Best Flourless Chocolate Cakes Recipes

INDIVIDUAL CHOCOLATE VOLCANO CAKES (FLOURLESS)

Steps:

• Preheat oven to 425 degrees.
• Lightly butter and flour 4 ramekins or Corel mugs.
• Melt the chocolate, butter and salt in the microwave or a double boiler.
• Let cool 10 minutes.
• Combine egg yoks and 3 Tbsp sugar. Beat until light and thick, about 2 minutes.
• Fold the chocolate into the egg yolks.
• Beat the egg whites until frothy.
• Add 1 tablespoon sugar and beat until stiff, but not dry.
• With rubber spatula, fold the egg whites into the egg yolk mixture.
• Divide about 1/4 of the batter into the 4 ramekins.
• Place a truffle on top in the centre and cover with the remaining batter.
• (The cakes can be covered and refrigerated up to 4 hours at this point. Bring to room temperature before baking.).
• Bake for 11 minutes.
• Cool for 5 minutes on a wire rack.
• Run a knife around the sides of the cakes and invert onto plantes.
• Garnish with whipped cream.

INDIVIDUAL CHOCOLATE RASPBERRY FLOURLESS CAKES

Steps:

• Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream.

FLOURLESS CHOCOLATE-RASPBERRY CAKES

Steps:

• Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
• Heat chocolate and margarine in saucepan over low heat until melted. Stir to combine and remove from heat.
• In medium bowl, mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
• Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.

MINI FLOURLESS CHOCOLATE CAKES

Steps:

• Heat oven to 325ºF.
• Spray 6 (5 oz.) ramekins with cooking spray. Place ramekins in 13x9-inch baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 to 3 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Meanwhile, beat eggs, granulated sugar, almond-flavored liqueur and vanilla in large bowl with mixer until mixture becomes frothy and almost doubled in volume.
• Fold 1/3 of the egg mixture into chocolate mixture with spatula. Repeat process 2 more times, until all of the egg mixture has been folded into the chocolate mixture. Divide batter evenly between prepared ramekins. Add enough water to baking dish to come halfway up the sides of each ramekin.
• Bake 25 to 30 min. or until cakes have risen slightly, and edges are just beginning to set. Remove ramekins from baking dish and set aside to cool, about 10 min. Dust each ramekin with powdered sugar. Serve warm or at room temperature.

MINI FLOURLESS CHOCOLATE CAKES

Steps:

• Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
• Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
• Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
• Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
• Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
• Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
• Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.

FLOURLESS CHOCOLATE CAKES

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.