Best Simple Flourless Chocolate Cake Recipes
SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH
This is absolutely DIVINE! The texture is smooth and somewhere between a chocolate cake a chocolate truffle. If you love chocolate, you'll love this as its just out of this world. A good substitute for those who don't like Christmas pudding, though I bet everyone will go off Christmas pudding once they taste this! Double or Triple the quantities for a larger party, a small slice is usually enough as its very rich. The brandy is optional and comes through more as a subtle flavour than anything else but feel free to add more to the cream if you prefer a stronger flavour (I do). If I make this during the summer I would leave out the brandy. Also this cake needs to be made at least a day in advance and it freezes well too.
Provided by robd16
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 150C
- Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
- Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
- Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
- Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
- Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
- Leave to cool in the pan then cover and transfer to the fridge.
- Next day Whip the cream adding the brandy and sugar.
- Turn the cake out, split and fill with cream.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1226.5, Fat 95.7, SaturatedFat 58.4, Cholesterol 342.2, Sodium 397.5, Carbohydrate 98, Fiber 9.6, Sugar 55.2, Protein 16.1
SIMPLE FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees F.
- Butter or spray 6 ramekins or 1 (6-inch) cake pan.
- In a double boiler melt chocolate, liquid, and butter. Beat egg yolks until light and fluffy. Add melted chocolate mixture. In bowl of mixer beat egg whites and sugar to stiff peak stage. Fold chocolate mixture into meringue. Pour into ramekins or cake pan and bake in oven for about 20 minutes. Remove from oven and serve immediately.
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