flourless chocolate cake ebook

8/6/2019 Flourless Chocolate Cake eBook

http://slidepdf.com/reader/full/flourless-chocolate-cake-ebook 1/16

How to Make theEasiest Flourless Chocolate Cakes

with Recipes and Variations



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, we’ll share some of our favoriterecipes and tell you how they work. We’ll also dressthem up so that you can enjoy a variety of dessertsfrom your flourless chocolate cakes. You’ll 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 we’ve included a selection of sauce recipes.

We think you’ll enjoy your adventure with flourlesschocolate cakes. Thanks for joining us.



Table of Contents

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

Walnut and Chocolate Flourless Cake.....................................................................4“Death 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 You’ll Need.........................................................................................1 6Quality Cocoa—with up to 3 times the cocoa butter...............................................1 6Quality Chocolate—fine imported chocolate ..........................................................16Springform pans—including glass base, square, and rectangular pans .................1 6



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?It’s 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. It’s 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

http://www.preparedpantry.com/index.asp?PageAction=VIEWPROD&ProdID=623




http://www.preparedpantry.com/premium-walnut-pieces.aspx

http://www.preparedpantry.com/premium-walnut-pieces.aspx








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.)

Baker’s 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. Don’t 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 good—moist, 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 cups—you 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





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 it’s scrumptious—perfect 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


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 cup—do 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. Scrape the batter intothe pan .3. Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to

170 degrees when inserted into the center of the cake. Cool on a wirerack and then place in the refrigerator to chill. The cake will becomedense as it cools. Dust with powdered sugar if you desire.

Yield: 12 servings.

http://www.preparedpantry.com/ramstadt-bredarich-dark-cocoa-holland--one-pound-pack.aspx

http://www.preparedpantry.com/nine-inch-glass-base-springform-pan.aspx






How to Make Raspberry Sauce

Raspberries alone are not tart and flavored enough for a dessert sauce even whenthickened with a starch. There are two possible solutions: Cooking the fruit down toconcentrate the flavors or adding a jelly for thickness and flavor. This recipe uses thelatter.

12 ounces, about 3 cups frozen, unsweetened raspberries2/3 cup red currant jellyabout 1/4 cup sugar

1. Thaw and puree the raspberries. Strain them twice through asieve/strainer or until nearly all of the seeds are removed. Place thepuree in a small saucepan. Add the jelly.

2. Cook, stirring occasionally, until the jelly is completely melted andblended with the fruit. Sweeten to taste with the sugar while it is still hot.Stir to make sure that the sugar is dissolved. Let cool.

Yield: About 1 1/3 cups of raspberry sauce.

What You’ll Need

For the cake, you will need a good quality nine-inch springform pan . Werecommend our glass-based springform pans. We have baked this cakemany times and have not had a single leak. We cut the cake right on theglass base.A good quality cocoa is essential. You want at least 16% cocoa butter.Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.An insta-read thermometer . The proteins in the eggs will coagulate at

165 degrees and create the structure for the cake.For the raspberry sauce, you will need a medium sieve/strainer , oneabout 6 inches in diameter. The mesh in this size of sieve is usually theright size to catch most of the raspberry seeds and still let the pureepass.The red currant jelly gives the puree body, tartness, and color.

Part 2: How to Dress Them Up: (Methods and Tips)

Methods for Dressing Up Flourless Chocolate Cakes

Flourless chocolate cakes are dense and intense. So they lend themselves well tocomplementing additions like sauces, fruit, and whipped cream. And against the darkchocolate, a dusting of powdered sugar looks very dressy.

Adding sauces: For the chocolate lover, a chocolate sauce always works. Visualappeal counts so we’re partial to the deep red of a raspberry or strawberry sauce. (If thestrawberry sauce is not dark enough, add a drop of red food color, preferably a red with




http://www.preparedpantry.com/professional-insta-read-kitchen-thermometer-cdn.aspx


http://www.preparedpantry.com/medium-stainless-steel-strainer.aspx


http://www.preparedpantry.com/pioneer-valley-gourmet-red-currant-jelly.aspx









just a touch of orange tint.) The tartness of raspberry against dark chocolate is a classiccombination.

