FLOURLESS CHOCOLATE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Spray a springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
- Melt the chocolate and butter in a double boiler, stirring in 45-second intervals to avoid burning. Set aside to cool for several minutes.
- In the bowl of a mixer, beat the granulated sugar, brown sugar and eggs until fluffy. With the mixer on low, add the cocoa powder, vanilla and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
- Pour the batter into the pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Remove and allow to cool completely, then chill in the refrigerator for at least 2 hours or overnight.
- Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.
FLOURLESS CHOCOLATE CAKE I
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
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 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
RCI FLOURLESS CHOCOLATE CAKE
Make and share this Rci Flourless Chocolate Cake recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Coat a 10" springform pan with a double thickness of aluminim foil to prevent water from seeping inches
- Chill a large mixing bowl.
- Place the chocolate, vanilla, rum & coffee in the top of a double boiler set over 1" simmering water. Whisk until chocolate is smooth and no small lumps remain.
- Turn off heat and remove mixture from hot water. Transfer to large bowl and let cool.
- In medium bowl, combine eggs and sugar. With electric mixer, beat until pale.
- Add 1/4 of the chocolate mixture and beat until incorporated.
- Pour this mixture into remaining chocolate mix. Stir until combined.
- Whip cream in chilled bowl until soft peaks.
- Fold whipped cream into chocolate mix until combined.
- Pour into prepared pan and cover top with aluminum foil.
- Place in roasting pan and pour boiling water into pan to come halfway up the outside of cake pan.
- Bake for 30 minutes or until small cracks appear on the surface.
- Remove from oven and let cool to room temperature.
- Chill in refrigerator overnight. Unmold and garnish.
Nutrition Facts : Calories 383.8, Fat 24.1, SaturatedFat 13.7, Cholesterol 162.8, Sodium 57.2, Carbohydrate 40.4, Fiber 2.5, Sugar 36.1, Protein 6.2
FLOURLESS CHOCOLATE CAKE
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don't have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
- Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
- Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
- Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
- Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you'd like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
CARNIVAL'S FLOURLESS CHOCOLATE CAKE
Make and share this Carnival's Flourless Chocolate Cake recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
- Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
- Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
- Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
- Bake at 375 degrees for 25 minutes. DO NOT OVERBAKE. Let stand in pan on a wire rack 10 minutes before removing sides of pan.
Nutrition Facts : Calories 238.9, Fat 16.8, SaturatedFat 9.8, Cholesterol 78.3, Sodium 81.1, Carbohydrate 22.9, Fiber 1.8, Sugar 20, Protein 3.4
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