Dessert - Healthy Extra Moist Chocolate Cake recipes
Author: Ralph Thrope
Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature.
Flourless Chocolate Cake
This delicious flourless chocolate cake for Passover is dairy-free, gluten-free, and nut-free. Cinnamon and coffee add dimensions of flavor.
Provided by: Miri Rotkovitz
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 10 to 12 servings
Cuisine: Kosher,American
Number of ingredients: 9
Provided by: Miri Rotkovitz
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 10 to 12 servings
Cuisine: Kosher,American
Number of ingredients: 9
Ingredients:
- 1 cup (6 ounces) dark or bittersweet chocolate chips, or chopped chocolate
- 2/3 cup sugar
- 1/2 cup grapeseed oil, olive oil, or other neutral oil
- 1 tablespoon brewed coffee, optional
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt, or fine kosher salt
- 4 large eggs
- 1/2 cup pure unsweetened cocoa powder
Nutrition:
- Calories: 233 kcal
- Carbohydrate: 17 g
- Cholesterol: 62 mg
- Fiber: 3 g
- Protein: 4 g
- Saturated Fat: 5 g
- Sodium: 71 mg
- Sugar: 11 g
- Fat: 17 g
- Serving Size: 10 to 12 servings
- Unsaturated Fat: 0 g
- Gather the ingredients.
- Preheat oven to 350 F. Lightly oil an 8-inch springform pan and line the bottom with parchment paper.
- In a double boiler or microwave, melt the chocolate. Alternatively, place the chocolate in a heatproof bowl and set it into a small saucepan of gently simmering water. (Make sure that the bottom of the bowl nests in the saucepan but doesn't touch the water.) Stir frequently until the chocolate is completely melted, remove the bowl from the saucepan, and set aside. (It's a good idea to dry any condensation from the outside of the bowl so the water doesn't drip into the chocolate and cause it to seize.)
- In a large bowl, combine the chocolate and sugar, mixing well with a wire whisk. Whisk in the oil, coffee (if using), vanilla, cinnamon, and salt.
- Add the eggs one at a time, whisking after each addition.
- Sprinkle the cocoa powder evenly over the top of the batter, then whisk until it is fully incorporated.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 to 35 minutes or until the top of the cake is firm and has a thin, shiny crust and a tester inserted in the center comes out mostly clean.
- Place the cake, still in its pan, on a wire rack to cool.
- Run an offset spatula or knife around the perimeter of the cake to loosen it, then open the springform pan latch, and remove the ring from the pan bottom. Place a large plate on top of the cake, and holding both the plate and pan bottom, flip to invert the cake. Remove the pan bottom, peel off the parchment, and invert the cake back onto a cake plate or platter, so it is right side up.
- Serve with a dusting of additional cocoa powder, fresh berries, whipped cream, or ice cream, if desired.
No Butter No Oil No Baking Powder
This flourless cake is very easy to make at home, with very few ingredients. ▻Ingredients Egg - 5
Duration: 5:36
2 Ingredient CHOCOLATE CAKE |No Flour No Butter No Oil
Using 2 Ingredients only, enjoy the rich and luscious Chocolate Cake. No Butter, no oil, no
Duration: 8:02
Healthy Extra Moist Chocolate Cake
Flourless, butter free and naturally fruity sweetened... this is what this incredibly tasty and extra moist chocolate cake is all about.
Provided by: Delphine Fortin
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Healthy
Number of ingredients: 7
Provided by: Delphine Fortin
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Healthy
Number of ingredients: 7
Ingredients:
- 7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa
- 1 Tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/4 cup (200g) pitted dates, or about 10 dates
- 3 large eggs
- 1/4 cup (60ml) coconut oil
- 1 teaspoon vanilla extract
Nutrition:
- Serving Size: 8 servings
- Calories: 166 kcal
- Sugar: 3.7g
- Sodium: 103mg
- Fat: 15g
- Saturated Fat: 10.7g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrate: 17.1g
- Fiber: 4.7g
- Protein: 6.5g
- Cholesterol: 61mg
- Preheat the oven to 350°F (180°C).
- In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand.
- Pulse pitted dates, then eggs, coconut oil and vanilla.
- Transfer the batter into a 8×8 inch (20 x 20 cm) baking dish.
- Bake for about 25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Vegan Flourless Chocolate Cake
Rich, fudgy, and delicious, this Vegan Flourless Chocolate Cake is gluten-free and also kosher for passover!
