A dense chocolate cake for those of us who can't tolerate wheat or gluten. A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary! Chocolate and olive oil: surprisingly great bedfellows make an ultra-moist cake. Get Diana Henry's recipe for chocolate and olive-oil cake on HOUSE by House & Garden. This cake is really really good. I believe its from an Emeril cookbook. This is for the chocolate lovers out there.

Flourless Chocolate Cake with Chocolate Glaze recipe. This is the perfect recipe for a flourless chocolate cake. The recipe is very easy to construct.

The glaze layer is so very yummy. I served mine with a tiny bit of lightly whipped cream and chocolate shavings. Fresh raspberries and sauce go very well with this too. Definitely a gourmet quality. I used all high quality chocolates from Venezuela and Belgium.

I've been making this recipe since it came out in the late 9. One of my most requested ones. This is a fairly quick, easy, delicious recipe. I dusted the pan with cocoa powder after buttering it and it released nicely after baking and cooling. The egg whites in this recipe are whipped, making it slightly lighter and spongier than other flourless cakes I've made (though it still falls after baking and is much denser than a flour cake). I served it without the glaze (I don't cook with corn syrup) and instead served it with fresh whipped cream and strawberries . I think I may add some vanilla bean next time, or maybe some mint.

As expected, it has a rich, deep taste and was a hit with everyone who tried it. I made this as written. It was, honestly, a little boring. I used good chocolate, but I felt it needed a little something more - maybe a mint layer, or some good ice cream with it? This is a tastey gluten free brownie recipe.

Get Flourless Chocolate Cake Recipe from Food Network. Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet.

Brownie. This will not give you the dense texture of a traditional flourless cake. They've added a step of whipping the egg whites and golding into chocolate batter. This step will result in a very light and fluffy batter. It will give you a lot of air pockets once poured into the cake pan, so you'll want to make sure you tap the pan on the table good and plenty before it goes in the oven.

Again, great brownie recipe, but not what I was hoping to achieve. I LOVE this cake, it's simple to make (especially using a stand mixer and a hand mixer) but most of all it tastes amazing. I have even cut the sugar in half, or third and it's still delicious. Also, I usually don't make the glaze, and yes, still a great dessert that gets rave reviews! I think I'll make it tonight.. Excellent cake. Very rich but doesn't feel like you're eating a block of chocolate like some flourless cakes. I used semisweet chocolate for the cake and bittersweet for the glaze.

I made only half the glaze and that was plenty to completely cover the top and sides. Served with lightly sweetened vanilla whipped cream. I over baked a little and it was a bit dry but excellent otherwise. I've made this dish several times and today I made this mistake of putting the full 1. Tbls. of sugar in with the egg yolks.

It still came out great. I served it with fresh rasberries, vanilla icecream and whipped cream so folks can choose what they want. I have also, always cut the icing recipe in half and mostly just cover the top letting it drip over the side. Excellent recipe! Sorry to disagree with other cooks on here, but the flavor was smoother and more intense the next day after a rest overnight in the fridge. I removed the crust before I pressed down on the torte, and next time I will definitely use half of the glaze, which I changed to eliminate the corn syrup and replace with more cream.

I will most assuredly be making this dessert again, per the boyfriend's favor- exchanging request. Just a little add- on comment about my review. The flavor of the cake was seriously intense the day it was baked. I refrigerated the left over cake and found that the refrigeration process actually reduced the intensity of the chocolate. It was not as smooth as the first day I baked it.. My preferance would be to enjoy it unrefrigerated, but I think my family would like it after it was refrigerated.

I did a number of things to this recipe. First off - I made my own chocolate from cacao paste - recipe here: http: //www. Atqjd. 3F7. A. This turned out to be extremely potent.. How To Price Baked Goods For A Bake Sale here. I used raw organic agave and a small amount of honey to the finished chocolate. Next: I sort of merged the ingredients from this recipe with one on Food Network (recipe here: http: //www. So used 6 eggs, separating yolks from whites and whipping them with the sugar.. I think expresso powder might be a good addition if you don't have kalua on hand.

Dusted with powdered sugar, topped with whipped cream and small cut strawberries and drissled pomegrante syrup over top. Served with vanilla ice cream.. I loved this recipe and would like to try it again, but my family felt it was way too strong. But I'm a dark chocolate fan. It was smooth, and acted like a cream cheese cake.. Baked for 5. 0 min.

Really delicious with a good cup of freshly brewed coffee. Has anybody made this cake and frozen it before using? Delicious and EASY! A quick and impressive dessert that you can whip up pretty effortlessly. Made this last night, a Friday night after work, with friends in my kitchen, as dinner was cooking, and as we were drinking lots of wine! If you can make this cake after several glasses/bottles of wine, it can only mean that this is EASY to make.

Did not make glaze - served with whipped cream and bodacious raspberries instead. Decadent, chocolatey, received rave reviews, and also goes well with wine! Life is short - eat good food and drink good wine whenever possible. This turned out GREAT but for some reason it took a lot more time to cook than the 5. For me it took about 1 1/2 hours! I just kept checking it and when the knife came out with just a few crumbs I took it out of the oven.

I followed the recipe exactly. Thanks!! I made this for a holiday party as mini's and it was a hit. Instead of making a chocolate glaze I made a Raspberry Chambord reduction. I also added dark chocolate chips to the batter. Whats not to love about dark chocolate and raspberries.

I will make this again for sure! I made this for Passover. My guests liked it quite a bit, but I felt that it was a bit to meringue- y.

I ended up making cupcakes because person can't eat corn syrup. The full recipe made 2. And, I used whole eggs. The cupcakes still rose and fell, just like they were supposed to. Update to prior review: paper liners. Thank you to the cook who gave notes.

I. just tried it and will need to make. I. noticed the cupcakes fell a bit and. I did push cake down to remove. Cake stuck to paper. Not sure if it would be. I want to remove the.

For now I just added a. Great "adult" cupcake. Looking. forward to trying as a regular cake. I just made these and they turned out great! I made them as cupcakes though and baked them at 3. I halfed the recipe and it made 1.

Your gluten- free friends will LOVE you for this. Rich, dark chocolaty goodness! You can easily get away with 1/2 of the glaze. A wonderful delectable dessert for. Recipe is true and. London - when you took the cake out of the pan, you were supposed to invert it on a cardboard round or a tart pan bottom.

That would give it some support and make it easy to move around. Technique required!

How do you transfer the glazed cake one the rack to the serving platter without wrecking it? I did not make this recipe, but I did eat it and it was out of this world! My husband has celiac so we had to do something flourless and this will probably be my go- to from now on.

It was absolutely delicious. Sausage And Peppers Recipe. My husband did request chocolate chips in it when I make it and I ahve plans to do it in June.