How to Make a Chocolate Macaroon Cake: Bon Appétit Test #20 | Passover: Gluten-Free, Dairy-Free
Today I'm testing Bon Appétit's Best Chocolate Coconut Macaroon Cake developed by Claire Saffitz from the Bon Appétit Test Kitchen. This chocolate macaroon cake is so rich and flavorful, you'd never know it's gluten-free, dairy-free, and perfect for Passover! When Claire makes a cake, you know it's going to be the best cake recipe. So if you like the rich flavor of dark chocolate combined with toasty coconut and almonds, this is the best cake recipe for you! Let me show you step-by-step how to make a macaroon cake that's perfect for Passover, but so delicious you'll want to make it year-round.
Recipe:
Baking time conversions:
BA’s Best Chocolate Macaroon Cake, Recipe by Claire Saffitz
Cake Ingredients
1 cup virgin coconut oil, melted, cooled, plus more for pan, 229g
¼ cup unsweetened cocoa powder, plus more for pan, 25g
1 cup skin-on almonds, 140g
8 ounces semisweet or bittersweet chocolate, chopped, 227g
1 teaspoon kosher salt, 3g
½ cup unsweetened shredded coconut, 45g
6 large eggs, room temperature
½ cup granulated sugar, 103g
½ cup (packed) light brown sugar, 87g
2 teaspoons vanilla extract
Ganache & Topping Ingredients
4 ounces semisweet chocolate, chopped, 113g
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes, 11g
1 tablespoon sliced almonds, 10g
1 teaspoon granulated sugar, 4g
Tags: #ClaireSaffitz #BonAppetit #FromTheTestKitchen
Chocolate Macaroon Cake, filled with coconut and top with chocolate glaze!! #Chocolate
Ingredients
For the cake:
2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
3/4 cup sour cream
3 eggs
1 egg yolk ( reserve the egg white for the filling
2 tsp vanilla
1/2 cup butter
3/4 water
Coconut filling:
1 egg white
1/4 cup granulated sugar
1 cup shredded sweetened coconut
1 tbs all purpose flour
1 tsp vanilla
Glaze:
1/4 cup butter
3 tbs milk
2 cups powdered sugar
1 1/2 tbs unsweetened cocoa powder
Directions:
Start with the coconut filling by beating egg white until soft peaks the gradually add sugar and beat till stiff peaks, then fold in the coconut, flour and vanilla and set aside.
Cake time combine the flour, sugar, cocoa powder, salt and baking soda and set aside
In a separate bowl mix sour cream, eggs, egg yolk, vanilla and butter and also add the dry ingredients and mix to combine.
Pour half of the batter in pan then spread the coconut filling and cover with the next half of the batter.
Bake at 350 degrees for 50 minutes
Cool cake completely.
For the glaze add butter, milk and cocoa powder to saucepan over medium heat and bring to a low boil then remove from heat and stir in powdered sugar until smooth. Spoon glaze over cake.
#baking #cake #delicious
Chocolate Macarons Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Macarons. I've found that once you start making French Macarons you become addicted to them. They have so much going for them. They look gorgeous, they taste divine, and you get a real sense of accomplishment from making them. The basic Macaron starts with two almond flavored meringue cookies that have a thin outer crust that breaks easily when you bite into it, yet inside they're wonderfully soft and moist. For a Chocolate Macaron you simply add a little unsweetened cocoa powder to the batter. And to make them even more chocolately we are going to sandwich the two cookies together with a delicious chocolate ganache.
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Caramel Macaron Cake
This Caramel Macaron Cake features chocolate shells filled with Salted Caramel Buttercream and Salted Caramel Sauce. This macaron cake is super fun to make!
Chocolate Macaron Shells
100 grams egg whites
100 grams white granulated sugar
105 grams almond flour
75 grams powdered sugar
14 grams cocoa powder
Salted Caramel Sauce
1/4 cup sugar (50 grams)
2 tbsp heavy cream (30 grams)
1 1/2 tbsp unsalted butter (21.26 grams)
1/4 teaspoon kosher salt or more to taste
Salted Caramel Buttercream
6 tbsp unsalted butter room temperature (85 grams)
1/4 cup salted caramel sauce store bought or homemade included here
1 1/2 – 2 cups powdered sugar (187 grams – 250 grams)
For the full recipe: