Flourless Chocolate Cake Recipe + Crème Anglaise
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Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough Wow factor for showoffs :) Enjoy!
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FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE*
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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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How to Make Keto Friendly Mocha Chocolate Cake - Easy Gluten Free Recipe!
FULL PRINTABLE RECIPE:
INGREDIENTS:
3 large eggs
1 cup swerve
1 teaspoon vanilla
⅓ cup vegetable oil
2/3 cup sour cream
1 cup almond flour (96g)
½ cup unsweetened cocoa powder (59g)
1 tbsp espresso powder (3g)
1 1/4 teaspoons baking powder
1/4 teaspoon salt
Ganache
1 cup heavy cream
1 cup sugar free dark chocolate chips
Mocha whipped cream
1 tsp espresso powder
1 cup heavy cream, cold
2 Tbsp powdered swerve
1/2 tsp pure vanilla extract
This is a recipe for Keto Mocha Cake with Dark Chocolate Ganache, authored by Chenée Lewis contributing a guest recipe to PaleoLowCarbKate.com.
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The Best Flourless Chocolate Cake You'll Ever Make
This is the best –– and easiest –– flourless chocolate cake recipe out there!
POPSUGAR Food shares delicious recipes, tutorials, kitchen tips and tricks, and everything else you need to start cooking ... and eating! Hosted by Brandi Milloy, POPSUGAR Food shares easy-to-follow recipes, demos, and time-saving kitchen hacks on our show Get the Dish, and recreate the latest food crazes and invent new ones on Eat the Trend. Get the scoop on how to make everything from Cronuts to ramen burgers to vanilla cupcakes and beyond!
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Chocolate mocha cake recipe
chocolate cake | mocha cake recipe | chocolate coffee cake | coffee cake | chocolate cake recipe | how to make mocha cake | Chocolate mocha cake recipe
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#chocolatemochacake
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This mocha cake is moist, fluffy and packed with chocolate and coffee flavor. enjoy
Spice Bites Blog – 420
Ingredients;
milk 300ml
instant coffee 1 and 1/2 tbsp
3 eggs - room temperature
sugar 1 cup (200g)
vanilla extract 1tsp
melted unsalted butter 180g
all purpose flour (maida) 2 cups (240g)
cocoa powder 1/2 cup (50g)
baking powder 1/2tbsp
pinch of salt
for the chocolate ganache :
semi sweet dark chocolate 200g
milk chocolate 100g
whipping cream 300ml
butter 1tbsp (unsaled)
*** baking tin size 7 inch ***
*** baking time - bake preheated oven at 165c for 40 to 45 minutes ***
** CUP SIZE *
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! *
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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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