#flourlesscake

[metropolitanbakery]

Friday Favorites: Flourless Chocolate Cake

Although this is our most popular cake all year, it is especially appreciated this month. Try it at home for your Passover and Easter celebrations! 

12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes

6 ounces bittersweet chocolate, chopped

1/2 cup unsweetened Dutch-process cocoa 

3/4 cup granulated sugar

4 large eggs, separated

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

Confectioners' sugar, for garnish 

1. Preheat the oven to 350 degrees. Butter an 8" x 3" round cake pan; line the bottom with a parchment paper circle. Lightly butter the parchment paper.

2. Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water. 

3. Meanwhile, sift the cocoa and sugar into another bowl. In a large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment set at medium-high speed, beat the whites until soft peaks form. Set both aside.

4. Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack for 30 to 35 minutes, until a skewer or toothpick inserted into the center of the cake just barely comes out clean. 

5. Cool the cake on a wire rack. (The cake will rise in the oven. As the cake cools, it will collapse slightly. The surface of the cake will crack in a lovely irregular pattern.) To unmold, run a knife around the sides of the pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert the cake, right side up, onto a serving plate or cake stand. Garnish the cake with confectioners' sugar. 

[simoneolivero]

A chocolate flourless cake is a rich and decadent delight. This recipe makes a moist, gluten-free cake that's ideal for any occasion.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 3 large eggs. 1/2 cup unsweetened cocoa powder. 1/4 cup heavy cream. 1/2 cup powdered sugar for decoration. Fresh berries for decoration.

Instructions: Warm the oven up to 375F 190C and grease a 9-inch round cake pan. For 20 seconds at a time, melt the chocolate chips and butter in a bowl that can go in the microwave. Stir the mixture until it is smooth. Add the salt, vanilla extract, and granulated sugar and mix well. Add the eggs one at a time, making sure to mix well after each one. Fold in the cocoa powder until it is just mixed in. After getting the pan ready, pour the batter into it and smooth the top. Wait 20 to 25 minutes and see if a toothpick comes out with a few moist crumbs on it. The cake is done. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Warm the heavy cream in a small saucepan until it just starts to boil. Take it off the heat and add the semisweet chocolate chips. After one minute, stir it to make a ganache. Let the ganache drip down the sides of the cake as you pour it over it. Put the cake in the fridge for 30 minutes to make the ganache set. Sprinkle powdered sugar over the top and add fresh berries before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Toputensili

[paperingtowns]

Savor the succulent, rich flavor of this vegan flourless chocolate cake. This delicious chocolate treat is free of gluten and won't interfere with your vegan lifestyle.

Ingredients: 2 cups of vegan dark chocolate chips. 1 cup of unsweetened almond milk. 1/2 cup of coconut oil. 1/2 cup of maple syrup. 1 teaspoon of vanilla extract. 1/4 cup of unsweetened cocoa powder. 1/4 teaspoon of salt. 1/2 cup of almond flour. 1/2 teaspoon of baking powder. Fresh berries for garnish optional.

Instructions: Grease an 8-inch 20 cm round cake pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Melt the vegan dark chocolate chips, almond milk, and coconut oil in a saucepan over low heat, stirring to combine until smooth. Take off the heat and thoroughly mix in the salt, vanilla extract, cocoa powder, and maple syrup. Mix the baking powder and almond flour together in a different bowl. Stirring until completely combined, gradually add the dry ingredients to the chocolate mixture. After filling the cake pan, level the top with the batter. A toothpick inserted into the center should come out with a few moist crumbs after baking for 25 to 30 minutes the cake will firm up as it cools. After letting the cake cool in the pan for ten minutes, move it to a wire rack to finish cooling. If desired, top with fresh berries after it has cooled. Enjoy your delicious vegan flourless chocolate cake after slicing it!

Prep Time: 15 minutes

Cook Time: 30 minutes

HoeHop

[sulkybabo]

This vegan flourless whole Meyer lemon cake is bursting with citrus flavor and moist texture. It's made without any refined flour or dairy, making it a healthier dessert option for any occasion.

Ingredients: 3 whole Meyer lemons. 1 cup almond flour. 1 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup unsweetened applesauce. 1 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 350F 175C. Wash the Meyer lemons thoroughly and cut them into quarters. Remove any seeds. In a food processor, blend the Meyer lemon quarters until smooth. In a large mixing bowl, combine the blended Meyer lemons, almond flour, coconut sugar, melted coconut oil, unsweetened applesauce, baking powder, and salt. Mix until well combined. Pour the batter into a greased 9-inch cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired. Slice and serve!

Prep Time: 15 minutes

Cook Time: 40 minutes

volting radio

[whatshouldgeorgiacallme]

This tart doesn't need any flour, so you can enjoy the rich flavors of chocolate and espresso. It's a rich dessert that's surprisingly simple to make and great for any event.

Ingredients: 200g dark chocolate 70% cocoa solids, chopped. 200g unsalted butter, diced. 200g golden caster sugar. 4 large eggs. 2 tbsp espresso or strong coffee, cooled. Cocoa powder, for dusting. Whipped cream or vanilla ice cream, to serve optional.

Instructions: Warm the oven up to 320F 160C and grease a 9-inch tart pan. Melt the chocolate and butter together in a bowl that can handle heat over a pan of simmering water. Stir the mixture until it is smooth. Take it off the heat and let it cool down a bit. Mix the eggs and sugar with a whisk until the mixture is light and thick. The melted chocolate and espresso should be carefully mixed in until everything is well mixed. Fill the tart pan with the batter, and then smooth the top. It should be baked for 25 to 30 minutes, or until the top is set but the middle is still a little wobbly. Let the tart cool in the pan before taking it out. Before you serve, sprinkle with cocoa powder. If you want, you can serve the slices with vanilla ice cream or whipped cream.

Prep Time: 20 minutes

Cook Time: 30 minutes

Os Arhitektura

[katarns]

Indulge in the rich and decadent goodness of flourless chocolate cake turned into delightful cookies. With just three simple ingredients, you can satisfy your chocolate cravings in no time.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup creamy peanut butter. 2 large eggs.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted. Stir in the creamy peanut butter into the melted chocolate until well combined. Add the eggs to the chocolate-peanut butter mixture and mix until a smooth batter forms. Spoon the batter onto the prepared baking sheet in cookie-sized portions, leaving some space between them. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious 3-ingredient flourless chocolate cake cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Luechte

[lemonringtonesmp3]

Indulge in the rich and decadent goodness of flourless chocolate cake turned into delightful cookies. With just three simple ingredients, you can satisfy your chocolate cravings in no time.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup creamy peanut butter. 2 large eggs.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted. Stir in the creamy peanut butter into the melted chocolate until well combined. Add the eggs to the chocolate-peanut butter mixture and mix until a smooth batter forms. Spoon the batter onto the prepared baking sheet in cookie-sized portions, leaving some space between them. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious 3-ingredient flourless chocolate cake cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Luechte

[spacealtie]

Indulge in the rich and decadent goodness of flourless chocolate cake turned into delightful cookies. With just three simple ingredients, you can satisfy your chocolate cravings in no time.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup creamy peanut butter. 2 large eggs.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 20-30 second intervals, stirring in between, until smooth and melted. Stir in the creamy peanut butter into the melted chocolate until well combined. Add the eggs to the chocolate-peanut butter mixture and mix until a smooth batter forms. Spoon the batter onto the prepared baking sheet in cookie-sized portions, leaving some space between them. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious 3-ingredient flourless chocolate cake cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Luechte