We usually drizzle the sauces back and forth across individual slices letting the saucecollect into small pools along the edges of the cake. If you prefer, you can cover thebottom of a white dessert plate with sauce with the cake in the center.

Dusting with powdered sugar. A flour and sugar shaker with a fine mesh is theeasiest way to dust your cake. If you don’t have a shaker, you can place a spoon of powdered sugar in a small sieve and shake that over the cake. You can also use pink or blue powdered sugar for dusting. You can also use a cake decorating stencil to dustattractive patterns on your cake.

Adding fruits and creams. Scattering whole berries around slices of cake is attractiveand appealing. Sliced strawberries or bananas can be stacked on the cake or strategically located around the cake.

There is a wide variety of creams that you use with your cake: pastry cream , pudding,whipped cream, and marshmallow cream. You may split the cake horizontally with a longbread knife and fill the cake as you would a layer cake or you may top the cake with your filling.

The final touch . A dusting of chopped nuts, a maraschino cherry, or chocolateshavings always adds a nice touch.

Easy Flourless Chocolate Cake

With only four ingredients and threesteps, this is an easy flourless cake.And it’s scrumptious—perfect 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





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 cup—do notcompress the cocoa.

2. Add the sugar and cocoa and beat in. While the mixer is running, drizzlein the melted butter. Continue beating until mixed. Scrape the batter intothe pan .

3. Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to170 degrees when inserted into the center of the cake. Cool on a wirerack and then place in the refrigerator to chill. The cake will becomedense as it cools. Dust with powdered sugar if you desire.

Yield: 12 servings.

How to Make Raspberry Sauce


12 ounces, about 3 cups frozen, unsweetened raspberries2/3 cup red currant jellyabout 1/4 cup sugar

1. Thaw and puree the raspberries. Strain them twice through a

sieve/strainer or until nearly all of the seeds are removed. Place thepuree in a small saucepan. Add the jelly.2. Cook, stirring occasionally, until the jelly is completely melted and

blended with the fruit. Sweeten to taste with the sugar while it is still hot.Stir to make sure that the sugar is dissolved. Let cool.


What You’ll Need

For the cake, you will need a good quality nine-inch springform pan . Werecommend our glass-based springform pans. We have baked this cake

many times and have not had a single leak. We cut the cake right on theglass base.A good quality cocoa is essential. You want at least 16% cocoa butter.Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.An insta-read thermometer . The proteins in the eggs will coagulate at165 degrees and create the structure for the cake.For the raspberry sauce, you will need a medium sieve/strainer , oneabout 6 inches in diameter. The mesh in this size of sieve is usually the


















right size to catch most of the raspberry seeds and still let the pureepass.The red currant jelly gives the puree body, tartness, and color.

Flourless German Chocolate Cake

Everyone loves German chocolate cake. This is asimple version made with a flourless chocolatecake.

One flourless chocolate cake, cooledGerman chocolate cake topping (recipe follows)whipped cream or ice cream

Top the chocolate cake with the German chocolatecake filling. Cut into slices and serve with whippedcream or ice cream.

German Chocolate Cake Topping

3/4 cup canned evaporated milk1/2 cup brown sugar 1/2 cup butter 1 1/3 cups sweetened shredded coconut1 cup chopped pecans

In a small pan, bring the evaporated milk, brown sugar, and butter to a boil. Boil for three minutes. Remove the pan from the heat. Stir in the coconut and pecans. Set asideto cool to room temperature.

Tin Roof Sundae Flourless Chocolate Cake

This is another fancy flourless chocolate cake fit for a special occasion. It is made with a combination of Bavarian cream, peanut butter, and choppedpeanuts all atop a flourless chocolate cake.

One flourless chocolate cake, cooled1/4 cup creamy peanut butter 1 cup Bavarian pastry filling (see notes)peanut butter chocolate sauce (recipe follows)

whipped cream

Warm the peanut butter in the microwave until it issoft and easy to stir. Mix the Bavarian cream andpeanut butter together in small bowl. Top thechocolate cake with the peanut butter filling.

To serve, cut the cake into slices and place ondessert plates. Drizzle with the peanut butter





chocolate sauce. Top with whipped cream and serve immediately.

