrate 17.4, Fiber 4.5, Sugar 9, Protein 6.1

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

If there's one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend's birthday. It's the cake you need to make a bad day better, and when you need to impress a guest-it's just the thing. It will never be too fancy or too casual. After all, it's the little black dress of cakes. You can dress it up to suit your tastes or the occasion-how about raspberries and cream, or salted caramel and ice cream?-and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close-it'll never let you down.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
3/4 cup butter, cut in pieces
1 cup sugar
6 eggs
1 teaspoon vanilla
1/2 cup Hershey's natural cocoa or Hershey's Special Dark cocoa
1 teaspoon espresso powder
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 125 mg, Fat 5, Fiber 6 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 17 g, TransFat 0 g

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 6

6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs, separating yolks and egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving

Steps:

  • Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  • Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
  • In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  • Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE



Flourless Dark Chocolate Cake with Fresh Raspberry Sauce image

Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!

Provided by happy17cooker

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

8 ounces dark chocolate chips
1 cup butter
6 eggs
1 cup fresh raspberries
½ cup water
¼ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
  • Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
  • Turn cake out of pan upside-down onto a cake plate.
  • Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g

FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

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

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

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 CHOCOLATE CAKE



Flourless chocolate cake image

Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 1h55m

Number Of Ingredients 9

225g salted butter , cubed, plus more for the tin
300g dark chocolate , roughly chopped
1 tbsp coffee powder
6 large eggs , whites and yolks separated
100g soft light brown sugar
200g caster sugar
2 tsp vanilla paste
30g cocoa powder
berries , to serve (optional)

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.

Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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2011-12-05 This Dark Chocolate Flourless Cake recipe is perfect for holiday entertaining and the gluten-free crowd! When I asked my husband what I should make for dessert for our annual Progressive Dinner the other night, he said, “Just keep it simple, Baby!”. Guys have it figured out.
From reluctantentertainer.com


FLOURLESS CHOCOLATE CAKE (WITH MOCHA WHIPPED CREAM)
2020-02-12 Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside.
From sallysbakingaddiction.com


TRIPLE LAYER FLOURLESS CHOCOLATE CAKE - MAMA NEEDS CAKE®
2021-11-09 Prepare the oven and the pans – Preheat the oven to 375° F Grease three 8-inch round cake pans with nonstick cooking spray. Place parchment paper rounds onto the bottom of each pan. Spray the parchment paper with nonstick …
From mamaneedscake.com


FLOURLESS CHOCOLATE CAKE - EASY MEALS WITH VIDEO RECIPES BY CHEF …
Place all the dark chocolate and butter in a small microwave proof mixing bowl. Melt the dark chocolate and the butter in the microwave or use a bain-marie. (Bowl over saucepan, with 1 inch simmering water) Once melted, mix well until smooth, add one tablespoon cacao powder and continue mixing. Set aside to cool slightly.
From recipe30.com


FLOURLESS DARK CHOCOLATE CAKE | NOW YOU'RE COOKING!
Place chocolate chips and butter in a large bowl, and microwave on medium power until melted. Stir until smooth. Stir in maple syrup.
From nowyourecookingrecipes.com


FLOURLESS CHOCOLATE CAKE RECIPE | EPICURIOUS
2022-01-29 In a double boiler or metal mixing bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk ...
From epicurious.com


FLOURLESS DARK CHOCOLATE CAKE RECIPE - TOM KERRIDGE
Print. Preheat the oven to 140°C/Fan 120°C/Gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment. Put the butter and chocolate into a large, heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water.
From tomkerridge.com


FLOURLESS CHOCOLATE CAKE | VERY BEST BAKING
Preheat oven to 325º F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper. Step 2. Place chocolate, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth.
From verybestbaking.com


DARK CHOCOLATE FLOURLESS CAKE - STACY LYN HARRIS
Preheat oven to 325 degrees. Place parchment paper on bottom of 9-inch spring form pan. Grease sides of pans with butter. Wrap outside, bottom, and sides of pan with heavy duty foil. Place inside a roasting pan. Melt butter and chocolate in a Pyrex bowl over a saucepan filled with two inches of simmering water.
From stacylynharris.com


EASY FLOURLESS CHOCOLATE CAKE (GLUTEN FREE) - SWEETEST MENU
2022-02-12 Lightly sprinkle the bottom and sides of the pan with cocoa, then tip the pan upside down to get rid of any excess cocoa. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth.
From sweetestmenu.com


FLOURLESS CHOCOLATE CAKE - BAKING A MOMENT
2021-02-11 Preheat the oven to 350 degrees F, line a 9-inch springform pan with parchment, and mist it lightly with non-stick spray. Break up the chocolate into small pieces and place it in a medium bowl, along with the butter and salt. Melt the mixture in a microwave* in 30-second increments (stirring after each), until smooth.
From bakingamoment.com


HEAVENLY FLOURLESS CHOCOLATE CAKE - CRAZY FOR CRUST
2021-11-16 Preheat oven to 375°F. Grease and flour the bottom and all the way up the sides of an 8-inch cake pan. Use a parchment round or cut parchment to fit the bottom of the cake pan and then grease and flour that. Place eggs in a small bowl and whisk to lightly beat them.
From crazyforcrust.com


FLOURLESS CHOCOLATE CAKE - RECIPE DETAILS
A decadent, guilt free chocolate cake without flour or sugar. Ingredients. 1/3 second spray butter flavored spray; 1/3 cup sweetener; 4 unsweetened baking chocolate squares; 1/2 cup sour cream; 2 large eggs; 5 large egg whites; 1/2 tsp vanilla; 1/2 cup chopped walnuts; 3 tbsps cocoa powder; Directions. Pre-heat oven to 350° F (175° C).
From bread.mine.nu


FLOURLESS CHOCOLATE CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft.
From kingarthurbaking.com


FLOURLESS CHOCOLATE CAKE RECIPE - CHISEL & FORK
2020-12-19 Instructions. Preheat oven to 350°F. Grease a 9 inch tart pan or 9 inch spring-form pan, line with a parchment paper round, then grease the parchment paper. In a medium bowl, heat the chocolate and butter in the microwave in 30 second intervals until the chocolate is melted and smooth. Let it cool for 5 minutes.
From chiselandfork.com


FLOURLESS CHOCOLATE CAKE RECIPE - BROWN EYED BAKER
2021-05-11 Move to pan: Transfer the batter to the prepared springform pan and smooth the top. Create a water bath: Pour enough boiling water into the 9×13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to …
From browneyedbaker.com


EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
Instructions. Preheat oven to 325º F (163º C) 9″ springform pan, greased and floured (use gf flour mix or cocoa) Make the Batter. Place the butter in a small saucepan and over very low heat. Stir until almost melted, and then start adding the chocolate; continue stirring until almost all melted.
From christinascucina.com


SKINNY FLOURLESS CHOCOLATE CAKE - HEALTHY SEASONAL RECIPES
2017-01-24 Other Ingredients For This Recipe. Step By Step Instructions For Low-Calorie Flourless Chocolate Cake. Step 1: Soften the prunes. Step 2: Preheat the oven and prepare the pan. Step 3: Combine the dry ingredients. Step 4: Puree the prunes and add the remaining ingredients. Step 5: Combine the prune puree with the cocoa mixture.
From healthyseasonalrecipes.com


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