Chocolate Flourless Cake
Flourless Chocolate Cake With Chocolate Glaze
Flourless Chocolate Chambord Cake
Flourless Chocolate Heart Cake
Flourless Chocolate Torte
Ultimate Flourless Chocolate Cake


Chocolate Flourless Cake

Serving Size: 21
Categories: Cakes

1 pound Unsalted butter
27 ounces Dark chocolate
20 Eggs ; large whole
Separated
7 ounces Sugar
Powdered sugar ; as needed *

Melt the chocolate and butter over a bain marie (double boiler).
Whisk the yolks into the melted chocolate. Whip the egg whites until
shiny. Add the sugar and whip until very stiff. Fold into the chocolate.
Pour the batter into a full size hotel pan that is lined with buttered
parchment. Bake at 400 F (200 C) for 10 minutes. Reduce oven
temperature to 350 F (180 C) and continue baking until done, approximately
40 minutes. A cake tester will not come out clean, even though the cake
will be done. Invert the cake onto the back of a sheet pan. Cool
completely; then dust with powdered sugar.

Yield: unit: 21 servings

Portion: unit: 1 serving
Portions in yield: 21
On Cooking - Techniques from Expert Chefs
by "Marilyn Thomson" > on

Per Serving (excluding unknown items): 428 Calories; 33g Fat (65.1%
calories
from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 225mg
Cholesterol; 59mg Sodium. Exchanges: 1 Lean Meat; 6 Fat; 2 Other
Carbohydrates.



Flourless Chocolate Cake With Chocolate Glaze

Serving Size: 4
Categories: Cakes


For cake
12 oz Bittersweet ; not
Unsweetened) or semisweet
Chocolate ; chopped
3/4 cup Unsalted butter
Cut into pieces
6 lg Eggs ; separated
12 Tbsp Sugar
2 tsp Vanilla extract
For glaze
1/2 cup Whipping cream
1/2 cup Dark corn syrup
9 oz Chocolate ; bittersweet
Or semisweet finely chopped
Chocolate shavings or
Gold-brushed Chocolate
Leaves

Make cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan.
Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap
outside of pan with foil. Stir chocolate and butter in heavy medium
saucepan over low heat until melted and smooth. Remove from heat. Cool to
lukewarm, stirring often. Using electric mixer, beat egg yolks and 6
tablespoons sugar in large bowl until mixture is very thick and pale,
about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then
fold in vanilla extract. Using clean dry beaters, beat egg whites in
another large bowl until soft peaks form. Gradually add remaining 6
tablespoons sugar, beating until medium-firm peaks form. Fold whites into
chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake
until top is puffed and cracked and tester inserted into center comes out
with some moist crumbs attached, about 50 minutes. Cool cake in pan on
rack (cake will fall). Gently press down crusty top to make evenly thick
cake. Using small knife, cut around pan sides to loosen cake. Remove pan
sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake.
Invert cake onto tart pan bottom. Peel off parchment paper. Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat.
Add chocolate and whisk until melted and smooth. Place cake on rack set
over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of
cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over
cake; smooth sides and top. Place cake on platter. Chill until glaze is
firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store
at room temperature.) Garnish with chocolate shavings or leaves.

Serve at room
temperature. Serves 10 to 12.

From: Bon Appetit

"This is one incredible cake ... so easy to make - the taste and texture
is amazing. It's a repeat performer." I wasn't sure I even wanted to try
this, because a lot of the flourless cakes are more like eating a big
piece of fudge. This was definitely a cake, but so light yet rich. It was
by far the best of its breed. I made it for a friend, who is a chocoholic,
she was estatic. I, on the other hand am not a big fan of chocolate
desserts, but I loved it! Don't miss a chance to make this one.




Flourless Chocolate Chambord Cake

Serving Size: 16
Categories: Cakes


10 oz Semisweet chocolate Chopped
Or 1 2/3 cup chocolate Chips
2 oz Unsweetened chocolate Chopped
3/4 cup Unsalted Butter/Cut In 12 Pcs
1/3 cup Water
6 Eggs
1 cup Granulated sugar
1 tsp Vanilla extract
3 Tbsp Chambord
Or other raspberry liqueur
Sweetened whipped cream

Preheat oven to 325 degrees; grease and flour a 9-inch springform pan.
Melt the semisweet chocolate, unsweetened chocolate and butter with the
water in a medium saucepan over low heat, stirring with a wire whisk until
smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and
vanilla extract on high speed for 10 minutes. Fold in the chocolate and
liqueur. Transfer the batter to the prepared pan. Place the pan in a
shallow baking pan. Bake for 35 to 40 minutes, or until the cake is
slightly puffed on the outer one-third of the top and the center doesn't
shake when you move the pan gently. The cake should feel firm all over,
except in the center. Remove the springform pan to a wire rack to cool
for 20 minutes. Loosen and release the sides of the pan, but leave the
cake in the pan until completely cool. Remove the cake from the pan. Cover
and chill for 6 to 48 hours. Serve with whipped cream. Store in the
refrigerator. Note: This fudgy cake will dip in the center after it is
baked. Disguise this by filling the center with whipped cream and fruit,
if you like.

