Best 2 Lactose Free Flourless Chocolate Cake Recipes
Indulge in the decadence of a luscious flourless chocolate cake, crafted with the finest ingredients to cater to those with lactose intolerance. This divine dessert showcases a symphony of rich, velvety chocolate flavors, complemented by a creamy filling and topped with a glossy ganache. Every bite promises a journey through a chocolate lover's paradise, leaving you craving for more.
The accompanying recipes offer variations to suit your dietary preferences. For a classic experience, try the Traditional Flourless Chocolate Cake, a timeless masterpiece that embodies the essence of chocolate indulgence. For a touch of elegance, venture into the flourless Chocolate Cake with Raspberry Filling, where tangy raspberry complements the richness of chocolate, creating a harmonious balance of flavors.
If you're seeking a gluten-free alternative, the Flourless Chocolate Torte beckons with its exquisite texture and intense chocolate flavor. And for those with nut allergies, the Flourless Chocolate Cake with Salted Caramel Sauce offers a delightful combination of sweet and savory, with a luscious caramel sauce that elevates the chocolate experience to new heights.
No matter your dietary restrictions, embark on a culinary adventure with these flourless chocolate cake recipes, each promising an unforgettable symphony of flavors and textures that will satisfy even the most discerning palate.
LACTOSE FREE FLOURLESS CHOCOLATE CAKE
It is really hard to make chocolate desserts that are free of milk, soy and wheat. This cake, while it doesn't have quite the nice texture that you would get using butter, is certainly sufficient.
Provided by AllergyQueen
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
- Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Nutrition Facts : Calories 328.9, Fat 23.7, SaturatedFat 6.7, Cholesterol 69.8, Sodium 31.5, Carbohydrate 32.6, Fiber 4.2, Sugar 25.2, Protein 5.3
FLOURLESS CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
- Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
- Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
- When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
- Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Tips:
- For a richer flavor, use high-quality cocoa powder.
- Make sure the butter is unsalted, as salted butter can make the cake too salty.
- Use a springform pan to make it easy to remove the cake from the pan.
- Be careful not to overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
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 with lactose intolerance. The cake is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity.
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