New recipes

Flourless Chocolate-Orange Almond Cake

Flourless Chocolate-Orange Almond Cake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • Pareve kosher-for-Passover margarine, melted
  • 1 1/4 cups whole almonds (6 to 7 ounces)
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons grated orange peel
  • 1 vanilla bean, split lengthwise

Recipe Preparation

  • Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.

  • Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.

  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.

  • Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

Recipe by Martha Rose Shulman,Reviews Section

  • 12 ounces 100% cacao chocolate, coarsely chopped
  • 8 tablespoons (1 stick) plant-based or regular unsalted butter, cut into small pieces
  • ⅓ cup grapeseed or safflower oil
  • Zest of 1 orange
  • 1 tablespoon instant espresso powder
  • 1 teaspoon pure almond extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 6 large eggs, separated
  • ⅔ cup granulated sugar plus 1/4 cup, divided
  • 1 cup almond flour

Preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.

Place chocolate and butter in the top of a double boiler over hot, not boiling, water stir until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso powder, almond and vanilla extracts and salt.

Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes. Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.

Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.

Fold one-third of the whites into the batter until blended. Gently fold in the remaining whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.

Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes. Run a thin-bladed knife around the edges, then release the sides of the pan. Refrigerate the cake until fully cooled, at least 2 hours, before serving.


Ingredients

  • Serving Size: 1 (131.9 g)
  • Calories 388.8
  • Total Fat - 19 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 156.8 mg
  • Sodium - 146.6 mg
  • Total Carbohydrate - 50.8 g
  • Dietary Fiber - 6.5 g
  • Sugars - 40.9 g
  • Protein - 11.6 g
  • Calcium - 95.8 mg
  • Iron - 3.6 mg
  • Vitamin C - 7.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Grease bottom only of a 9-inch springform pan (a 10-inch will work fine also with slightly reduced baking time).

Step 2

In a food processor blend the almonds and 1/4 cup of sugar until the almonds are finely ground. Add in the chopped chocolate then pulse until the chocolate is finely ground stopping once to scrape the sides and bottom of the bowl. In a small bowl whisk the cocoa powder, orange juice and zest.

Step 3

In a small bowl whisk the cocoa powder, orange juice and zest.

Step 4

In a large bowl combine the egg yolks with 1/2 cup plus 2 tablespoons sugar, then add in vanilla using an electric mixer beat until thick (about 4 minutes, the yolks must be thick or the cake will not have the right texture). Beat in the cocoa mixture, then fold in the ground almond mixture.

Step 5

In a stainless steel or copper clean dry bowl beat the egg whites with salt until soft peaks forum. Gradually add in 2 tablespoons of sugar and continue beating until stiff but not dry gently fold into the chocolate batter.

Step 6

Transfer to prepared pan. Bake 40-45 minutes or until a wooden pick or cake tester comes out clean. Cool completely in the pan on a rack. Loosen the cake from the pan with a knife then release sides of pan.

Step 7

Cool completely in the pan on a rack. Loosen the cake from the pan with a knife then release sides of pan.


Recipe Summary

  • 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup confectioners' sugar
  • 4 ounces creme fraiche, stirred until loose and smooth
  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 6 large eggs, room temperature, separated
  • 6 ounces bittersweet chocolate, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups almond flour or finely ground raw whole almonds
  • 3/4 teaspoon kosher salt
  • Confectioners' sugar, for dusting
  • Fresh raspberries, for serving (optional)

Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours stir before using.

Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan gently smooth top with an offset spatula.

Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges serve with creme fraiche and raspberries.


How to Make this Flourless Chocolate Almond Cake

Flourless chocolate cakes are a very easy “fancy” dessert to make. Don’t feel at all intimidated by this recipe!

  1. Chop almonds in a food processor until finely ground. Or use almond flour and skip this step.
  2. Melt butter, cream, and chocolate in a saucepan over the stove until combined and smooth.
  3. Stir in egg yolks one at a time followed by the almond extract.
  4. Beat egg whites and sugar together to stiff peaks.
  5. Fold the egg whites into the chocolate batter, alternating with the almonds/almond flour.
  6. Pour into a springform pan.
  7. Bake until the center of the cake is set.
  8. Let cool at room temperature, or for a fudgier texture chill in the fridge for a few hours.


Sublime Flourless Chocolate Orange Almond Cake

Happy Mother’s Day! This Chocolate Orange Almond Cake is so perfect for Mother’s Day because nothing rounds out a Mother’s Day meal better than cake, but who wants to spend the day baking…not me!!

This cake is perfect for Mother’s Day because it is super easy to make. Because it only has 9 ingredients, it whips together in a jiffy and it only takes 30 minutes to bake. With a simple sprinkle of icing sugar on top, it’s ready to serve. This cake is perfect to make for your Mom, your mother-in-law or for yourself and your family. You could also get your children to help you in the kitchen.

This cake is special because it is made without flour. I love flourless chocolate cake. They are dense and dark and chocolatey. And this cake has the added aroma of orange reminiscent of chocolate oranges at Christmas. The texture from the ground almonds is very appealing as their nuttiness pairs well with the fudgy chocolate. If you’re looking for something to serve this year for Mother’s Day, this cake checks all the boxes: pretty, chocolate, not too sweet and quick to make.

You could serve this cake plain or bring it up a notch and have a dollop of sweetened whip cream on top. Yum!

To make this Chocolate Orange Almond Cake, you melt the butter and chocolate together (I love this technique – don’t you? No whipping, or trying to get the butter just the right temperature). I grated the orange zest right into the bowl of melted chocolate. The orange-chocolate aroma is so enticing, I had to use all my will-power not to eat cake batter right out of the bowl. Please try to refrain. Your dinner guests will thank you (even when it’s only your family, as is the case everywhere right now).

