3-ingredient Gluten Free Chocolate Cake & Japanese Cheesecake

I came across these two recipes and I tried the chocolate one which is devine! I am going to try the Japanese Cheesecake soon too. The link to the blog post is here but I’ll post the recipes from the blog below too: https://www.cakesbymk.com/post/3-ingredient-gluten-free-cakes-by-epicurious-chocolate-cake-japanese-cheesecake

The video which may be helpful is here: https://www.youtube.com/watch?v=8zdaH7tmQXA

Chocolate Cake:

Ingredients:

– 8 eggs

– 225g (1 cup) butter

– 455g (just over 2 and 3/4 cups) semi-sweet chocolate

Method:

  1. Preheat oven to 175°C (350°F). Line the bottom and sides of a 10″ cake pan with parchment/baking paper.

  2. Beat eggs in stand/bench mixer with the whisk attachment until they have doubled in size.

  3. Melt butter and chocolate together by combining them and putting them into the microwave for 30 second bursts (mixing in between each burst).

  4. Fold in a third of the egg mixture into the chocolate mixture.

  5. Transfer the chocolate mixture to the remaining egg mixture and fold in.

  6. Pour the batter into the prepared pan, and cover the outsides of the pan with foil (see my YouTube video if you’re unsure how to do this). Place pan in a baking dish or roasting pan and add warm water that reaches halfway up the sides of the cake pan.

  7. Bake the cake for 30-40 minutes.

  8. Let the cake cool for about 20 minutes before taking it out of the pan. Let it completely cool before serving.

Note: If you prefer a firmer texture, leave it in the fridge for an hour or so before serving.

Japanese Cheesecake:

Ingredients:

– 255g (1.5 cups) white chocolate

– 225g (1 cup) cream cheese, room temperature

– 6 large eggs, separated, room temperature

Method:

  1. Preheat oven to 175°C (350°F). Line the bottom and sides of an 8″ cake pan with parchment/baking paper.

  2. Place white chocolate in a heatproof bowl and heat in microwave in 30-second intervals (or melt the chocolate over a double boiler), stirring occasionally, until melted.

  3. Once the chocolate has melted, stir in the cream cheese.

  4. Let the mixture cool slightly, then mix in the egg yolks.

  5. Using a bench/stand mixer, whip egg whites until stiff peaks form.

  6. Once the stiff peaks have formed, add a 1/3 of the egg whites to the chocolate mixture and stir until lightened in colour. Gently fold in remaining egg whites in 2 additions until just combined.

  7. Pour the batter into the prepared pan, and cover the outsides of the pan with foil (see my YouTube video if you’re unsure how to do this). Place pan in a baking dish or roasting pan and add warm water that reaches halfway up the sides of the cake pan.

  8. Bake cheesecake for 40–45 minutes. Turn oven off and leave the pan in the oven for 15 minutes, then transfer to a wire rack and let cool completely.

  9. Remove cheesecake from pan, transfer to a platter, and chill until cold, (at least 4 hours).

Thanks to the Courtesy of :

https://www.reddit.com/r/glutenfree/comments/fxn7m7/3ingredient_gluten_free_chocolate_cake_japanese/

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