Sinfully Rich Almost Flourless Chocolate Cake Recipes

SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
• Remove from heat when almost melted (do not scorch).
• Preheat your oven to 300F.
• Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
• Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
• Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
• Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
• Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
• Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
• Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
• Cover pan and chill in the refrigerator for 4 hours or until set.
• Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil a 10-inch round cake pan with canola oil spray.
• Place the butter and chocolate in a double boiler and melt over lightly simmering water, or microwave in a glass bowl for 2 minutes on medium setting. Stir well to melt the chocolate.
• In a separate bowl, whisk together the egg yolks, salt, 3/4 cup of the agave nectar, and the vanilla extract. Stir in melted chocolate. Set aside.
• With an electric mixer, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the remaining 1/4 cup agave nectar and continue to beat the egg whites until stiff and glossy, but not dry, approximately 1 to 2 minutes. Gently fold the egg whites into the chocolate mixture until no white streaks remain. Pour into the prepared pan and bake for about 1 hour and 15 minutes, until cake is set. Remove from the oven and turn out the cake onto a large plate. Carefully invert again onto a cooling rack so that the top side is up. Cool until just warm. Slide the cake onto a serving plate using 2 large spatulas.
• Serve warm with any combination of sauce, whipped cream, and ice cream.

SINFULLY RICH CHOCOLATE CAKE

Steps:

• Heat milk until small bubbles form around edge. Add to cocoa and whisk until smooth. Whisk in sour cream. Set aside. Combine flour, soda, baking powder and salt. Set aside. In mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Gradually beat in dry ingredients alternately with chocolate mixture. Beat for 2 minutes. Pour into 3 greased and floured waxed paper-lined 8-inch pans. Bake at 350°F for 25 to 30 minutes, until top springs back when lightly touched. Cool for 5 minutes. Invert cakes onto wire rack. Carefully peel off waxed paper and cool. Frost with Creamy Fudge Frosting.