Flourless Nutella Chocolate Cake Recipes

FLOURLESS NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
• Butter and lightly coat a 9″ springform pan with unsweetened cocoa powder.
• Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
• Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
• Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
• In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
• Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they're completely mixed in).
• Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
• Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
• Can serve plain or with whipped cream and/or berries.

FLOURLESS NUTELLA CAKES

Steps:

• Preheat oven to 350°F.
• Beat eggs with stand mixer on highest speed until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Measure out Nutella into a glass bowl. Microwave for about 20 seconds to soften.
• Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain.
• Then add another 1/3 of egg mixture and fold again until no egg streaks remain.
• Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.
• Pour batter into 4 8-ounce ramekins.
• Bake for 35 minutes or until knife inserted comes out clean.

FLOURLESS CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
• Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
• Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
• Bake in the preheated oven until set, 50 to 60 minutes.

FLOURLESS CHOCOLATE CAKE I

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.