Flourless Chocolate Cake with Caramel Sauce



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Ingredients

CAKE

  • 1 cup (2 sticks) butter, cut into pieces
  • 8 ounces semisweet chocolate chips (about 1 1/2 cups)
  • 1 cup sifted unsweetened cocoa powder

CARAMEL SAUCE

  • 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons (1/4 stick) unsalted butter

Recipe Preparation

CAKE

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

CARAMEL SAUCE

  • Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. Cover and chill.

  • Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

Recipe by Los Olivos Cafe Wine Merchant Los Olivos CAReviews Section

Flourless Caramel Chocolate Cake Bars

These flourless caramel chocolate cake bars are my homemade gluten-free version of Cadbury’s Caramel Cake Bars. This is a very easy recipe. As I’m using shop-bought salted caramel sauce. Because I have a tendency to constantly taste whatever I’m cooking. And that’s a definite no-no when caramelising sugar. I’m just too distracted at the moment to trust myself not to seriously burn the mouth off me. And our healthcare workers have enough to deal with right now. So probably best to be extra careful not to be an idiot at the moment.

I’m not saying I’m going to succeed with that resolution. But I am going to try.

So yes, this is very very simple. It uses the flourless chocolate sponge from the Black Forest Gateau, baked altogether in one rectangular dish and for twice as long.

To be honest, the reason I ended up baking it for that long was because I finally decided to properly the tidy the place here and forgot about the cake. But luckily I happened to wander back into the kitchen and thought “oh, what a lovely chocolatey smell… Oh no!” And as it turns out that was the perfect amount of baking time.

Yeah. Seriously distracted…

So if you’re listening to all these stories of people who are losing weight, gaining new skills or keeping their home in perfect tip-top ship-shape condition… Well, good for them. Personally, I’m eating all around me. Until yesterday my home was in a heap. And I think I’m forgetting basic skills at this stage.

But I do have a eight more gorgeously gluten-free caramel chocolate cake bars to eat. So all in all it’s not so bad here.

Oh yeah, just to let you know, I froze one of these last night. After defrosting for between 1 – 2 hours on the counter top it was as fresh and tasty as the rest.


Salted Caramel Flourless Chocolate Cake Recipe

First up, the cake. You will need 9 oz of a dairy-free semi-sweet chocolate chip (I used Enjoy Life), 1/2 cup coconut sugar (allergic to coconut? No problem. Use sucanat sugar.), 6 eggs, 1/3 cup virgin coconut oil (if you don’t like coconut oil you can use butter), and 1/4 tsp sea salt. That’s it! Pretty awesome right? You’ll also need a 9-inch springform pan, hand mixer, rubber baking spatula, and mixing bowls.

Preheat your oven to 300. Oil the inside of the springform pan to prevent sticking. Then gently melt your chocolate chips in a double boiler with the coconut oil (or butter). Once melted completely, set aside to cool to room temperature. Separate the egg whites from the yolks into a mixing bowl. Using a hand mixer on medium, beat the egg whites until they fluff up enough to form peaks, then slowly add the coconut sugar and mix in completely. Once the chocolate is room temp, mix in the egg yolks and salt by hand until mixed completely. (Pro tip: If the chocolate is too hot you’ll get scrambled eggs in your chocolate. Yuck.) Pour 1/3 of the egg white/sugar mixture into the chocolate and mix by hand with a rubber baking spatula. Then gently fold in the rest until mixed thoroughly. Be careful to not overbeat and “deflate” it. Pour cake batter into the springform pan and bake for 40 minutes.


Can you bake a flourless cake? Sometimes you may have an overwhelming desire to bake a cake, but you realize you don’t have any flour in the pantry. We’re not talking about making a flourless cake already in itself such as a cheesecake or tiramisu, nor do we want to replace wheat flour with other flours such as rice or almond flour. There are no substitute ingredients in the pantry, but we still want to prepare a real cake without using flour and we want it to be delicious. How do you do it? The answer lies in the miraculous chocolate recipe which is also astonishingly very easy to prepare.

This flour and yeast free cake, also ideal for celiac disease, is more compact but retains a moist texture and really intense chocolate flavor. Better still… it’s super chocolaty.

Flourless cake ingredients

12 oz dark chocolate, 7 oz sugar, 5 oz butter, 5 oz bitter cocoa, 3 eggs, Salt q.b.

To prepare flourless chocolate cake, chop the dark chocolate and melt it together with the butter, preferably in a bain-marie or with the help of a microwave. Let it cool slightly. Work the sugar with the eggs until they are well blended and then add the bitter cocoa and a pinch of salt. At this point, add the melted chocolate and stir until the mixture is smooth. Pour the mixture into a buttered cake tin, distributing it evenly. Bake in a static preheated oven at 350° for about 30 minutes. When you notice the formation of a crust and small cracks on the surface, it’s time to take it out. The toothpick test is different from usual with this cake in that the inside mustn’t be dry but still soft and almost creamy.

