There are many recipes for bakingflourless chocolate cakes. What's the secret, you ask? It's clear from the name, the main feature is that the recipe for such a cake implies that you won't use flour. The dessert turns out magically tender, with a rich chocolate flavor, soft and melting in your mouth. When you first try such a cake, you won't immediately understand what it is: a pie, mousse, flan or brownie. In any case, the result will pleasantly surprise you. The simplicity, speed of preparation and a small number of components will certainly please any housewife. And chocolate lovers will definitely appreciate its taste. Flourless chocolate cake is made with various creams, fillings, mousses and soufflés. You can supplement the recipe by adding fruit to the dessert. Bananas, strawberries and cherries are perfect. The recipe can be enriched with different types of nuts, sour cream, honey, liqueurs, condensed milk or coffee.

Chocolate cake "Classic" (without flour)

Housewives love this dessert because it is preparedit is quick and hassle-free, and the result is simply amazing - soft, fresh, tender and very chocolate sponge cake. Try to cook this pie, and you will definitely like it. Ingredients:

• 20 grams of butter
• 6 eggs
• cream 20% - 1 glass
• 2 tiles of dark chocolate
• cocoa powder - 50 grams
• sugar - 150 grams

Method of preparation:Separate the yolks and whites and place them in separate bowls. Beat the whites until stiff peaks form, add sugar (half the amount, or 75 grams) and beat until completely dissolved. In another bowl, grind the yolks with the remaining sugar until white, add cocoa powder and mix well. You should get a thick chocolate mass. The next step is to combine the two mixtures: white and yolk. To do this, carefully and gradually add one spoonful of beaten whites to the chocolate thickening, stirring clockwise each time and thoroughly kneading the lumps. You cannot add all the whites to the yolks at once, because then they will fall and the biscuit may not rise. Cover the baking sheet with waxed paper and grease it with a piece of butter. Put the chocolate dough in, spread it evenly with a spoon around the entire perimeter of the baking sheet. Preheat the oven to 180 degrees. Baking should last no more than 30 minutes. Now is the time to prepare the chocolate cream. Heat the cream to boiling point, put the cubes of broken chocolate bars into the same pan. And, without stopping stirring, wait until all the chocolate has dissolved. As a result, you will get a thick cream. It needs to be cooled. In the meantime, the baking of the sponge cake is finished. After removing it from the oven, let it cool. Using a large knife, divide the pie lengthwise into three equal layers. Generously soak each side with chocolate cream, placing the layers on top of each other. Pour the same cream on top. The cake should be placed in the refrigerator for at least an hour and a half. Enjoy!

Chocolate-nut cake (without flour)

What could be better and tastier than chocolate?cake? Only the most incredible combination with nuts can surpass this taste. This recipe does not contain any flour at all. Only creamy chocolate mousse and nuts. If you are a fan of this taste, this recipe is for you. Ingredients: For the dough:

• 6 proteins
• 2 cups of walnut kernels
• 200 grams of sugar
• salt - a pinch
• starch - 2 tablespoons

For the cream:

• gelatin in plates - 5 grams
• 3 tiles of dark chocolate
• 500 milliliters cream 35% fat
• cognac (brandy) - 20 milliliters
• 100 milliliters cream 15-20% fat content

Method of preparation:Place the entire portion of walnuts in a food processor, add sugar, but not all of it, about three quarters (the rest will be needed to whip the whites), and two spoons of starch. Grind the nut mixture to a fine flour consistency. Add salt to the cooled whites and whip until thick foam, without turning off the mixer, add a quarter cup of granulated sugar little by little. When the sugar has completely dissolved, the white mixture will be ready. Add the whites to the nut mass in several stages, one spoon at a time, mixing them in very carefully. Do not use the blender anymore, use only a spoon or a wooden spatula for mixing. The mixture should be lifted from the bottom up and turned in a circle. Do not forget that you need to handle the whites very carefully, do not rush. The resulting mixture is designed for three cakes. Put the dough (a third part) in a form covered with paper and bake in a hot oven for 35 minutes. The color of the sponge cake should be honey-golden - this will indicate its readiness. Bake the other 2 cakes in the same way. When everything is ready and the cakes have cooled, you can take them out of the mold, separate the paper. Do not be alarmed if the sponge cakes shrink a little, this is how it should be. To prepare the cream, soak the gelatin in cool water. Heat the cream, make sure it does not boil. Put broken bars of chocolate in it so that it melts. For a piquant taste, we suggest diversifying the recipe for chocolate cream and adding a few spoons of alcohol to it. Stir until the ingredients are completely dissolved, until you get a homogeneous creamy mass. Squeeze out the swollen gelatin and dilute it in three tablespoons of hot cream, pour into the chocolate cream, cool. Whip the heavy cream until stiff, using a mixer or whisk, add the chocolate and gelatin mixture, and stir with a spatula. The cream is ready, leave it in a cool place to cool, preferably in the refrigerator. It's time to assemble the cake. Place the cake in a springform pan with high sides, spread a third of the cream on top, cover with a second cake, and repeat for the third. Grease all three cakes well, spreading the cream evenly. Place the remaining portion of cream on the last top layer of the cake, decorate with chopped nuts, cover the top of the pan with cling film and refrigerate the dessert.

