How To make Flourless Chocolate Cake with Orange Liqueur
14 oz Bittersweet baking chocolate
= finely chop 3/4 c Plus 2 tb unsalted butter
1 1/4 c Granulated sugar
10 lg Eggs; separated
2 tb Orange-flavored liqueur
1 tb Vanilla extract
Confectioners' sugar
Chilling time: Several hours or overnight. 1. Put chocolate and butter into top of double boiler. Cook
and stir over simmering water until melted. Stir in 3/4 cup of the sugar. Continue stirring until sugar is almost dissolved. 2. Beat egg yolks in large mixer until light. Beat in a
little of the warm chocolate until well combined. Continue adding chocolate until fully combined. Return chocolate mixture to top of double boiler; cook, stirring until slightly thickened. Do not boil. Remove from heat. 3. Heat oven to 250 degrees. Butter and flour 12-inch
springform pan. Line sides of pan with a strip of buttered wax paper. 4. Beat egg whites in large mixer bowl until foamy. Beat in
remaining 1/2 cup sugar, 1 tablespoon at a time, until mixture holds stiff peaks. 5. Stir liqueur and vanilla into chocolate mixture, mixing
well. With a rubber spatula, scrape chocolate mixture over egg whites. Fold together gently, but thoroughly. 6. Spoon batter into prepared pan. Bake until set and top
is crusty, about 1 1/2 hours. Cool on wire rack to room temperature. Refrigerate until cold. Loosen edge of cake from sides of pan. Remove sides of pan. Put cake onto patter. Sprinkle heavily with confectioners' sugar. Top will be brittle. -----
How To make Flourless Chocolate Cake with Orange Liqueur's Videos
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!
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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.
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Anti-Chef Season 2 Episode 25 - Flourless Chocolate Torte
#chocolatetorte #cake #antichef
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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.
Sous Vide Flourless Chocolate Cake
Today, we'll be making a rich and fancy flourless chocolate cake, cooking it with sous vide to make it super easy!
Ingredients:
8 oz Semisweet Chocolate (by weight)
4 Tablespoons Butter
4 Large Eggs
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My Sous Vide Equipment (copy/paste this code into Amazon):
Anova Immersion Ciculator: B00UKPBXM4
Rubbermaid Commercial 5 Gallon Tote: B000VARWQ4
Food Saver Vacuum Sealer: B01D5TMBE0
Third Party Vacuum Bag Rolls: B01H2OC3W4
Cast Iron Skillet (pretty much any will work): B00006JSUA
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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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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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
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Character Designer/Animator: Jack Sherry
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Background Illustrator: Jagriti Khirwar
Flourless Chocolate Cake
There's a double-dose of hazelnuts in this gluten-free cake.
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