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How To make Chocolate Decadence Cake
6 oz Bittersweet chocolate
-(OR Semisweet chocolate), - chopped 2 oz Unsweetened chocolate
- chopped 1/3 c Freshly brewed espresso
1 c Unsalted butter
1 tb Vanilla extract
6 lg Eggs; separated, room temp.
1 c Dark brown sugar; packed
1/2 c Sugar
1/3 c All-purpose flour, sifted
Powdered sugar Position rack in center of oven and preheat to 350 F. Butter 10-inch-diameter springform pan with 2-inch-high sides. Melt both
chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla extract. Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted. Fold yolk mixture into chocolate mixture. Fold in flour. Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites. Gently pour batter into prepared pan. Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes. Transfer to rack and cool (cake will fall). (Can be prepared 1 day ahead. Cover cake in pan with plastic wrap and let stand at room temperature.) Run small knife around cake pan sides to loosen if necessary. Release pan sides of cake. Invert cake onto plate. Place stencil or doily atop cake. Sift powdered sugar over. Remove stencil from cake and serve.
How To make Chocolate Decadence Cake's Videos
MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
Easiest CHOCOLATE CAKE Fix! Super Moist And Decadent
Hello darlings! Bake along with me as I make the super moist and decadent CHOCOLATE CAKE. This recipe is so easy that even my 5 year old son can make.
Here's what you'll need:
FOR THE CAKE:
2 cups sugar (400g)
1¾ cups all purpose flour (220g)
1 cup pure cocoa powder (100g) (unsweetened pure cocoa powder)
1½ tsp baking soda (7g)
1½ tsp baking powder (7g)
1 tsp salt (5g)
2 large eggs
½ cup vegetable oil (125ml)
1 cup fresh or longlife milk (250ml)
1 cup hot water (250ml)
CHOCOLATE GANACHE:
1 cup hot all purpose cream (250ml) (you can use heavy cream or whipping cream in same quantity)
1 and ½ cup dark chocolate (250g)
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FLOURLESS CHOCOLATE DECADENCE CAKE: A deeply fudgy flourless chocolate cake recipe!
Professional Pastry Chef Lindsey Farr gives us her recipe for the perfect flourless chocolate cake, which is not only an easy chocolate cake but is sure to quickly become one of your absolute favorite recipes! Learn how to make chocolate cake at home with this tutorial for a delightful and creamy flourless chocolate cake. If you follow this no flour chocolate cake recipe, you’ll have a soft flourless chocolate cake every time!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
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Chapters:
00:00 Intro to Flourless Chocolate Decadence Cake
00:28 Combine our heavy cream and half our sugar in a pot
01:10 Bring mixture to a boil
01:16 Chop baker’s chocolate
01:54 Combine your chocolates
02:00 Add butter to pot and allow to melt
02:28 Prepare your pan
03:28 Check in on our butter, bring it up to a boil
03:55 Pour your cream mixture into your chocolate
04:11 Swirl it around and let it do its thing
04:26 Start boiling your water
04:54 Whisk your chocolate like a ganache
05:46 Break up eggs in stand mixer
06:20 Add sugar and salt to eggs and beat
06:36 Beat to triple the volume
07:34 Add our chocolate to our egg mixture and fold
08:43 Pour batter straight into the pan
09:02 Place pan in rectangular baking dish
09:15 Put pan in the oven and add boiling water to bottom pan
09:30 Bake
09:45 Take it out of the oven
10:00 Let it cool and refrigerate
10:33 Hit it with a torch so it releases from the pan
11:19 Flip the cake onto parchment
12:12 Flip the cake onto a cake stand
12:56 Cut yourself a slice!
13:39 Time to try!
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TOOLS USED IN THIS VIDEO:
o GIR Silicone Spatula (get the 11”):
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o All Clad 3 qt Pot:
o Clear Ingredient Bowls:
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
o KitchenAid Stand Mixer:
o Metal Bowl for Stand Mixer!:
o Bamboo Cutting Board:
o Shun 8” Chef’s Knife:
o Parchment Paper Sheets:
o Yellow Kitchen Scissors (Similar):
o Tea Kettle for Stovetop (Yellow):
o 8”x 3” Cake Pans:
o Farberware Nonstick Bakeware Baking Pan / Nonstick Cake Pan, Rectangle - 9 Inch x 13 Inch, Gray:
o Current Whisk Obsession:
o Ateco Cake testers :
o Clear Deli Containers (Quart):
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Front Lens:
Tripod 1:
Tripod 2:
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This fudgy flourless chocolate cake recipe yields a delicious flourless chocolate decadence cake! This flourless chocolate cake can be added to not only the chocolate cake folder, but also your rolodex of gluten free desserts. Lindsey’s chocolate cake recipe outlines step-by-step how to make a gluten free chocolate cake for when you’re craving chocolate desserts.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Big Al’s Decadent Chocolate Cake Recipe: We Test a Recipe for the Moist, Gooey Cake | Pepper.ph
Everyone’s been asking us to hack Big Al’s decadent chocolate cake—so we did! Sort of. We followed two similar recipes from the Internet to make our own homemade cake; watch the full video and tell us: should we make our own food hack? :thinking_face: Click here for the recipe we tested: #PepperPH #foodhack
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Chocolate Decadence Cake -mysweetambitions
for the cake
2 tbsp white vinegar
1 3/4 cup plain flour
3/4 cup plus 1/2 tbsp
1 ts[ salt
2 tsp baking soda
2 eggs
200 ml water
1 cup sour cream
1 cup vegetable oil
1 tsp vanilla
1 1/2 cup sugar
150 g baking chocolate chopped into chunks
FOr the icing
1 can condensed milk
2 tbsp butter
1 tsp vanilla
350 ml whipping cream
100 g dutch process cocoa powder