There are many recipes for baking chocolatecakes without flour. What is the secret, will you ask? Already from the name it is clear, the main thing is that the recipe for such a cake implies that you will not use flour. The dessert turns out to be magically delicate, with a rich chocolate taste, soft and melting in the mouth. When you first try such a cake, you will not immediately understand what it is: a pie, mousse, flan or brownie. In any case, the result will pleasantly surprise you. Uncomplicated, quick cooking and a small amount of components will certainly please any mistress. And chocolate lovers will definitely appreciate its taste. Chocolate cake without flour is made with various creams, fillings, mousses and soufflé. You can supplement the recipe by adding fruit to the dessert. Perfectly suitable bananas, strawberries and cherries. The recipe can be enriched with different varieties of nuts, sour cream, honey, liqueurs, condensed milk or coffee.

Chocolate cake "Classic" (without flour)

This dessert mistress likes for the fact that he is preparingquickly and completely not troublesome, but the result is simply stunning - a soft, fresh, delicate and very chocolate biscuit cake. Try to cook this cake, and you'll 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

Cooking method: Separate yolks and whites from each other and place them in different dishes. Whisk the whites until thick peaks, add sugar (half the norm, that is 75 grams) and whisk until completely dissolved. In another container, rub the yolks to white with the remaining sugar, pour the cocoa powder, stir well. You should get a chocolate mass of thick consistency. The next step is to combine the two mixtures: protein and yolk. To do this, carefully and gradually add one spoonful of whipped proteins to the chocolate thickener, each time stirring clockwise and very carefully kneading the lumps. You can not immediately add to the yolks the whole protein mass, because then it will fall off, and the biscuit may not rise. Cover the baking sheet with wax paper, brush it with a piece of butter. Put the chocolate dough, spread evenly with the spoon all around the perimeter of the pan. Preheat the oven to 180 degrees. Baking should last no more than 30 minutes. It's time to make a cream of chocolate. Cream warm to a boil, fold into the same pan cubes of broken chocolate bars. And, without stopping stirring, wait until all the chocolate is dissolved. In the end, you get a thick cream. It must be cooled. In the meantime, the cake will be baked. After taking it out of the oven, let it cool down. With a large knife, divide the cake along into three equal cakes. Each side generously soak chocolate cream, laying cakes on top of each other. Top with the same cream. Cake should be placed in the refrigerator for an hour and a half minimum. Bon Appetit!

Chocolate-nut cake (without flour)

What can be better and tastier than chocolate cake? Only the most incredible combination with nuts can surpass this taste. This recipe does not contain 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 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

Cooking method: Put the entire portion of walnuts in the combine, add sugar, just not all, about three quarters (the rest will be needed for whipping the proteins), and two tablespoons of starch. Grind the nut mixture to the state of fine flour. In chilled proteins, pour in salt and whisk until thick foam, without turning off the mixer, add a quarter of a glass of granulated sugar. When the sugar is completely dissolved, the protein mixture will be ready. In several receptions to the nut mass for one spoon, add the proteins, very gently intervening them. Blender can not be used anymore, use only a spoon or a wooden spatula for mixing. The mixture should be lifted from the bottom upward and rotated in a circle. Do not forget that you need to handle the squirrels very carefully, do not rush. The resulting mixture is designed for three cakes. Put the dough (the third part) in a paper-lined form and bake in a hot oven for 35 minutes. The color of the biscuit should be honey-golden - it will tell about its readiness. Just as accurately bake the 2 remaining cakes. When everything is ready, and the cakes cool, they can be taken out of the form, to separate the paper. Do not worry if the biscuits sit down a little, it should be. To prepare the cream, soak the gelatin in cool water. Preheat the cream, make sure they do not boil. Fold in them broken chocolate bars, so that it melts. For the piquancy of taste, we offer to diversify the recipe for chocolate cream and add a few spoons of alcohol to it. Mix until the ingredients are completely dissolved, until a uniform cream mass is obtained. Swell the gelatin and squeeze it in three tablespoons of hot cream, pour into the chocolate cream, cool. Fat cream to a strong condition, using a mixer or a whisk, add to them a mixture of chocolate with gelatin, mix with a spatula. The cream is ready, leave it in a cool place to cool, preferably in the refrigerator. It's time to collect the cake. Put the cake in a detachable shape with high sides, on top of it a third of the cream obtained, cover with a second crust, repeat everything for the third. Well miss all three crusts, evenly distributing the cream. On the last top layer of the cake lay out the remaining portion of the cream, decorate with cracked nuts, wrap the food film over the top of the mold and send the dessert into the cold.

