What's a good flourless cake recipe?

I'm really in the mood for cooking, and I'm reallllly craving flourless cake :)


Preferably something you have tried yourself.What's a good flourless cake recipe?
The one that calls for the most muff.What's a good flourless cake recipe?
http://www.ochef.com/r8.htm


http://www.grouprecipes.com/49792/flourl鈥?/a>
I haven't tried this myself but it got good reviews on the website.





http://allrecipes.com/Recipe/Flourless-C鈥?/a>





INGREDIENTS


1/2 cup water


1/4 teaspoon salt


3/4 cup white sugar


18 (1 ounce) squares bittersweet chocolate


1 cup unsalted butter


6 eggs





DIRECTIONS


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.
FLOURLESS CHOCOLATE CAKE





10 oz. semi-sweet chocolate chips


7 tbsp. unsalted butter


7 lg. eggs, separated


1/3 c. sugar





Melt chocolate with butter in top of double boiler, stirring frequently. Pour into large bowl and cool at room temperature.


In another bowl beat egg whites until foamy. Add sugar and beat until stiff. Beat egg yolks and stir into chocolate mixture. Fold in whites.





Pour into greased and floured 9 inch springform pan or 9 inch round pan. Bake at 250 degrees for 1 1/4 hours. Let cool 10 minutes and run knife around. Cool completely, flip cake on plate and sprinkle with powdered sugar.
well theres a cake called finger lady cake.. its really good!! n its a no bake cake to.. but i dnt no the recipe exactly.. sry!!
Chocolate Delirium Torte





This is a very rich, delicate, melt-in-your-mouth torte, hence it is the source of many fantasies 鈥?and yes, even delirium. The only reason this dessert needs to be baked is to cook the eggs. Wrapping the pan with foil may seem complicated, but it is very easy, and you will make this torte over and over. It is most easily handled when it is very cold. I put mine in the freezer for a day before removing it from the pan.





Ingredients:





12 ounces semisweet chocolate, in chips or small pieces


1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces


6 eggs





Garnish:





1 vanilla bean or 1 tsp vanilla extract


1 cup heavy cream


3 Tbsp sugar


Edible flowers, berries, or chocolate curls


8 mint leaves





Instructions:





Preheat the oven to 350掳F (175掳C) F. Grease or spray a 9- or 10-inch tart pan with removable bottom with nonstick spray and wrap the outside and bottom with aluminum foil so the bottom is water tight. If you have no tart pan, line the bottom and sides of a 9-inch pie plate with parchment paper or very smoothly with aluminum foil.





Melt the chocolate and butter in the microwave or in a heavy pan over very low heat, stirring with a rubber spatula or wooden spoon until completely melted. Set aside.





Lightly beat the eggs and stir them into the melted chocolate mixture. Pour the chocolate mixture into the tart pan, cover with foil, and set it in a heavy roasting pan. Pour hot tap water into the roasting pan halfway up the sides of the tart pan to create a bain-marie and place it in the preheated oven for 30 to 35 minutes. Remove the pan from the oven and uncover it.





The torte will be a soft batter that will solidify when cold. Let it cool to room temperature on a wire rack, and then cover it with plastic wrap. Refrigerate or freeze at least 2 hours. Release the sides of tart pan. You can freeze the well-wrapped torte at this point for up to 3 months.





To make the whipped cream garnish, split a vanilla bean with a paring knife and scrape the seeds into a cold mixer bowl with the heavy cream and sugar. Start on low speed, slowly increase the speed, and beat on high speed until firm but be careful not to let it separate. If using vanilla extract instead of the bean, beat it in at the end. Refrigerate. (The tiny brown flecks, the seeds of a vanilla bean, give the whipped cream a ';homemade'; look.)





When ready to serve, cut the still cold or even frozen torte into 8 pieces with a hot, wet non-serrated knife. (Clean the knife in hot water after each cut.) The torte will defrost rapidly and is best moved when frozen. Place 1 heaping Tbsp of whipped cream on the torte. Place 1 wedge of frozen torte on a plate. Garnish with edible flowers, fresh berries, or chocolate curls.





Yield: serves 8