Best 2 Flourless Chocolate Cake With Coffee Liqueur Recipes
Indulge in the decadence of a flourless chocolate cake infused with the sophisticated flavors of coffee liqueur, a symphony of rich, bold notes that will tantalize your taste buds. This exquisite dessert is a celebration of chocolate's allure, where the absence of flour creates a dense, fudgy texture that is both indulgent and satisfying. As you savor each bite, the coffee liqueur adds a layer of complexity, enhancing the chocolate's depth and leaving a lingering finish that is both alluring and sophisticated. This flourless chocolate cake is a culinary masterpiece perfect for special occasions or as a delightful treat to indulge in any time.
**Chocolate Cake with Coffee Liqueur**
This classic flourless chocolate cake recipe is elevated with the addition of coffee liqueur, resulting in a moist, dense, and intensely chocolatey cake with a subtle hint of coffee. The cake is easy to make, requiring just a few simple ingredients and a few minutes of preparation time.
**Flourless Chocolate Torte with Grand Marnier**
This elegant flourless chocolate torte is made with a combination of bittersweet and semisweet chocolate, giving it a rich, complex flavor. The addition of Grand Marnier adds a touch of orange liqueur, creating a sophisticated and refined dessert.
**Flourless Chocolate Cake with Raspberry Sauce**
This flourless chocolate cake is topped with a luscious raspberry sauce, creating a delightful combination of rich chocolate and tart raspberries. The cake is dense and fudgy, while the sauce is bright and flavorful, making this dessert a perfect balance of flavors and textures.
**Flourless Chocolate Cake with Peanut Butter Frosting**
This flourless chocolate cake is taken to the next level with a creamy peanut butter frosting. The cake is dense and decadent, while the frosting is light and fluffy, creating a dessert that is both indulgent and satisfying.
PERFECT FLOURLESS CHOCOLATE CAKE
This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract. Cooking time does not include chilling time.
Provided by Catfish Charlie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Oil and flour a 9-inch springform cake round.
- Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
- In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
- Set aside to cool slightly.
- In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
- Continue beating while adding the brown sugar and cream of tartar.
- Beat until stiff peaks form- be careful not to over beat--this is most important!
- If the eggs curdle, throw them away and start over with new egg whites, seriously.
- Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
- Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
- Pour into the prepared pan.
- Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
- Bake the cake for about 60-70 minutes or until it passes the toothpick test.
- Remove cake from oven and allow to cool for about an hour.
- Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
- Remove the paper from the bottom (now the top) of the cake.
- Invert again onto the final plate for displaying the cake.
- The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Use good quality chocolate: The better the chocolate, the better the cake will be. Look for a chocolate with a cocoa content of at least 70%.
- Make sure the butter and eggs are at room temperature: This will help them combine more easily and create a smooth batter.
- Do not overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath: This will help the cake bake evenly and prevent it from overcooking.
- Let the cake cool completely before serving: This will give the flavors time to develop and the cake time to set.
Conclusion:
This flourless chocolate cake with coffee liqueur is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is rich and chocolatey, with a hint of coffee flavor. The coffee liqueur adds a touch of sophistication and makes the cake even more special. If you are looking for a special dessert to impress your guests, this flourless chocolate cake with coffee liqueur is the perfect choice.
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