Does anyone have a recipe for a sinfully delicious flourless chocolate cake, or molten cake, that uses baking chocolate??
I also have cocoa powder in the pantry if that will work, but no chocolate chips.
JulieM,
Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever.
Gluten Free Chocolate Cake
2 c. gluten-free flour mix *
2 c. sugar
1 c. cocoa
1 tsp. xanthan gum
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
Mix above ingredients and set aside.
1/4 lb. butter/margarine (1 stick)
2 c. boiling water
2 eggs
2 tsp. vanilla
In large mixing bowl melt butter in boiling water. Add eggs and vanilla and blend well. Stir in flour mixture. Beat until well blended. Grease 9 x 13 cake pan. Scrape batter into pan. Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted in center comes out almost clean. Cool and frost with favorite frosting.
* I use Bette Hagman's mix: 2 parts white rice flour
2/3 parts tapioca starch
1/3 potato starch (all flours from Oriental/Asian market)
Recipe makes 24 cupcakes or two 8" or 9" round cake pans.
Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever.
Gluten Free Chocolate Cake
2 c. gluten-free flour mix *
2 c. sugar
1 c. cocoa
1 tsp. xanthan gum
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
Mix above ingredients and set aside.
1/4 lb. butter/margarine (1 stick)
2 c. boiling water
2 eggs
2 tsp. vanilla
In large mixing bowl melt butter in boiling water. Add eggs and vanilla and blend well. Stir in flour mixture. Beat until well blended. Grease 9 x 13 cake pan. Scrape batter into pan. Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted in center comes out almost clean. Cool and frost with favorite frosting.
* I use Bette Hagman's mix: 2 parts white rice flour
2/3 parts tapioca starch
1/3 potato starch (all flours from Oriental/Asian market)
Recipe makes 24 cupcakes or two 8" or 9" round cake pans.
This sounds delicios Jo Ann, thanks!
I just don't have any flour on hand
I just don't have any flour on hand
Yum:
http://glutenfreegirl.blogspot.com/2006/01...-chocolate.html <---photos and more info.
More:
This one looks nice and simple, if you happen to have Cream of Tartar.
This one also looks nice...and mmmm this one looks fantastic.
omg here's another one.
Now I want to make one too. How can I do this without butter?
QUOTE
Macrina Bakery Flourless Chocolate Torte
Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again.
If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.
ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)
nine eggs
twelve tablespoons unsalted butter
three-quarter cup granulated sugar
one-quarter cup dark cocoa powder, sifted
two cups fresh raspberries
powdered sugar
Preheat the oven to 350°. Grease a springform pan with butter.
Roughly chop the chocolate into slivers. Put the chocolate slivers into a stainless-steel bowl, then place the bowl on top of a saucepan filled with two inches of water you have already started to simmer. Make sure that the bottom of the bowl does not come into contact with the water. The chocolate pieces will begin to melt. Stir the melting chocolate gently until the melted mixture is of a uniform consistency. Remove the bowl from the hot water.
Crack the eggs, slithering the egg whites into one bowl, then placing the yolks into another bowl. Set the bowls aside.
Combine the butter and sugar in a stand mixer (or use your hand mixer, if you have that). Mix on low speed for one to two minutes. Mix at medium speed for five more minutes, which will cream the butter. As the butter and sugar cream, the mixture will lighten. Add the egg yolks, two at a time, mixing entirely before adding more eggs. After you have mixed in all the egg yolks, add the cocoa powder and mix it in completely.
Fold in the melted chocolate, at this point. Transfer the chocolate mixture to a large bowl, being sure to scrape down the sides. Whip the egg whites until you have formed medium-stiff peaks. Fold the whipped egg whites into the chocolate batter with a rubber spatula, one third at a time. Stir and stir until there are no visible white streaks. Pour the batter into the springform pan and scatter half the raspberries over the top. Poke the berries down until they have dunked below the surface.
Place the pan in the oven -- center rack -- and bake for forty-five minutes. Take it out of the oven, then cool it on a wire rack for thirty minutes. Take off the side of the springform pan. Sprinkle powdered sugar on top of the cake and garnish with the raspberries.
And if you wish, you could top each slice with this whipped cream:
two cups heavy cream
two tablespoons granulated sugar
one teaspoon pure vanilla extract (make sure it’s gluten-free)
one-quarter cup powdered sugar
Combine all the ingredients in the bowl of your hand mixer (or a large bowl with a hand mixer). Mix until you have reached whipped cream consistency -- slightly thick, but still quite soft. Spoon on top.
Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again.
If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.
ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)
nine eggs
twelve tablespoons unsalted butter
three-quarter cup granulated sugar
one-quarter cup dark cocoa powder, sifted
two cups fresh raspberries
powdered sugar
Preheat the oven to 350°. Grease a springform pan with butter.
Roughly chop the chocolate into slivers. Put the chocolate slivers into a stainless-steel bowl, then place the bowl on top of a saucepan filled with two inches of water you have already started to simmer. Make sure that the bottom of the bowl does not come into contact with the water. The chocolate pieces will begin to melt. Stir the melting chocolate gently until the melted mixture is of a uniform consistency. Remove the bowl from the hot water.
Crack the eggs, slithering the egg whites into one bowl, then placing the yolks into another bowl. Set the bowls aside.
Combine the butter and sugar in a stand mixer (or use your hand mixer, if you have that). Mix on low speed for one to two minutes. Mix at medium speed for five more minutes, which will cream the butter. As the butter and sugar cream, the mixture will lighten. Add the egg yolks, two at a time, mixing entirely before adding more eggs. After you have mixed in all the egg yolks, add the cocoa powder and mix it in completely.
Fold in the melted chocolate, at this point. Transfer the chocolate mixture to a large bowl, being sure to scrape down the sides. Whip the egg whites until you have formed medium-stiff peaks. Fold the whipped egg whites into the chocolate batter with a rubber spatula, one third at a time. Stir and stir until there are no visible white streaks. Pour the batter into the springform pan and scatter half the raspberries over the top. Poke the berries down until they have dunked below the surface.
Place the pan in the oven -- center rack -- and bake for forty-five minutes. Take it out of the oven, then cool it on a wire rack for thirty minutes. Take off the side of the springform pan. Sprinkle powdered sugar on top of the cake and garnish with the raspberries.
And if you wish, you could top each slice with this whipped cream:
two cups heavy cream
two tablespoons granulated sugar
one teaspoon pure vanilla extract (make sure it’s gluten-free)
one-quarter cup powdered sugar
Combine all the ingredients in the bowl of your hand mixer (or a large bowl with a hand mixer). Mix until you have reached whipped cream consistency -- slightly thick, but still quite soft. Spoon on top.
http://glutenfreegirl.blogspot.com/2006/01...-chocolate.html <---photos and more info.
More:
This one looks nice and simple, if you happen to have Cream of Tartar.
This one also looks nice...and mmmm this one looks fantastic.
omg here's another one.
Now I want to make one too. How can I do this without butter?
Here's another one by Gluten-Free Girl:
http://glutenfreegirl.blogspot.com/2005/09...-flourless.html
QUOTE
FLOURLESS CHOCOLATE TORTE, from The Best Recipe, p. 461
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound of butter (two sticks), cut into 1/2-inch chunks
°Adjust the oven rack to the lower-middle position. Preheat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper. Grease pan sides. Cover the pan underneath and along the sides of the springform pan with sheet of heavy-duty foil and set it in a large roasting pan.
°Beat the eggs with an electric mixer (preferably a KitchenAid, if you have one), with the wire whisk attachment, for about five minutes. Turn off the mixer when the eggs have doubled in volume and grown foamy.
°Melt the chocolate and butter in a double boiler. OR, set a large, heatproof bowl, set over a pan of almost simmering water, until the chocolate and butter mixture is smooth. OR, melt the chocolate in the microwave at 50% power for two minutes. Stir. Add the butter. Continue heating at 50%, stirring every minute, until the chocolate and butter have melted and are smooth.
°Set a kettle of water on to boil.
°Fold 1/3 of the egg foam into the chocolate mixture, using a large rubber spatula, until only a few streaks of eggs are visible. Fold in half of the remaining foam, then do the same with the remaining foam, until the mixture is nearly homogenous.
°Scrape the batter into a prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the side of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, and a thin glazed crust has formed on the surface. (Think brownie.) If you wish, you can use an instant-read thermometer to determine when the cake has reached 140°. This should be about 22 to 25 minutes.
°Remove the cake pan from the roasting pan and set it on a wire rack. Cool it to room temperature. Cover and refrigerate overnight. [I didn’t do this, because we just couldn’t wait. It tasted just fine!]