Provided by: Liz Madsen
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
Provided by: Liz Madsen
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 8 oz bittersweet chocolate (see note 2)
- ⅔ cup canned coconut cream (see note 3) or vegan butter
- 1 cup organic cane sugar (see note 4)
- ⅔ cup tapioca starch (see note 5)
- ½ cup unsweetened non-dairy milk (I used almond)
- 1 tsp vanilla extract
- 1 cup blanched almond meal
- ½ cup Dutch processed cocoa powder (see note 6)
- ½ tsp espresso powder, optional
- 2 cups frozen or fresh raspberries
- ¼ cup water
- 1-2 tbsp organic cane sugar or coconut sugar
- 1 ½ tbsp arrowroot powder or cornstarch + ⅓ cup water
Nutrition:
- Calories: 341 calories
- Sugar: 43.1 g
- Sodium: 13.8 mg
- Fat: 14.9 g
- Saturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrate: 51.5 g
- Fiber: 5.1 g
- Protein: 6.1 g
- Cholesterol: 0 mg
- Prep
- First, gather all your ingredients, preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius), and prep your baking pan. I like to cut a circle of parchment paper to the size of the bottom of my pan and use coconut cream or cooking spray to adhere the parchment to the bottom. Then I use coconut cream or you can use cooking spray to grease the sides of the pan very well.
- Melt chocolate
- Start a small pot of water (or the bottom half of your double boiler) on to simmer. Bring the water to a medium simmer and place the bowl or second half on top. Add the chopped chocolate and coconut cream or vegan butter and stir gently, frequently, for about 3-5 minutes until the chocolate is JUST melted. Slowly stir in the sugar with the heat still on, then remove from heat and add the mixture to a large mixing bowl.
- Whisk it up
- While that’s cooking, whisk together the tapioca starch (or cornstarch/arrowroot/potato starch) and non-dairy milk and set it aside… but not so far aside that you forget it (ask me how I know).
- Add other liquid ingredients
- Add the vanilla extract and tapioca starch mixture to your melted chocolate and fold it in gently until barely combined.
- Add the dry ingredients (just fold it in!)
- Now add in the almond meal, cocoa powder, and espresso powder. Fold in until gently combined. Insert Schitt’s Creek joke here.
- Fill the pan
- Add the entire mixture to your lined/greased cake pan and smooth out the top with your spatula.
- Bake for 38-45 minutes or until a thin crust has formed on top. It will still be a lil’ soft to the touch but it will set.
- Chill out
- Speaking of which, let it cool in the cake pan for about 45 minutes. This helps the cake set up.
- Set it free
- Then run a butter knife around the inside edge to release any crumbs that might be holding onto the walls of the pan. If you didn’t use a spring form, use an upside down plate and carefully turn the whole thing over to release your cake. This is why I use a spring form. So easy!
- Optional Raspberry Sauce
- While it cools, you can create the optional raspberry sauce. Add frozen or fresh raspberries to a pot with the water, and sugar. Heat over medium until the raspberries have thawed (if frozen) and started to break down. Keep stirring every few minutes to ensure it doesn’t burn. It should thicken into a drippy syrup like texture after about 15-20 minutes. If it starts to burn, add a little more water and turn down the heat. If you get impatient waiting for it to thicken (and I only say this because I often do), you can thicken it with a cornstarch or arrowroot slurry. Just mix ⅓ cup water with 1 ½ tablespoons of cornstarch or arrowroot powder and mix it in. When it’s done, remove from heat, mix in the lemon, and let it cool till it’s just warm to the touch (or cooler, your choice) and drizzle over a fat wedge of the chocolate cake.
- Garnish/decorate
- Finish off the cake with a dusting of powdered sugar (use a flour sifter or a tea strainer to get a gentle and even dusting), fresh raspberries/mint, and some of the raspberry sauce if you like, or you could make a quick ganache with melted chocolate and coconut milk.
- Store the leftover cake in an airtight container for up to 3-4 days (gluten-free goods tend to last about that long) or freeze in a freezer-safe container for up to 3 months.
Flourless Chocolate Cake
Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings.
Provided by: Genevieve Ko
Total time: 75 minutes
Yields: 12 servings
Number of ingredients: 7
Provided by: Genevieve Ko
Total time: 75 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
- 3/4 cup/168 grams unsalted butter, cut up, plus more for greasing the pan
- 1 cup/173 grams bittersweet or semisweet chocolate chips
- 1/2 cup/50 grams unsweetened natural cocoa powder
- 3/4 cup/150 grams granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- Whipped cream or ice cream, for serving (optional)
How to cook:
- Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
- Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
- Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
- Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
- Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
