Flourless Chocolate Cake

-
Recipe by: Maggie
A dense chocolate cake for those of us who can't tolerate wheat or gluten.

Ingredients
16 servings 341cals
  • 1/2 cup water 
  • 1/4 teaspoon salt 
  • 3/4 cup white sugar 
  • 18 (1 ounce) squares bittersweet chocolate 
  • 1 cup unsalted butter 
  • 6 eggs

Directions
  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

source: www.allrecipes.com

Comments

Post a Comment

Popular posts from this blog

Strawberry and rose mess

-
Image
The dried rose petals look beautiful wet on prime, however, don’t worry if you can’t get off any: the advantage of getting a pudding with the word “mess” in its title is that there's little pressure to perform on the presentation front. You’ll have to a small degree a little bit of ice left up here, which may be saved for an additional day. you'll be able to additionally get good-quality strawberry ice and save yourself a lot of the work. Ingredients 160 g mascarpone 270 g crème fraîche 15 g icing sugar, sifted 1¼ tsp rosewater 40 g caster sugar 40 ml boiling water 2 tbsp pomegranate molasses 1 tsp sumac 200 g strawberries, hulled and chopped into 2 cm pieces 60 g meringues (shop-bought is fine), broken roughly into 2 cm pieces 1 medium pomegranate, seeds removed (100 g) 2 tsp dried rose petals (optional) Strawberry sorbet 40 g caster sugar 40 g icing sugar 30 g liquid glucose 200 g strawberries, hulled and blitzed into a purée Instructions Co
Read more

Chocolate Tres Leches Cake

-
Image
Recipe by: MrsFisher0729 A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter. Ingredients  1 h 55m 18 servings 472 cals     1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)     1 1/4 cups chocolate milk     1/2 cup canola oil     3 eggs     1 teaspoon instant espresso powder     1 (14 ounce) can sweetened condensed milk     3/4 cup half-and-half     3/4 cup evaporated milk     3 tablespoons unsweetened cocoa powder     1 cup confectioners' sugar     1/2 cup unsweetened cocoa powder     3 cups heavy whipping cream  Directions       Prep    35 m     Cook    35 m     Ready In  1h 55m      Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.     Bea
Read more

Chocolate Eclair Dessert

-
Image
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving." Prep 15 m 2 h 15 m  12 servings  401 cals Ingredients -2 individual packages graham crackers  -2 (3 ounce) packages instant vanilla pudding mix  -3 cups milk  -1 (8 ounce) container frozen whipped topping, thawed  -1 (16 ounce) package prepared chocolate frosting   Directions 1 Line the bottom of a 9x13-inch pan with graham crackers. 2 In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. 3 Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften. Source : www.allrecipe
Read more