Chocolate cake with cherries "Ease of Being"

Is it really possible to make a cake without flour?The answer to this question is of interest to everyone. It may seem impossible only at first glance. And such a recipe will most likely cause a lot of mistrust. But do not rush to conclusions. Let's figure out why a chocolate cake without flour does not fall apart. It simply always contains a lot of eggs, which serve as a binding component and do their job perfectly. Without eggs, it will be much more difficult to make a cake, because it is difficult to repeat their binding power. They practically consist of one protein, while flour contains only 10% proteins. Flour in recipes for such pies can be easily replaced with cocoa powder or ground nuts. Write down the recipe for this cake in your cookbook as an option for special occasions. When bringing it to life, do not dwell on the design and decoration, which is so fashionable now. The main character of this recipe is the cake itself, and it should be given the main role here. A delicate, creamy, soft dessert with cherry-chocolate flavor is a real delight for a true sweet tooth. Ingredients: For the cream:

• bitter chocolate - 150 grams
• cream - 300 milliliters
• granulated sugar - 20 grams
• 2 teaspoons gelatin

For the test:

• 2 tiles of dark chocolate
• 125 grams of butter
• 6 eggs
• sugar - 75 grams
• rusks - finely ground - 30 grams
• cognac - 40 milliliters
• vanillin
• cherry (can be frozen) - 1 glass

Method of preparation:Turn on the oven and let it heat up to 180 degrees. Meanwhile, prepare a water bath: place another container in a saucepan with water. This is where the chocolate will be melted. Put the saucepan on the gas, the water in it should boil. While the chocolate is melting, add the butter to it, let it all melt. Then remove the mixture from the steam bath and cool. Separate the eggs into yolks and whites, whisk one yolk at a time into the chocolate thick, whisking well each time. Add vanilla and brandy here. The whites in this dough must be whipped into a stiff foam with the addition of sugar. Add the whites to the chocolate mass in small portions and stir thoroughly into the chocolate with a spoon. Grind the crackers and mix with the whole mass. The recipe can be changed - instead of crackers, take finely ground nuts. The cake dough is ready. Pour it into a form, previously covered with paper. Bake the sponge cake for about 35 minutes, check the readiness with a wooden stick in the center of the cake, if it comes out dry, this means that the dessert is baked and you can take it out. If, after taking the cake out of the oven, you notice that it has fallen a little, do not be upset - this is completely normal. While the dessert is cooling, start preparing the cream. Heat 100 milliliters of cream, put in broken chocolate and melt everything together over the fire. Whip the remaining cream into a foam with the addition of sugar. Then carefully mix the protein mixture into the chocolate. If the cream is low in fat or has not thickened due to hot weather, use gelatin. Dissolve a teaspoon of instant gelatin in water and pour it into the cream in a thin stream. Then use a mixer to achieve an airy mousse texture. Place the resulting chocolate mousse on top of the cake, spread it evenly over the entire surface with a knife or a flat spatula. Put the cake in the refrigerator. For cherry flavor, the berries should be defrosted (in season, it is better to take fresh ones, of course), remove the pits. To make them look attractive on the cake and not dry out, you need to resort to this trick: the cherries need to be gelled - this way they will retain their shape and appearance. To do this, take a teaspoon of gelatin and dissolve it in a third of a glass of water. You can also take a package of ready-made transparent gelatin filling, prepare it as indicated in the instructions. Then place the berries in the gelatin mixture, stir and discard in a colander. Excess liquid will drain, and each berry will be covered with a thin layer of jelly. Place the cherries on top of the chocolate cream, they can be sprinkled with chocolate chips or covered with glaze. The cake should be heated to room temperature before use. It can be stored in the refrigerator for 3 days.

