Flourless Chocolate Cake Recipe | Chocolate Torte Recipe
This Flourless Chocolate Cake Recipe is rich and decadent. It's gluten free but you definitely wont miss the flour in this one.
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
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FLOURLESS CHOCOLATE CAKE RECIPE
Ingredients
1 Cup / 2 Sticks / 225g Butter
18oz / 500g 60-70% Dark Chocolate
7 Eggs
1 Cup / 200g Sugar
1 Tbsp Vanilla Essence
Instructions
Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.
Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl.
Pour the chocolate cake batter into a lined 8 inch cake tin which has been wrapped in foil on the outside.
Place the cake tin in a larger tin or roasting pan, half filled with water and bake the cake in a 160C/325F oven for 25 - 35 minutes. It will still look completely under cooked here but that's fine.
Remove the cake from the oven and cool completely in the tin, then overnight or at least 6 hours in the fridge before serving.
Notes
Replace the vanilla essence with any other kind of essence, liqueur, or zest from citrus.
Placing the cake in a water bath helps it bake more evenly.
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Orange liqueur Cake
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Sous Vide Flourless Chocolate Cake
Today, we'll be making a rich and fancy flourless chocolate cake, cooking it with sous vide to make it super easy!
Ingredients:
8 oz Semisweet Chocolate (by weight)
4 Tablespoons Butter
4 Large Eggs
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My Sous Vide Equipment (copy/paste this code into Amazon):
Anova Immersion Ciculator: B00UKPBXM4
Rubbermaid Commercial 5 Gallon Tote: B000VARWQ4
Food Saver Vacuum Sealer: B01D5TMBE0
Third Party Vacuum Bag Rolls: B01H2OC3W4
Cast Iron Skillet (pretty much any will work): B00006JSUA
A Flavorful Flourless Gateau au Chocolat (chocolate cake)
A Flavorful Flourless Gateau au Chocolat (chocolate cake)
Find the recipe on
Episode #4, Season 4, The Simply Luxurious Kitchen
Chocolate. A French gateau. Gateau au Chocolat. Yum!
When it comes to cake, I rarely partake, but when a flourless chocolate cake presents itself, I usually dive in. Oh yes!
There are a couple of keys to baking such a cake to create the decadence and flavor-richness, and the first is simple – don’t bake the cake all the way through. You want a bit of fudgie-consistency in the middle because that is where the decadence tickles the taste-buds. The multi-layers of flavor begin with the most simple and standard of ingredients – fleur de sel (purchase high quality), and require you not be stingy with it. Then adding liqueur, a flavor profile of your choice, seals the deal for a decadent chocolate dessert you can have in the oven in 10 minutes baking while you enjoy an aperitif, out of the oven and resting while you savor dinner, and ready for the final course of the evening to conclude a most memorable and delicious meal.
I first baked this recipe while attending a cooking class with Susan Herrmann Loomis in Portland in which we cooked one lovely meal, full of courses, and dined at beautiful house belonging to one of Susan’s friends. Her recipe for a grilled chocolate cake is found in her French Grill cookbook, and I have adapted it to my tastes – adding liqueur – and baking in the oven as I don’t grill all that often. Simple changes, just as we all should do with recipes that speak to us, and then we customize with what we love and what we have in our kitchen.
Find the Recipe here -
View more episodes of The Simply Luxurious Kitchen on TSLL Blog -
Cooking: Flourless chocolate chili cake
We're making Flourless Chocolate chili cake served with orange segments, sour cream anglaise cointreau sauce with Chef Jennifer Chapman of DeWolf Tavern
GLUTEN-FREE Flourless Chocolate Cake
Hi, Bakers!
I'm Crystal, the Cake Lady and today I'm sharing a Cake Lady Approved GLUTEN FREE recipe for Flourless Chocolate Cake!
If you've never had flourless chocolate cake, it is not spongey and airy like many cakes I've shared. It's thick, dense, moist and fudgy! Maybe a good description would be a cross between a super moist brownie and fudge! Extremely decadent and rich!
This is also a SIMPLE recipe! It can be made in one bowl and doesn't require a mixer of any sort.
As you know, I am a huge fan of Baker's Joy because it is a spray coating that does the job of greasing and flouring the pan all in one step for easy removal.....HOWEVER.....Baker's Joy IS NOT GLUTEN FREE, so if you're making this for someone with a gluten allergy or serious intolerance (or if it is for a religious feast such as Passover), you should not use Baker's Joy. Instead, you can use a gluten free spray or butter/shortening. Ideally, a parchment circle cut the size of the bottom of the pan would be helpful to make certain it doesn't stick. It's also important to run a knife along the edge of the pan before turning it out to cool.
I'm going to give the BASIC recipe at the bottom of the description, but there are endless possibilities in terms of adding other flavors to the batter that marry well with chocolate. For example, 2 Teaspoons of Espresso powder will lend a mocha flavor. You can nix the vanilla and add 2-3 teaspoons of any type of flavoring extract. I know a lot of people enjoy raspberries and chocolate together, so raspberry extract would be lovely in this recipe! Or, maybe Peppermint extract would be a nice twist around the holidays! You could add 2 tablespoons of your favorite type of spirit or Liqueur--Amaretto or Brandy would be lovely, and of course the alcohol bakes out so you're just left with the essence. I've been dying to try orange zest in this recipe! Being a Florida girl, I love all things orange, but chocolate and orange is SUPER DELISH! I think 1-2 Tablespoons of fresh zest would pack a nice punch of flavor! I would love to hear your creative ideas in the comment section below! If you try something special, I'd really love to know how it comes out!
I share a basic ganache glaze for the top, but if you want to keep things extra simple you could really just dust it with powdered sugar and call it a day! Fresh fruit makes a lovely garnish, too--or perhaps peppermint around Christmas or Cranberries around Thanksgiving. Take liberty in getting creative!
Here is the recipe for basic Flourless Chocolate Cake:
INGREDIENTS:
-1 cup chocolate chips (traditionally it is made with bittersweet or Semi-sweet, but if you prefer Milk Chocolate chips, go for it!)
-1 stick of unsalted butter
-1/4 Teaspoon of salt
-1 Teaspoon Vanilla (omit if substituting different flavor extracts)
-3/4 cup granulated sugar
3 Large eggs (lightly beaten)
-1/2 cup cocoa powder (Dutch process preferred)
INSTRUCTIONS:
Melt Butter and chocolate chips in microwave safe bowl for one minute. Stir until melted (microwaving again if needed). Add sugar, salt and vanilla. Stir to combine. Add beaten eggs and cocoa powder. Stir until mixed.
Pour into prepared 8 inch pan and cook in pre-heated 375 F oven for 25-30 minutes. Sometimes the fudginess makes it difficult to tell if it is done using a toothpick, but an instant read thermometer should read 200 F and you'll notice a slight crust over the top.
Cool for 5 minutes before turning out of pan to cool completely.
Ganache Glaze:
Heat 1/2 cup heavy whipping cream until just boiling. Pour hot cream over 1 cup of chocolate chips (again, your favorite type!) and allow to sit for 2 minutes undisturbed. Stir with a whisk until silky smooth. If it seems too runny, allow it to cool for up to 30 minutes before pouring over cake.
Add any preferred garnish or dust with powdered sugar if you wish.
ENJOY!
Happy Baking! :-*