FLOURLESS CHOCOLATE CAKE WHERE TO BUY RECIPES

Name: Flourless Chocolate Cake
Prep time: 10 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: Cooking spray; 6 oz. bittersweet chocolate, roughly chopped; 1/2 c. (1 stick) butter, cut into large chunks; 1 tsp. instant espresso powder; 1/4 c. hot water; 1 c. granulated sugar; 4 large eggs; 3/4 c. unsweetened cocoa powder (preferably Dutch process); 1/2 c. heavy cream; 1 c. semisweet chocolate chips; Raspberries, for serving

BEST FLOURLESS CHOCOLATE CAKE RECIPE - HOW TO MAKE ...

Best Flourless Chocolate Cake Recipe - How to Make ... image

The best part about this flourless chocolate cake is that it doesn't require any flour alternatives. It's just the perfect cake that happens to have zero flour. Here's our easy recipe to make at home!

Provided by Makinze Gore

Categories gluten-free dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 11

Ingredients

Cooking spray
6 oz. bittersweet chocolate, roughly chopped
1/2 c. (1 stick) butter, cut into large chunks
1 tsp. instant espresso powder
1/4 c. hot water
1 c. granulated sugar
4 large eggs
3/4 c. unsweetened cocoa powder (preferably Dutch process)
1/2 c. heavy cream
1 c. semisweet chocolate chips
Raspberries, for serving

Steps:

Preheat oven to 350° and grease an 8" springform pan with cooking spray.
Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.
Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.
Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.
Top with raspberries to serve.

FLOURLESS CHOCOLATE ALMOND CAKE RECIPE | KATIE LEE BIEGEL ...

Flourless Chocolate Almond Cake Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories dessert

Total Time 1 hours 50 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for spraying the pan
8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate
1 cup coconut milk
1 cup raspberries, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
Drizzle the ganache over the cake, top with raspberries and serve.

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