Best 3 Flourless Chocolate Cake With Halvah Honey Sauce Recipes

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Indulge your sweet cravings with our delectable Flourless Chocolate Cake, an exquisite dessert that captivates the senses with its rich, velvety texture and symphony of flavors. This gluten-free masterpiece is crafted with premium chocolate, yielding an intense and satisfying cocoa experience in every bite. Complemented by a luscious Halvah Honey Sauce, this cake elevates any occasion, leaving a lasting impression on your palate. Embark on a culinary journey as we unveil the secrets behind this irresistible Flourless Chocolate Cake, along with a collection of tantalizing recipes to tantalize your taste buds. From the classic Chocolate Chip Cookies to the zesty Lemon Bars and the irresistible Salted Caramel Brownies, our curated selection offers a delectable array of sweet treats to satisfy any craving. Let your taste buds embark on an adventure as you explore these culinary wonders, transforming your kitchen into a haven of baking bliss.

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FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE



Flourless Chocolate Cake with Caramel Sauce image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Cake
1 cup (2 sticks) butter, cut into pieces
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
Vanilla ice cream

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
  • For caramel sauce:
  • Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
  • Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE



Warm Flourless Chocolate Cake with Caramel Sauce image

A rich complex bittersweet chocolate cake which is simple to make and always loved by all.

Provided by GANCHROW

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 ¼ cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 ½ cups white sugar
¼ cup water
1 ½ teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
  • Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
  • Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
  • In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
  • Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g

EASY FLOURLESS CHOCOLATE CAKE



Easy Flourless Chocolate Cake image

This will impress any guests you entertain and you don't have to tell them how easy it was! Serve with chocolate ganache and raspberry sauce. I used recipes I found here on Allrecipes.com for chocolate ganache (by INGRIDEVOGEL) and raspberry sauce (by The_Tattooed_Chef). The raspberry sauce complements all that chocolate and makes the cake moist. Both of these recipes are easy, simple, and exceptional as well.

Provided by level01

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 10h20m

Yield 12

Number Of Ingredients 7

1 teaspoon vegetable oil
15 ounces semisweet chocolate morsels
15 ounces unsalted butter
1 ¾ cups white sugar
10 eggs
¼ cup water
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with oil.
  • Combine chocolate, butter, and sugar in a double boiler over simmering water; cook, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes.
  • Pour chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment; beat on low speed until cooled, about 5 minutes. Increase speed to medium; beat in eggs one at a time. Add water and vanilla extract; beat on low speed until blended. Pour into the prepared pan.
  • Place cake pan inside a large baking dish. Pour enough water into the baking dish to come halfway up the sides of the cake pan.
  • Bake cake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Allow cake to cool in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 49.6 g, Cholesterol 211.7 mg, Fat 43.7 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 25.4 g, Sodium 55.4 mg, Sugar 47 g

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of the cake. Look for a chocolate that is at least 70% cacao.
  • Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath. This will help to prevent the cake from cracking.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.
  • Serve the cake with halvah honey sauce. This sauce is the perfect complement to the rich chocolate flavor of the cake.

Conclusion:

This flourless chocolate cake 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 halvah honey sauce is the perfect finishing touch to this amazing cake.

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