Flourless Chocolate Cake
Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free.
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✅Ingredients
• 6 ounces semisweet chocolate chips
• ½ cup salted butter
• ¾ cup granulated sugar
• ½ cup unsweetened dutch process cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
✅Instructions
00:04:11 - Quick recap Flourless Chocolate Cake recipe
1️⃣ 00:00:11 - Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.
2️⃣ 00:00:31 - Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3️⃣ 00:01:18 - Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4️⃣ 00:01:49 - Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
5️⃣ 00:02:23 - Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6️⃣ 00:02:48 - Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
7️⃣ 00:03:00 - Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
8️⃣ 00:03:25 - Spread ganache over the top of the cake. Let cool before slicing and serving.
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Flourless Chocolate Cake | 5 Ingredients | Gluten Free
An easy flourless chocolate cake recipe using only 5 ingredients and they are gluten-free!
*Feel free to turn on the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (8-inches or 20 cm cake)
170 g (1 cup) dark chocolate chips
85 g (6 tbsp) unsalted butter
4 large eggs
100 g (½ cup) granulated sugar
3 g (½ tsp) table salt
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*1 cup = 240 ml
*1 sdm = 15 ml
*1 sdt = 5 ml
Bahan-bahan: (kue uk. 20 cm)
170 g (1 cup) coklat chip hitam
85 g (6 sdm) mentega
4 telur uk. besar
100 g (½ cup) gula pasir
3 g (½ sdt) garam dapur
Flourless Chocolate Cake Recipe + Crème Anglaise
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough Wow factor for showoffs :) Enjoy!
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WATCH MORE VALENTINE'S DAY RECIPES!
Chocolate Souffle for Two
Strawberry Cobbler
Chocolate Mousse Cake
Heart Shaped Chocolate Box
No-Fuss Strawberry Shortcake
FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE*
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
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Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
How to make Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
Why are you looking for flour substitutes for your gluten free baking? Just ditch the flour altogether for this Flourless Chocolate Cake Recipe. Even better than a brownie recipe.
Ingredients:
5 large eggs
375 mL (1½ cups) sugar
340g (12 oz) dark chocolate, chopped
250 mL (1 cup) butter
Whipped cream for serving
Method:
Preheat the oven to 250ºC (485ºF)
Place a roasting pan with hot water into the oven (Bain Marie).
Grease a 10 springform pan and line the bottom with parchment paper, wrap the base in aluminum foil.
In a double boiler, melt the chocolate and butter, stirring occasionally to combine.
Whisk the eggs and 1/3 of the sugar on high speed until the mixture has quadrupled in size.
Place the remaining sugar in a small saucepan over medium heat, and cook until melted.
Whisk the melted hot sugar into the chocolate and butter.
Slowly whisk the chocolate and sugar mixture to the egg mixture.
Transfer the batter to the prepared cake pan; and place the pan into the Bain Marie.
Bake for 50 -60 minutes, or until the cake starts to pull away from the side of the pan.
Pull the cake Bain Marie from the oven and let cool to room temperature in the Bain Marie.
Remove the cake from the springform pan, and chill before serving.
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FUDGY KETO Flourless Chocolate Cake | No sugar, no flour, easy!
Thanks to LMNT for sponsoring this video! Head to to get your free sample pack with any purchase.
This decadent keto flourless chocolate cake has the perfect fudgy texture. It’s a rich sugar-free dessert for the diehard chocolate lover. And it’s totally dairy-free!
????️ Printable Flourless Chocolate Cake Recipe:
► CHAPTERS
0:00 Intro
1:51 Preparing the cake pan
2:17 Melt the chocolate
2:59 Add the sweetener
3:22 Adding the eggs
4:15 Stir in the cocoa powder
5:05 Bake the cake
6:08 Make the glaze
7:21 Glaze the cake
7:53 Taste test
#ketocake #ketodessert #sugarfree
Flourless Chocolate Crinkle Cake | Gluten Free | How Tasty Channel
Easy chocolate cake without gluten with crispy crinkle top and fudgy rich moist creamy center!
This chocolate cake is delicious and melts in your mouth, thanks to the crinkle effect you won't worry if your cake cracks on top!
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