Best Spiced Flourless Chocolate Cake Recipes

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

Steps:

• For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
• Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
• Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
• Once cooled, scatter the caramel pieces over the top and set aside
• For the flourless chocolate cake: Adjust the oven to 425 degrees F.
• Melt the chocolate and butter in a double boiler over medium heat.
• In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
• Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
• Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
• Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
• Allow the cake to cool overnight before unmolding.
• For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
• For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
• Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
• For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
• Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
• Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
• To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
• Serve with brandy-flavored sweetened whipped cream.

SPICED FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
• Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
• Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 40 to 50 min. or until toothpick inserted in center comes out with moist crumbs. Run knife around rim of pan to loosen cake; cool before removing rim. Sprinkle cake with powdered sugar.