How To make Flourless Chocolate Decadence Cake
4 oz Semi sweet chocolate
1/2 c Butter
1/2 c Unsweetened cocoa
3 lg Eggs
1/4 c Sugar
3 tb Liqueur of choice
= (i like tia maria or baile -y's) Glaze: 1/2 c Whipping cream
1/2 lb Semisweet chocolate
Preheat oven to 325. Butter 8" cake pan with 2" high sides. Line pan bottom with waxed paper. Butter paper. Dust pan with flour and tap out excess. Melt chocolate & butter in microwave. Mix cocoa, eggs & sugar and whisk in chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or until tester comes out clean. Cool cake in pan 1 hour. Turn out cake onto plate; peel off paper. Refrigerate for 2 hours. Meanhile, bring cream to boil, add chocolate and stir until melted. Pour over cake and spread with spatula to coat sides. This is truly magnificent! Lynn Herrick in Chicago -----
How To make Flourless Chocolate Decadence Cake's Videos
Flourless Chocolate Decadence Torte
Watch this recipe for a flourless chocolate decadence torte come to life, as seen on FOX4 Morning News.
Flourless Chocolate Decadence Cake - Gluten-Free Chocolate Cake
This Flourless Chocolate Decadence Cake - Gluten-Free Chocolate Cake is a rich and moist chocolatey cake, a chocolate heaven for all chocolate lovers out there. This cake consists of a mousse-like texture chocolate cake that simply melts in your mouth, beautifully decorated in a flower pattern with a silky chocolate ganache.
To print the recipe check the full recipe on my blog:
#chocolatedecadence #chocolatecake #flourlesschocolatecakerecipe
0:00 - Intro
0:43 - Flourless Chocolate Cake
2:50 - Baking Pan Size
3:06 - Baking Time
3:20 - Chocolate Ganache
4:03 - Piping Ganache
4:41 - Enjoying the cake
Ingredients:
Makes about 14 servings
4 eggs
7 oz (200g) semisweet chocolate
2/3 cup (150g) unsalted butter
2/3 cup (135g) sugar
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract rum extract
¼ cup (30g) cocoa powder
Chocolate Ganache
5.5 oz (150g) semisweet chocolate
5.5 oz (150g) whipping cream
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Easy Decadent Flourless Chocolate Cake Recipe
This cake is full of chocolate goodness that will hit you like a fudge sledge hammer! 2 layers of cake and 2 layers of a rich ganache! Change it up! Layer of jam or mix nuts in the ganache. Sky is the limit!
INGREDIENTS
Cake:
2 cups semisweet or bittersweet chocolate chips
1 cup unsalted butter
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons espresso powder (double to give the cake a mocha flavor)
2 teaspoons vanilla extract
6 large eggs slightly beaten
1 cup unsweetened cocoa powder
Ganache
4 cups semisweet or bittersweet chocolate chips
2 cups heavy cream
1/2 cup of chopped nuts (optional)
DIRECTIONS
1) Preheat the oven to 375°F. Lightly grease an 8 round cake pan and a 9” springform pan and cut pieces of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
2) Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. About a minute should do. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat or a double boiler. Transfer the melted chocolate/butter to a mixing bowl.
3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor.
4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5) Spoon the batter into the prepared pans
6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
7) Remove it from the oven, and cool it in the pan for 5 minutes.
8) Loosen the edges of the pan with a table knife or nylon spreader, and turn the 8 inch out onto a cooling rack. Allow the cakes to cool completely before pouring in the ganache.
9) To make the ganache pour the cream in a microwave-safe measuring cup and heat until the cream is very hot, but not simmering. Remove from the microwave and pour over chips in a mixing and stir until the chocolate melts and the mixture is completely smooth. Now is when you could mix some nuts into the ganache. Separate in half.
10) Release the springform clip and slide parchment between the cake and pan and relocated the clip for easier release once set.
11) Pour half of the ganache over the cake in the springform making sure it is all the way to the edge.
12) Place the smaller cake on the ganache in the springform pan. Push gently to start the ganache coming up the side a bit.
13) Pour the remaining ganache over the top of the cake and make sure it is spread even all the way to the edge.
14 ) dust the top with cocoa powder the refrigerate for several hours for everything to fully set.
Enjoy the chocolate goodness!
This is how to make flourless chocolate cake
#shorts #flourlesscake #flourlesschocolatecake #passover
Flourless Chocolate Cake How-To | Food Network
No flour here! Watch Amanda make a flourless chocolate cake from start to finish. Since there's no flour in it, you can expect a crispy, crackly top and a pudding-like center. Plus, the sifting hack at 2:35 is a total game-changer.
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Flourless Chocolate Cake How-To | Food Network