FLOURLESS CHOCOLATE ESPRESSO CAKE RECIPES
BEST FLOURLESS CHOCOLATE CAKE RECIPE - HOW TO MAKE ...
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
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.
EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator. Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Nutrition Facts : Calories 477kcal, CarbohydrateContent 56g, FatContent 25g, FiberContent 2.5g, ProteinContent 6.5g, SaturatedFatContent 10.5g, SugarContent 40g
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BEST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York
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EASY CHOCOLATE CAKE RECIPE - BBC FOOD
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator.
Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
From bbc.co.uk
Reviews 3.7
Calories 477kcal per serving
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Reviews 3.7
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- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
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BEST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! —Elvi Kaukinen, Horseheads, New York
From tasteofhome.com
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- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
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- Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake.
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