How To make Flourless Chocolate Mocha Cake
1 lb Bittersweet chocolate; *
-see note 2 Unsalted butter
6 lg Eggs
2 tb Finely ground espresso
-coffee beans 2 c Toasted pecan halves
2 c Heavy whipping cream
1/2 c Powdered sugar
1 ts Vanilla extract
* chopped, melted plus 3 ounces melted, for garnish Preheat oven to 425. Line a 9 inch round cake pan with parchment paper. Mix together chocolate and butter in top of double boiler over simmering water and stir often until melted. Remove from heat. Place eggs in mixing bowl over warm tap water until lukewarm. Beat eggs with electric mixer until light color and tripled in volume - about 3 minutes at medium speed and then on high 5 minutes. Add half the beaten eggs and ground espresso beans to chocolate mixture. Fold in. Then, add remaining eggs and gently fold in just until streaks remain. Do not overmix. Pour into cake pan and place in large pan with boiling water coming up sides of cake pan about halfway. Bake 5 minutes. Cover cake pan with foil and bake another 10 minutes. Set aside to cool on rack 45 minutes. Chill 6 hours or overnight. To remove cake from pan, place cake pan in 350 degree oven for a minute or two. Remove and run a sharp knife around inside edge to loosen. Invert onto a platter. Beat whipping cream with powdered sugar and vanilla until peaks form. Pile on top of chocolate cake and spread out to edges. Chill 10 minutes to set. Arrange toasted pecan halves on top of cream to form a circle. Drizzle melted chocolate over center in zig-zag, free-form pattern. Chill until serving time. THE DESSERT SHOW SHOW #DS3252 -----
How To make Flourless Chocolate Mocha Cake's Videos
Chocolate Coffee Cake | Mocha Cake Recipe
Making chocolate coffee cake with delicious mocha cream.
*Feel free to turn on the subtitle for the instructions.
*Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
Bread knife:
Electric hand mixer:
Reusable piping bag:
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*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (5 cake slices)
???? Chocolate cake
4 egg yolks
40 g (3 tbsp) vegetable oil
45 g (3 tbsp) milk
60 g (½ cup) cake flour
20 g (3 tbsp) cocoa powder
45 g (3 tbsp) hot water
4 egg white
1/8 tsp table salt
80 g (6 tbsp) granulated sugar
???? Coffee cream
40 g (2½ tbsp) hot whipping cream
1/2 tbsp instant coffee
60 g (2 oz) white chocolate, chopped small
300 g (1¼ cup) cold whipping cream
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[Bahasa Indonesia]
*1 cup = 240 ml
*1 sdm = 15 ml
*1 sdt = 5 ml
Bahan-bahan: (5 potong)
???? Kue coklat
4 kuning telur
40 g (3 sdm) minyak goreng
45 g (3 sdm) susu
60 g (½ cup) tepung terigu protein rendah
20 g (3 sdm) bubuk coklat
45 g (3 sdm) air panas
4 putih telur
1/8 sdt garam dapur
80 g (6 sdm) gula pasir
???? Coffee cream
40 g (2½ sdm) whipping cream panas
1/2 sdm kopi instan
60 g (2 oz) coklat putih, dipotong kecil
300 g (1¼ cup) whipping cream dingin
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Song : Daystar - The reason I like you /
Flourless Chocolate Cake with Coffee Mousse Recipe - English
Base of this flourless chocolate cake is very chocolaty and delicious. Top of the cake is rich in coffee with a very nice texture. This will be absolutely a heavenly cake for those who are in love with coffee and chocolates.
View detailed recipe here:
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How to make Chocolate Mocha Cake.
Baking chocolate mocha cake in lock down.
Flourless Chocolate Walnut Cake with Coffee Mousse
Flourless Chocolate Walnut Cake with Coffee Mousse is a cold and creamy, best for spring or summer time. It is also light without flour, thus that makes gluten-free. Light cake with soft and airy coffee mousse on the top, is such a delectable cake. One of my favourites dessert of all time. Hope you will give it a try. Enjoy!
Ingredients:
7 inch springform pan (with a removable base)
Flourless Chocolate & Walnut Cake
110g (1/2 cup) unsalted butter
150g (1 ¼ cup) semisweet chocolate
3 eggs (separate egg yolk and white)
80g (1/3 cup) sugar
8g (1 tbsp) unsweetened cocoa powder
¼ tsp salt
½ cup walnut (chopped)
Coffee Mousse
2 egg yolks
80g (1/3 cup) sugar
12g (1 1/2 tbsp) cornstarch
160ml (2/3 cup) warm milk
1/2 tsp vanilla extract
1 tbsp instant coffee
5g (1/2 tbsp) gelatin powder
2 tbsp cold water
240g (1 cup) whipping cream, 35% fat, chilled
Unsweetened cocoa powder for dusting the top
¼ cup chopped walnut to garnish
Instructions:
1. Preheat oven to 180°C / 350°F. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Chop the roasted walnut.
2. Melt the chocolate and butter over a boiling water. Set aside to cool.
3. Separate egg yolks from whites. Add one egg yolk, cocoa powder and salt into the melted chocolate mixture. Mix until well combined.
4. 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. Add the chopped walnut. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely while preparing the coffee mousse.
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 boiled and thickened.
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 sit 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 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 knife around the edges of the cake to remove the sides of the pan.
13. Do a little cake hack as shown in the video. That is to top the cake with walnut and cocoa powder dusting. (optional)
14. Cut the cake into slices and serve.
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Keto / Low Carb Chocolate Mocha Cake
Keto / Low Carb Chocolate Mocha Cake
Buttercream cake available in 2 , 3 or 5 layers
If you love chocolate and if you love coffee then you can imagine how good this chocolate mocha cake would be. Moist layers of chocolate cake are topped with smooth mocha buttercream and chocolate ganache to create an intense chocolate and coffee flavour. What else you need if this heaven is guilt free, low carb and falls perfectly in your macros.
5 layers cake
8 inch diameter and 4 inch tall cake with
12 servings with just 3.5 g of carbs.
3 layers cake
8 inch diameter and 2.5 inch tall cake with
10 servings with just 3.5g of carbs.
2 layers cake
8 inch diameter and 2 inch tall cake with
6 servings with just 3.0 g of carbs.
The good thing about this cake is that you can keep it in the fridge for almost 7 days and it also freezes so well and still remain moist and soft when comes back to room temperature.
5 layer and 3 layer cake can be customized according to your choice of design. 2 layer will have standard finish.
This product refrigerate well and can be frozen.
Order them here ????
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Soft Mocha Sponge Cake
Soft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!
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Cake Cutter Tool
Ingredients:
I am using 7-inch cake pan, 4-inch height
- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar
- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder
- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar
- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream
Deco: Mocha Macarons
Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.
- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.
- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar
- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.
- Assemble the cake
- Cake is ready to serve.
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Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder
7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar
- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder
- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar
- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream
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