°About 30 minutes before serving, remove the springform pan sides, invert the cake on a sheet of waxed paper, peel off the parchment pan liner, and turn the cake right side upon serving platter.
°If you want, you can sieve a light sprinkling of confectioners’ sugar or unsweetened cocoa powder over the cake to decorate it further. But really, don’t bother. Everyone’s going to gobble it up immediately, anyway!
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, coarsely chopped
1/2 pound of butter (two sticks), cut into 1/2-inch chunks
°Adjust the oven rack to the lower-middle position. Preheat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper. Grease pan sides. Cover the pan underneath and along the sides of the springform pan with sheet of heavy-duty foil and set it in a large roasting pan.
°Beat the eggs with an electric mixer (preferably a KitchenAid, if you have one), with the wire whisk attachment, for about five minutes. Turn off the mixer when the eggs have doubled in volume and grown foamy.
°Melt the chocolate and butter in a double boiler. OR, set a large, heatproof bowl, set over a pan of almost simmering water, until the chocolate and butter mixture is smooth. OR, melt the chocolate in the microwave at 50% power for two minutes. Stir. Add the butter. Continue heating at 50%, stirring every minute, until the chocolate and butter have melted and are smooth.
°Set a kettle of water on to boil.
°Fold 1/3 of the egg foam into the chocolate mixture, using a large rubber spatula, until only a few streaks of eggs are visible. Fold in half of the remaining foam, then do the same with the remaining foam, until the mixture is nearly homogenous.
°Scrape the batter into a prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the side of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, and a thin glazed crust has formed on the surface. (Think brownie.) If you wish, you can use an instant-read thermometer to determine when the cake has reached 140°. This should be about 22 to 25 minutes.
°Remove the cake pan from the roasting pan and set it on a wire rack. Cool it to room temperature. Cover and refrigerate overnight. [I didn’t do this, because we just couldn’t wait. It tasted just fine!]
°About 30 minutes before serving, remove the springform pan sides, invert the cake on a sheet of waxed paper, peel off the parchment pan liner, and turn the cake right side upon serving platter.
°If you want, you can sieve a light sprinkling of confectioners’ sugar or unsweetened cocoa powder over the cake to decorate it further. But really, don’t bother. Everyone’s going to gobble it up immediately, anyway!
http://glutenfreegirl.blogspot.com/2005/09...-flourless.html
Julie,
This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.
Flourless Chocolate Cake
2 cups walnut halves
1 cup packed light brown sugar or maple sugar
1/2 cup light olive oil
1/2 cup Dutch-process cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
5 large eggs, separated
Frosting, melted sugar, or powdered sugar, to top
Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.
Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.
in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.
Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.
Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.
Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.
Top as desired.
This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.
Flourless Chocolate Cake
2 cups walnut halves
1 cup packed light brown sugar or maple sugar
1/2 cup light olive oil
1/2 cup Dutch-process cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
5 large eggs, separated
Frosting, melted sugar, or powdered sugar, to top
Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.
Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.
in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.
Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.
Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.
Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.
Top as desired.
QUOTE (Mango04 @ Feb 14 2008, 03:15 PM) 
Now I want to make one too. How can I do this without butter?
I think we both might be SOL Mango
My baking chocolate is unsweetened
. It doesn't look like I can do any of these recipes I'm so sad, they look so YUMMY
I don't think margarine or ghee would yield the same results (since they have different baking properties), it might not look pretty but it still could be edible? I guess you could give it a go and see what happens with one or the other substitution.
QUOTE (jerseyangel @ Feb 14 2008, 03:31 PM)
Julie,
This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.
Flourless Chocolate Cake
2 cups walnut halves
1 cup packed light brown sugar or maple sugar
1/2 cup light olive oil
1/2 cup Dutch-process cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
5 large eggs, separated
Frosting, melted sugar, or powdered sugar, to top
Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.
Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.
in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.
Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.
Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.
Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.
Top as desired.
This is from "Cooking Free" by Carol Fenster--I've not tried the recipe.
Flourless Chocolate Cake
2 cups walnut halves
1 cup packed light brown sugar or maple sugar
1/2 cup light olive oil
1/2 cup Dutch-process cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
5 large eggs, separated
Frosting, melted sugar, or powdered sugar, to top
Preheat oven to 350. Grease 8 or 9 inch nonstick springform pan.
