http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fflourless_chocolate_cake 2026-04-10T10:55:23Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/flourless_chocolate_cake&diff=993&oldid=prev 2018-01-21T16:22:26Z

<p>Created page with &quot;Makes: 1 loaf Active Time: 45 minutes Total Time: 1 hour 45 minutes From: https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe =Ingredients= ==Cake== 1...&quot;</p> <p><b>New page</b></p><div>Makes: 1 loaf<br /> <br /> Active Time: 45 minutes<br /> <br /> Total Time: 1 hour 45 minutes<br /> <br /> From: https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe<br /> <br /> =Ingredients=<br /> <br /> ==Cake==<br /> 1 cup semisweet or bittersweet chocolate chips<br /> <br /> 1/2 cup (8 tablespoons) unsalted butter<br /> <br /> 3/4 cup granulated sugar<br /> <br /> 1/4 teaspoon salt<br /> <br /> 1 to 2 teaspoons espresso powder, optional<br /> <br /> 1 teaspoon vanilla extract, optional<br /> <br /> 3 large eggs<br /> <br /> 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred<br /> <br /> ==Glaze==<br /> <br /> 1 cup semisweet or bittersweet chocolate chips<br /> <br /> 1/2 cup heavy cream<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> Preheat the oven to 375°F. Lightly grease an 8&quot; round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.<br /> == Step 2 ==<br /> To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.<br /> == Step 3 ==<br /> Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.<br /> == Step 4 ==<br /> Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.<br /> == Step 5 ==<br /> Spoon the batter into the prepared pan.<br /> == Step 6 ==<br /> Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.<br /> == Step 7 ==<br /> Remove it from the oven, and cool it in the pan for 5 minutes.<br /> == Step 8 ==<br /> Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.<br /> == Step 9 ==<br /> To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.<br /> == Step 10 ==<br /> Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.</div>

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