Many of you have asked how to make a flourless chocolate cake recipe. As I have said many times this is the favorite flavor around the world. Some requested a recipe for Passover and many more are on a restricted diet such as a gluten free diet in which they cannot eat flour made from wheat. Of course if you are a “chocoholic” like the people at Chocolate University Online, this leaves you dreaming of a large chunk of rich fudge cake. I am not on such a diet like this but I still love these rich moist recipes. Without the flour to dry out the recipes, the end product is very moist and delicious.
Since many of you have asked how to make flourless chocolate cake recipes, I set out to see what I could find. As I have mentioned, lately I have been getting some expert advice from the people who know; that is the Chocolate University Online; they are very interesting and very educational. I could not remember which of my recipes did not have any flour in them so I discussed this matter with the great people at Chocolate University Online. They have agreed for me to share with all of you their recipe which they offer through their course (The first recipe). We all hope you enjoy!
I learned how to make flourless chocolate cake recipes years ago, so I started searching all my many thousands of chocolate recipes in search of one. The first one I found is a lava cake recipe. You may also have heard of it or seen listed on a restaurant menu referred to as a molten cake recipe. (Some recipes for these do contain flour in them) This one is especially for all you “chocoholics”. It really could be an overdose of luscious goodness!
Next I found a great genoise recipe which I have had for years. As with all these flourless recipes, it too will be a hit for chocolate lovers. Last I decided to throw in a recipe for flourless cookies. What could be better than the combination of peanut butter and chocolate in a delicious flourless cookie; try them.
Enjoy this chocolatey flourless chocolate cake recipe.
Preheat oven to 300F degrees (150 C degrees)
Pour water into a small saucepan. Add salt and sugar to the water. Stir at medium heat until it is completely dissolved. Melt the chocolate in a double boiler or slowly in the microwave. Pour the chocolate into a mixing bowl. Cut the butter into roughly 1 tablespoon size pieces. Add one piece at a time to the chocolate, beating after each addition. Slowly add the hot water mixture, continuing to blend with the chocolate. Add eggs one at a time beating into the mixture.
Grease a 10 inch round cake pan (no spring form). Pour the flourless chocolate cake recipe batter into the pan. Put the cake pan into a larger pan. Fill the larger pan with boiling water so that the water goes halfway up the sides of the cake pan. Be careful not to get the water into the cake batter.
Carefully transfer the pans to the oven. Bake for 45 minutes. (The center will still look wet when finished). Remove the cake pan from the water bath and refrigerate overnight. To remove the cake from the pan, dip the bottom of the pan into hot water for 10 seconds; then invert onto a serving plate.
Preheat oven to 350F degrees.
Grease and line with wax paper 10 inch spring form pan.
Melt bittersweet chocolate, unsweetened chocolate and ½ cup butter in saucepan over low heat stirring to blend; let cool.
Combine eggs and sugar in mixing bowl; beat until thick and yellow; beat in vanilla.
Beat egg whites and salt until stiff peaks form.
Gently fold cooled chocolate mixture into egg and sugar mixture until blended.
Gently fold egg whites into mixture until blended.
Pour batter into prepared pan and bake about 40 minutes or until pick comes out clean.
Cool cake in pan for 10 minutes; remove sides of pan and invert on cooling rack.
Remove bottom of pan but do not remove wax paper.
NOTE: Cake will rise greatly during baking but will also fall while cooling.
Cool cake completely before removing wax paper.
Melt semisweet chocolate and 3 tablespoons butter over low heat stirring until melted; stir in brandy.
Pour over cake and spread with spatula; allow to run down sides.
Preheat oven to 350F degrees.
Combine cocoa powder with boiling water in a small bowl and stir until cocoa is dissolved.
Add vanilla and stir in; let cool.
Beat butter and 1 cup sugar until light and fluffy; add egg yolks beating after each addition.
Add chocolate mixture and beat to blend in.
Beat egg whites and salt until foamy; add cream of tartar (optional) and beat until soft peaks form.
Fold ¼ of beaten whites into chocolate mixture to lighten; gently fold in remaining egg whites.
Pour into a 9 inch wax paper lined spring form pan; bake for 30 minutes.
Lay piece of foil over the top of cake to prevent over browning.
Bake another 40 minutes; remove cake from oven and cool 45 minutes.
Run thin knife around sides of cake to loosen; remove sides of pan.
Invert cake on oiled rack to cool and remove wax paper.
These flourless cookies will make a great substitute for a flourless chocolate cake recipe.
Preheat oven to 350F degrees.
Combine and mix peanut butter, sugar, egg, baking soda and salt.
Stir in chocolate chips.
Drop by tablespoon onto parchment lined cookie sheets.
Bake for 12 to 14 minutes or until puffed and lightly browned.
After 5 minutes remove from trays to cooling racks and cool completely.Painless Cooking › Chocolate › Flourless Cake
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