WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Provided by GANCHROW
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g
FLOURLESS CHOCOLATE CAKE II
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free.
Provided by Shana Hillman
Categories Desserts Cakes Holiday Cake Recipes
Time 1h55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 285 calories, Carbohydrate 29.9 g, Cholesterol 100.3 mg, Fat 18.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 10.8 g, Sodium 109.1 mg, Sugar 26 g
WARM CHOCOLATE CAKE
Steps:
- In a double boiler, heat the butter and chocolate together until the chocolate is almost completely melted. While heating up, beat together all the eggs, yolks, and sugar with a whisk or electric mixer until light and thick.
- Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, and then quickly beat in the flour just until combined.
- Butter and lightly coat 8 (4-ounce) ramekins with ground gingerbread. Tap the excess gingerbread off and then butter and gingerbread them again. Divide batter among the molds.
- Preheat oven to 450 degrees F.
- Bake the molds on a sheet tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Then you know it is ready. Let rest for 10 seconds and then serve with whip cream.
THE ULTIMATE FLOURLESS CHOCOLATE CAKE
Make and share this The Ultimate Flourless Chocolate Cake recipe from Food.com.
Provided by Mimi Hall
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
- Butter the bottom and sides of a deep 9 inch round springform pan.
- Line the bottom of the pan with a round of parchment paper and butter the paper.
- In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
- With the motor of the food processor running, pour the boiling water through the feed tube.
- Process 10-15 seconds, until the chocolate is completely melted.
- Scrape down sides of bowl with spatula.
- Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top.
- Bake 55-60 minutes until edges are puffy and center is just set.
- Cool on wire rack for 30 minutes.
- Cover and refrigerate for at least 3 hours.
- Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
- Cook until sugar is dissolved and berries are just soft. {Don't boil}
- Strain mixture and stir in raspberry liqueur.
- Remove cake from pan by running a thin knife blade around cake to loosen from pan.
- Invert cake onto a plate and peal off paper.
- Refrigerate cake while preparing whipped cream.
- Whip cream with sugar and vanilla to stiff peaks.
- To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
- Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
Nutrition Facts : Calories 738.6, Fat 58.9, SaturatedFat 35.8, Cholesterol 249, Sodium 67.1, Carbohydrate 55.8, Fiber 6.9, Sugar 43.9, Protein 8.9
FLOURLESS CHOCOLATE CAKE
One bite of fudgy Flourless Chocolate Cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. , In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. , In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites., Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. , Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired.
Nutrition Facts : Calories 138 calories, Fat 11g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 88mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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FLOURLESS CHOCOLATE CAKE - SAVOR THE BEST
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Reviews 42Calories 557 per servingCategory Desserts
- Preheat the oven to 425°F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil.
- Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted. (You can also melt the chocolate and butter in the microwave if you stop the microwave every 15 to 20 seconds to stir).
- Optional step: While the eggs are still in their shells, place them in warm water (about body temperature or slightly warmer) for about 10 minutes. Warm Eggs will beat with a higher volume.
- Crack the eggs into a large mixing bowl and whisk until tripled in volume and soft peaks form. This may take 4 to 5 minutes.
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