Chocolate cake from Hector Jimenez-Bravo

Now it's no secret that you can bakeflourless cakes. This recipe for caramel-chocolate cake with pineapples from an international chef is a vivid proof of this. It will become a delicious element of festive cuisine, suitable for a children's celebration or party. Enjoy making this chocolate masterpiece! Ingredients:

• Condensed milk - half a can (150 grams)
• pineapples canned - 4 rings
• 4 eggs
• chocolate bitter - 150 grams
• 1 cup of sugar
• white chocolate - 100 grams
• handful of walnut kernels
• lemon juice - 1 teaspoon
• 200 grams of brown sugar
• milk - a third of a glass
• a handful of sesame seeds

Method of preparation:Start preparing the cake sauce. The recipe is as follows: melt white chocolate in a double boiler, add plain milk and condensed milk. To prevent the chocolate from burning while melting, make sure that the bottom of the bowl it is in does not touch the boiling water. The sauce should acquire the consistency of thick syrup, for this it is necessary to heat it over low heat, stirring continuously. Then it should be cooled. Move on to the dough: grind the yolks with sugar (half a glass) until white, check that everything is completely dissolved. Melt the dark chocolate using a water bath. Separately beat the whites, and when they reach a strong state, begin adding sugar, little by little, in portions, continuing to beat. Half a glass of sugar will go into the whites. Next, mix the chocolate and yolk mixture in a bowl, add the whites to them in small portions, stir carefully with a spoon. Turn on the oven and heat it to 160 degrees. Put the cake batter in a parchment-lined form and bake for about half an hour, without opening the door, otherwise the sponge cake may fall. You will have some time to prepare caramelized pineapples. First, dry the crushed walnuts in a frying pan. Take a pineapple. If it is fresh, peel the fruit, remove the hard core and cut the pulp into cubes. If you are using canned pineapple, drain the excess liquid and cut the fruit. Put the pineapple cubes and sugar (brown) in the frying pan with the walnuts. Squeeze lemon juice onto the fruit and add a little water. Put the frying pan on high heat, cook the caramel for about 10-12 minutes. Turn the pineapple pieces over so that they completely drown and are soaked in caramel. Soak the finished cakes in milk sauce, put caramelized pineapples on top and inside. The recipe can be supplemented by generously sprinkling the cake with fried sesame seeds. Let us remind you that the master chef suggests using bananas, apples or peaches instead of pineapples.

Coffee-chocolate cake without flour

The special thing about this amazing cake is thatits recipe does not include not only a fly, but also sugar. In some culinary resources, it is called "chocolate cake without flour and sugar." This dessert is a little different from other sweets: it has a very rich taste of dark chocolate with bitterness, and the texture resembles something between a cake, flan or mousse. Close your eyes and imagine a large, tender and aromatic truffle. From the first seconds when you try a piece, it will seem to you that this is a cake with chocolate mousse, and then the aftertaste turns it into a candy that melts in your mouth. In addition, the recipe for this unsweetened cake is very simple, and we assure you that it will definitely find its fans. Ingredients:

• 4 tablespoons of coffee (soluble)
• 1 packet of butter
• chocolate bitter - 4 tiles
• 8 eggs
• cognac or brandy - 50 milliliters

Method of preparation:Brew coffee with half a glass of boiling water, cover with a saucer and set aside. Break the chocolate bars into pieces and put them in a saucepan. Then add the brewed coffee, cubes of butter and alcohol. Then put the saucepan on very low heat: all the ingredients should slowly melt and turn into a homogeneous liquid when stirred. Take 8 chilled eggs, separate the whites from the yolks. Beat the latter with a fork, and then combine them with the chocolate mass. Salt the whites and beat into a thick foam. Add them to the total mass in small portions, stirring with a spoon. Grease the bottom of the mold with butter, cover with waxed paper. Pour in the dough, distribute it along the entire perimeter in an even layer. Put it in the oven for 9-10 minutes. The temperature should be high - 250 degrees. The pie should be very tender and tasty, somewhat reminiscent of the well-known childhood cake "potato". Children will especially appreciate it - little fans of everything chocolate!

Chocolate cake «Nutty tenderness» with prunes

Until recently, everyone thought that bakingwithout flour - this is an incredible discovery. Now there are many recipes that do not contain it, and they are confidently winning the recognition of chefs. This recipe is still little known in our latitudes, but is very popular in America. Its name speaks for itself, the hazelnuts and prunes included in the composition create a delicious tandem, and the delicate structure turns it into a true chocolate pleasure. The cake turns out very soft and airy, slightly moist inside, like classic American cakes. Ingredients:

• chocolate black - 125 grams
• 85 grams of sugar
• hazelnut peeled - 100 grams
• rum - tablespoon
• butter - 75 grams
• egg - 3 pieces
• dried prunes - 100 grams
• powdered sugar

