Best 2 Decadent Flourless Chocolate Cake Recipes
Are you ready to embark on a delectable journey in the world of desserts? Welcome to the world of flourless chocolate cake, a chocolate lover's paradise where richness and elegance merge seamlessly. Picture a slice of this indulgent cake, its dark exterior hinting at the decadent treasure within. As you cut through the velvety texture, the rich chocolate aroma fills the air, promising an explosion of flavors that will transport you to chocolate heaven. This flourless chocolate cake is more than just a dessert; it's an experience that will satisfy your cravings and leave you craving for more.
Let's cook with our recipes!
FLOURLESS CHOCOLATE CAKE... DECADENT
Make and share this Flourless Chocolate Cake... Decadent recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
- Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
- With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
- Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
- Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
Nutrition Facts : Calories 282.8, Fat 19.5, SaturatedFat 11, Cholesterol 216.9, Sodium 86.2, Carbohydrate 22.6, Sugar 22.6, Protein 5.4
DECADENT FLOURLESS CHOCOLATE CAKE
A rich flourless chocolate cake that is also nut and gluten-free. For a gluten-free diet check the chocolate and cream is suitable. The cake can be varied by using different liqueurs in place of the brandy- Cointreau, Frangelico, Kahlua, Grand Marnier or Tia Maria. Can also use espresso coffee instead of the alcohol or just leave out the tablespoon of alcohol altogether. Serve with extra cream and strawberries or simpley serve dusted with extra icing sugar/superfine sugar . We have a man that sells books that leaves a collection of books each fortnight where I work. This recipe was from one of these books and was selected by a workmate as being suitable for my gluten-free diet. I baked it and took it to work to share with everyone. It was a hit with everyone :)
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C / 350°F Grease well a 22cm round cake tin and line the base with baking paper. This cake is best cooked in a tin that has a removable base as it is much easier to remove from the tin for serving.
- Place the sugar and eggs in a bowl, beat together for 10 minutes, or until creamy, using a stand mixer/electric beaters.
- Meanwhile, chop the chocolate into small pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and then remove it from the heat. Sit the bowl of chocolate over the saucepan of water, making sure that the water does not touch the bottom or sides of the bowl. Stir occasionally until the chocolate has melted.
- Add the brandy, cinnamon and chocolate to the beaten egg mixture.
- Lightly fold in the double thick cream to the mixture.
- Pour mixture into the prepared cake tin and bake for one hour, or until a skewer comes out clean. Remove from the oven and allow the cake to cool in the tin.
- Run a knife carefully around the edges of the cake before removing from the tin. Dust with icing sugar to serve and serve with a dollop of cream and a strawberry.
- NOTE: This is a very moist thick cake. It will sink a little in the middle as it cools.
Nutrition Facts : Calories 255, Fat 21.8, SaturatedFat 13, Cholesterol 95.2, Sodium 41.8, Carbohydrate 17.4, Fiber 4.5, Sugar 9, Protein 6.1
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cake will be. Use high-quality cocoa powder, butter, and eggs.
- Do not overmix the batter: Overmixing the batter 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 overcooking and drying out.
- Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.
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 cake is gluten-free and can be made dairy-free by using dairy-free butter and milk. This recipe is a great way to use up leftover egg whites.
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