Best 3 Flourless Chocolate Cake I Recipes
Indulge in a delectable journey of rich chocolate flavors with our curated collection of flourless chocolate cake recipes. Each recipe offers a unique culinary experience, catering to diverse tastes and preferences. From the classic simplicity of the basic flourless chocolate cake to the decadent indulgence of the molten chocolate cake, our recipes provide a range of options to satisfy any chocolate lover's cravings. Explore variations such as the gluten-free flourless chocolate cake and the vegan flourless chocolate cake, ensuring everyone can savor the exquisite taste of this timeless dessert. These recipes are carefully crafted to yield moist, fudgy textures and intense chocolate flavors, making them perfect for special occasions or as an everyday treat.
Here are our top 3 tried and tested recipes!
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
FLOURLESS CHOCOLATE CAKE
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
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.
Tips:
- For a smooth and lump-free batter, sift the almond flour and cocoa powder before mixing them with the other ingredients.
- Use high-quality chocolate with a cocoa content of at least 70% for an intense chocolate flavor.
- Don't overbeat the egg whites. Stiff peaks should form when you lift the whisk out of the bowl, but avoid overbeating as this can make the cake tough.
- Fold the egg whites into the chocolate mixture gently to avoid deflating them.
- Bake the cake in a water bath to create a moist and decadent texture.
- Let the cake cool completely before serving to allow the flavors to develop.
Conclusion:
With its rich chocolate flavor, moist texture, and elegant presentation, this flourless chocolate cake is sure to impress any dessert lover. By following the tips provided, you can create a perfect cake that is both delicious and visually stunning. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this flourless chocolate cake is a must-try recipe.
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