MINI FLOURLESS CHOCOLATE CAKES | BETTER HOMES & GARDENS
Inspired by one of the most popular restaurant desserts of all time, this Mini Flourless Chocolate Cake recipe is one of the most decadent gluten-free desserts you'll ever dig into.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. If you wish to unmold the cakes, grease nine 6-ounce custard cups. Line bottoms of cups with waxed paper. Grease the waxed paper. Dust the inside of the cups with cocoa powder.
- In a large bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 to 7 minutes or until thick. Reduce speed to medium; beat in butter and liqueur until blended. (Batter may look curdled, which is okay.) Beat in 6 ounces melted chocolate and vanilla until well combined. Pour 1/2 cup batter into each cup. Bake 20 to 25 minutes, just until set.
- Cool cakes on a wire rack 30 minutes.
- Meanwhile, for ganache, in a small saucepan bring 1/3 cup whipping cream just to boiling. Remove from heat. Add 3 ounces chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes.
- Serve cakes warm in the custard cups or gently unmold, keeping upright. Top with unsweetened whipped cream, raspberries, and chocolate ganache, if desired.
Nutrition Facts : Calories 516 calories, CarbohydrateContent 42 g, CholesterolContent 171 mg, FatContent 37 g, ProteinContent 6 g, SaturatedFatContent 22 g, SodiumContent 47 mg, SugarContent 37 g
FLOURLESS CHOCOLATE TORTE RECIPE: HOW TO MAKE IT
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 326 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 15g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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