Help me!!!!?!
Help me!!!!?
For father's day, I would like to make my father a flourless chocolate cake, but I do not have an electric mixer. Is there a flourless chocolate cake recipe that I can make without using an electric mixer?
Answers:
Blue what did they do before they had lectric mixers?
EASY NON-COOKING CHOCOLATE ICING
1 1/2 c. confectioners' sugar
3 tbsp. oil
3 tbsp. cocoa powder
3 tbsp. water
Mix well by hand with a fork and frost cake immediately
EASY CHOCOLATE CAKE
3 c. flour
2 c. sugar
1/2 c. cocoa
2 tsp. soda
1 tsp. salt
1 c. oil
1 c. buttermilk
2 eggs
Mix in large bowl in this order, then add 1 cup of hot water OR hot coffee for Jamocha. Powdered buttermilk and water can be substituted for buttermilk.
Bake at 350 degrees for 35-40 minutes. Makes three 9-inch rounds or two 9-inch rounds and 10 cupcakes or about 37-40 cupcakes.
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.
Submitted by: CM
You can actually use any recipe without a mixer, you will just have to use some muscle power with a good whisk. Good luck. I hope your Dad enjoys your efforts.
Flourless Chocolate Cake
Ingredients:
1/2 cup water
1-1/3 cups sugar
8 ounces unsweetened chocolate, chopped fine
4 ounces semisweet chocolate, chopped fine
1 cup (2 sticks) unsalted butter, cut into small pieces and brought to room temperature
5 extra-large eggs (or 6 large eggs), at room temperature
Whipped cream for topping
Instructions:
Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line it with a round of parchment paper cut to fit.
In a heavy saucepan, combine the water with 1 cup of the sugar. Bring the mixture to a boil over high heat. Boil it for 4 minutes, or until a candy thermometer reads 220°F (105°C). Take the pan off the heat and immediately add the chocolate pieces, stirring until they are melted and smooth. If the mixture stiffens, don't worry; it will loosen up again when you add the butter. And the butter immediately, bit by bit, stirring until all of it is used.
Place the eggs and the remaining 1/3 cup sugar in a bowl. Using an egg beater, beat quickly for 20 minutes. If you want to prevent splattering, drape a dish towel over the mixer and bowl. Keep mixing slowly while adding the chocolate mixture, stirring only until it is fully incorporated. Do not overbeat, or air bubbles will form.
Spoon and scrape the mixture into the prepared cake pan. Set the pan in a slightly larger baking pan and pour boiling water around it. Do not allow the sides of the pans to touch. Place the cake in the oven and bake it for 25 minutes. Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done. If it does not come out clean, continue baking for up to 10 minutes. Don't bake the cake for longer than 35 minutes.
Remove the pan from the water bath and immediately unmold it onto a cookie sheet. Remove the parchment paper. Invert a serving plate over the cake and turn it right-side-up onto the serving plate. Serve warm, cold or at room temperature. Whipped cream is mandatory.
Yield: Serves 6 to 8