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Recipe For Flourless Chocolate Cake?

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Does anyone have a recipe for a sinfully delicious flourless chocolate cake, or molten cake, that uses baking chocolate??

I also have cocoa powder in the pantry if that will work, but no chocolate chips.

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JulieM,

Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever.

Gluten Free Chocolate Cake

2 c. gluten-free flour mix *

2 c. sugar

1 c. cocoa

1 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

Mix above ingredients and set aside.

1/4 lb. butter/margarine (1 stick)

2 c. boiling water

2 eggs

2 tsp. vanilla

In large mixing bowl melt butter in boiling water. Add eggs and vanilla and blend well. Stir in flour mixture. Beat until well blended. Grease 9 x 13 cake pan. Scrape batter into pan. Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted in center comes out almost clean. Cool and frost with favorite frosting.

* I use Bette Hagman's mix: 2 parts white rice flour

2/3 parts tapioca starch

1/3 potato starch (all flours from Oriental/Asian market)

Recipe makes 24 cupcakes or two 8" or 9" round cake pans.

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Yum:

Macrina Bakery Flourless Chocolate Torte

Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again.

If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.

ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)

nine eggs

twelve tablespoons unsalted butter

three-quarter cup granulated sugar

one-quarter cup dark cocoa powder, sifted

two cups fresh raspberries

powdered sugar

Preheat the oven to 350

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Here's another one by Gluten-Free Girl:

FLOURLESS CHOCOLATE TORTE, from The Best Recipe, p. 461

8 large eggs, cold

1 pound bittersweet or semisweet chocolate, coarsely chopped

1/2 pound of butter (two sticks), cut into 1/2-inch chunks

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Julie,

This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.

Flourless Chocolate Cake

2 cups walnut halves

1 cup packed light brown sugar or maple sugar

1/2 cup light olive oil

1/2 cup Dutch-process cocoa

1 teaspoon vanilla extract

1/8 teaspoon salt

5 large eggs, separated

Frosting, melted sugar, or powdered sugar, to top

Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.

Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.

in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.

Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.

Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.

Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.

Top as desired.

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Now I want to make one too. How can I do this without butter?

I think we both might be SOL Mango :lol:

My baking chocolate is unsweetened :o . It doesn't look like I can do any of these recipes :(

I'm so sad, they look so YUMMY

I don't think margarine or ghee would yield the same results (since they have different baking properties), it might not look pretty but it still could be edible? I guess you could give it a go and see what happens with one or the other substitution.

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Julie,

This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.

Flourless Chocolate Cake

2 cups walnut halves

1 cup packed light brown sugar or maple sugar

1/2 cup light olive oil

1/2 cup Dutch-process cocoa

1 teaspoon vanilla extract

1/8 teaspoon salt

5 large eggs, separated

Frosting, melted sugar, or powdered sugar, to top

Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.

Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.

in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.

Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.

Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.

Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.

Top as desired.

This looks interesting. I do have cocoa powder, not sure I have that many walnuts.

Thanks Patti :)

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CHOCOLATE WALNUT TORTE

Ingredients

------------

  • 3/4 c. walnuts
  • 4 1/2 oz. chopped bittersweet chocolate (fine quality)
  • 1 tsp. vanilla
  • 3/4 c. granulated sugar
  • 4 lg. eggs, separated
  • Confectioners' sugar for dusting

Line buttered round cake pan (about 9x12 inch) with wax paper, also buttered. Dust lightly with flour. Grind walnuts, chocolate and 1/4 cup plus 2 tablespoons sugar fine. Beat egg yolks with remaining sugar, add vanilla and fold in walnut mixture thoroughly.

In another bowl, beat egg whites until stiff and fold into walnut mixture. Pour into cake pan and bake in middle of preheated oven for 35-40 minutes at 350 degrees. Dust with confectioners' sugar.

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Chocolate cake

Ingredients

------------

  • 1T ground almonds, plus extra to dust the pan
  • 10-1/2 oz dark chocolate
  • 1-1/2c sugar
  • 1-1/4 sticks unsalted butter
  • pinch of salt
  • 5 large eggs
  • confectioner's sugar (optional)

Preheat oven to 350. Lightly spray an 8" or 9" springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.

In a double boiler set at a low simmer, melt the chocolate, butter, and sugar, stirring frequently. Remove from the heat.

In a medium bowl, beat the eggs and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.

Remove the side of the pan and let the cake cool completely. Dust with confectioner's sugar if desired. Makes 10 servings.

Try this addition.

Ingredients

  • 2 pagkages of 12 oz frozen raspberries
  • 2/3 cups sugar
  • 1/4 cup water

Bring ingredients to a slow boil, stirring frequently. Puree and then strain out the seeds. Serving this hot over or next to the cake is unreal!

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I think we both might be SOL Mango :lol:

My baking chocolate is unsweetened :o . It doesn't look like I can do any of these recipes :(

I'm so sad, they look so YUMMY

Can you use unsweetened in place of bittersweet? :unsure:

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If you like dark chocolate in general, you should be able to up the sugar/sweetener content a bit to compensate. Won't work if you only like the sweet chocolate.

1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar

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If you like dark chocolate in general, you should be able to up the sugar/sweetener content a bit to compensate. Won't work if you only like the sweet chocolate.

1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar

Jess to the rescue!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thanks for the conversion, that's what I wasn't sure about if they could be substituted out.

YAY! :D

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Thanks for the conversion, that's what I wasn't sure about if they could be substituted out.

YAY! :D

:)

Wouldn't want to let a :wub: Day pass by without chocolate!

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I would go here, I think of Cook's Illustrated as being the authority on most cooking. I watched tv when I happened upon them making this. Looks so good.

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Ok I went with this one that Mango posted:

Macrina Bakery Flourless Chocolate Torte

Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again. (How can you turn this one down?!?! :lol: )

If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.

ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)

nine eggs

twelve tablespoons unsalted butter

three-quarter cup granulated sugar

one-quarter cup dark cocoa powder, sifted

two cups fresh raspberries

powdered sugar

Preheat the oven to 350

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I would go here, I think of Cook's Illustrated as being the authority on most cooking. I watched tv when I happened upon them making this. Looks so good.

Thanks bakingbarb, I followed the link and it just directed me to the home page :huh:

I love Amerca's Test Kitchen, I used to watch it on the weekends but I haven't for a while, I forget it's on. Thanks for the reminder :)

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