Chocolate cake with cherries "Ease of Being"

Is it possible to cook a cake without flour? The answer to this question is interesting to all. This may seem impossible at first sight. And such a recipe, most likely, will cause a lot of mistrust. But do not rush to conclusions. Let's figure out why the chocolate cake that is without flour breaks. Just in its composition there are always a lot of eggs, which serve as a binding component and perfectly perform their function. Without eggs, the cake will be made much more difficult, because it is difficult to repeat their binding strength. They practically consist of one protein, while flour contains only 10% of proteins. The flour in the recipes of such pies is easily replaced with cocoa powder or ground nuts. The recipe for this cake should be written in your cookbook as an option for special solemn moments. Embodying it in life, it is not worth while dwelling on decoration and decoration, which is now so fashionable. The protagonist of this recipe is the cake itself, and he should be given the main role here. A gentle, creamy, soft dessert with a cherry-chocolate flavor is a real delight for a true sweet tooth. Ingredients: For 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

Cooking method: Turn on the oven, let it warm up at around 180 degrees. In the meantime, prepare a water bath: put another container in a pot of water. In it, and will be drowned chocolate. Put the saucepan on the gas, the water in it should boil. While the chocolate melts, add butter to it, let it all melt. Then the mixture must be removed from the steam bath and cooled. Separate eggs into yolks and squirrels, into the chocolate thicket, whisk with one whisk, whisk each time. Add vanillin and brandy. Proteins in this test must be beaten into a tight foam with the addition of sugar. In the chocolate mass, add the proteins in small portions and spoon thoroughly into chocolate. Grind the biscuits and mix with the whole mass. Recipe can be changed - instead of biscuits take finely chopped nuts. The dough for the cake is ready. Pour it into a form, pre-covered with paper. Bake a biscuit for about 35 minutes, readiness to check with a wooden stick in the center of the cake, if it comes out dry, it means that the dessert has been baked and it can be taken out. If you take the cake out of the oven, you notice that it is a bit opal, do not be upset - it's quite normal. While the dessert is cooling down, break into the preparation of the cream. Heat 100 milliliters of cream, put the broken chocolate in them and melt everything together on the fire. Whip the remaining cream into a foam with added sugar. Then gently mix the protein mixture into the chocolate. If cream of low percent of fat content or because of hot weather has not thickened, use gelatin. Dissolve a teaspoon of instant gelatin in water and pour in a thin stream into the cream. Then mixer will achieve an airy mousse texture. From above on the cake lay out the chocolate mousse received, evenly distribute it over the whole surface with a knife or even a scapula. Put the cake in the fridge. For cherry flavor, the berries should be thawed (in season it is better to take fresh ones), remove the bones. So that they look attractive on the cake and do not become fuzzy, one must resort to such cunning: cherries need to be zazhelyat - so they will retain their shape and appearance. To do this, take a teaspoon of gelatin and dissolve it with a third of a glass of water. You can also take a package of finished gelatinous transparent fillings, prepare it as indicated in the instructions. Then put the berries in a gelatin mixture, mix and discard in a colander. Excess liquid drains, and each berry is covered with a thin layer of jelly. Lay the cherries on top of the chocolate cream, they can be sprinkled with chocolate chips or pour glaze. The cake should be heated at 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 bakecakes without flour. This recipe for caramel-chocolate cake with pineapple from an international chef is a vivid confirmation of this. It will become a delicious element of festive cuisine, suitable for children's celebrations or parties. Enjoy the preparation of 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

