FLOURLESS CHOCOLATE & ALMOND CAKE RECIPE | BBC GOOD FOOD
This dense, squidgy chocolate and almond cake is perfect for dessert. It's gluten-free – just ensure your cocoa powder and chocolate are, too
Provided by Barney Desmazery
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
- Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
- Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins – it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.
Nutrition Facts : Calories 473 calories, FatContent 37 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
CHOCOLATE LOVERS' FAVORITE CAKE RECIPE | ALLRECIPES
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Chocolate Cake From a Mix
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 10 inch Bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 604.4 calories, CarbohydrateContent 57.7 g, CholesterolContent 143.6 mg, FatContent 40 g, FiberContent 2.2 g, ProteinContent 8.8 g, SaturatedFatContent 22.8 g, SodiumContent 608.4 mg, SugarContent 40.4 g
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CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES
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Total Time 50 minutes
Calories 438 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
- Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
- Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
- Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
- Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
- Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.
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