Baker’s note: If you do not have prepared Bavarian cream, you can it from scratch.

Peanut Butter Chocolate Sauce

3/4 cup heavy cream9 ounces dark chocolate wafers1/3 cup peanut butter

Bring the cream to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the peanut butter. Let the sauce cool enough for serving. If the sauce becomes too thick, reheat the sauce or stir in more cream.

Chocolate Cherry Cordial Flourless Chocolate Cake

This makes a gorgeous, very fancy flourless

chocolate cake—certainly fit for a special occasionand yet it is not very much work. It is an easyflourless cake topped with a cherry pastry filling anddrizzled with a chocolate amaretto sauce.(Amaretto is a flavor commonly used in cherrychocolate cordials.)

One flourless chocolate cake, cooled1 cup cherry pastry filling (see notes)powdered sugar for dustingchocolate amaretto sauce (recipe follows)whipped cream

Top the chocolate cake with the cherry pastry filling.To serve, cut the cake into slices and place ondessert plates. Dust each slice with powderedsugar. Drizzle with the chocolate amaretto sauce.Top with whipped cream and serve immediately.

Baker’s note: Pastry filling is more intensely flavored and a finer texture than is piefilling. In a pie, there is more filling than crust and the filling must be pleasing by itself.In a pastry, there is more of balance between filling and pastry and hence the filling hasmore flavor.

Chocolate Amaretto Sauce

3/4 cup heavy cream9 ounces dark chocolate wafers1 teaspoon amaretto flavor 3 tablespoons butter



Bring the cream to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the flavor and butter. Let the sauce cool enough for serving. If the sauce becomes too thick, reheat the sauce or stir in more cream.

Strawberries and Cream Flourless Chocolate Cake

This is a wonderful flourless chocolate cake to servein the spring when the strawberries are in season. Itis topped Bavarian cream and fresh strawberries,then drizzled with strawberry sauce, and topped withwhipped cream.

One flourless chocolate cake , cooled1 cups Bavarian pastry filling (see notes)fresh strawberries slicedstrawberry sauce (recipe follows)whipped cream

Top the chocolate cake with Bavarian filling.

To serve, cut the cake into slices and place ondessert plates. Top each slice with strawberries.Drizzle with the strawberry sauce. Top withwhipped cream and serve immediately.

Baker’s note: If you do not have prepared Bavarian cream, you can it from scratch or use a vanilla cream pudding mix.

Strawberry Sauce

12 ounces, about 3 cups frozen, unsweetened strawberries2/3 cup red currant jellyabout 1/4 cup sugar

1. Thaw and puree the strawberries. Place the puree in a small saucepan. Add the jelly.

Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit.Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar isdissolved. Let cool.

What You’ll Need

For the cake, you will need a good quality nine-inch springform pan . Werecommend our glass-based springform pans. We have baked this cake manytimes and have not had a single leak. We cut the cake right on the glass base.A good quality cocoa is essential. You want at least 16% cocoa butter. Moststore cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.An insta-read thermometer . The proteins in the eggs will coagulate at 165degrees and create the structure for the cake.

http://www.preparedpantry.com/Recipes/Easy-Flourless-Chocolate-Cake.htm


http://www.preparedpantry.com/professional-bavarian-cream-pastry-and-dessert-filling.aspx










http://www.preparedpantry.com/professional-bavarian-cream-pastry-and-dessert-filling.aspx




The red currant jelly gives the sauce body, tartness, and color.

Prepared Bavarian cream pastry filling is recommended for the topping.

Part 3: Recommended Sauce Recipes

Ganache

Ganache is a simple chocolate saucethat is luscious, easy to make, and veryversatile. By altering the ratio of whipping cream to chocolate, you canmake it thin for an ice cream topping,thick like a paste for a sandwich fillingbetween two cookies, or somewhere inbetween to drizzle over a cake. Lightcorn syrup is sometimes added to createglaze for drizzling.

The following recipe will yield a thick,paste like ganache. You may thin your ganache with more cream.

Ingredients

1 cup heavy cream1 teaspoon vanilla8 ounces semisweet or bittersweet chocolate, cut into pieces4 tablespoons butter

Directions

Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over thechocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool untilit reaches the desired consistency.

