FLOURLESS CAKES RECIPES
FLOURLESS CHOCOLATE CAKE I RECIPE | ALLRECIPES
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 1 -10 inch round cake
Number Of Ingredients 6
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, CarbohydrateContent 27.5 g, CholesterolContent 101.6 mg, FatContent 24 g, FiberContent 2.4 g, ProteinContent 4.6 g, SaturatedFatContent 14.4 g, SodiumContent 66 mg, SugarContent 23.8 g
FLOURLESS CHOCOLATE CAKE RECIPE | FOOD NETWORK KITCHEN ...
This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
Provided by Food Network Kitchen
Categories dessert
Total Time 1 hours 25 minutes
Cook Time 20 minutes
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
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