Grind nuts in food processor to cornmeal-like texture. Add sugar, oil, cocoa, vanilla, salt and egg yolks and blend until thoroughly mixed.
in separate large mixer bowl with clean beaters, beat egg whites with electric mixer until soft peaks form.
Gently fold cocoa mixture into beaten egg whites, adding 1/4 of the mixture at a time.
Pour batter into prepred pan. Bake for 40-45 minutes, or until wooden pick inserted in center comes out clean. Cake rises as it bakes, and falls slightly as it cools.
Cool for 15 minutes in pan on wire rack. Cut around pan to loosen cake from pan edge. Release pan sides. Slice into 8 pieces.
Top as desired.
This looks interesting. I do have cocoa powder, not sure I have that many walnuts.
Thanks Patti
CHOCOLATE WALNUT TORTE
Ingredients
------------
In another bowl, beat egg whites until stiff and fold into walnut mixture. Pour into cake pan and bake in middle of preheated oven for 35-40 minutes at 350 degrees. Dust with confectioners' sugar.
Ingredients
------------
- 3/4 c. walnuts
- 4 1/2 oz. chopped bittersweet chocolate (fine quality)
- 1 tsp. vanilla
- 3/4 c. granulated sugar
- 4 lg. eggs, separated
- Confectioners' sugar for dusting
In another bowl, beat egg whites until stiff and fold into walnut mixture. Pour into cake pan and bake in middle of preheated oven for 35-40 minutes at 350 degrees. Dust with confectioners' sugar.
Anthony's Chocolate Souffle Torte Recipe
Ingredients
------------
Directions:
This recipe for Anthony's Chocolate Souffle Torte serves/makes 10
Ingredients
------------
· 8 ounces semisweet or bittersweet Chocolate
· 4 ounces unsalted Butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
· 1 teaspoon unsalted Butter
· 5 Eggs, separated
· 1 cup granulated Sugar
· Powdered Sugar for garnish
Directions:
Melt butter and chocolate together. Let cool.
Preheat oven to 350 degrees and flour an 8-inch spring form pan or spray with Pam. Beat egg yolks with 1/2 cup granulates sugar using mixer with whisk attachment, beat until light and fluffy. Beat in melted chocolate mixture.
Transfer mixture to another bowl. Clean out mixer bowl and whisk egg whites until foaamy, then gradually add 1/2 cup sugar, beating to form soft peaks. in 2 or 3 additions, fold egg whites into chocolate mixture.
Pour mixture into prepared pan and bake 45 - 50 minutes with a shallow pan of water placed on the lowest rack in the oven.
When done, cake will be firm to touch and the top covered with cracks. Cool on rack 10 to 20 minutes. Cake will deflate. Invert onto serving in plate, sprinkle top with sifted powdered sugar. Serve warm or at room temperature
This recipe for Anthony's Chocolate Souffle Torte serves/makes 10
Flourless Chocolate Cake – Recipe
Ingredients
------------
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
Serves 10.
Ingredients
------------
- 3/4 cup unsalted butter, cut into bits
- 6 ounces bittersweet chocolate, finely chopped
- 6 ounces semisweet chocolate, finely chopped
- 6 eggs, separated, at room temperature
- 1/2 cup honey, divided
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
Serves 10.
Chocolate cake
Ingredients
------------
Preheat oven to 350. Lightly spray an 8" or 9" springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.
In a double boiler set at a low simmer, melt the chocolate, butter, and sugar, stirring frequently. Remove from the heat.
In a medium bowl, beat the eggs and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let the cake cool completely. Dust with confectioner's sugar if desired. Makes 10 servings.
Try this addition.
Ingredients
Bring ingredients to a slow boil, stirring frequently. Puree and then strain out the seeds. Serving this hot over or next to the cake is unreal!
Ingredients
------------
- 1T ground almonds, plus extra to dust the pan
- 10-1/2 oz dark chocolate
- 1-1/2c sugar
- 1-1/4 sticks unsalted butter
- pinch of salt
- 5 large eggs
- confectioner's sugar (optional)
Preheat oven to 350. Lightly spray an 8" or 9" springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.
In a double boiler set at a low simmer, melt the chocolate, butter, and sugar, stirring frequently. Remove from the heat.
In a medium bowl, beat the eggs and ground almonds. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let the cake cool completely. Dust with confectioner's sugar if desired. Makes 10 servings.
