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How To make Bruno's Chocolate Cake Plain
9 Eggs, separated, room temp.
1 tb Rum, dark
1/4 ts Extract, vanilla
1/4 ts Cream of Tartar
8 tb Sugar
12 oz Chocolate, semi-sweet,
melted 6 tb Butter, unsalted, melted
3 tb Cornstarch
2 tb Cocoa, unsweetened
2 1/2 oz Amaretti (about 10 Italian
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macaroons), finely -- ground For Cake: ========= Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes. Beat in rum and vanilla. Beat whites with cream of tartar to soft peaks. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites. Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter. Divide batter among prepared pans. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin
How To make Bruno's Chocolate Cake Plain's Videos
Moist Chocolate Cake – Bruno Albouze
Indulge in the ultimate chocolate experience with my easy to make Moist Chocolate Cake recipe!
The rich and velvety texture of this cake paired with the intense chocolate flavor will take you to chocolate heaven ????
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Moist Chocolate Cake Recipe
Serves 8.
180g marzipan / almond paste 50%*
90g granulated sugar
90g brown sugar
250g eggs, at room temp
180g milk
200g pastry flour
40g unsweetened cocoa powder
4g baking powder
100g toasted hazelnuts
200g butter, melted.
* Marzipan can be substituted for 100g almond meal and 80g powdered sugar. Turn almond meal and powdered sugar into fine powder using a food processor before using.
Method
Sift powder together, and set aside. Cut marzipan into chunks. In the stand mixer fitted with the paddle attachment, beat marzipan along with sugars. A couple of drops almond extract may be added to enhance the taste of the almond. Add one egg and continue beating on medium speed until homogenized. Swap paddle for whisk and continue whipping almond mixture adding eggs gradually. Set mixer speed to high and beat for 5 minutes until light and fluffy. Lower mixer speed, and incorporate the milk, the sifted powders, nuts and then the melted butter.
Fill up prepared mold, and bake at 350ºF/180ºC for about 40 minutes. Lower temp to 330ºF/160ºC if using convection oven. Let cook and de-mold. If cake is baked in silicone mold, freeze for a couple of hours to ease un-molding.
The cake can be moisturized with lukewarm simple syrup flavored with alcohol or orange blossom water and vanilla extract.
Glaze cake with chocolate ganache and decorate with crushed pistachios.
To get the chocolate ganache recipe:
Enjoy this chocolate cake at room temperature. Otherwise, cut into 8 portions wrap in plastic film and keep refrigerated. When you want a slice, microwave portion for 10 sec – Bon appétit!
The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
A chocolate brownie is a baked chocolate dessert. The 2 main kinds for brownies are cakey and the fudgy. In today's video, I've shared the recipe for the perfect fudgy brownies. These are the fudgiest brownies you can ever think of, perfect crisp crackly top, super fudgy center, moist and gooey in all bites. You can add nuts or chocolate chunks to your brownies or serve with whipped cream or vanilla ice cream as per your preference.
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Chocolate Passion Mille Feuille – Bruno Albouze
A stunning dessert balancing elegance, texture and taste. A layered combination of hazelnut macaron-like texture (dacquoise biscuit), crunchy praliné, passion fruit crémeux, paper thin chocolate sheets and whipped tea matcha ganache. A recipe inspired by chef Sylvain Depuichaffray.
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Williams Pear Shaped Dessert – Bruno Albouze
This is not a pear!. This fabulous dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with Bartlett pear mousse and a pear jelly insert... This recipe is inspired by Cedric Grolet.
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Chocolate Lava Cake Recipe | How to Make Molten Chocolate Lava Cake
Follow this recipe to learn how to make chocolate lava cake. This molten chocolate lava cake is rich and fudgy with molten chocolate in the center. This dessert is perfect for Valentin’s day, birthdays and holidays. This chocolate fondant recipe is much easier to make then you may think. You need just a few basic ingredients and few minutes of work.
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Directions:
1. Preheat oven to 350F (180C). Butter four 6oz moulds or ramekins, dust with cocoa powder and place in the fridge for about 10 minutes.
2. Chop the chocolate and place in a heatproof bowl, add butter. Set the bowl over a double boiler (pot with simmering water). Melt the chocolate. Remove from heat and let cool slightly.
3. In a separate bowl whisk eggs, sugar and salt, until light, pale and thick. Sift in flour and whisk until incorporated. Gradually pour in melted chocolate and stir until combined.
4. Pour mixture into the prepared moulds.
5. Bake for 7-9 minutes until the edges are firm and the center is still soft. Let stand 1 minute. Invert on individual plates while warm, dust with powdered sugar and serve with vanilla ice cream or whipped cream and fresh fruits.
Notes:
• The batter can be refrigerated for up to 2 days; bring to room temperature before baking.
• Baking time may change depending on the oven and moulds size.
• You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.
• If you don’t have ramekins, you can use a muffin pan.
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Kugelhupf Cake – Bruno Albouze
A delicious specialty from Alsace, an historical region in northeastern France.
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