I would so love to have this recipe. Thanks!!!What is the recipe for the Chocolate ';Flourless'; Cake??
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375掳F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.What is the recipe for the Chocolate ';Flourless'; Cake??
Flourless Chocolate %26amp; Vanilla Marble Cake
by Abigail Johnson Dodge This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake
For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Cocoa powder for dusting
tip
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Position an oven rack in the middle of the oven and heat the oven to 300掳F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and
continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Make Ahead TipsWrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
There are several different versions of the flourless chocolate cake. Both of these are good. None of my recipes has a fudge topping, but you could either make a chocolate glaze or drizzle chocolate ice cream topping over the top. Another idea would be to serve with Chocolate Cool Whip or Chocolate Redi-Wip.
Flourless Chocolate Cake
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
1/2 cup sugar
3/4 cup light corn syrup
3 large eggs
2 large egg yolks
Confectioners' sugar for dusting
Preheat oven to 350掳. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.
In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.
In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.
In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.
Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.
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Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.
Flourless Chocolate Cake: Torta di Cioccolato
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
This is a family favourite in my home, It is a rich, soft and moist cake.
100g butter
150g dark chocolate
4 large eggs
Pinch of salt
185g caster sugar
200g almond meal
Line a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius.
Melt butter and chocolate together over low heat. Set aside to cool.
Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks.
In a separate bowl, beat yolks with remaining sugar until light and creamy.
Fold yolk mixture into chocolate mixture.
Then fold in almond meal, then egg whites.
Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached.
Remove cake from oven and cover with a clean tea towel. Allow to cool in tin.
We served wedges of the cake with whipped cream and raspberries.
I Hope you will try this and enjoy as much as we do.
Cheers,
Sharon
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