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
Thanks for watching, please subscribe!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Gluten-Free Flourless Chocolate Cake | Cupcake Jemma
MORE GLUTEN-FREE RECIPES! That's what you keep telling me. So here is a really good one! It's based on a yummy Torta Caprese and it is MOIST! Get baking!
Recipe -
4 lg free-range eggs, separated
170g caster sugar
1/2 tsp vanilla extract
200g dark chocolate, very very finely chopped
250g ground almonds
200g melted and cooled butter, unsalted
-----
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
THE CAKE BOOK:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MORE FOODTUBE:
AWESOME T-SHIRTS -
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
How to Make Flourless Chocolate Cake- Adult version｜杏仁朱古力蛋糕
Hello chocolatey bunnies,
I hope you guys will enjoy this video and feel free to leave any video suggestions down below. (only if you are the type that reads the info boxes :))
p.s. Sorry for the horrible lighting.
Here's the recipe:
Butter 1 stick or 113g
Sugar 4tsp or 20g (for butter)
3 eggs, separated
Sugar 8tsp or 40g (for egg whites)
Almond meal 1 cup + 1/3 cup or 125g
Chocolate 1/3 cup + 1/4 cup or 100g
Heavy cream 3 tbsp or 45g
Music Credits: royalty-free-background-music.co.uk
Flourless Chocolate Cake
Recipe:
10 ounces semi sweet chocolate chips
1/2 cup olive oil
Melt together in microwave 90 seconds.
Then add:
1/4 cup cocoa powder
1 Tbsp Vanilla
1/4 teaspoon salt
1 tablespoon espresso or liqueur
Let cool
Separate 6 yolks in medium bowl and save whites in mixing bowl.
Mix in the slightly cooled chocolate mixture into the yolks with a spatula.
Whip 6 whites in cold metal bowl until stiff peaks start to form then add 1/2 c sugar and 1/4 c almond flour and continue beating.
Fold half of the chocolate mixture into egg whites then the second half. Bake at 300 in a water bath in a 10” springform pan 25-30 min til outside is firm and middle is wiggly. Less in a convection oven.
Serve with raspberry sauce and/or 2 c ricotta cream mixed with 1/2 tsp vanilla and 2 tsp honey.
For a #Keto version:
Substitute sugar with 2 Tbsp monkfruit maple syrup and 1 Tbsp yakon syrup.
Professional Baker Teaches You How To Make ORANGE CAKE!
Orange Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Yield: 1 9-inch cake
Servings: 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
Cake
1 cup (250 mL) milk
½ cup (115 g) unsalted butter
1 cup (165 g) cornmeal
1 cup (200 g) granulated sugar (caster sugar)
4 large eggs, at room temperature
2 tsp (10 mL) finely grated blood orange zest
1 cup (100 g) ground almonds
2 tsp (10 mL) baking powder (gluten free, if needed)
¼ tsp (1 mL) salt
pinch ground cinnamon
Syrup
½ cup (125 mL) blood orange juices (about 2 oranges)
½ cup (100 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C) and grease a 9-inch (23 cm) springform pan.
2. Heat the milk and butter until the butter has melted and pour this over the cornmeal in a large mixing bowl, whisking while adding (it will thicken up quickly.) Whisk in the sugar and add the eggs one at a time, whisking after each addition. Stir in the zest.
3. In a separate bowl, stir the ground almond with the baking powder, salt & cinnamon and add this to the batter, stirring until blended. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.
4. To make the syrup, bring the blood orange juice and sugar to a full boil. While the cake is still hot from the oven, poke holes in it with a skewer and then spoon the syrup over the cake (it will soak in quickly). Allow the cake to cool to room temperature before serving.
The cake will keep, well-wrapped, at room temperature for 3 days.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #BloodOrange #CakeRecipe
Flourless Chocolate Torte
This is the ultimate flourless chocolate torte recipe. A delicious dense chocolate cake, that doesn't taste too heavy. Very easy to make and foolproof recipe!
Patreon Support:
Merch:
Mailing List:
Follow Me Here:
Instagram:
Facebook:
What I Use (Amazon Store):
Music:
____________________________________________________________________
Priyant's Flourless Chocolate Torte Recipe:
150g good quality dark chocolate (55-60% cocoa solids)
150g unsalted butter
6 eggs (large or extra large)
1/4 teaspoon salt
4 teaspoons cocoa powder
250g caster or superfine sugar
100g almond meal/flour
1 teaspoon vanilla bean paste or extract
1 tablespoon of coffee based liquid (espresso or a coffee liqueur)
-Preheat your oven to 160 degrees Celsius
-Grease a cake pan and line it high with baking paper as the cake will rise a lot.
-Separate your eggs. The whites should go into a large mixing bowl for whipping later.
-Melt the butter in a large saucepan over low heat. While it melts, chop the chocolate if you're using a block. Once the butter has melted, turn off the heat and add the chocolate.
-Once the chocolate has melted, into the pan add the cocoa powder, almond meal, and most of the sugar (leaving a few tablespoons behind - doesn't have to be exact). Mix well.
-The mixture should be cool enough. Mix the yolks in one at a time. Finally stir in the vanilla and coffee.
-Next, whip the egg whites. After 10 seconds, add the sugar and salt, and whip it until stiff peaks form.
-Add 1/4 of the whites into the saucepan and mix it in. You can be vigorous - this is to loosen the mixture and allow it to incorporate easier. Now pour the batter into the whites and fold it in. When the mixture looks uniform, pour it slowly into a cake pan.
-Put the cake in the oven. This may take a long time to bake. Potentially over an hour. To know how it's done, insert a knife through the centre, and it should come out relatively clean. A few crumbs is okay.
-The cake will sink as it cools. You can taste this cake after an hour of cooling, as there is something nice about this cake when it's warm and soft but it will improve in taste and texture overnight. It's worth trying at both stages.
This should be eaten with:
Mascarpone Cream
1 small tub of Mascarpone (you want roughly a cup)
1 cup cream
1/4 cup caster or superfine sugar
1 big dollop of vanilla bean paste. Or the seeds of a vanilla bean with 1/2 a teaspoon of extract of
Whip the cream and sugar until you get soft peaks. Then slowly whisk in the Mascarpone and vanilla until smooth.
Follow Me Here:
Instagram:
Twitter:
Facebook:
Join my monthly email mailing list:
T-Shirt Shop:
Anti-Chef Season 2 Episode 25 - Flourless Chocolate Torte
#chocolatetorte #cake #antichef
Music: