French-style Chocolate Cake
French Chocolate Cake | This Is How My French Grandmother Made Chocolate Cake
Chocolate cake is an authentic recipe from my grandma from France. She passed it on to my mother. And now I'm showing you how to make it.
???? Preparation time - 45 Minutes.
????EQUIPMENTS:
???? Spatula
???? 2 Big Bowls
???? 1 Small Bowl
???? Hand Mixer
???? Baking Mold Ø 26 cm
???? Sauce pan
???? Scale
???? Sieve
???? Baking Paper
???? INGREDIENTS:
???? 200 g Dark Chocolate
???? 125 g Butter
???? 8 Eggs
???? 150 g Sugar
???? 50 g Self-Rising Flour
???? INSTRUCTIONS:
???? Add some water in the sauce pan and put it on the stove on medium high heat. Add the dark chocolate and the butter in a small bowl and put this on top of the sauce pan. Make sure it doesn't touch the water. Now use a spatula to mix this. Make sure it melts evenly and that is doesn't get to hot. Let it cool down a little bit.
???? Separate the egg yokes from the whites. Add the white in a big bowl with a little bit of salt and mix this with the hand mixer till the egg white is stiff.
???? Add the egg yokes in a big bowl with the sugar and mix this with the hand mixer till the color turns soft yellow.
???? When the chocolate with the butter is cooled down you can add this slowly to the egg yoke mix. Use a spatula to mix this. Now add the stiff egg white slowly to the chocolate egg yoke mix little bit by little bit and use a spatula to mix this. Make sure to be gentle with it. You don't want to slap all the air out of the egg white. Sieve the self-rising flour to the mixture and gently mix this.
???? Add this to the baking mold.
???? Put the oven at 200 C° and add the baking mold to the oven. You don't have to pre heat the oven. After 20 minutes you can check the chocolate cake if it's ready. You can do this by taking a small stick and poke it in the cake. If there is still a lot of chocolate on it you can put it back for a short time. If the stick is dry you can take it out.
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Professional Baker Teaches You How To Make CHOCOLATE TORTE!
Chocolate Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) torte
Serves: 12
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients
14 oz (420 g) bittersweet chocolate, chopped
½ cup (112 g) unsalted butter, cut into pieces
7 large eggs, at room temperature and separated
1 Tbsp (15 mL) balsamic vinegar
½ cup + 2 Tbsp (125 g) granulated sugar (caster sugar)
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) salt
icing sugar, for dusting
Directions
1. Preheat the oven to 375 F (190 C). Grease a 9-inch (23 cm) springform pan and coat it with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently until smooth. Set aside (it can still be warm when added to the batter).
3. White the egg whites with the balsamic until foamy, then add 2 Tbsp (25 g) of sugar, whipping until they hold a soft peak when the beaters are lifted. Set these aside.
4. Whip the yolks with the remaining ½ cup (100 g) of sugar, vanilla and salt on high speed until they hold a ribbon when the beaters are lofted, about 3 minutes. Fold the melted chocolate in by hand (you can use a whisk to start and then switch to a spatula) and then fold in the whipped whites in 2 additions. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top of the torte looses its shiny and souffles a little (the torte will collapse a bit after it is pulled from the oven, and a crack or 2 may develop – that is expected). Cool the torte in its pan on a cooling rack and chill for at least 2 hours before slicing to serve.
5. To serve, run a palette knife along the inside edge of the pan and release the springform ring. Use the same palette knife to loosen the cake from the bottom and slide it onto a platter. Dust the cake with icing sugar.
The torte is best served lightly chilled. It can be made and chilled up to 2 days in advance, but pull it from the fridge at least 2 hours before serving, to bring out the full flavor of the chocolate.
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#OhYum #Chocolate
Better Than Brownies!!! French Chocolate Gâteau Baulois - Fondant Baulois - Glen And Friends
French Chocolate Gâteau Baulois Best Brownie Recipe Ever - Glen And Friends Cooking
This French Bittersweet Chocolate Cake sometimes called La Baulois, or Fondant Baulois, is a dense rich tasting Bittersweet Chocolate Cake... But really it's just a fancy Chocolate Brownie Recipe. One of the best chocolate brownie recipes ever. So if you want to learn how to make brownies, the best brownies, the easiest brownies; this is the ultimate brownies from scratch recipe ever. So sit back and learn how to make fondant baulois.
Ingredients:
250 mL (1 cup) butter
200g (7 oz) bittersweet chocolate
250 mL (1 cup) sugar
4 extra-large eggs
2 mL (½ tsp) instant coffee
2 mL (½ tsp) coarse salt
60 mL (¼ cup) all-purpose flour
Method:
Preheat the oven to 350°F.
Grease and flour an 8 springform pan.
Melt the butter and chocolate together in a double boiler or microwave.
Whisk the sugar, eggs, coffee, and salt until combined and super frothy.
Whisk in the flour.
Fold the chocolate mixture into the batter.
Scrape batter into the pan, and bake 30 to 40 minutes, until the top puffs and cracks.
Cool completely on a wire rack.
This cake is best served at fridge temperature.
#LeGourmetTV #GlenAndFriendsCooking
0:00 How to make fondant baulois French chocolate cake
0:50 Fondant Baulois? Or is it just a Brownie?
1:10 Should you use salted or unsalted butter in baking?
1:42 #Buttergate - Palm oil supplements affecting butter?
5:00 Let your brownie batter sit for hours before baking.
6:13 Taste testing Fondant Baulois, the best brownie ever.
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Gâteau Moelleux au chocolat - French Chocolate Cake
Gâteau Moelleux au Chocolat is a rich moist chocolate cake, a true delight for all chocolate lovers out there.
#frenchchocolatecake #chocolate #moulleuxauchocolat
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8-10 servings
4 eggs
7 oz (200g) semisweet chocolate
2/3 cup (150g) unsalted butter
2/3 cup (135g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour
Background music: Lonely Plates by Russo (First Lights) Artlist
Western Ride by Russo (First Lights) Artlist
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