GLUTEN-FREE FLOURLESS CHOCOLATE TORTE
This flourless chocolate torte cake is made from eggs, butter, chocolate and sugar - no grains at all! It's perfect for anyone on a gluten-free diet, and truly the perfect Passover dessert too. If you like a moist, fudgy cake, this is for you!
Provided by Jenny Levine Finke
Categories Dessert
Time 2h
Number Of Ingredients 7
Steps:
- Preheat oven to 250º F and prepare a 9 inch springform pan by adding a circle cut-out of parchment paper to the bottom, then generously coat the bottom and sides with oil or nonstick cooking spray. Dust pan with cocoa powder. Set aside.
- Beat egg whites with mixer at high-speed until soft peaks form. Gradually add sugar and set aside.
- In a microwave safe bowl, melt chocolate and butter. Set aside.
- In a separate large bowl, use a fork to beat the egg yolks and vanilla together.
- Add melted chocolate mixture to the yolk mixture and mix well (by hand) until well combined. Then, gently fold in the egg whites into the chocolate mixture, 1/3 at a time until well combined.
- Add the batter to your well-greased springform pan. Place entire pan on a cooking sheet and bake in oven for 60-75 minutes until toothpick inserted in center comes out almost clean.
- Cool in pan before removing sides of springform pan. You can either invert torte onto a cake platter or simply serve as is.
- Once cake is completely cooled and before serving, top with sprinkle of powdered sugar (optional).
Nutrition Facts : Calories 195 kcal, Carbohydrate 13 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 82 mg, Sodium 77 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
FLOURLESS CHOCOLATE TORTE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
Provided by Ina Garten
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
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 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.)
CHOCOLATE TORTE (GLUTEN FREE)
My wife's a coeliac - she can't eat gluten. I'm no cook, but I easily made this for her recently as a surprise- she loved it!
Provided by ___dhj___
Time 1h15m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Switch on your oven and heat to 180C/fan or 200C/Gas 6.
- Grease the tin's sides and line the base with baking parchment.
- Melt the butter and chocolate. Start off briefly in a microwave, then smooth together over simmering water. Leave to cool.
- Whisk the egg yolks and sugar together until smooth - will take a couple of minutes. Add the cooled chocolate mix and combine until nice and smooth.
- Whisk the egg whites until stiff peaks start to form. Place half of the stiffened whites into the chocolate and egg mix. Fold gently until combined, then add the remaining egg white.
- Pour into the tin and bake in the middle of the oven for 45 minutes. Remove from the oven when the middle is just set.
- Leave to cool. It may crack and sink, but don't worry. Carefully turn out of the tin when cool.
- Dust with cocoa, or icing sugar.
- Can be served with cream, but is excellent on its own.
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4.8/5 (69)Total Time 1 hr 10 minsCategory Cakes & PiesCalories 300 per serving
- 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. Remove from heat and stir until chocolate is completely melted. If you don't follow these directions, you may end up with hard chocolate. Set aside. (This is one of the steps that makes this recipe easier--no double boiler. However, if you're not comfortable melting the butter and chocolate in a pot, feel free to do this step in a double boiler.)
- In a medium bowl, beat egg whites until soft peaks form, then add 1/3 of the sugar, beating until stiff peaks form.
- In a larger bowl, using the same beaters, beat the egg yolks and remaining sugar until very thick and pale yellow. This will only take a few minutes on a stand mixer, but much longer by hand. Add the melted butter and chocolate mixture, and beat on low speed, until evenly combined.
- Add cocoa powder (or flour, if using) and continue beating at low speed. Clean the side of the bowl with a spatula occasionally.
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4.3/5 (12)Total Time 45 minsCategory DessertCalories 497 per serving
- Grease a 9” springform pan, add parchment paper and then add a second layer of grease over the parchment paper.
- Place chocolate and butter in a small saucepan, and heat over low until everything is melted. Whisk until ingredients are smooth and combined. Stir in sugar, and allow the mixture to cool for 3-4 minutes.
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