Let the cake cool down and serve it however you prefer… although it’s already sinful enough pleasure to be more daring you can sprinkle with icing sugar or accompany it with custard, a scoop of ice cream or a caramel sauce. This recipe can be easily enriched with your preferred the aromas too: citrus fruit peel, such as orange or lemon, cinnamon, vanilla or even chili pepper. All excellent combinations to further flavor your flourless cake.

Flourless cake – alternative solution

An interesting solution to replacing flour is to use almonds. If you have the almonds already peeled just blend them with a food processor or blender. It’s vital you add a few almonds at a time and blend at intervals of a few seconds to avoid heating them too much and preventing the release of their oils (to ensure that this does not happen, first let the almonds cool in the freezer for a few hours). Blend until you get a really fine, homogeneous flour. If you don't have the almonds already peeled, blanch them for a few minutes in hot water, drain them, peel them and dry them thoroughly. You use the oven at very low power to help this process but be careful not to toast them: you just have to make sure they are properly dry.

This technique is perfect for preparing tasty cakes without flour, ideal for those who love the taste of almonds. Know any other brilliant combinations? Try it with recipes like carrot or apple pie.


Warm Flourless Chocolate Cake with Caramel Sauce

I made this last night and everyone loved it! I didn’t cook the caramel sauce long enough but I really don’t think it was necessary since the cake was so sweet and good. Unfortunately, this cake got left out on the counter overnight. Does anyone know if it is still ok to eat?

I am only rating the caramel sauce and it was PERFECT. I topped cheesecake with this caramel sauce, drizzled chocolate, and pecans for a “turtle cheesecake”

My sister can’t have gluten so I surprised her with this as a special Christmas treat. She loved it. It reminds me of brownies. Very rich and chocolatey.

The caramel sauce is a nice touch. I will take others’ suggestions and try whipped topping or ice cream next time to see what we like best. For the fun of it, I thought about substituting some white choc. chips in place of the 8 oz. of chocolate to see how that tastes.

I gave it four stars because I think maybe a flourless cake can never be the same or as good as a cake with flour, yet this one was delicious and I believe everyone at my party enjoyed it. I did not make the caramel sauce and served it warm with vanilla bean ice cream which was a hit.


Flourless Chocolate Cake With Caramel Sauce

Scott and I are currently snowed in. DC kind of shuts down after 2-3 inches of snow so now that we’re at 4-5 inches, the city is dead. We’re holed up here with our cats and this flourless chocolate cake. Scott has already had two pieces for breakfast, so I’d say it’s definitely dude-approved.

Last weekend we went to a restaurant in Annapolis that apparently had the most amazing flourless chocolate cake. I know this because I heard people talking about it when I was eavesdropping on their conversation (what? Like you don’t do that in restaurants?). I wasn’t in the mood for sweets, and knew it would be full of sugar and other questionable ingredients so I didn’t order it and figured I could make it myself at home.

It’s already flourless so I didn’t have to worry about the gluten component, but most recipes called for sugar and vegetable oil. Two things I definitely don’t eat, so I made my own. And it turned out pretty damn good.

Oh! And the caramel sauce is amazing. I love it a lot. It separated a bit in the pictures, but it still tastes awesome.


The ultimate flourless chocolate cake

1 tablespoon vegetable oil

1 teaspoon vanilla extract

1. Preheat oven to 300 degrees. Grease an 8 inch round springform pan (for best results, line the bottom of the pan with parchment paper cut to fit, and grease as well) and dust with cocoa powder. 

2. Set a heavy medium saucepan over medium low heat . Place chocolate, margarine and oil in bowl and stir until it begins to melt. Remove from heat and stir until melted and well blended. 

3. Stir in sugar, cocoa powder, beaten eggs, and vanilla. Pour into prepared pan. Bake in preheated oven for 30 minutes. Allow to cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Glaze if desired. Glaze recipe here.

serves 8-10
Active time: 10 minutes

Baking time: 30 minutes
can make ahead

Jewish desserts on The Kosher Channelਊre never pure indulgences. Dates, fruits, nuts, and even a sliver of this richਏlourless chocolate cake, can have enormous health benefitsਊnd higher benefits as well

Serving just a simple dessert accompanied by  sweet insights from our holy sages , and you have created memories that anchor your family and guests to the eternal sweetness that is our Torah.


How to Make the Best Keto Flourless Chocolate Cake

You can make this kept flourless chocolate cake in few steps. Start by melting and whisking the butter and chocolate, then add the sweetener, vanilla, and espresso to combine. Beat one egg at a time and pour in the cocoa powder. Pour the batter into a cake tin and bake for 25 minutes, then coat it with chocolate frosting and serve.


Somewhere between a lava cake and a baked mousse, a flourless chocolate cake is a gooey and fluffy delight. The trick to this lighter-than-air texture is whipping the eggs as much as possible before adding the chocolate. Top with your favorite berries or a delectable caramel sauce for an easy but impressive dessert.

