How To make Flourless Foolproof Fabulous Chocolate Cake
10 Ounce Chocolate
bittersweet
1/2 Cup Butter, sweet :
softened
1/2 Cup Sugar
5 Egg separated
2 Tablespoon Rum :
dark
1/3 Cup Walnuts chopped
2 1/2 Cup Creme Ganache (below)
3 Cup English Toffee :
crushed
(below) CREME GANACHE 1 Quart Heavy cream
2 Pound Bittersweet chocolate
ENGLISH TOFFEE 3 Cup Walnuts chopped
3 Cup Sugar
1/2 Cup Water
1/2 Cup Light Karo
2 Teaspoon Vanilla extract
2 Cup Butter :
sweet
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Preheat the oven to 325.
Butter an 8-inch cake pan and line the bottom with parchment paper. Melt the chocolate in a double boiler. Beat the butter with 1/4 cup of the sugar until light and fluffy. Add the egg yolks, two at a time, and then the rum, then the walnuts, beating
In a separate bowl, beat the egg whites and the rest of the sugar until they are stiff and shiny. Add the melted chocolate to the butter mixture and combine well. Fold in the egg whites and combine well, until there are no more white streaks. Pour
Cool the cake and then chill.
Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill for two hours.
Serve the cake at room temperature.
Ganache: Bring the cream to a boil in a 6-quart pot. When the cream boils, remove it from the heat immediately and add all the chocolate at once. Stir with a wire whisk until the chocolate is all melted. Pour into a bowl, allow to cool at room temp e
Toffee: Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil.
Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over hig h
from "Special Desserts" by Ann Amernick, Clarkson Potter, publishers
This is the Wedding Cake recipe, as heard on Weekend All Things Considered. Please feel free to post it around, as long as you keep the copyright information.
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I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit
48 hours of baking. A pound and a half of chocolate chips, another pound of cocoa powder, 5 pounds of chocolate, $30 worth of vanilla extract and many, many tastings. Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect recipe - one that took 144 brownies to achieve perfection.
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Baldy's Chocolate cake - flour less!
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We love the idea of vegan baking and finding plant based or vegan solutions to traditional baking methods. This Molten Chocolate Lava Cake is the latest recipe we've worked on and the results speak for themselves. This cake is so easy and quick to make and the results are so indulgent. Definitely give this one a go full recipe below.
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If you're looking for something new and easy to bake, you need to try my delicious, simple, versatile recipe for classic brownies! You’re going to want to pin this foolproof brownies recipe – trust me, it’s the last homemade brownie recipe you will ever need! Bonus - you probably have all the ingredients to make these in your pantry and fridge right now, and they can be made with or without nuts.
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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