Try this addition.
Ingredients
- 2 pagkages of 12 oz frozen raspberries
- 2/3 cups sugar
- 1/4 cup water
Bring ingredients to a slow boil, stirring frequently. Puree and then strain out the seeds. Serving this hot over or next to the cake is unreal!
That would be all the options in my recipe file
QUOTE (juliem @ Feb 14 2008, 02:35 PM)
I think we both might be SOL Mango
My baking chocolate is unsweetened . It doesn't look like I can do any of these recipes
I'm so sad, they look so YUMMY
My baking chocolate is unsweetened
. It doesn't look like I can do any of these recipes I'm so sad, they look so YUMMY
Can you use unsweetened in place of bittersweet?
If you like dark chocolate in general, you should be able to up the sugar/sweetener content a bit to compensate. Won't work if you only like the sweet chocolate.
1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar
1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar
QUOTE (Jestgar @ Feb 14 2008, 03:52 PM)
If you like dark chocolate in general, you should be able to up the sugar/sweetener content a bit to compensate. Won't work if you only like the sweet chocolate.
1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar
1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar
Jess to the rescue!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks for the conversion, that's what I wasn't sure about if they could be substituted out.
YAY!
QUOTE (juliem @ Feb 14 2008, 02:58 PM)
Thanks for the conversion, that's what I wasn't sure about if they could be substituted out.
YAY!
YAY!
Wouldn't want to let a
Day pass by without chocolate!
QUOTE (juliem @ Feb 14 2008, 05:35 PM)
I think we both might be SOL Mango
Julie! You said "SOL"
Looks like you got lots of good chocolate ideas
I would go here, I think of Cook's Illustrated as being the authority on most cooking. I watched tv when I happened upon them making this. Looks so good.
Ok I went with this one that Mango posted:
Macrina Bakery Flourless Chocolate Torte
Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again. (How can you turn this one down?!?! )
If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.
ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)
nine eggs
twelve tablespoons unsalted butter
three-quarter cup granulated sugar
one-quarter cup dark cocoa powder, sifted
two cups fresh raspberries
powdered sugar
Preheat the oven to 350°. Grease a springform pan with butter.
Roughly chop the chocolate into slivers. Put the chocolate slivers into a stainless-steel bowl, then place the bowl on top of a saucepan filled with two inches of water you have already started to simmer. Make sure that the bottom of the bowl does not come into contact with the water. The chocolate pieces will begin to melt. Stir the melting chocolate gently until the melted mixture is of a uniform consistency. Remove the bowl from the hot water.
Crack the eggs, slithering the egg whites into one bowl, then placing the yolks into another bowl. Set the bowls aside.
Combine the butter and sugar in a stand mixer (or use your hand mixer, if you have that). Mix on low speed for one to two minutes. Mix at medium speed for five more minutes, which will cream the butter. As the butter and sugar cream, the mixture will lighten. Add the egg yolks, two at a time, mixing entirely before adding more eggs. After you have mixed in all the egg yolks, add the cocoa powder and mix it in completely.
Fold in the melted chocolate, at this point. Transfer the chocolate mixture to a large bowl, being sure to scrape down the sides. Whip the egg whites until you have formed medium-stiff peaks. Fold the whipped egg whites into the chocolate batter with a rubber spatula, one third at a time. Stir and stir until there are no visible white streaks. Pour the batter into the springform pan and scatter half the raspberries over the top. Poke the berries down until they have dunked below the surface.
Place the pan in the oven -- center rack -- and bake for forty-five minutes. Take it out of the oven, then cool it on a wire rack for thirty minutes. Take off the side of the springform pan. Sprinkle powdered sugar on top of the cake and garnish with the raspberries.
And if you wish, you could top each slice with this whipped cream:
two cups heavy cream
two tablespoons granulated sugar
one teaspoon pure vanilla extract (make sure it’s gluten-free)
one-quarter cup powdered sugar
Combine all the ingredients in the bowl of your hand mixer (or a large bowl with a hand mixer). Mix until you have reached whipped cream consistency -- slightly thick, but still quite soft. Spoon on top.
------------------------------------------------------------------------------------------------------------
I didn't have raspberries, or cream to make the whipped topping, or a springfoam pan, so I had to wing it in a round cake pan (an 8 in round).
