Flourless Chocolate Cake eBook

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    How to Make theEasiest Flourless Chocolate Cakes

    with Recipes and Variations

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    Introduction

    Flourless chocolate cakes are surging in popularity.Many fine restaurants have added them to their menus. In addition, those who are gluten intoleranthave embraced them. But mostly, they are popular because they are good.

    In this e-book, well share some of our favoriterecipes and tell you how they work. Well also dressthem up so that you can enjoy a variety of dessertsfrom your flourless chocolate cakes. Youll findthese very easy to make and yet fancy enough for adinner party.

    Often flourless chocolate cakes are served with asauce, maybe a raspberry sauce or a fudge sauce.So weve included a selection of sauce recipes.

    We think youll enjoy your adventure with flourlesschocolate cakes. Thanks for joining us.

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    Table of Contents

    Table of Contents.......................................................................................................... 3Part 1: Flourless Chocolate Cakes and How They Work ........................................4

    Walnut and Chocolate Flourless Cake.....................................................................4Death by Chocolate Flourless Cake Recipe.......................................................... 5Easy Flourless Chocolate Cake............................................................................... 6

    Part 2: How to Dress Them Up: (Methods and Tips)...............................................7Methods for Dressing Up Flourless Chocolate Cakes .............................................. 7Easy Flourless Chocolate Cake...............................................................................8Flourless German Chocolate Cake........................................................................10Tin Roof Sundae Flourless Chocolate Cake ..........................................................1 0Chocolate Cherry Cordial Flourless Chocolate Cake .............................................11Strawberries and Cream Flourless Chocolate Cake ..............................................12

    Part 3: Recommended Sauce Recipes...................................................................1 3Ganache................................................................................................................1 3Ganache Made with Cocoa ...................................................................................1 3Raspberry Sauce...................................................................................................14Strawberry Sauce..................................................................................................15Chocolate Amaretto Sauce....................................................................................1 5Peanut Butter Chocolate Sauce.............................................................................1 5Sauce Mixes..........................................................................................................15

    Part 4: What Youll Need.........................................................................................1 6Quality Cocoawith up to 3 times the cocoa butter...............................................1 6Quality Chocolatefine imported chocolate ..........................................................16Springform pansincluding glass base, square, and rectangular pans .................1 6

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    Part 1: Flourless Chocolate Cakes and How They Work

    Walnut and Chocolate Flourless Cake

    There is a reason why fine restaurantsserve flourless chocolate cakes: they arescrumptious. What makes them work?Its the eggs that give them structureinstead of the starch in the flour. If youcan make an angel food or sponge cake,you can make a flourless chocolatecake.

    This one has ground nuts for extra flavor and richness.

    This flourless chocolate cake is mademuch a like a sponge cake: you whip theegg whites and fold them in with the chocolate and yolk mixture. Its really quite simple.

    Make this cake in a springform pan. Our Classy Glass Base Springform Pan is perfect.

    This cake is rich enough that frosting is not necessary. Simply dust it with a littlepowdered sugar.

    Ingredients

    2/3 cup walnut pieces

    1/2 cup granulated sugar 1/2 cup butter 1 2/3 cup semisweet chocolate chips (10 ounces) or 1 3/4 cup semisweet chocolatewafers (10 ounces). See note .8 large egg whites8 large egg yolks at room temperature1 teaspoon vanilla extract

    Directions

    Preheat the oven to 300 degrees.

    1. In a blender, chop the walnut pieces and sugar together until finely chopped. Setaside.2. Melt the butter and chocolate together in the microwave, stirring as needed. Set asideto cool slightly.3. While the chocolate is cooling, beat the egg whites to soft peaks.4. Fold the nuts, egg yolks, and vanilla into the chocolate mixture. Fold the egg whitesinto the chocolate mixture. Pour the batter into a nine-inch springform pan.5. Bake for 35 minutes or until done. Test for doneness as you would a cheesecake, bygently jiggling the pan. When done only the center of the cake will jiggle. Remove from

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    the oven and set on wire rack to cool. After five minutes, run a knife or spatula aroundthe edges and remove the ring. Let the cake cool completely before cutting. (The cake isfragile until it cools.)

    Bakers notes:

    1. We use Pure Dark Chocolate Wafers for a scrumptious cake.2. For a more intense chocolate, use Bittersweet Chocolate Wafers. You can also

    use a combination of wafers.3. Dont over beat the egg whites; soft peaks are sufficient. Over beating

    incorporates too much air which will make the cake drier.4. Since the cake is still fragile while warm, carefully remove the springform pan

    ring.

    Death by Chocolate Flourless Cake Recipe

    This fabulous flourless cake is easy tomake. And it is so goodmoist, dense,and fudgy.

    For a nice presentation, make it in aspringform pan. Be sure to use the verybest intense chocolate. The recipe callsfor bittersweet chocolate but you cansubstitute a quality semi-sweetchocolate.

    Enjoy this decadent flourless cakerecipe.

    Warning: This is an intensely chocolate cake. If you are not a certified chocoholic, eatthis cake with a scoop of ice cream or a little whipped cream.

    Ingredients

    1 cup butter 15 ounces bittersweet chocolate wafers (about three cupsyou may substitute goodquality semisweet chocolate wafers or chips )5 large eggs1 teaspoon vanilla extract1 1/3 cup powdered sugar

    2 tablespoons cornstarch

    Directions

    Preheat oven to 350 degrees.

    1. Melt the butter and chocolate in the microwave, stopping to stir several times.2. Whip the eggs until light and fluffy, about three minutes at medium speed. Add thevanilla, powdered sugar and cornstarch and continue beating until smooth. Fold the

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    melted chocolate into the egg mixture.3. Grease a 9-inch springform pan. Pour the batter into the prepared pan. Bake for 35 to40 minutes or until the center of the cake is firm to the touch.4. Set the pan on a wire rack to cool. Let cool for five minutes before gently looseningand removing the ring. Let cool completely before serving. Garnish with whipped creamor sift powdered sugar over the cooled cake.

    Easy Flourless Chocolate Cake

    With only four ingredients and threesteps, this is an easy flourless cake.And its scrumptiousperfect to makefor your sweetheart. As with other flourless chocolate cakes, this is denseand chocolaty.

    A simple dusting of powdered sugar makes this cake elegant. Drizzle it withraspberry sauce, raspberry chocolatesauce, or chocolate sauce. (A recipe for raspberry sauce follows.) Finally add ascoop of vanilla ice cream or a dollop of whipped cream.

    Be sure and use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa whichhas three times the cocoa butter of most national brands. This will not be the same withordinary cocoa.

    8 large eggs1 cup rich, dark cocoa, Ramstadt-Breda or equal1 cup butter, melted and cooled slightly1 1/4 cups granulated sugar

    Preheat the oven to 325 degrees.

    1. In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored.While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cupdo notcompress the cocoa.

    2. Add the sugar and cocoa and beat in. While the mixer is running, drizzle

    in the melted butter. Continue beating until mixed. Scra