How To make Fudgy Flourless Chocolate Cake
7 tb Unsalted butter
9 oz Semisweet chocolate
; finely chopped 7 lg Eggs; separated
1/3 c Sugar
Whipped cream for garnish
minutes. Chilling time: Several hours or overnight. 1. Generously coat 8-inch round by 3-inch deep cake pan or
springform pan using 1 tablespoon of the butter. Dust pan with flour; refrigerate until needed. 2. Put chocolate and remaining 6 tablespoons butter into
top of double boiler set over simmering water.Cook and stir until well mixed and melted. 3. Mix egg yolks in small bowl; add a little of the warm
chocolate; stir well. Scrape mixture into remaining chocolate and stir well; then set aside in warm place, uncovered. 4. Heat oven to 250 degrees. Beat egg whites and salt in
large mixer bowl until soft peaks form. Beat in sugar, 1 teaspoon at a time, until stiff and glossy, but not dry. 5. Scrape chocolate mixture over egg whites; fold together
carefully but thoroughly. Spoon batter into pan. 6. Bake until center is set but still wiggles, 50 to 60
minutes. Cool on wire racks 10 minutes. As it begins to cool, cake will pull away from side of pan. Remove sides of springform or, if using ordinary cake pan, invert cake onto serving plate to cool. Cool completely. Refrigerate until cold. 7. Cut cake in wedges. Serve each wedge topped with a large
dollop of whipped cream. -----
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Light & Fudgy Flourless Chocolate Cake || Gluten Free Dessert!
This is not your typical flourless chocolate cake. It's fudgy, but not very dense. It's light and almost melts in your mouth with how light it is. You don't miss the flour at all. It's easier to make than you think and the end result is out of this world good.
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INGREDIENTS:
Chocolate Mixture
7.05 oz chopped chocolate (I recommend Ghirardelli Premium Baking Bars. I used 4 oz of semi-sweet and the rest was bittersweet.)
3.3 oz unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 teaspoon NesCafe Taster's Choice Instant Coffee Granules - Light Blend
pinch of salt
1 teaspoon vanilla extract
Yolks
2.65 oz egg yolks, room temp
Meringue
6.35 oz egg whites, room temp
1.95 oz granulated sugar
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Flourless Chocolate Cake | Sally's Baking Recipes
This easy 1 bowl flourless chocolate cake recipe is naturally gluten free. With its moist fudge-like texture, it satisfies the biggest chocolate craving!
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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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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3-Ingredient Flourless Chocolate Cake Recipe
Making a 3 ingredient flourless chocolate cake. In this recipe video, we'll show you how to make chocolate cake. Did you know you can make chocolate cake with only 3 ingredients? Here’s how!
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The best flourless cake recipe — easy to make with just 3 ingredients, and so delicious! We’re talking about flourless chocolate cake! Fair warning though. Once you know how to make this cake, you’re pretty much going to want to make it all the time. A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!
If you love this how to make 3 ingredient flourless chocolate cake recipe let us know what you think in the comments below! #dished #3ingredientsdessert #3ingredientcake
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0:00 Making the chocolate cake batter
1:12 Baking the chocolate cake
1:31 Serving the chocolate cake
Ingredients for making 3 ingredient flourless chocolate cake:
16 Tbsp (2 sticks) unsalted butter
1 lb chocolate chips
8 large eggs
optional toppings: powdered sugar and/or berries
Instructions for making only 3 ingredient chocolate cake:
- First prepare an 8-inch springform pan by generously greasing the bottom and sides with butter
- Next line the bottom of the pan with a circle of parchment paper
- It should stay in place thanks to the layer of butter underneath
- Finally, wrap the pan in aluminium foil, making sure the foil goes at least halfway up the sides of the pan
- Once it’s snugly wrapped, set the pan aside and you’re ready to starting making the cake
- Add 2 sticks of unsalted butter cut into small pieces to a large microwave safe bowl
- Next add 1 lb of semisweet chocolate chips or finely chopped chocolate to the bowl
- You now need to melt the butter and chocolate either in a double boiler on the stove or in the microwave like we did
- Microwave in 30 second intervals making sure to stir in between until the chocolate and butter are completely melted and smooth
- Set the chocolate mixture aside and add 8 large eggs to a mixing bowl
- Use an electric mixer to beat the eggs on high until they have doubled in size
- This will take about 5 minutes on constant beating. Since there’s no flour in this recipe, we’re relying on the whipped eggs to provide all the structure of the cake, and lots of air in the eggs is vital for that
- Once the eggs are very frothy, pour about 1/3 of them into the chocolate mixture and use a rubber spatula to gently fold the batter together
- Continue adding the eggs gradually until they are all fully incorporated
- Pour the batter into your prepared pan then gently shake to even it out
- Place the pan into a larger baking dish then carefully pour boiling water into the larger pan
- The water should come to about halfway up the sides of the springform pan
- This is going to help to gently cook the cake without burning or drying it out
- Bake at 325 F for 22-25 minutes. Be very careful taking it out of the oven since there’s very hot water in the pan
- Remove the cake and allow to cool completely before removing from the springform pan and flipping upside down on a plate to serve
- The cake is now ready to serve so the next part is completely optional, but if you’d like to take it up a notch, dust the top with powdered sugar and add your favourite fresh berries as a garnish
➡️ If you recreate this 3 ingredient flourless chocolate cake recipe please link and mention us in your video so we can find you and give you a shout out!
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FLOURLESS CHOCOLATE CAKE | easy, gluten-free, paleo and keto friendly
The best flourless chocolate cake recipe! With just 5 ingredients it's easy, ultra decadent, gluten-free, paleo, low carb and keto friendly. It's also light and fluffy and not overly dense like most flourless chocolate cake recipes.
What are the ingredients in flourless chocolate cake? It's just semi-sweet chocolate, butter, eggs, coconut sugar and espresso powder.
I use coconut sugar instead of processed white sugar for a natural, unrefined sugar. But you could also use maple syrup. If you do use maple syrup, the end result won't have the crackle on top (as maple syrup has more moisture) and it'll be slightly sweeter. The coconut sugar version will have a more cake-like texture, the maple syrup one a lighter texture.
For those following a low carb or keto diet, you can substitute a keto-friendly sugar like monkfruit. Enjoy!
FULL RECIPE: Flourless Chocolate Cake Recipe:
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