Best Holiday Flourless Chocolate Cake Recipes

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FLOURLESS CHOCOLATE CAKE I



Flourless Chocolate Cake I image

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Provided by Maggie

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 6

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  • In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  • Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  • Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  • Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  • Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g

TOWERING FLOURLESS CHOCOLATE CAKE



Towering Flourless Chocolate Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 16

2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
6 ounces bittersweet chocolate, chopped
6 ounces unsweetened chocolate, chopped
6 large eggs
3/4 cup turbinado sugar
Pinch of salt
1/2 cup stout beer (such as Guinness)
1 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1 cup granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 teaspoons vanilla extract

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
  • Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
  • Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
  • Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
  • Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
  • Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

HOLIDAY FLOURLESS CHOCOLATE CAKE



Holiday Flourless Chocolate Cake image

This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there.....

Provided by Miss Erin C.

Categories     Dessert

Time 1h4m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter
8 ounces semisweet chocolate
5 large eggs, room temp, separated
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
8 ounces semisweet chocolate
1/2 cup cream
raspberries
whipped cream

Steps:

  • Preheat oven to 350.
  • Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
  • In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
  • Use mixer to beat yolks together with sugar and vanilla.
  • Beat whites and salt together until stiff.
  • Fold chocolate mixture into yolk mixture a little at a time.
  • Fold in egg whites.
  • Pour into springform pan.
  • Bake 40 minutes until spongy.
  • Remove from oven, remove springform, cool completely.
  • When cake is cool, prepare icing.
  • Mix together chocolate and cream over double boiler until smooth.
  • Spread over cake.
  • Top with raspberries and whipped cream.

Nutrition Facts : Calories 741.7, Fat 65.9, SaturatedFat 39.9, Cholesterol 217.8, Sodium 280.8, Carbohydrate 49.1, Fiber 12.8, Sugar 26, Protein 15.8

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