How To make Flourless Chocolate Cake
14 oz Baking chocolate; preferably
Ghiradelli brand 14 tb Unsalted butter
1 1/2 c Sugar
10 Eggs; separated
1 tb Grand marnier
1 tb Vanilla extract
Butter and flour a 12" springform pan*. Break the chocolate into chunks and put in the top of a double boiler along with the butter. Melt over simmering water, stirring occasionally. Stir in 1 1/4 cups sugar into the melted chocolate and butter mixture and continue heating until the sugar is dissolved. Beat the egg yolks in a separate bowl. Beat some of the hot chocolate mixture into the yolks, then return all the mixture to the sauce pan. Cook over simmering water, stirring constantly, until slightly thickened; then stir in the Grand Marnier and vanilla. Beat the egg whites until they stand in soft peaks when the beater or whisk is removed. Continue beating, gradually adding the remaining 1/4 cup sugar until the whites stand upright in stiff peaks when beater is removed. Fold egg whites and chocolate mixture together carefully. Pour the mixture into the prepared pan. Bake for 3 hours at 250. Remove from the oven. Let cool at room temperature, cover and chill. This cake is great served with a creme anglaise. *For Passover you can use matzoh meal in place of flour. -----
How To make Flourless Chocolate Cake's Videos
Homemade Flourless Chocolate Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 775
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Ingredients:
2/3 cup Granulated Sugar
1/4 cup of Unsalted butter, softened at room temperature
1-1/4 cup of Semisweet Chocolate Chips
1/4 cup of Boiling Water
4 Eggs, Separated
1 tsp of Instant Espresso Powder
1 tsp of Vanilla Extract
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.
#ClaireSaffitz #Cake #ChocolateCake
Special Equipment:
9-inch springform pan, stand or hand mixer
Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
How to make Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
Why are you looking for flour substitutes for your gluten free baking? Just ditch the flour altogether for this Flourless Chocolate Cake Recipe. Even better than a brownie recipe.
Ingredients:
5 large eggs
375 mL (1½ cups) sugar
340g (12 oz) dark chocolate, chopped
250 mL (1 cup) butter
Whipped cream for serving
Method:
Preheat the oven to 250ºC (485ºF)
Place a roasting pan with hot water into the oven (Bain Marie).
Grease a 10 springform pan and line the bottom with parchment paper, wrap the base in aluminum foil.
In a double boiler, melt the chocolate and butter, stirring occasionally to combine.
Whisk the eggs and 1/3 of the sugar on high speed until the mixture has quadrupled in size.
Place the remaining sugar in a small saucepan over medium heat, and cook until melted.
Whisk the melted hot sugar into the chocolate and butter.
Slowly whisk the chocolate and sugar mixture to the egg mixture.
Transfer the batter to the prepared cake pan; and place the pan into the Bain Marie.
Bake for 50 -60 minutes, or until the cake starts to pull away from the side of the pan.
Pull the cake Bain Marie from the oven and let cool to room temperature in the Bain Marie.
Remove the cake from the springform pan, and chill before serving.
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Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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FUDGY KETO Flourless Chocolate Cake | No sugar, no flour, easy!
Thanks to LMNT for sponsoring this video! Head to to get your free sample pack with any purchase.
This decadent keto flourless chocolate cake has the perfect fudgy texture. It’s a rich sugar-free dessert for the diehard chocolate lover. And it’s totally dairy-free!
????️ Printable Flourless Chocolate Cake Recipe:
► CHAPTERS
0:00 Intro
1:51 Preparing the cake pan
2:17 Melt the chocolate
2:59 Add the sweetener
3:22 Adding the eggs
4:15 Stir in the cocoa powder
5:05 Bake the cake
6:08 Make the glaze
7:21 Glaze the cake
7:53 Taste test
#ketocake #ketodessert #sugarfree