Flourless Chocolate Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter (no substitutes!)
• 6 eggs

Recipe

• 1 prehaeat over to 300 degrees f. grease one 10" round cake pan (if using a springform pan wrap the outside of the pan with aluminum foil) 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 the cake in the water bath at 300f 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.
• 7 serve with red raspberries and whipped cream for an amazing dessert!

Flourless Chocolate Cake

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 8 ounces bittersweet chocolate, chopped
• 1/2 lb unsalted butter
• 1 1/2 cups sugar
• 6 large eggs
• 1 cup unsweetened cocoa powder, plus additional for dusting

Recipe

• 1 preheat oven to 350 degrees f.
• 2 butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
• 3 melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
• 4 remove bowl from heat and whisk in sugar.
• 5 add eggs one at a time, whisking well after each addition.
• 6 sift cocoa powder over chocolate and whisk until just combined.
• 7 pour batter into pan.
• 8 bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
• 9 cool cake in pan on a rack for 10 minutes, then remove side of pan.
• 10 invert cake onto a plate and reinvert onto rack to cool completely.
• 11 dust cake with cocoa powder before serving.

Dreamy Chocolate Peanut Bars

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening or 1/3 cup butter or 1/3 cup margarine, melted
• 1 cup brown sugar, firmly packed
• 1 teaspoon vanilla
• 2 eggs
• 1/4 cup peanuts, chopped (optional)
• 1/2 cup peanut butter
• 1 tablespoon cream
• 1 cup semi-sweet chocolate chips
• 1 tablespoon shortening

Recipe

• 1 stir together flour, baking powder, and salt.
• 2 blend brown sugar into melted shortening. cool slightly.
• 3 add to brown sugar/shortening mix: vanilla, eggs (one at a time), beating well after each egg. add the dry ingredients all at once; blend well.
• 4 spread into well-greased 9x9 or 11x7-inch pan.
• 5 bake in moderate oven (375 f) 15 to 18 minutes until it springs back when touched lightly in the center. cool slightly (about 5 minutes).
• 6 spread with peanut butter topping, then with chocolate topping (see below). if desired, sprinkle with chopped peanuts. cool; cut into bars or squares.
• 7 peanut butter topping: heat peanut butter with cream in microwave on low heat, stirring til smooth and blended. do not overheat.
• 8 chocolate topping: melt chocolate chips with shortening in microwave on very low heat, stirring just until melted. do not overheat.

Flourless Chocolate Banana Cake

Total Time: 32 mins Preparation Time: 7 mins Cook Time: 25 mins

Ingredients

• 3 large eggs, separated
• 1/4 teaspoon celtic sea salt
• 1/2 cup agave nectar
• 1/4 cup grapeseed oil
• 1 cup mashed ripe banana (about 2 bananas)
• 1/2 cup cocoa powder

Recipe

• 1 in a blender, whip egg yolks, agave and salt on medium for 1-2 minutes.
• 2 add grapeseed oil and mashed banana and blend for another minute or two.
• 3 blend in cocoa powder.
• 4 grease a 9-inch springform pan and pour batter into pan.
• 5 bake at 350° for 25-30 minutes.

Flourless Chocolate Cake With Caramel Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 cup butter, cut into pieces
• 8 ounces semi-sweet chocolate chips (about 1 1/2 cups)
• 1 1/4 cups sugar
• 1 cup sifted unsweetened cocoa powder
• 6 large eggs
• 1 1/2 cups sugar
• 1/4 cup water
• 1 1/2 teaspoons fresh lemon juice
• 1 cup whipping cream
• 2 tablespoons unsalted butter
• vanilla ice cream

Recipe

• 1 preheat oven to 350.
• 2 butter 10-inch springform pan.
• 3 line bottom with wax paper.
• 4 stir butter and chocolate in heavy large saucepan over low heat until melted.
• 5 mix sugar and cocoa in large bowl.
• 6 add eggs, whisk until well blended.
• 7 whisk in chocolate-butter mixture.
• 8 pour batter into prepared pan.
• 9 bake until tester inserted into center comes out clean, about 45 minutes.
• 10 cool cake completely in pan on rack.
• 11 release cake from pan.
• 12 for caramel sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
• 13 increase heat.
• 14 boil without stirring until syrup is deep amber color, about 7 minutes.
• 15 remove from heat.
• 16 add cream.
• 17 return to low heat.
• 18 stir until smooth.
• 19 add butter, whisk until smooth.
• 20 cut cake into wedges.
• 21 if desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
• 22 rewarm caramel sauce over medium-low heat, stirring often.
• 23 place warm cake on plate and drizzle with caramel.
• 24 serve with vanilla ice cream.

Flourless Chocolate Cake

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 4 ounces good quality bittersweet chocolate
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder, plus additional for sprinkling

Recipe

• 1 pre heat oven to 375 degreesf and butter an 8 inch round baking pan. line bottom of pan with a round of wax paper and butter paper.
• 2 chop chocolate up into small pieces. in a double boiler,with simmering water, melt chocolate with butter stirring until smooth. remove mixture from heat and wisk sugar into chocolate mixture. add eggs and wisk well. sift 1/2 cup cocoa powder over chocolate mixture and wisk until just combined. pour batter into pan and bake in the middle of oven 25 minutes, or until top has formed a thin crust. cool cake in pan on a rack 5 minutes and invert onto a serving plate.
• 3 dust cake with additional cocoa powder if desired.

Flourless Chocolate & Vanilla Marble Cake

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 8 ounces cream cheese, softened to room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 10 ounces bittersweet chocolate, finely chopped
• 5 ounces unsalted butter, cut into 6 pieces
• 3 large eggs
• 1/3 cup granulated sugar
• 1 tablespoon dark rum or 1 tablespoon espresso
• 1 teaspoon pure vanilla extract
• 1 pinch table salt
• cocoa powder, for dusting

Recipe

• 1 position an oven rack in the middle of the oven and heat the oven to 300°f lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
• 2 make the vanilla batter: in a medium bowl, beat the softened cream cheese with an electric mixer until smooth. add the sugar and continue beating until well blended and no lumps remain. add the egg and vanilla and beat just until blended. set aside.
• 3 make the chocolate batter: in a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. whisk until smooth and set aside to cool slightly. with a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. with the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
• 4 combine and bake: spread about half of the chocolate batter in the bottom of the pan. alternately add large scoopfuls of each of the remaining batters to the cake pan. using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. rap the pan against the countertop several times to settle the batters.
• 5 bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. the top will be puffed and slightly cracked, especially around the edges. it will sink down as it cools. let cool on a rack until just slightly warm, about 1-1/2 hours. loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. invert onto a large flat plate or board. remove the pan and carefully peel off the parchment. sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). invert again onto a similar plate so that the top side is up. let cool completely. cover and refrigerate until very cold, at least 4 hours or overnight.
• 6 make ahead tips:.
• 7 wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. slide the cake from the plate and wrap it again in plastic. freeze for up to a month. to serve, unwrap the cake and set it on a flat serving plate. cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.