WHOLE FOODS FLOURLESS CHOCOLATE CAKE RECIPES

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FLOURLESS CHOCOLATE CAKE I RECIPE | ALLRECIPES



Flourless Chocolate Cake I Recipe | Allrecipes image

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Provided by Maggie

Categories     Chocolate Cake

Yield 1 -10 inch round cake

Number Of Ingredients 6

½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

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 | BBC GOOD FOOD



Flourless chocolate cake recipe | BBC Good Food image

Treat someone to this flourless chocolate cake. It’s ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 55 minutes

Prep Time 35 minutes

Cook Time 1 hours 20 minutes

Yield 12

Number Of Ingredients 9

225g salted butter , cubed, plus more for the tin
300g dark chocolate , roughly chopped
1 tbsp coffee powder
6 large eggs , whites and yolks separated
100g soft light brown sugar
200g caster sugar
2 tsp vanilla paste
30g cocoa powder
berries , to serve (optional)

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
  • Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
  • Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
  • Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

Nutrition Facts : Calories 436 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium

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