Recipe from
The Sandpiper restaurant near Holland, Michigan. Penny Halsey
Recipe by: Midwest Living




Flourless Chocolate Heart Cake

Serving Size: 4
Categories: Cakes


200 g Dark chocolate buttons
90 g Butter
2 Eggs
1/4 cup Caster sugar
1 1/2 cup Almond meal
Icing sugar for dusting
Pesticide free rose petals
And small roses ; optional

Preheat oven to moderate 180C. Brush a 20cm heart shaped cake tin or
regular deep 20cm round tin with some melted butter and line the base with
baking paper. Place the chocolate buttons and butter in a heatproof bowl
and stir over simmering water until the chocolate is fully melted and the
mixture is smooth. Place the eggs and caster sugar in the small bowl of an
electric mixer and beat for about 6 minutes or until the mixture is thick
and mousse-like. Using a large metal spoon, fold chocolate mixture and
almond meal into the egg mixture. Spoon mixutre into the prepared tin and
bake for 25 minutes. Cool in the tin for 10 minutes before turning out
onto a wire rack to cool. Place cake onto a plate. Decorate top with rose
petals, and small roses, if you like and dust lightly with icing sugar.
Serve with cream and berries if desired. This flourless chocolate cake can
be made up to 3 days before you'd like to serve it. The cake can be frozen
undecorated for up to 3 months. From: Karen Stephens



Flourless Chocolate Torte

Serving Size: 12
Categories: Cakes


12 oz Bittersweet chocolate Chopped ; 375 g
3/4 cup Unsalted butter ; cubed 175 Ml)
2 tsp Vanilla ; 10 ml
6 ea Eggs ; 6 separated
1 1/2 cup Granulated sugar ; 375 ml
icing sugar
softly whipped cream
fresh raspberries

Flourless chocolate cakes are ubiquitous in fancy restaurants, yet they
are quite simple to prepare. Preheat the oven to 300F (150C). Butter a
10-inch (3L) springform cake pan and line base with circle of parchment or
wax paper. Melt chocolate and butter in a large bowl set overa saucepan of
hot, not boiling, water, stirring occasionally, until smooth. Remove from
the heat, stir in vanilla, then let cool to lukewarm. In a large bowl and
using an electric mixer, beat egg yolks and 3/4 cup (175 ml) sugar for 2
to 3 minutes or until thick. Using a rubber spatula, fold cooled chocolate
into egg-yolk mixture. Using an electric mixer fitted with clean, dry
beaters, beat egg whites in a separate large bowl, until light and foamy.
Gradually beat in remaining sugar, then continue beating until soft peaks
form. Gently fold chocolate mixture into egg whites, until just uniform in
colour. Slowly por batter into prepared pan. Bake for 1 hour, then reduce
oven temperature to 250F (120C) and bake for 30 minutes. Surface of cake
should be crisp and cracked, and a toothpick inserted into centre of cake
should come out clean. Leave cake in oven with oven turned off and door
slightly ajar, until cake has cooled completely. Release sides of pan,
then using large metal spatula, lift cake off parchment paper onto a
serving plate. Just before serving, sift icing sugar over top of cake.
Serve cut into wedges with cream and raspberries.

Recipe From: Elm Street
Transcribed by: S. Lefkowitz



Ultimate Flourless Chocolate Cake

Serving Size: 8
Categories: Cakes

10 oz semisweet chocolate coarsely chopped
2 oz bittersweet chocolate coarsely chopped
1 1/2 cup granulated sugar
1 1/2 tsp instant coffee granules
3/4 cup boiling water
12 oz unsalted butter ; softened
6 lg eggs ; at room temperature
1 Tbsp vanilla extract
12 oz bag frozen unsweetened raspberries
1/2 cup granulated sugar
1 Tbsp black raspberry liqueur ; such as chambord 1 1/2 cup heavy cream
1 Tbsp plus 2 teaspoons granulated ; sugar
1 1/2 tsp vanilla extract fresh raspberries for garnish optional

Make the cake: Position a rack in the center of the oven and preheat to
350 degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round
springform pan. Line the bottom of the pan with a round of parchment or
waxed paper and butter the paper. In a food processor fitted with the
metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds
until finely ground. With the motor of the food processor running, pour
the boiling water through the feed tube. Process for 10 to 15 seconds,
until the chocolate is completely melted. Using a spatula, scrape down the
sides of the work bowl. Add the butter and process for about 5 seconds, or
until incorporated. Add the eggs and vanilla and process for about 5
seconds, just until the mixture is smooth and creamy. Scrape the chocolate
batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the cake are puffy and the
center is just set. Cool the cake in the pan set on a wire rack for 30
minutes. Cover and refrigerate for at least 3 hours, or until ready to
serve.

Make the raspberry coulis: In a medium saucepan, combine the frozen
raspberries and sugar. Cook over medium heat, stirring constantly with a
wooden spoon, until the sugar is completely dissolved and the berries are
soft. Do not let the mixture boil. Strain the raspberry mixture through a
fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and
refrigerate. Decorate the chocolate cake: Run a thin-bladed knife around
the edge of the cake to loosen it from the sides of the springform pan.
Remove the side of the springform pan. Invert the cake onto a serving
plate. Peel off the paper. Refrigerate the cake while you prepare the
whipped cream. In a chilled large bowl, using a handheld electric mixer
set at medium speed, beat the cream with the sugar and vanilla just until
stiff peaks begin to form. Using an offset metal cake spatula, spread a
thin even layer of whipped cream over the top of the chocolate cake. Fill
a pastry bag fitted with a star tip (such as Ateco #6) with the remaining
whipped cream. Completely cover the top of the cake with whipped cream
rosettes. To serve, drizzle some of the raspberry coulis onto each dessert
plate. With a sharp thin-bladed knife, slice the cake, wiping the blade
clean between each slice. Place the slices on the dessert plates, and
garnish with fresh raspberries if desired.

by Stanley Johnson >


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/