Best High Voltage Chocolate Orange Dessert No Flour Recipes
FLOURLESS CHOCOLATE AND BLOOD ORANGE CAKE
The most fun part of this recipe is that it starts by boiling a whole blood orange in a small pot. As it cooks the orange bobs around and fills the kitchen with its floral aroma. Once soft, you'll use a food processor to pulse into a DIY marmalade that adds moisture and texture to the batter, along with a spectrum of flavors that range from sweet to tart to bitter. Spoon extra marmalade into your morning oatmeal or smear on whole grain toast.
Provided by Annie Fenn MD
Categories Dessert
Yield 1 9-inch cake
Number Of Ingredients 15
Steps:
- Preheat your oven to 350ºF. Brush a 9-inch springform pan with oil, then line with a parchment paper round and brush the paper with oil; set aside.
- Bring a small pot of water to a boil over high heat. Add one of the oranges and boil until soft, about 30 minutes. Use a slotted spoon to remove the orange and place on a cutting board. Halve the orange and remove any seeds. Transfer the orange halves to the bowl of a food processor and process for 1 minute, or until the orange looks like a chunky marmalade. Scrape into a small bowl, measure out 1/3 cup, and set aside. (Store the rest of the marmalade in an airtight container in the fridge.)
- Coarsely grate the second orange over the small holes of a box grater to yield 1 tablespoon of zest. Set the grated peel aside for the garnish. Juice the orange to yield ½ cup. Stir in the vanilla and set aside.
- In a small bowl, whisk the almond flour, oat flour, cocoa powder, baking soda, and salt until combined; set aside.
- Combine the sugar, oil, and eggs in the bowl of a standing mixer fitted with a whisk attachment. Beat on high until thick and creamy enough to coat the back of a spoon. Turn the speed down to low and add the flour mixture. Slowly add half the flour mixture, beat until combined. Add the orange juice, beat until combined, then fold in the remaining flour. Scrape down the sides with a rubber spatula occasionally to make sure everything is evenly incorporated. Fold in the orange "marmalade." (You can also make the batter with a large mixing bowl and a whisk.)
- Pour the batter into the springform pan. Bake until the cake has started to pull away from the sides and a tester inserted into the center comes out clean, 38 to 42 minutes. Cool completely, then release the sides of the pan.
- For the candied orange garnish, place the orange slices on a baking sheet lined with parchment paper. Sprinkle with the sugar and bake at 350ºf or 10 minutes, or until starting to get crispy and caramelized.
- For the chocolate glaze, break the chocolate into small pieces and place in a glass or metal bowl that fits on top of a pot filled halfway with water. Bring the water to just below a boil, making sure the water level doesn't touch the bottom of the bowl. Allow the chocolate to melt, stirring occasionally. When melted, whisk in the olive oil and half the grated blood orange peel until smooth. Cool slightly and pour over the cake, using an offset spatula to smooth it over the top, letting it drip down the sides.
- Arrange the blood oranges slices on the surface of the cake. Scatter the rest of the grated peel over the top.
- Cut into 1-inch slices.
FLOURLESS DARK CHOCOLATE ORANGE CAKE RECIPE BY TASTY
Here's what you need: dark chocolate, unsalted butter, egg yolks, orange zest, egg whites, sugar, heavy cream, orange extract, powdered sugar
Provided by Hector Gomez
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F (135°C) and grease a 9-inch (23 cm) springform pan.
- In a large mixing bowl, add the chocolate and butter. Melt in the microwave at 15-second intervals. Stir often and make sure the chocolate doesn't burn, then set aside to cool for a few minutes
- Add the egg yolks and the orange zest to the chocolate mixture and stir to combine.
- In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy. Gradually add the sugar. Continue beating on high speed until soft peaks form.
- Gently fold ¼ of the egg white mixture to the chocolate mixture. Gently fold in the remaining egg white mixture. Be careful not to deflate the eggs. Stir until fully combined. Some streaks are fine.
- Pour into prepared pan.
- Bake in the oven for 45-50 minutes or until the sides of the cake gently pull away from the pan.
- For the orange whipped cream, beat together heavy cream, orange extract, and sugar.
- Top with whipped cream and garnish with orange zest.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 28 grams, Fat 41 grams, Fiber 1 gram, Protein 14 grams, Sugar 23 grams
HIGH VOLTAGE CHOCOLATE ORANGE DESSERT (NO FLOUR)
Chocolate, Cointreau, almonds, what more could you ask for in a dessert? I found this recipe in the New York Daily News, have adapted it to what makes me happy. I use soy milk and margarine so the recipe is not dairy at all, but you can use milk (or cream) and butter instead.
Provided by Mirj2338
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease a deep 8- or 9-inch round cake pan.
- In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
- Do not allow this to boil.
- (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
- Set aside to cool.
- Stir in the vanilla and Cointreau.
- In a mixing bowl, combine egg yolks and sugar.
- Beat very well.
- In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
- Fold the egg whites into the egg yolk and sugar mixture.
- Stir in the chocolate mixture and finely chopped almonds.
- Pour the mixture into the prepared cake pan.
- Bake for about 45 minutes.
- Allow the cake to cool completely.
- Sprinkle with confectioner's sugar.
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