Flourless White Chocolate Cake Recipes

FLOURLESS CHOCOLATE CAKE

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 CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

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.

FLOURLESS WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 8 inch round tin.
• Melt butter in a double boiler.
• When butter is half done melting, add the sugar.
• When the butter is completely done, add the white chocolate. (Strictly speaking, you could add the butter, sugar and white chocolate at the same time, but I find this easier).
• All while you are melting things, stir frequently.
• Just as the white chocolate and the butter are completely melted, remove from double boiler.
• Mix in egg yolks, one by one.
• Mix in almond meal.
• Whip egg whites until stiff peaks form.
• Gently fold egg whites into mixture.
• Pour mixture into prepared tin.
• Bake for fifty minutes.
• The cake may look rather brown, but that's perfectly fine. I serve mine in the tin, dusted with sugar for decoration.

ELIZABETH DAVID'S PERFECT CHOCOLATE CAKE- FLOURLESS

Steps:

• Preheat oven to 180°C
• Melt chocolate, sugar & butter in a double boiler of your invention
• Remove from the heat and stir thoroughly to combine. Mix in the almonds, then beat in egg yolks one by one.
• Beat the whites to stif peaks then fold those in also. It helps to mix in about a quarter of the egg to the mix first to lighten it, then fold in the remainder.
• Turn into a greased and floured cake tin - 20cm round or square. Bake for 40-50 minutes.
• Cool in the tin before placing on a wire rack and dust with icing sugar to serve to assembled amazed guests.