Cooking method: Start cooking with the cake sauce. His recipe is this: melt the white chocolate on a steam bath, add plain milk and condensed milk. To ensure that the chocolate does not burn during melting, make sure that the bottom of the bowl in which it lies does not touch the boiling water. The sauce should acquire the consistency of a thick syrup, for this it is necessary, constantly stirring, to heat on low heat. Then it should be cooled. Go to the test: rub the yolks (half glass) with white sugar, check that everything is completely dissolved. Melt the dark chocolate with a water bath. Separately whip the squirrels, and when they reach a strong state, start adding sugar, gradually, in portions, whilst continuing. Sugars in proteins will leave half a glass. Next, mix the chocolate and yolk mixture in the dishes, add the proteins to them in small portions, mix gently with a spoon. Turn on the oven and heat at 160 degrees. Place the dough for the cake in a parchment-covered form and bake for about half an hour, while not opening the door, otherwise the sponge cake may fall off. You will have a little time to prepare caramelized pineapples. First, dry the fried walnuts in a frying pan. Take the pineapple. If it is fresh, brush the fruit, remove the hard center and cut the cubes into pulp. If you use canned pineapple, drain excess liquid and cut fruit. In a frying pan to the walnuts, put the cubes of pineapple and sugar (brown). Squeeze the lemon juice onto the fruit and add a little water. Put the frying pan on a large fire, cook the caramel for about 10-12 minutes. Turn over the pieces of pineapple, so that they completely drowned and soaked caramel. Ready cakes impregnate with milk sauce, top and inside lay out caramel pineapples. The recipe can be supplemented by generously sprinkling cake with fried sesame seeds. Recall that the master-chef suggests instead of pineapples to use bananas, apples or peaches.

Coffee-chocolate cake without flour

The peculiarity of this amazing cake is that inhis recipe does not include not only the fly, but also sugar. In some culinary resources, it is called "chocolate cake without flour and sugar." This dessert is slightly different from other sweets: it has a very rich taste of dark chocolate with bitter taste, and the texture reminds something of the middle between a cake, flannel or mousse. Close your eyes, imagine a large, gentle and fragrant truffle. From the first seconds, when you try a piece, you will think that this is a chocolate mousse cake, and then the aftertaste turns it into a melting sweetness in your mouth. In addition, the recipe for this unsweetened cake is very simple, and we assure you that he will certainly find his fans. Ingredients:

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

Cooking method: Brew coffee half a cup of boiling water, cover with a saucer and leave it to one side. Break the chocolate bars into pieces and send to the pan. Then add there brewed coffee, butter cubes and alcohol. Then put the pan on a very slow fire: all components must slowly melt and with stirring turn into a homogeneous liquid. Take 8 chilled eggs, separate the proteins from the yolks. Whip the last with a fork, and then combine them with the chocolate mass. Squirrels adhere and beat in a dense foam. In the total mass, add them in small portions, mixing with a spoon. Lay the bottom of the mold with oil, cover with wax paper. Pour the dough, spread the entire perimeter the same layer. Send it to the oven for 9-10 minutes. The temperature should be high - 250 degrees. The pie should turn out to be very delicate and tasty, somewhat reminiscent of the cake "potato", known from childhood. Especially it will be appreciated by children - little fans of all 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 confidently win the recognition of cooks. This recipe in our latitudes is still little known, but it is very popular in America. Its name speaks for itself, the hazelnuts and prunes that make up it create a delightful tandem, and the tender structure turns it into a true chocolate treat. The cake is very soft and airy, slightly damp 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

