Recipes for "flourless chocolate cake"

Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.

Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.

Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.

Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch cake pan with 1 teaspoon oil.

Place chocolate, butter, and sugar in the top of a double boiler over simmering water; cook, stirring frequently, scraping down the sides with a rubber spatula to avoid scorching, 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 ¼ cup 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 in the preheated oven until a knife inserted into center comes out clean, about 1 hour. Cool cake in the water bath, about 1 hour. Transfer to the refrigerator; chill until firm, 8 hours to overnight.

Preheat the oven to 325 degrees F (165 degrees C).

Melt chocolate and margarine together in a saucepan over low heat. Cool to room temperature.

Beat egg yolks and ½ sugar together in a large bowl with an electric mixer until light and fluffy; stir in chocolate mixture until just combined.

Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add remaining ½ sugar, continuing to beat until stiff peaks form.

Spoon ⅓ chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around edges of mixture, lifting bottom up and over the center, repeating until well incorporated. Add remaining ⅔ chocolate mixture, folding just until batter is smooth. Pour ¾ batter into a 9-inch square pan.

Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Place pan on a wire rack; cool cake to room temperature, about 30 minutes. Spread remaining ¼ batter over cake. Refrigerate until completely chilled, at least 30 minutes more.

1. Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.

2. In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. Let cool 5 minutes. Whisk in the 5 egg yolks, sugar, cocoa powder, espresso powder, salt, and vanilla until combined.

3. In a large bowl, using an electric mixer, whip the egg whites on medium speed until stiff peaks form. Fold half of the whipped egg whites into the chocolate mix until just combined, fold in the remaining egg whites. Gently stir in the chocolate chunks. Transfer the batter to the prepared pan, spreading it in an even layer. Bake 25-30 minutes, until the center is no longer jiggly. Remove from the oven and let sit 10 minutes.

4. To make the honey whipped ricotta. In the bowl of a food processor, combine the ricotta, honey, and vanilla. Pulse until smooth and creamy, about 2-3 minutes. Taste, adding more honey if needed to sweeten. Store leftovers in an airtight container at room temperature for up to one week.

5. Serve the cake warm or at room temp, dusted with cocoa powder and dolloped with honey whipped ricotta. Store leftovers in an airtight container at room temperature for up to one week.

Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 8 or 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup of the sugar until smooth.

In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until well combined. The mixture should resemble a thick paste.

With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed.

When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step).

As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the egg whites. Beat until soft peaks form.

Stir a third to a half of the beaten egg whites into the almond mixture to loosen it and make it lighter.

Then gently fold the remaining whipped egg whites into the batter, a large scoopful at a time.

Gently scoop the batter into the prepared springform pan and place in the oven. Bake at 350°F (175 °C) until golden brown and a toothpick comes out clean, about 30 minutes.

Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

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Simply Recipes / Photo by Nico Schinco / Food Styling by Kaitlin Wayne

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.

Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl; stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract; stir until smooth. Spoon batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees. Melt 8 ounces of chocolate chips in a double boiler, or if you don’t have a double boiler, just melt it in a heat-safe bowl over a pot of boiling water. Stir in the butter until it’s all melted.

Transfer the melted mixture to a cooler, larger bowl and add the sugar and flour. Lightly beat the egg yolks and stir them into the bowl.

Using an electric mixer, beat the egg whites until they are stiff. I find that it helps to have a cold bowl when I do this, and usually it takes about 3 minutes. Fold the stiff egg whites into the chocolate mixture.

Pour the batter into the rectangular bar pan (9×13) or a round cake pan (8 1/2 inches) lined with parchment paper and bake for about 30-35 minutes. The cake should have a thin crust on top when it’s done, but the inner texture might appear underbaked. That’s okay – the cake settles and firms up as it cools. It’s meant to be thick and fudgy. I baked for 35 minutes and I wish I had stopped at 30.

Make the frosting by melting the chocolate again in the double boiler with the cream, stirring until just melted. Let the frosting cool slightly and the gently spread the frosting over the cake bars. To set the frosting, let it cool in the refrigerator. Or dig in to the hot melty chocolate. Up to you.

Preheat oven to 325 degrees F (165 degrees C).

Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.

Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.

Bring 4 cups water to a simmer in the same saucepan from the double boiler.

Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.

Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.

Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.

Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.

Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.

Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.

Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined.

Beat in hot sugar water. Slowly beat in eggs, one at a time.

Pour batter into the prepared cake pan.

Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.

To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Serve and enjoy!

Set the rack in the middle of the oven.

Lightly spray the bottom of an 8-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper. Then, spray it once more, taking care to grease the parchment and sides. Set it aside.

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In a medium saucepan, add 2 inches of water and bring it to a simmer over medium heat. In a medium heatproof bowl, add the butter and chopped chocolate, and set the bowl over the pot of simmering water. The water should not touch the bottom of the bowl. Stir until the butter and chocolate are fully melted.

Simply Recipes / Cambrea Gordon

Remove the bowl from the heat and whisk in the espresso powder. Let the chocolate mixture cool slightly, about 5 minutes.

Simply Recipes / Cambrea Gordon

Whisk in both sugars and salt until there are no visible lumps of sugar. Add the vanilla and whisk to combine.

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Add the eggs, one a time, whisking well after each addition, about 30 seconds each. Do not add the next egg until the previous is fully incorporated. The mixture may look broken—continue whisking until smooth.

Add the cocoa powder and whisk until no dry bits remain.

Pour the batter into the prepared cake pan and use a small offset spatula or rubber spatula to evenly spread it out. Bake the cake until set, puffed, and a toothpick inserted into the middle comes out with moist crumbs, 25 to 30 minutes.

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Set the pan on a wire rack until slightly cooled, 10 to 15 minutes. Run a small offset spatula or paring knife around the cake. Flip the cake out onto a serving platter or cake stand. Peel off and discard the parchment paper. Let the cake fully cool.

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In a heatproof bowl, add the chocolate and a pinch of salt. You can wash, dry, and use the same bowl you used to make the cake.

In a small saucepan set over medium heat, add the heavy cream and heat until it comes to a simmer, with some vigorous bubbling around the edges and steam coming off the surface, 1 to 2 minutes. Do not let it boil.

Immediately pour the hot cream over the chocolate. Let sit for a minute, then stir until it is smooth, silky, and fluid.

Still see bits of unmelted chocolate? Did the ganache cool too much and is no longer pourable? Set the bowl over a double boiler (similar to the set up in step 2 above) to gently reheat and melt the ganache. If the ganache is still too thick after heating, add more heavy cream, 1/2 teaspoon at a time. Do not add too much, otherwise it won’t set on the cake.

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Pour the warm ganache over the cooled cake. Don’t worry if it drips down the sides. Let the ganache set on the cake at room temperature for 30 minutes to 1 hour. You could pop it in the fridge for about 10 minutes instead.

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For the best texture, serve the cake at room temperature. Use a hot, dry knife to cut clean slices, wiping the knife clean between each cut. Serve with whipped cream and fresh raspberries.

Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days or up to 5 days in the refrigerator. If the cake has been topped with fresh fruit, remove the fruit before leaving it on the counter, or store the cake in the refrigerator.

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Simply Recipes / Cambrea Gordon