Method of preparation:Wash the prunes, steam them with boiling water, cover with a plate and leave for 15 minutes to soften and become juicy. Then drain the water, put the dried fruit on a napkin to absorb excess liquid. Cut the prunes into pieces. Pour the peeled hazelnut kernels into a blender bowl, leaving a few whole ones for decoration. Add a spoonful of sugar, grind to a powder. Put the butter and pieces of dark chocolate in a saucepan, add rum and heat until all the ingredients melt and turn into a homogeneous liquid when stirred. Then cool the mass. Add salt and a little lemon juice to the whites and beat until elastic peaks form. Grind the yolks with the remaining sugar until a thick white foam forms. Carefully combine the whites and chocolate, pour in the ground sweet hazelnuts. Carefully, one tablespoon at a time, while stirring, add the protein foam to the general mixture. Preheat the oven to 180 degrees. Line the form with parchment, lay out the dough, distribute. Put pieces of dried fruit and whole nuts on top in an even layer. During baking, they will sink to the middle of the cake. Put the form to bake, the whole process will take about 40 minutes, after which check the readiness with a match or a wooden stick. The fact that the cake is ready will be eloquently stated by the rich chocolate aroma spreading throughout the apartment. Cool the cake on a wire rack. And, finally, sift powdered sugar onto the finished chocolate cake without flour, decorate with mint leaves. Done. If desired, the cake recipe can be slightly changed: dried prunes can be replaced with dried apricots or raisins, and nuts of any other type can be used - walnuts or cashews.

Chocolate cake with meringue

Meringues are the name given to something that has long been known to all of us.meringue. The recipe is simple: egg whites whipped with sugar are baked for a long time and at low temperatures. Meringue goes well with delicate chocolate sponge cake and glaze in this dessert. Believe me, it is very chocolatey and very tasty! Ingredients: For the crust:

• milk - half cup
• bitter chocolate - two tiles
• 5 chicken eggs
• 20 grams of granulated sugar

For the meringue:

• 3 protein
• half a glass of granulated sugar
• salt - a pinch

For the cream:

• milk - 200 milliliters
• yolks - 3 pieces
• granulated sugar - 3 tablespoons
• one tablespoon of cocoa powder

Method of preparation:Melt the chocolate in a water bath, adding half a glass of milk. Stir until the chocolate pieces are completely dissolved. Cool a little. Separately grind the yolks, then add them to the chocolate. Beat the whites with a mixer until elastic foam, adding salt to them. Pour the whites, only carefully, into the chocolate mixture, stirring thoroughly after adding each spoon, lifting the mass from the bottom up and in a circle. Put the dough in a pre-prepared form covered with baking paper. Bake the sponge cake for 35-40 minutes, at 180 degrees. The meringue recipe, as mentioned earlier, is quite simple: beat the whites until strong, adding a little salt. Gradually pour in the sugar (without turning off the mixer), it should completely dissolve, then the mass will be considered ready. Grease a sheet of foil with butter, put the cakes on it so that they are approximately the same size as the cake. Bake the meringues in the oven until golden brown. To make the cream: beat the egg yolks with sugar, add warm milk. Put on the fire and boil, whisking constantly with a mixer. Wait until the mass thickens. Then divide into two parts, add cocoa powder to one, and leave the other as is. Pour white cream onto the chocolate sponge cake, place a sheet of meringue on top, and pour the chocolate dressing over it. Put the finished cake in the refrigerator for a while. Enjoy your tea.

"From Italy with Love" - ​​Almond Chocolate Cake

We offer you another option on the topicflourless chocolate pastries. The base here is almond. The recipe for this cake comes from sunny Italy. It turns out juicy, moist and super-chocolatey! Ingredients:

• butter - 150 grams
• three eggs
• 150 grams of sugar
• 200 grams of peeled almonds
• black chocolate - 150 grams
• one tablespoon of cocoa powder
• a third of a teaspoon of salt

Method of preparation:Pour the peeled almonds into a frying pan or baking tray and dry in the oven until golden. After 5-7 minutes, stir the nuts so that they are evenly fried on both sides. When the nuts have cooled, place them in a blender bowl, add half of the sugar and grind finely until powdery. Break the chocolates into cubes, place in a bowl and melt in a double boiler. Beat the softened butter in a separate bowl with the rest of the sugar using a whisk. Without stopping beating, pour the nut powder and vanilla into the mixture. Slowly add the yolks to the mixture, one at a time. Finally, add the melted chocolate and a little salt. Using a mixer at high speed, beat the whites until stiff peaks form. Then carefully scoop them up with a wooden spoon and mix into the total mass, turning the bowl clockwise. Moisten the parchment with water and squeeze it out slightly with your hands. Cover the form with this paper and lay out the whole mass. Bake the dough in the oven for about 40 minutes at 180 degrees. During this time, the oven must not be opened. When the pie is ready, take it out of the oven, let it cool, cut into pieces, sprinkling each with cocoa powder. The Italian almond cake is ready, you can serve it.

Comments

comments