I only made 1/2 recipe and I used my unsweetened baking chocolate to which I added an additional 3 tbsp sugar to add a little more sweetness (I didn't use 1 tbsp for each ounce of chocolate, which would have been 5 tbsp for the 5 oz I used, because I worried it might be too sweet so I went with 3 tbsp instead)
There were a lot of steps but it came together pretty easily.
The end result was a little dry, I used 4 eggs and I am wondering if I should of used 5? It might have been the added sugar I used, I wasn't sure when to add it so I might have messed it up.
I definitely want to try making this again sometime using the bittersweet chocolate and raspberries.
Macrina Bakery Flourless Chocolate Torte
Thick with chocolate and decadent to the tongue, this torte is simply heaven. One bite brings sighs. Two bites makes you moan. And after three bites, you can't imagine ever eating anything again. (How can you turn this one down?!?!
)If you eat it the same day as you make it -- which we did -- it will be light and fairly cakey. If you put it in the refrigerator and eat it the next day -- which I did with the leftovers -- it's far more fudge-like and dense. No problem. Either way, it's fairly amazing.
ten ounces bittersweet chocolate (try Dagoba, which is gluten-free)
nine eggs
twelve tablespoons unsalted butter
three-quarter cup granulated sugar
one-quarter cup dark cocoa powder, sifted
two cups fresh raspberries
powdered sugar
Preheat the oven to 350°. Grease a springform pan with butter.
Roughly chop the chocolate into slivers. Put the chocolate slivers into a stainless-steel bowl, then place the bowl on top of a saucepan filled with two inches of water you have already started to simmer. Make sure that the bottom of the bowl does not come into contact with the water. The chocolate pieces will begin to melt. Stir the melting chocolate gently until the melted mixture is of a uniform consistency. Remove the bowl from the hot water.
Crack the eggs, slithering the egg whites into one bowl, then placing the yolks into another bowl. Set the bowls aside.
Combine the butter and sugar in a stand mixer (or use your hand mixer, if you have that). Mix on low speed for one to two minutes. Mix at medium speed for five more minutes, which will cream the butter. As the butter and sugar cream, the mixture will lighten. Add the egg yolks, two at a time, mixing entirely before adding more eggs. After you have mixed in all the egg yolks, add the cocoa powder and mix it in completely.
Fold in the melted chocolate, at this point. Transfer the chocolate mixture to a large bowl, being sure to scrape down the sides. Whip the egg whites until you have formed medium-stiff peaks. Fold the whipped egg whites into the chocolate batter with a rubber spatula, one third at a time. Stir and stir until there are no visible white streaks. Pour the batter into the springform pan and scatter half the raspberries over the top. Poke the berries down until they have dunked below the surface.
Place the pan in the oven -- center rack -- and bake for forty-five minutes. Take it out of the oven, then cool it on a wire rack for thirty minutes. Take off the side of the springform pan. Sprinkle powdered sugar on top of the cake and garnish with the raspberries.
And if you wish, you could top each slice with this whipped cream:
two cups heavy cream
two tablespoons granulated sugar
one teaspoon pure vanilla extract (make sure it’s gluten-free)
one-quarter cup powdered sugar
Combine all the ingredients in the bowl of your hand mixer (or a large bowl with a hand mixer). Mix until you have reached whipped cream consistency -- slightly thick, but still quite soft. Spoon on top.
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I didn't have raspberries, or cream to make the whipped topping, or a springfoam pan, so I had to wing it in a round cake pan (an 8 in round).
I only made 1/2 recipe and I used my unsweetened baking chocolate to which I added an additional 3 tbsp sugar to add a little more sweetness (I didn't use 1 tbsp for each ounce of chocolate, which would have been 5 tbsp for the 5 oz I used, because I worried it might be too sweet so I went with 3 tbsp instead)
There were a lot of steps but it came together pretty easily.
The end result was a little dry, I used 4 eggs and I am wondering if I should of used 5? It might have been the added sugar I used, I wasn't sure when to add it so I might have messed it up.
I definitely want to try making this again sometime using the bittersweet chocolate and raspberries.
Wow--it looks great, Julie!
QUOTE (bakingbarb @ Feb 14 2008, 05:38 PM)
I would go here, I think of Cook's Illustrated as being the authority on most cooking. I watched tv when I happened upon them making this. Looks so good.
