How To make Flourless Chocolate Chambord Cake
10 oz Semisweet chocolate; chopped
Or 1 2/3 cup chocolate chips 2 oz Unsweetened chocolate;
-chopped 3/4 c Unsalted butter
Cut into 12 pieces 1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord
Or other raspberry liqueur Sweetened whipped cream Recipe by: Midwest Living, December 1994 Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center. Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator. Note: This fudgy cake will dip in the center after it is baked. Disguise this by filling the center with whipped cream and fruit, if you like. Recipe from The Sandpiper restaurant near Holland, Michigan. Penny Halsey -----
How To make Flourless Chocolate Chambord Cake's Videos
Walnut, Chambord and Chocolate Torte with Chocolate Ganache
I N G R E D I E N T S
200g unsalted butter, plus extra for greasing
200g dark chocolate (70 per cent cocoa solids), roughly chopped
150g ground walnuts
6 medium free-range eggs, separated
180g caster sugar
50ml chambord
For the ganache topping
200g dark chocolate (70 per cent cocoa solids), roughly chopped
100g double cream, at room temperature
Handful of walnuts and fruit to decorate
M E T H O D
01.Grease and line the base of a 23cm springform cake tin with baking paper. Heat the oven to 180°C/fan160°C/gas 4. In a large saucepan over a low heat, melt the butter and chocolate. Stir in the ground walnuts, then cool for 5 minutes.
02.Beat the egg yolks and sugar with an electric mixer until pale and creamy. Stir in the chocolate mixture until combined.
03.In another, very clean bowl, whisk the egg whites with an electric mixer until stiff peaks form when the beaters/whisk are removed. Stir the chamrbord into the chocolate mixture along with a large spoonful of whisked egg whites to loosen the mixture then, using a large metal spoon, carefully fold in the rest. Spoon the batter into the cake tin and bake on the middle shelf for 35-40 minutes until the cake is risen and firm to touch.
04.Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
05.For the ganache topping, put the chocolate into a heatproof bowl and place into the microwave in 30-second intervals until melted. Remove from the heat, leave to cool for 5 minutes, and then slowly stir through the cream until it forms a thick ganache.
07.Spread the cooled ganache over the cake, then decorate with walnuts and serve.
Enjoy.
Adapted from Delicious Magazine Recipe
Devin Alexander's Chocolate Not-Only-In-Your Dreams Cake
This decadent chocolate cake is only how many calories?!
For more follow the hashtag #RachaelRayShow
Black forest Yule Log | soaked with liquor ????????????????
It's utterly delicious and a perfect alternative to Christmas pudding! It makes an impressive festive dessert!
Chocolate sponge:
• 3 eggs
• 80g brown sugar
• 1tsp vanilla sugar
• 60g flour
• 20g cocoa powder
Whipped cream:
• 200g heavy cream 33-35%
• 250g mascarpone
• 50g icing sugar
• 50g dark cherries or other berries / fruits
• 50 - 100 ml juice or syrup to soak the biscuit
Chocolate glaze:
• 50g heavy cream 33 -35%
• 100g dark chocolate
You need to bake the sponge at 180 ° C 10 - 12 min
Method:
1. Beat eggs with a mixer
2. Add vanillin, sugar and beat until sugar dissolves about 10 minutes
3. Stir flour with cocoa and sift through a sieve, add to the whipped mixture and mix gently as in the video, so that bubbles form less
4. Pour onto a 25x 35 cm tray with greased with butter parchment paper and bake at 180 for 10-12 minutes.
5. Cover with a damp towel and leave to cool for 30 minutes
6. Whisk cream, mascarpone cheese with icing sugar
7. Brush the sponge with syrup and liquor and form a roll like in the video, instead of cherries, you can use any other fruit of your choice
8. Leave in a cool place for a few hours
9. Prepare chocolate glaze: Heat the cream in a small saucepan until it begins to gently simmer and pour over chocolate. Slowly stir until completely combined and chocolate has melted
10. Enjoy
Japanese Chocolate Raspberry Swiss Roll Cake
For this recipe go to
For full recipes go to tastesspicy.com
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Chocolate Raspberry Mousse Cake | CHELSWEETS
This chocolate raspberry mousse cake has the perfect balance of tart and sweet! Its moist chocolate cake layers are filled with fluffy chocolate mousse, tart raspberry jam, and is studded with fresh raspberries.
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Triple Chocolate Cake Roll
Chocolate sponge, chocolate cream and chocolate ganache.
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47 with Grid
Light: Godox SL150W II LED
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Software: Premiere Pro CS6
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▶Ingredients:
Chocolate Sponge Cake
4 egg yolks, large
30g (2⅓ tbsp.) vegetable oil
60g (⅓ cup) milk, warm
10g (2 tsp.) vanilla extract
½ tsp. instant coffee
40g (¼ cup + 2 tbsp.) all purpose flour
10g (1⅓ tbsp.) cornstarch
18g (3 tbsp.) cocoa powder
4 egg whites, large
5g (1 tsp.) white vinegar
75g (⅓ cup + 2 tsp.) white sugar
Sheet pan size: 13x9” (23x33 cm)
Bake 325F 12-18 minutes.
Chocolate Whipped Cream
290g (1 cup + 3⅓ tbsp.) whipping cream
28g (3¾ tbsp.) icing sugar
12g (2 tbsp.) cocoa powder
8g (1½ tsp.) vanilla extract
Use 200g (1½ cup) chocolate whipped cream for the inside.
The remaining cream is for garnish.
Ganache
140g chocolate
100g (⅓ cup + 1⅓ tbsp.) whipping cream
28g (2 tbsp.) unsalted butter, melted
Garnish
edible gold
chocolate decorations