Best 4 No Flour Chocolate Cake Recipes
Indulge your sweet cravings with our collection of delectable flourless chocolate cake recipes. These cakes are perfect for those with gluten sensitivities or those seeking a rich, dense, and fudgy chocolate experience.
Our recipes offer a variety of options to cater to different dietary preferences and skill levels. From the classic flourless chocolate cake made with simple ingredients to the sophisticated flourless chocolate molten lava cake with a gooey center, there's a recipe for every chocolate lover.
For those seeking a healthier alternative, we have a flourless chocolate cake recipe made with almond flour, providing a moist and nutritious treat. Additionally, we offer a vegan flourless chocolate cake recipe that uses plant-based ingredients for a delicious and ethical dessert option.
With detailed instructions, helpful tips, and stunning photos, our flourless chocolate cake recipes will guide you through the baking process, ensuring a perfect cake every time. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to satisfy your chocolate cravings.
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
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.
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.
ALMOND CHOCOLATE CAKE (NO FLOUR)
A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.
Provided by WiGal
Categories Dessert
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
- Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
- Set aside.
- In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
- Preheat oven to 350 degrees.
- Add egg yolks, one at a time, beating well after each addition.
- Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
- Beat reserved egg whites on high until stiff peaks form.
- Fold egg whites into the batter.
- Pour into a greased 9 inch spring form pan.
- Place pan on a baking sheet.
- Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool completely.
- Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.
Nutrition Facts : Calories 411.1, Fat 29.8, SaturatedFat 9.3, Cholesterol 113.3, Sodium 111.7, Carbohydrate 31.7, Fiber 4.5, Sugar 24.7, Protein 10.8
Tips:
- Use high-quality cocoa powder for the best flavor. Look for cocoa powder that is labeled "natural" or "unsweetened."
- Don't overmix the batter. Overmixing can make the cake tough.
- Use a bundt pan or a 9x13 inch baking pan for this recipe.
- Be careful not to overcook the cake. It should be cooked through, but still moist in the center.
- Let the cake cool completely before frosting it.
- Serve the cake with your favorite frosting or glaze.
Conclusion:
This flourless chocolate cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's rich, chocolatey, and has a moist, fudgy texture. Best of all, it's made without any flour, so it's gluten-free and can be enjoyed by people with celiac disease or gluten sensitivity.
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