Flourless Chocolate Cloud Cake | Waitrose & Partners
With its crisp outside and fudgy centre this is a wonderfully indulgent Easter or Passover pudding.
Preparation time: 20 minutes plus cooling
Cooking time: 35 minutes
Serves: 10 - 12
Ingredients:
250g salted butter, plus extra for greasing
250g dark chocolate, chopped
1 tbsp espresso coffee powder
6 large eggs, separated
250g caster sugar
60g cocoa powder, sifted, plus extra for dusting
300g pack frozen summer fruits
200ml crème fraîche
Mint leaves, to serve
For the full recipe |
To visit our website | waitrose.com
Paula Shoyer's Chocolate Quinoa Cake | Genius Recipes
Paula Shoyer's chocolate quinoa cake is a thoroughly modern flourless chocolate cake nails that fudgy cake texture—and it doesn’t take some sort of DIY gluten-free flour blend to do so. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST
Chocolate Cake
3/4 cup (130g) quinoa
1 1/2 cups (360ml) water
Cooking spray or melted coconut oil, for greasing the pan
2 tablespoons potato starch or dark unsweetened cocoa, for dusting the pan
1/3 cup (80ml) orange juice (from 1 orange)
4 large eggs
2 teaspoons pure vanilla extract (or other vanilla if for Passover)
3/4 cup (180ml) coconut oil
1 1/2 cups (300g) sugar
1 cup (80g) dark unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 ounces (55g) bittersweet chocolate
Glaze (optional)
5 ounces (140g) bittersweet chocolate
1 tablespoon sunflower or safflower oil
1 teaspoon pure vanilla extract (or other vanilla if for Passover)
FULL RECIPE HERE ►►
ARTICLE HERE ►►
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As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
This is how to make flourless chocolate cake
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Chocolate Almond Cake | Gluten Free
Chocolate almond cake is so decadent and to-die-for. Intensely chocolatey with a hint of almond flavor, this gluten free cake is wrapped in a layer of raspberry jam and topped with a smooth ganache icing. A must-try recipe for all chocolate lovers! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PRINT RECIPE HERE:
✅ CHOCOLATE ALMOND CAKE INGREDIENTS
CAKE
6 eggs large, room temperature, separated
¾ cup sugar divided
⅛ teaspoon salt
1 teaspoon lemon juice
7 ounces semisweet chocolate best quality, chopped
6 ounces unsalted butter room temperature, plus more for pan
⅛ teaspoon almond extract
2 cups almond flour 7 ounces
½ teaspoon baking soda
4 tablespoons seedless raspberry jam optional
1 tablespoon water
GANACHE ICING
¾ cup heavy cream
8 ounces semisweet chocolate best quality, finely chopped
1 teaspoon instant coffee powder
1 tablespoon honey
OPTIONAL
Cocoa powder for dusting cake pan
Chopped Almonds decoration
Fresh Raspberries decoration
Extra Baking Chocolate (White and Dark) for chocolate curls
✅ TIMESTAMPS
0:00 Introduction
1:07 Whip the egg whites with sugar until stiff peaks form. I love my KitchenAid stand mixer for this.
2:00 Melt chocolate with butter.
2:30 Whip egg yolks until thick, pale and stable. Stir in the melted chocolate-butter mixture.
3:06 Add almond flour in 3 batches, adding just enough whipped egg whites to soften batter.
3:50 Carefully fold in remaining egg whites into the batter.
4:50 Transfer batter to springform pan and bake.
5:25 Make jam syrup and chocolate ganache.
6:23 Level off the cake on the top using a sharp long knife. Invert it and place on a cake plate. A nice cake lifter comes in handy for this.
7:19 Spread jam syrup and followed by ganache icing. An offset spatula is useful for this.
8:32 Decorate with chopped almonds, fresh raspberries and chocolate curls.
The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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FLOURLESS CHOCOLATE CAKE | dairy-free, gluten-free, Kosher for Passover
This delicious flourless chocolate cake is super quick and simple to make. When you taste it, it will be hard to believe that it is gluten free and dairy free! You can make the cake last-minute or bake it days in advance, as it keeps well covered inside or outside the fridge. And, since it contains no flour, it is also Kosher for Passover.
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I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.
Serving Platter
I absolutely love this dish. It adds a touch of elegance to anything you serve; from roasted vegetables to fruit. The best thing is that it is part of a big line of tableware (Sophie Conran by Portmeirion), so you can have matching roasting dishes, glasses, pitchers, you name it. We even have their butter dish! View/buy it here:
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Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
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MORE RECIPES
More desserts, treats, and snacks:
Chocolate cornflake clusters:
INGREDIENTS for 8 portions
4 eggs
110g dark chocolate
110g sugar
110g ground almonds
Optional: icing sugar for decoration
DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.
How to Make a Chocolate Macaroon Cake: Bon Appétit Test #20 | Passover: Gluten-Free, Dairy-Free
Today I'm testing Bon Appétit's Best Chocolate Coconut Macaroon Cake developed by Claire Saffitz from the Bon Appétit Test Kitchen. This chocolate macaroon cake is so rich and flavorful, you'd never know it's gluten-free, dairy-free, and perfect for Passover! When Claire makes a cake, you know it's going to be the best cake recipe. So if you like the rich flavor of dark chocolate combined with toasty coconut and almonds, this is the best cake recipe for you! Let me show you step-by-step how to make a macaroon cake that's perfect for Passover, but so delicious you'll want to make it year-round.
Recipe:
Baking time conversions:
BA’s Best Chocolate Macaroon Cake, Recipe by Claire Saffitz
Cake Ingredients
1 cup virgin coconut oil, melted, cooled, plus more for pan, 229g
¼ cup unsweetened cocoa powder, plus more for pan, 25g
1 cup skin-on almonds, 140g
8 ounces semisweet or bittersweet chocolate, chopped, 227g
1 teaspoon kosher salt, 3g
½ cup unsweetened shredded coconut, 45g
6 large eggs, room temperature
½ cup granulated sugar, 103g
½ cup (packed) light brown sugar, 87g
2 teaspoons vanilla extract
Ganache & Topping Ingredients
4 ounces semisweet chocolate, chopped, 113g
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes, 11g
1 tablespoon sliced almonds, 10g
1 teaspoon granulated sugar, 4g
Tags: #ClaireSaffitz #BonAppetit #FromTheTestKitchen