Topping suggestions: powdered sugar, fresh organic berries, miso caramel sauce, organic mixed berry compote, coconut whipped cream

1. Preheat oven to 325°F and position an oven rack in the bottom-middle of the oven. Line the bottom of an 8 to10-inch springform cake pan or a regular cake pan with parchment paper (use the cake pan to trace and cut a circle to fit) and grease the sides well. If worried about springform leaking, use enough parchment paper to bring it up the sides of the pan or wrap two layers of foil around the bottom and outside of the pan.

2. Melt the chocolate and buttery sticks together in a double boiler or in the microwave. Add vanilla extract, stir until well combined, and set aside.

3. Using a stand mixer or a hand mixer, beat the eggs until frothy and have doubled in size, 5-8 minutes.

4. Gently fold the melted chocolate into the whipped eggs, about a third at a time. Once fully combined, pour into prepared cake pan.

5. Place a roasting pan on the oven rack and center the cake pan within. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan. Bake for 25-35 minutes, or until set and edges have hardened (cook for the longer time for a more solid center).

6. Remove from oven and allow to cool. If baked in a springform pan, remove sides, invert cake onto a serving plate if baked in a regular cake pan, simply invert onto a serving plate. Remove parchment paper and top with desired toppings just before serving. Note: If you prefer a firmer cake, simply store in the refrigerator until ready to serve.

Beverage Pairing

Recommended Beverage Style: Beer

**We do our best to provide you with recipes using good4u ingredients, but be sure to read labels to ensure that your choice of ingredient meets your specific dietary needs.


Flourless Chocolate Cake With A Twist.

There are times you just want chocolate. Easter Sunday for example. I know it's already bee a couple of weeks since then but I still think about chocolate. And cake.

You say Easter and it generates something of a Pavlov response in me. Easter meant roasted leg of lamb, green beans with lots of garlic, new potatoes and chocolate in my family. It also seemed to be my grandmother's favorite holiday, after Christmas. To this day, I still can remember the decorative chick and chickadees she would put in the middle of the table. The menu very rarely changed one year to the next and everyone would flock my grandparents' house for a long, well wined dinner.

Don't get me wrong, I can always find a movie to go see, a new restaurant to try, a recipe I've been meaning to develop or try from a new book or blog. But what could be more fun than doing it with friends? A couple of weekends ago, I gathered a couple of friends and we played in the kitchen pretty much all day. We picked a Mexican themed fiesta with lots and lots of dishes to be shared with friends, alongside a cold beer and a few good stories. Cinco de Mayo is right around the corner after all.

Oh did we cook! Stay tuned for more recipes and photos in the coming weeks!

There are so many fun recipes and shots from that day that I really don't know where to start but I think a little chocolate can do everyone some good. In doubt, always start with dessert. This cake is completely flourless and a snap to make. It is from Martha Stewart and was my go-to recipe in my pastry chef days because it didn't require too many ingredients, thus very easy to remember. Served with salted butter caramel sauce.

Because chocolate and caramel go together like blue skies and sunshine. I added a bit of cinnamon and black pepper (yes) to add some kick to it and end our Mexican night on a lovely note.

We made two cakes, two different recipes, and one wouldn't unmold well so we decided to just dig in. A dollop of creme fraiche (or many), a few spoons and plenty of laughs and we were in business!

Flourless Chocolate Cake, slightly adapted from Martha Stewart.

Props and photos by yours truly, food styling by Nathan Carrabba.

Ingredients:
6 tablespoons unsalted butter
8 ounces bittersweet chocolate
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/8 teaspoon freshly ground black pepper
1/2 teaspoon vanilla extract
6 large eggs separated
1/2 cup granulated sugar

Directions: Preheat the oven to 275 degrees with a cooking rack in the middle. Spray the bottom and sides of a 9­inch springform pan with cooking spray (I brush a little oil instead). Set aside.

Place butter and chocolate in a large heatproof bowl set over a pot of simmering water. Melt on low heat, stirring constantly. You could do this in microwave in 30 ­second increments, but I do not own one (personal choice). each time, until completely melted. Let cool slightly. Add the cinnamon, cardamom, black pepper and vanilla. Whisk in egg yolks.

In a large bowl, or stand mixer with the whisk attachment, beat the egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until stiff peaks form. Fold 1/4 of the egg whites into the chocolate mixture, do not worry about keeping air and volume. You are just trying to loosen up the chocolate mixture with the egg whites at this point.

Now, gently fold in remaining egg whites, in two or three times. Pour batter into the prepared pan, and smooth the top with a rubber spatula.

Bake for about 45 minutes, or until a knife inserted near the center comes out clean. Cool completely. Remove from the pan and serve with caramel sauce or ice cream.

Salted Butter Caramel Sauce:
1 cup granulated sugar
3 tablespoons water 1 stick (115gr) salted butter at room temperature, cut into small pieces
1 cup heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water. Cook just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 minutes.



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