Scharffen Berger Flourless Chocolate Cake Recipes

SCHARFFEN BERGER FLOURLESS CHOCOLATE CAKE

Steps:

• 1. Grease the bottom of an 8-inch cake pan and line with parchment paper. Preheat oven to 350-degrees.
• 2. Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
• 3. In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
• 4. Add cooled chocolate and beat until smooth and velvety. Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
• 5. The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
• 6. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
• 7. Remove from oven and cool completely on a wire rack.
• 8. Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.

TRIPLE LAYER FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375° F
• Grease three 8-inch round cake pans with nonstick cooking spray. Place parchment paper rounds onto the bottom of each pan.
• Spray the parchment paper with nonstick cooking spray as well to prevent the cake from sticking.
• Melt the butter over medium-low heat on the stove in a medium-size saucepan.
• Once the butter is melted, add the chopped 2 cups of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar into the melted butter.
• Reduce the heat to low and stir until the chocolate is melted and the mixture is smooth.
• Remove from the heat.
• Stir in the light brown sugar and the salt.
• Stir in the vanilla extract until combined.
• Add the eggs in a few at a time and stir until the mixture is smooth.
• Add the SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder a little at a time until the mixture is smooth. Stir each addition until just combined and not powdery.
• Pour the batter equally into the three 8-inch pans that are prepared with nonstick cooking spray and parchment paper rounds. Add a little at a time to make it easier to divide the batter equally. About 1 1/3 cup of batter per pan.
• Bake the three 8-inch rounds for 19-21 minutes. The tops of the cake should have a thin crust on them. Check with a toothpick. It should have a few crumbs but not have a wet center.
• Remove the cakes from the\ oven and allow them to cool for 10-15 minutes. Use a butter knife to carefully loosen the edges of the pan before inverting the cake to remove it from the pans.
• Allow the cake to cool completely before assembling and frosting.
• Melt the 3/4 cup of SCHARFFEN BERGER Semisweet 62% cacao dark chocolate baking bar in a small saucepan or in the microwave.
• Allow the chocolate to cool.
• Using a stand or hand mixer, beat the softened butter until creamy.
• Beat in the espresso powder if using, and stir in the cooled chocolate.
• Slowly beat in the confectioner's sugar until smooth.
• Add milk a little at a time until creamy but firm enough to frost. Discard remaining milk if it is not needed.
• Place one layer of the cake onto a cake plate and spread one-third of the frosting on top of the cake round.
• Place the second cake round on top of the frosting and frost the layer with one-third of the frosting.
• Place the remaining layer on top and frost with the remaining chocolate frosting.
• Place the cake in the refrigerator to allow the frosting to harden before pouring ganache on top.
• In a saucepan, heat the heavy cream until it lightly bubbles.
• Remove the saucepan from the heat and add the SCHARFFEN BERGER Semisweet 62% cacao darkchocolate baking chunks.
• Allow the chocolate to sit for 5 minutes before stirring until the chocolate is melted and smooth.
• Pour the cooled and thickened ganache on top of the cake.

CHOCOLATE ORBIT CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
• In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
• Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.