Some flourless cakes, such as Torta Capresa, don’t add extra leavening, but I have added a small amount of baking powder to this cake. It adds just a bit of lift that I like. And gives the cake a lovely presentation. Enjoy!


These Flourless Cake Recipes Make Gluten-Free Desserts Real Easy To Love

With so much attention on gluten-free diets and recipes these days, flour's been getting a bad rap. We'll defend flour any day -- we're just not going to do that here today. No, today we're going flourless all the way, and that's because sometimes flourless chocolate cakes can be even better than most others out there. We're also sensitive to the gluten-free needs of so many Americans, and are here to point out some great flourless recipes, among the flour-full recipes we also recommend. We're equal opportunists here at HuffPost Taste.

Whether you're gluten-free or simply out of flour in your kitchen, we've got you covered with a whole repertoire of great cakes. Newsflash: flourless cakes can be more than just chocolate. They're great with a hint of citrus like lemon or orange, and their base of ground nuts (almonds, hazelnut, pistachio) adds great flavor, too. Of course you can never go wrong with chocolate, but there's a whole world out there to explore. Here are 20 recipes that will convince you to go flourless for your next cake.


Almond And Orange Flourless Cake

Usually, orange cakes are incredibly high in carbs because of the flour, sugar and the number of oranges and orange juice needed. My recipe uses a whole orange skin and all, so only 1 orange is required to get that delicate orange taste.

Best of all, there is no peeling or chopping into tiny pieces. Cut the orange into 4 quarters and pop them in the food processor and blitz with the blade until almost pureed. You then simply add all the ingredients and pulse until smooth.

I like to make this in 2 sponge tins and sandwich them together with a sugar-free icing made with yoghurt and cream cheese. I use either Natvia or Swerve's sugar-free icing mix which is a blend of organic stevia or erythritol developed just for baking.

It is incredibly fine and won't leave the icing/frosting with a gritty texture that some stevia sweeteners do.

This is my favourite frosting/icing now. Easy cream cheese frosting, 6 ways. Which flavour would you choose?

Not only is this almond and orange flourless cake wheat free, it is also sugar free (or no added sugar to be precise, there is some sugar in the orange) gluten free, and can be made dairy free if you choose to make the icing/frosting just with the sugar free icing mix, coconut cream and some orange zest.

Note: This makes a very large double layer celebration cake. If you want to cut down even further on carbs, you can just treat both layers as 2 separate cakes. Cover each layer with icing/frosting, and now you have 2 cakes rather than a double layer cake.

You can also use the cake mixture to bake cupcakes or a square sponge, then iced and sliced. A quick search shows that most orange cakes have 40g carbs or more, even without the frosting.

A slice of this low carb almond and orange cake is 8g for a double layer and only 4g per slice if using a single layer, including the icing/frosting.


Chocolate Orange Cake

This chocolate orange cake is also dairy free, as well as low carb, keto and gluten free. It’s a cake for everyone to enjoy!

One of my early recipes was an orange almond flour cake where the orange is boiled and blitzed in a food processor. You use the whole orange instead of any butter and oil and despite no butter or oil in the baking of this chocolate orange cake, it is still moist. I thought it was time to update this recipe and add a chocolate flavour too.

I used cocoa powder rather than adding any melted chocolate or chocolate chips to keep the chocolate orange cake dairy free. Feel free to add chocolate if you want though.

Boiling an orange and using it whole, peel and all may seem strange but does works well in a cake as well as giving the kitchen a delicious citrus scent as it boils. As the orange is boiling in the saucepan, keep checking the water so that it doesn’t boil dry and add any additional water if necessary.

I’ve used this boiled orange in a few recipes as well as a boiled lemon in a delicious lemon cake. The boiled lime that I tried once did not work out although I haven’t quite given up on that idea.

WATCH THE VIDEO

Whisking the egg whites gives this chocolate orange cake some lift so you need to make sure those egg whites are beaten as stiff as mountain peaks.

I kept the decorating of this chocolate orange cake to a minimum and covered it with orange slices. As well as looking pretty it kept the cake moist once I stored in the fridge for a couple of days. I did think about covering it with a chocolate avocado topping or even a chocolate ganache, but perhaps next time. I was aiming to keep the carbs down in the chocolate orange cake so for a rare moment was being stingy with the chocolate.


Orange Cake Recipe: Prepping Ahead

This flourless orange cake recipe requires a bit of advance planning. It’s not quite as simple and quick as something like my lemon ricotta recipe.

The reason for that is that you need to boil the oranges for this recipe for a couple of hours before you actually use them.

If you remember from my orange marmalade recipe, part of the trick to getting rid of the bitterness in oranges is to boil the rind. It’s a trick I learned from Jacques Pepin, and while I don’t boil the entire orange for marmalade, I do for this recipe.

After the oranges have been boiled, they’re cut up into smaller chunks and tossed into a food processor, effectively puréed.

That’s why you can boil them whole and get away with it.

After that, the recipe is pretty simple to put together like most single layer cake recipes.

A combination of eggs, sugar, puréed boiled oranges, and almond meal make up this flourless orange cake. There is no oil and no butter.

How you may ask? Well, the ground almonds contain fat, which is enough to satisfy that part of the baking formula.

While I can’t call this flourless orange cake a healthy cake, per se, as it does have sugar in it, it’s at least healthier than a cake that would have used regular flour and any butter or oil, so there’s that!