Ganache Made with Cocoa

Yes, you can make ganache with cocoa—at least a very good proximity.

When we set out to do this, we figured that it would either work or it wouldn’t. It workedbut it took more trials than anticipated. Our early trials were lumpy and of course, theingredient ratios were a work in progress.

We theorized that the lumps were formed when the starch in the cocoa was cooked. Wesolved that by mixing the sugar and cocoa together before cooking. Trial and error solved the ratios.Quality cocoa is critical to this recipe. We use Ramstadt Breda Rich Dark Cocoa withthree times the cocoa butter of most store brands.





The following recipe will yield a thinner ganache that thickens as it cools.

Ingredients

3/4 to 2/3 cup rich dark cocoa depending on taste, Ramstadt Breda or equal1 cup granulated sugar 1/2 cup butter 1 cup heavy cream1 teaspoon vanilla

Directions

1. Mix the cocoa and sugar together in a small bowl. Melt the butter in themicrowave.

2. Add the cocoa and sugar mixture to a small saucepan. Add the melted butter and cream. Heat, stirring constantly with a wire whisk, until the ganache starts tobubble. Remove from the heat.

3. Let the ganache cool until it reaches the desired consistency. Thin withadditional cream if necessary.

Raspberry Sauce


12 ounces, about 3 cups frozen, unsweetened raspberries2/3 cup red currant jelly

about 1/4 cup sugar

1. Thaw and puree the raspberries. Strain them twice through a sieve/strainer or until nearly all of the seeds are removed. Place the puree in a small saucepan.Add the jelly.

2. Cook, stirring occasionally, until the jelly is completely melted and blended withthe fruit. Sweeten to taste with the sugar while it is still hot. Stir to make surethat the sugar is dissolved. Let cool.





Strawberry Sauce

12 ounces, about 3 cups frozen, unsweetened strawberries2/3 cup red currant jellyabout 1/4 cup sugar

Thaw and puree the strawberries. Place the puree in a small saucepan. Add the jelly.

Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit.Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar isdissolved. Let cool.

Chocolate Amaretto Sauce

3/4 cup heavy cream9 ounces dark chocolate wafers1 teaspoon amaretto flavor 3 tablespoons butter

Bring the cream to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the flavor and butter. Let the sauce cool enough for serving. If the sauce becomes too thick, reheat the sauce or stir in more cream.

Peanut Butter Chocolate Sauce

3/4 cup heavy cream9 ounces dark chocolate wafers1/3 cup peanut butter

Bring the cream to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the peanut butter. Let the sauce cool enough for serving. If the sauce becomes too thick, reheat the sauce or stir in more cream.

Sauce Mixes

Raspberry Fudge Chocolate Sauce MixOld-Fashioned Fudge Chocolate Sauce Mix

http://www.preparedpantry.com/Raspberry-Chocolate-Fudge-Sauce-Mix.aspx

http://www.preparedpantry.com/Old-Fashioned-Chocolate-Fudge-Sauce-Mix-1.aspx

http://www.preparedpantry.com/Old-Fashioned-Chocolate-Fudge-Sauce-Mix-1.aspx

http://www.preparedpantry.com/Raspberry-Chocolate-Fudge-Sauce-Mix.aspx




Part 4: What You’ll Need

Flourless chocolate cakes depend on the chocolate for their quality. Use only the finestcocoa and chocolate that you can find. We use Ramstadt Breda cocoa with up to three

times the cocoa butter of that found in the stores. It will make a marked difference inyour baking.

Quality Cocoa—with up to 3 times the cocoa butter

Quality Chocolate—fine imported chocolate

Most flourless cakes are baked in springform pans as cheesecakes are. Springformpans are available in silicone, glass based, square, and rectangular. They are usuallynot expensive.

Springform pans—including glass base, square, and rectangular pans


http://www.preparedpantry.com/chocolate-chips-wafer-baking-cocoa.aspx

http://www.preparedpantry.com/springform-pans-glass-heart-square-rectangle.aspx

http://www.preparedpantry.com/springform-pans-glass-heart-square-rectangle.aspx

http://www.preparedpantry.com/chocolate-chips-wafer-baking-cocoa.aspx


flourless chocolate cake ebook

Documents