Thermomixchocolatealmondcakeflourless Recipes

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FLOURLESS CHOCOLATE ALMOND CAKE



Flourless Chocolate Almond Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the pan
8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate
1 cup coconut milk
1 cup raspberries, for garnish

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
  • Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
  • Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
  • For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
  • Drizzle the ganache over the cake, top with raspberries and serve.

FLOURLESS CHOCOLATE-ALMOND CAKE



Flourless Chocolate-Almond Cake image

Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h5m

Yield Serves 10 to 12

Number Of Ingredients 14

1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners' sugar
4 ounces creme fraiche, stirred until loose and smooth
1 stick unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
6 large eggs, room temperature, separated
6 ounces bittersweet chocolate, melted and slightly cooled
2 teaspoons pure vanilla extract
1 1/2 cups almond flour or finely ground raw whole almonds
3/4 teaspoon kosher salt
Confectioners' sugar, for dusting
Fresh raspberries, for serving (optional)

Steps:

  • Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
  • Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
  • Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.

FLOURLESS CHOCOLATE-ALMOND CAKE



Flourless Chocolate-Almond Cake image

This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups blanched slivered almonds
1/3 cup sugar
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
1/3 cup sugar
5 egg yolks
5 egg whites
1/3 cup sugar
1 teaspoon almond extract (can use 1/2 teaspoon more)
1/2 cup melted butter, cooled
1/4 teaspoon salt

Steps:

  • Set oven to 350 degrees.
  • Butter a 10-inch springform pan.
  • Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
  • Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
  • Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
  • Beat in almond extract.
  • With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
  • In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
  • Fold the whites into chocolate batter in three additions.
  • Transfer to baking pan.
  • Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
  • Cool cake completely in pan.
  • Cut around pan sides with a sharp knife to loosen, then release the sides.

Nutrition Facts : Calories 319.5, Fat 22.3, SaturatedFat 7.4, Cholesterol 118.8, Sodium 160.7, Carbohydrate 24.8, Fiber 2.3, Sugar 21.3, Protein 7.9

THERMOMIX CHOCOLATE ALMOND CAKE (FLOURLESS)



Thermomix Chocolate Almond Cake (Flourless) image

Make and share this Thermomix Chocolate Almond Cake (Flourless) recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

250 g almonds
250 g dark chocolate, broken into bits
250 g sugar
250 g butter, at room temperature
6 eggs
20 g baking powder
1 tablespoon cocoa

Steps:

  • Pre-heat the oven to 350°F.
  • Grind almonds for 5 seconds on speed 6. Transfer to a separate bowl and set aside.
  • Grate chocolate for 5-10 seconds on speed 8. Add to bowl of ground almonds, set aside.
  • Place all remaining ingredients into TM bowl and mix for 20 seconds on speed 7.
  • Through the hole in the lid, add the chocolate and almonds and continue to mix for 30 seconds on speed 6.
  • Put mixture into a lightly greased 22-24cm pan, or large spring form pan lined with baking paper.
  • Bake for approximately 1 hour.

FLOURLESS OLIVE OIL CHOCOLATE CAKE



Flourless Olive Oil Chocolate Cake image

The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. -Jenna Barnard, Butternut Bakery

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 8

8 ounces bittersweet chocolate, chopped
1/2 cup extra virgin olive oil
1 tablespoon vanilla extract
1-1/2 teaspoons instant espresso powder
5 large eggs, room temperature
1 cup sugar, divided
Confectioners' sugar
Optional: Vanilla ice cream, mixed fresh berries and whipped cream

Steps:

  • Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment paper; secure springform ring on top and lock in place., In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside. , Beat eggs and 1/2 cup sugar on high speed until eggs are pale; set aside. Beat remaining 1/2 cup sugar into chocolate mixture. Add egg mixture and beat until combined (batter will be thick). Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired

Nutrition Facts : Calories 438 calories, Fat 27g fat (9g saturated fat), Cholesterol 140mg cholesterol, Sodium 54mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 7g protein.

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