Decadent chocolate torte - recipe
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The decadent chocolate torte is a delicious cake without wheat flour, topped with a creamy chocolate ganache... if it's true that chocolate makes you feel good, then this dessert will make you happy! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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First thing to do is melt the butter in a double boiler - if you don't have a double boiler, you can set a bowl over a pan with a couple of inches of simmering water, but make sure the bowl is not in contact with the boiling water. Add the chocolate and stir to melt, then turn off the heat and allow to cool. Separate the egg whites from the yolks and place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment - otherwise you can use an electric beater. Add half of the sugar and beat until the mixture is pale and frothy.
Once the egg yolks are light in colour, as you can see, add the cooled chocolate and butter mixture. Now take a large bowl and beat the egg whites to soft peaks, meaning firm but not stiff. Add a pinch of salt - the egg whites must be at room temperature. When they start to turn white, add the sugar in 2-3 times.
Can you see the soft peaks? Now fold into the chocolate mixture, stir gently from bottom to top, to preserve the air in the batter. Finally, add the almond meal: break up any lumps with a fork, as almond meal may clump together and stir until well incorporated. Now pour the batter into a springform pan, about 9-9 ½ inches (23-24 cm) in diameter, that has been buttered and lined with parchment paper. Bake in a preheated static oven at 350°F (180°C) for 50 minutes.
Now move on to the chocolate ganache topping: heat the heavy cream in a saucepan, then add the roughly chopped dark chocolate. Once the chocolate is melted and blended with the cream, turn off the heat, transfer to a cold bowl and place it in a larger bowl of ice; while cooling, beat the mixture with an electric beater.
It's time to coat the cake - once cooled, of course. You can spread the ganache with a spatula as I'm doing now, to give a rough effect, or you can smooth it out, if you prefer. Finally, a handful of toasted almond slivers on top. And while I'm adding the finishing touch, let's see together the ingredients needed for this recipe.
Ingredients
Decadent chocolate torte - 9 inches (23 cm) in diameter
7 oz (200 g) of dark chocolate
1 ½ sticks (165 g) of butter
6 medium eggs
¾ cup (150 g) of white sugar
1 pinch of salt
1 ⅓ cups (150 g) of almond meal
For the chocolate ganache
less than 1 cup (200 ml) of heavy cream
7 oz (200 g) of dark chocolate
For garnishing
1 handful of slivered almonds
This recipe is dedicated to all the chocoholics like me. Perfect as a birthday cake or a supreme dessert, the decadent flourless chocolate torte is impossible to resist... cook it yourself and let me know if it made you happy!
Ferrero Rocher Cake - 4k video
Ferrero Rocher Cake - consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with nutella frosting and chocolate ganache, coated with toasted hazelnuts and topped with an amazing chocolate glaze.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 18 servings
Brownie Layers
3.5 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (2g) instant coffee powder
1 tbsp (8g) unsweetened cocoa powder
1 cup (200g) sugar
1/2 tsp (3g) salt
3 eggs
1 tsp (5g) vanilla extract
3/4 cup (95g) flour
1 oz (30g) semisweet chocolate, chopped, divided in 3
Hazelnuts
2 cups (300g) hazelnuts, whole, divided
Meringue Layers
1/2 cup (75g) hazelnuts, toasted and grounded
1/2 cup (60g) powdered sugar, divided
4 tbsp (60g) sugar, divided
3/4 cup (95g) all-purpose flour
4 egg whites
1 tbsp (15ml) lemon juice
Pinch of salt
Chocolate Ganache for filling
7 oz semisweet chocolate
3/4 cup (200g) whipping cream
Nutella Frosting
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
1/2 cup (60g) unsweetened cocoa powder
3/4 cup (200g) nutella
1 1/2 tsp (7g) vanilla extract
1 1/3 cup (300g) butter, room temperature
Chocolate Glaze
7 oz (200g) semisweet chocolate, small pieces
1/4 cup (56g) butter
1/4 cup (50g) sugar
2/3 cup (160ml) milk
For decorating
Ferrero Rocher truffles
chocolate chips/curls
chopped hazelnuts
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The Easiest Chocolate Cake Of All Time
Homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly rich chocolate frosting. Just right to give you the sugar crash you desire.
Recipe:
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Nordic Ware® Leak-Proof Springform Pan:
KitchenAid - KP26M1XNP Professional 600 Series Stand Mixer - Nickel Pearl:
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Cooking Chocolate Cake With Gordon Ramsay
This unbeatable combination of chocolate and ginger is sweet and a bit spicy. Perfect for dinner parties, perfect for Valentine's Day... a really great recipe.
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Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To
Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.
Check out the recipe here:
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[ingredients]
* Enough to cover a 6 inch 2~3 layer cake.
100 g (1/2 cup) granulated sugar
40 g (1/6 cup) water
280 g (1 + 1/4 cup) unsalted butter
*For a 7-inch, 3-layer cake, use 1.5 times the amount.
Use twice as much for an 8-inch 3-layer cake or a 9-inch 2-layer cake.
* Unauthorized theft, secondary editing and re-uploading of this video are prohibited. *