Best Flourless Chocolate Kahlua Cake With Cajeta Recipes
FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA
Provided by themutt
Time 3h
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely. Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again. Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint. When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
Nutrition Facts :
FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA
WOW!!! That sure is a mouthful! LOL I remember eating somethin' similar to this at a friend's house a few years ago. I so totally wish that I could find her once again. :+( She has since moved away, her husband is in the military. Never the less, this is a tribute to Cia and Craig!!! Love You Both!!!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
- In the top of a double boiler, melt the butter and chocolate, stir until smooth.
- Whip the egg yolks and the sugar until fluffy and pale in color.
- Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
- Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
- Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
- CAJETA:
- In a medium saucepan, bring water and sugar to a boil, do not stir.
- Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
- To test consistency, dip a spoon into the caramel mixture and allow to cool.
- If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
- Drizzle the cajeta over the top of the cake.
- STRAWBERRY-LIME SALSA:
- In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
- Cut the remaining strawberries in quarters and mix with the puree.
- Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
- Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
- Using your hands, pat the almonds around the sides of the cake.
- Refrigerate for at least 2 hours. Serve chilled.
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
FLOURLESS CHOCOLATE CAKE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Grease a 10-inch springform pan.
- In the top of the double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk.
- With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes.
- Remove to a cake rack and immediately loosen the springform collar (sides). Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool before serving.
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