king arthur flourless chocolate cake
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Chocolate cake
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.
History
Chocolate cake is made with chocolate. It can also include other ingredients.[1] These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.[2] In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder.[3]
The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack.[3] A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters.[3] Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks,[3] and its presence in cakes was only in fillings and glazes.[4] In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.[4]
World War II
The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil’s food chocolate cake mixes in the mid-1930s, but introduction was put on hold during World War II. Duncan Hines introduced a “Three Star Special” (so called because a white, yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market.[5]
In the U.S., “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s.[6] Rich, flourless, all-but-flourless chocolate cakes are “now standard in the modern pâtisserie,” according to The New Taste of Chocolate in 2001.[3]
Gluten-Free Simple Chocolate Cake
Not only is this cake simple, from a technique and ingredients point of view — it’s quick and easy. You can have tender, deep-dark chocolate cake on your table in just an hour.
We know you’ll love this gluten-free version of our Simple and Rich Chocolate Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious, moist chocolate cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!
Ingredients
- 2 1/4 cups (270g) King Arthur Gluten-Free Measure for Measure Flour
- 2 cups (397g) granulated sugar
- 3/4 cup (64g) Dutch-process cocoa*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs, at room temperature
- 3/4 cup (149g) vegetable oil
- 2 teaspoons vanilla extract
- 1 1/4 cups (283g) brewed coffee or water, cool
*Use natural cocoa if you like; the cake will be lighter in color and milder in flavor.
Instructions
- Place a rack in the center of the oven. Preheat the oven to 350°F.
- Lightly grease your choice of pan(s): one 9″ x 13″ pan, two 8″ or 9″ round cake pans, or the wells of two muffin pans (24 muffin cups). You can also line the muffin pans with papers, and lightly grease the insides of the papers using non-stick spray.
- Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
- Whisk together the remaining ingredients, then pour the wet ingredients into the dry ingredients and stir until smooth.
- Pour the batter into the prepared pans.
- Bake the cake until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean — 42 to 50 minutes for a 9″ x 13″ pan; 30 to 36 minutes for 9″ pans; 35 to 40 minutes for 8″ pans, or 22 to 26 minutes for cupcakes.
- Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan. Allow the cupcakes to cool in the pans for 5 minutes, then turn out onto a rack to cool completely.
- Store cake, covered, at room temperature for several days; freeze for longer storage.
Flourless Chocolate Cake (King Arthur)
Flourless Chocolate Cake is Susan’s favorite, it’s what she requests every year for her Birthday cake. It’s amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor.
Ingredients
I used the following ingredients for the Flourless Chocolate Cake: bittersweet chocolate chips, unsalted butter, granulated sugar, salt, espresso powder, vanilla extract, eggs and Dutch-process cocoa.
The glaze is a simple ganache consisting of bittersweet chocolate chips and heavy cream.
Making The Flourless Chocolate Cake
The first thing that I did was to prepare an 8-inch round cake pan. I sprayed it with Bak-klene ZT which is a mixture of non-stick spray and flour. Then, I placed a parchment round in the bottom and sprayed the parchment. I suspect something like Baker’s Joy would work just as well.
I placed the chocolate chips and butter in a microwave-safe bowl, and heated it on 60% power for about 2 minutes. After two minutes, the butter was melted and the chocolate had started to melt. Using a silicon spatula, I stirred the mixture until the butter and chocolate were well combined. Then I added the sugar, salt, espresso powder, and vanilla to the chocolate/butter mixture, and stirred well to combine. I added the eggs and beat the mixture on medium speed until it was smooth. Finally, I added the cocoa powder and mixed with the silicon spatula just until it was incorporated.
375° F
I poured the batter into the prepared 8-inch pan, smoothed out the top, and baked it at 375° F.
Per the King Arthur recipe, the cake should register at least 200° F with an instant-read thermometer inserted into the center. After 23 minutes, the temperature registered 202° F, so it was time to take it out of the oven and let the cake begin cooling.
After about 5 minutes of cooling, I loosened the edges of the cake with a knife, and turned it onto a wire rack to cool completely. The cake came out perfectly!
CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®
Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
Time 1h34m
Yield 16
Number Of Ingredients 8
Ingredients :
½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
- Sift together the coconut flour and baking powder, mixing to combine; set aside.
- In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
- Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
- Pour the batter into the prepared pan. Let it rest for 10 minutes.
- Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
- Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it’s completely cool.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g
Why Does My Flourless Chocolate Cake Fall?
Baking is commonly attributed to the sinking of cake, although those relying on wheat flour are assured that it can happen. During the baking and deflation of a cake, air is usually forcefully sucked into the batter so that it puffs up.
What Is A Flourless Cake Called?
Some stories claim that an Austrian princess married the King of Naplesho and wanted a cake that was called Sacher Cake. It is part of Austrian folklore. For the next 10 years, the Neapolitan chefs began experimenting with this cake until finally they came up with the Flourless Cake, better known as Caprese Tortas.
Should A Flourless Chocolate Cake Be Refrigerated?
Whether flourless chocolate cake ought ntom cake be refrigerated? ? Keeping this cake warm at room temperature until ready to serve does not require freezing it.
Do Flourless Cakes Taste Different?
Gluten-free cakes vary in taste?? ? Gluten-free baking can taste very different from traditional ones, which is such a positive development. Several gluten-free flours can be used to make cake without significantly altering the taste, such as white rice flour, tapioca flour, potato flour or tapioca starch.
Does Flourless Cake Have Less Calories?
Aside from the fact that it has only 136 calories, this Flourless Chocolate Cake is easy to make. The perfect chocolate dessert low-calorie, low-point, and gluten-free. It won’t burn you, and it comes from a restaurant in less than 30 minutes.
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