Flourless Chocolate Cake Recipe | Chocolate Torte Recipe
This Flourless Chocolate Cake Recipe is rich and decadent. It's gluten free but you definitely wont miss the flour in this one.
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If you would like to learn how to make flourless chocolate cake then just follow this flourless chocolate cake Recipe.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
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FLOURLESS CHOCOLATE CAKE RECIPE
Ingredients
1 Cup / 2 Sticks / 225g Butter
18oz / 500g 60-70% Dark Chocolate
7 Eggs
1 Cup / 200g Sugar
1 Tbsp Vanilla Essence
Instructions
Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.
Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl.
Pour the chocolate cake batter into a lined 8 inch cake tin which has been wrapped in foil on the outside.
Place the cake tin in a larger tin or roasting pan, half filled with water and bake the cake in a 160C/325F oven for 25 - 35 minutes. It will still look completely under cooked here but that's fine.
Remove the cake from the oven and cool completely in the tin, then overnight or at least 6 hours in the fridge before serving.
Notes
Replace the vanilla essence with any other kind of essence, liqueur, or zest from citrus.
Placing the cake in a water bath helps it bake more evenly.
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Classic Passover Desserts, Assemble!
What happens when you combine classic Pesach desserts into one?
Ilana shares a new creation for Pesach/Passover this year, and frankly it's that good to serve year-round! Follow along to make our Flourless Chocolate-Pecan Cake with Meringue Topping, along with invaluable baking tips to ensure your baked goods taste great this holiday!
Recipe is below after the break, finished cake is throughout the video, enjoy!
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Flourless Chocolate-Pecan Cake with Meringue Topping
Serves 12-16, can be made 2 days' ahead
For cake:
85g (⅔ cup) pecans halves
250g (1 cup + 1 ½ tablespoon) unsalted butter (or margarine)
250g (8.9 ounces) dark chocolate (60-75% cocoa solids)
6 eggs, room temperature
50g (¼ cup) granulated sugar
165g (¾ cup + 1 tablespoon) light brown sugar
¼ teaspoon sea salt
For topping:
3 egg whites, room temperature
200g (1 cup) caster (superfine) sugar
1 tablespoon cocoa powder
Heat oven to 180℃ (350℉) without fan. If you have a fan, lower the temperature to 160℃ (320℉). Lightly grease a 20x30 cm (9x13 inch) baking tin and line with baking paper that covers the sides of the tin as well.
Place the pecans on a clean dry baking tin and roast for 5-10 minutes, until toasted, keep a close eye on them so they don’t burn. Once out of the oven, allow to cool and then chop small.
Place the chocolate and butter (or margarine) in a large heatproof bowl and melt, either in a microwave and using short bursts of heat, or set over a pan of simmering water. Remove from heat and set aside to cool slightly.
Place eggs and both sugars and salt into a large bowl, and using either a stand mixer or an electric handheld mixer on medium high speed, whisk for 7-8 minutes, until the egg mixture has tripled in volume.
Pour the egg mixture over the cooled chocolate mixture in 3 additions, and gently fold until each addition is combined and no eggy streaks remain.
Fold in the toasted chopped pecans, reserving 2 tablespoons to decorate the meringue later.
Pour the chocolate cake batter into the prepared tin, and bake for 30 minutes.
When the cake has been in the oven for 25 minutes, make the meringue topping: Place egg whites and a pinch of salt into a spotlessly clean bowl, whisk until foamy, then add the sugar 1 tablespoon at a time. Continue whisking until you have stiff, glossy peaks.
Gently spread the meringue over the top of the cake, being careful not to crush the cake below too much. Dust over the cocoa powder, and sprinkle the reserved pecans over the meringue and lightly swirl together. Bake for a further 25 minutes, or until the meringue is dry and starts to crisp.
Leave the cake to cool in the tin for at least an hour. The cake will keep covered at room temperature for 2 days. Can be made and frozen, but it will crush both layers.
Alex's Happy Passover Dessert- קינוח לפסח שמח-Десерт к Песах от Алекс
#HappyPassover,#HappyPesach,#Passover,#Pesach,#Matza,
#AlexBakery,#AlexSuperBatareika,#ДесерткПесахотАлекс,#ДесерткПесах,#ПесахДесерт ,#ПраздникПесах,#Matzah,#MatzahDessert,#Простойторт,#sweets,#chocolate,#вкусныйторт,#рецепт,#withoutoven,#Tastycake,#cake,#Baking,#bake,עוגות#,#AlexBakery,#КондитерскаяАлекс,#Кондитерская,#Biscuitscake
,עוגתפסח,#מצה,#קינוחמצה#,
#ялучшевсех,#лучшевсех,#хочувлучшевсех,#БывшихНашихНеБывает,עוגתשוקולד#,
פסחשמח,#חגפסחשמח,#קינוחלפסח#,
#bestchocolatecake,#лучшийШоколадныйторт,#withoutbaking,
- אלכס ממשיכה לחלוק מתכונים למאפים טעימים בקונדיטוריה שלה
.היום בתפריט -קינוח לחג פסח- פשוט וטעים
*מרכיבים:
מצה
שוקולד מריר מומעס
שמנת מתוקה
סוכריות או/ו פיצפוצי קוקוס
-Алекс продолжает делиться рецептами вкусной выпечки в своей кондитерской …
Сегодня в меню-Десерт к празднику Песах от Алекс из мацы...
*ингредиенты:
Маца
Расплавленный горький шоколад
Сливки
Кокосовая стружка и/или мелкие конфетки для оформления
- Alex continues to share recipes for delicious pastries in his pastry shop …
Today on the menu is very Tasty and Light Passover Dessert from Matzah ….
* ingredients:
Matzah
Melted dark chocolate
Cream
Coconut shavings and / or small sweets for decoration
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.
Thanks for watching! Don't forget to LIKE, COMMENT below, and SUBSCRIBE! You may SHARE this video too.
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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
How To Make Delicious Matzah Chocolate Cake Passover עוגת מצות ושוקולד לפסח
#food #cake #yummy
I love this cake with all the chocolate cream covering the matzah layers... YUMMY!
Ingredients:
7 Matzah
½ cup milk
½ a cup heavy whipping cream
¾ cup sugar
1 ½ tablespoon cocoa powder
5.3 oz butter
7 oz dark chocolate
Sweet red wine to wet the matzah
I recommend using a 8x8 inches baking pan. *** As a substitute for wine you can use a cup of coffee prepared, without sugar or milk
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עוגת מצות/טוני בן-ציון התבלין השישי
המצרכים:
המצרכים לעוגה: כ 20 מנות
7 מצות
½ כוס חלב
½ כוס שמנת מתוקה
¾ כוס סוכר
1 ½ כפות אבקת קקאו
150 גרם חמאה
200 גרם שוקולד מריר
יין אדום מתוק להרטבת המצות
מומלץ להשתמש בתבנית 22 על 22 סמ