BOWLS CAKE RECIPES

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FLOURLESS CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES



Flourless chocolate cake recipe | Jamie Oliver recipes image

Get your chocolate fix with this super-moreish flourless chocolate cake

Total Time 1 hours 30 minutes

Yield 10

Number Of Ingredients 6

200 g unsalted butter plus extra for greasing
200 g dark chocolate (70%)
1 tablespoon strong coffee
6 large free-range eggs
250 g golden caster sugar
70 g cocoa powder plus extra for dusting

Steps:

    1. Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
    2. Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
    3. Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
    4. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
    5. Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
    6. Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
    7. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
    8. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.

Nutrition Facts : Calories 438 calories, FatContent 31.4 g fat, SaturatedFatContent 17.8 g saturated fat, ProteinContent 7 g protein, CarbohydrateContent 33 g carbohydrate, SugarContent 31.4 g sugar, SodiumContent 0.5 g salt, FiberContent 2.8 g fibre

CHOCOLATE MARBLE CAKE RECIPE | BBC GOOD FOOD



Chocolate marble cake recipe | BBC Good Food image

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Provided by Emma Lewis

Categories     Afternoon tea

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 7

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  • If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
  • Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
  • Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
  • When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles.
  • Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  • Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Nutrition Facts : Calories 468 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.81 milligram of sodium

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