Cooking method: Rinse prunes, steal it 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 so that the excess liquid is absorbed. Cut prunes into pieces. Purified kernels of hazelnut pour into the bowl of the blender, leaving a little whole for decoration. Add a spoonful of sugar, grind to a powder. Add the butter and pieces of dark chocolate to the saucepan, add the rum and heat, so that all the components are melted and, when mixed, become a homogeneous liquid. Then the mass should be cooled. In the protein add salt and a little lemon juice and whisk until the state of elastic peaks. Yolks with the remaining sugar rub to a white thick foam. Carefully combine the protein mass and chocolate, sprinkle the ground sweet hazelnuts. Carefully, on one table spoon, stirring, enter protein foam in the general mix. Preheat the oven to 180 degrees. Fold the form with parchment, lay out the dough, distribute. On top of a uniform layer lay out pieces of dried fruits and whole nuts. In the process of baking, they will fall into the middle of the cake. Put the form to bake, the whole process will take about 40 minutes, after which the readiness is checked with a match or wooden stick. The fact that the cake is already ready will be eloquently stated by a rich chocolate flavor spreading throughout the apartment. Cool the cake on the grate. And, in the end, sift the powdered sugar to the finished chocolate cake without flour, decorate with mint leaves. Done. If desired, the recipe of the cake can be changed a little: dried prunes can be replaced with dried apricots or raisins, nuts can be taken any other variety - walnuts or cashews.

Chocolate cake with meringue

The Merenges call all of us a long-known meringue. The recipe is simple: whites, whipped with sugar, are baked for a long time and at low temperatures. Beze is pleasantly combined in this dessert with a delicate chocolate biscuit and glaze. Believe me, it is very chocolate and very tasty! Ingredients: For the cake:

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

For meringues:

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

For cream:

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

Cooking method: In a water bath, melt the chocolate, adding half a glass of milk to it. Stir until the pieces of chocolate completely dissolve. Cool slightly. Separately, rub the yolks, then add them to the chocolate. Proteins need to be beaten with a mixer until elastic foam, adding salt to them. Proteins pour, only gently, into the chocolate mixture, stirring thoroughly after adding each spoon, lifting the mass from the bottom up and around. Put the dough in a form prepared in advance and covered with baking paper. Bake a biscuit for 35-40 minutes, 180 degrees. The meringue recipe, as mentioned earlier, is quite simple: whisk the proteins to a strong state, adding a little salt. Gradually sprinkle sugar (without turning off the mixer), it must completely dissolve, then the mass will be considered ready. Lubricate the foil sheet, place cakes on it so that they are about the same size as the cake. Bake meringue until ruddy in the oven. Preparation of cream: egg yolks mop with sugar, add warmed milk. Put on the fire and cook, constantly whipping with a mixer. Wait for the mass to thicken. Then divide into two parts, one of which must be put cocoa powder, the other left as is. On the chocolate biscuit pour the white cream, top lay a sheet of meringue, which should be poured with chocolate dressing. Remove the finished cake in the fridge for a while. Have a nice tea.

"From Italy with Love" - ​​almond-chocolate cake

We offer you another option on the topicchocolate baking without flour. The basis here is almonds. The recipe for this cake comes from sunny Italy. It turns out juicy, wet and super-chocolate! 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

Cooking method: Peeled almonds from a peel on a frying pan or a pan and dry in the oven until golden. After 5-7 minutes, mix the kernels of the kernels so that they are evenly fried on both sides. When the nuts cool down, fold them into the blender bowl, add half a serving of sugar and finely grind to a powdery state. Break the chocolate cubes into cubes, put them in a bowl, put melts on the steam bath. Heat the softened butter in a separate bowl with the rest of the sugar using a whisk. Do not stop whipping, pour the nut powder and vanillin into the mixture. Add yolks to the mass slowly, one at a time. At the end, add the melted chocolate and a little salt. With a mixer at high speed, whisk the proteins to firm peaks. Then, carefully with a wooden spoon, take them and mix in the total mass, turning the bowl clockwise. Wet the parchment with water and squeeze it lightly with your hands. Cover the form with this paper and lay out the entire mass. Bake the dough in the oven for about 40 minutes, at a temperature of 180 degrees. At this time, the oven can not be categorically opened. When the pie is ready, get it out of the oven, let it cool down, cut into slices, each sprinkling with cocoa powder. The Italian almond cake is ready, you can serve.

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