Thanks bakingbarb, I followed the link and it just directed me to the home page
I love Amerca's Test Kitchen, I used to watch it on the weekends but I haven't for a while, I forget it's on. Thanks for the reminder
QUOTE (jerseyangel @ Feb 14 2008, 08:07 PM)
Wow--it looks great, Julie!
Thanks Patti, shall I cut you a slice??
QUOTE (juliem @ Feb 14 2008, 10:08 PM)
Thanks Patti, shall I cut you a slice??
Please
It looks awesome Julie. Did you use ghee, or regular butter (or something else)?
QUOTE (Mango04 @ Feb 15 2008, 10:27 AM)
It looks awesome Julie. Did you use ghee, or regular butter (or something else)?
Thanks Mango!
I used butter
I don't see why you couldn't experiment with spectrum spread or coconut oil. You cream the sugar with the fat, it might give you a slightly different end result, but I think it's doable. I might try it too, I'm on a mission to perfect this recipe!
I'm so used to a modified way of eating anyway, you probably couldn't enter it in a bake off, but it tastes good
This is the absolute best molten chocolate souffle.
http://www.azcentral.com/home/recipes/arti...erts23rec1.html
http://www.azcentral.com/home/recipes/arti...erts23rec1.html
JULIE.......I HATE TO EVEN PUT THIS UP BUT MAYBE SOME BAKERS OUT THERE CAN TESTIFY THAT THIS WILL WORK
SEENS IS SHOULD HAVE EGGS OR SOMETHING???I JUST FOUND THIS ON A POST SOMEWHERE TODAY.
SINCE YOU HAD COCOA THOUGHT I'D POST BUT SAW YOU MADE ANOTHER ONE.
IT SURE LOOKED GOOD
JUST THOUGHT I'D ADD THIS TO THE LIST. IF ANY OF YOU SEE SOMETHING MISSING PLEASE ADVISE.......I DON'T EVEN KNOW WHO POSTED THIS
JUDY
To those of you new members the best chocolate cake is the recipe on the back of the Hershey's Cocoa can - just add 1 tsp. xanthan gum and don't overbake.
My favorite frosting is as follows (make while cake is baking):
1 stick butter or margarine
4 Tbsp cocoa
6 Tbsp milk
1 box powdered sugar
1+ tsp. vanilla
1 cup chopped pecans.
Melt butter, and add rest of ingredients except pecans. Mix or beat until smooth (if lumps I use a Braun blender or hand mixer). Add pecans and spread on hot cake.
QUOTE
The end result was a little dry, I used 4 eggs and I am wondering if I should of used 5? It might have been the added sugar I used, I wasn't sure when to add it so I might have messed it up.
I wonder... I made a chocolate flourless cake for NY Eve using this recipe. It was divine! Anyway, I'm thinking that perhaps yours was a bit overcooked? That'd certainly dry it out. The recipes I see for cakes like this with loads of eggs and ultra dense usually have you cook them in a water bath.
QUOTE
Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
QUOTE (jkmunchkin @ Feb 15 2008, 11:41 AM)
This is the absolute best molten chocolate souffle.
http://www.azcentral.com/home/recipes/arti...erts23rec1.html
http://www.azcentral.com/home/recipes/arti...erts23rec1.html
That does look good, I'm going to put it in my file
QUOTE (Judyin Philly @ Feb 15 2008, 06:46 PM)
JULIE.......I HATE TO EVEN PUT THIS UP BUT MAYBE SOME BAKERS OUT THERE CAN TESTIFY THAT THIS WILL WORK SEENS IS SHOULD HAVE EGGS OR SOMETHING???
SEENS IS SHOULD HAVE EGGS OR SOMETHING???Thanks Judy, looks good!! We can never have enough chocolate goodies
It looks like those were frosting ingredients and then you just use the recipe on the Hershey's can for the cake, if I read it correctly.
QUOTE (Nancym @ Feb 16 2008, 08:59 AM)
I wonder... I made a chocolate flourless cake for NY Eve using this recipe. It was divine! Anyway, I'm thinking that perhaps yours was a bit overcooked? That'd certainly dry it out. The recipes I see for cakes like this with loads of eggs and ultra dense usually have you cook them in a water bath.
This recipe looks great too Nancy, thanks for posting.
You know now that you mention I do think it was overcooked. I didn't use a springpan so that might have called for a time adjustment, and the fact that I made 1/2 of the recipe as well.
Now I know for next time!