How To make Falling Chocolate Cake with Raspberry Sauce
1 recipe todd english's raspberry
sauce (see below 12 ounces chocolate, bittersweet -- chopped
2 sticks butter, unsalted
1 cup sugar
6 large eggs
1/2 cup flour, all-purpose
confectioner's sugar mint leaves vanilla ice cream
Preheat oven to 350. Butter 10 1/2 cup ramekins.
Melt chocolate and butter in a double boiler, stirring. Cool mixture to room temperature.
Beat sugar and eggs with an electric mixer until well-combined. Add flour and beat until thick and creamy, about 3 minutes. Stir in chocolate mixture until well-combined and divide batter among ramekins.
Put ramekins on making sheet and bake in middle of oven until cake surfaces are cracked, about 15 minutes (centers will tremble slightly). Cool cakes in ramekins on a rack for 5 to 10 minutes, or until cool enough to handle.
Run a thin knife around edges of ramekins and invert warm cakes onto dessert plates. Sprinkle cakes with confectioner's sugar and garnish with mint. Serve cakes with ice cream and raspberry sauce.
Note: ULB (my brother, the Culinary Institute of America graduate) suggested using pastry, cake, walnut, or other nut flour in place of regular flour. Or a mixture (i.e. 3/4 cake, 1/4 nut flour).
How To make Falling Chocolate Cake with Raspberry Sauce's Videos
Raspberry Soufflé | Gordon Ramsay's The F Word Season 4
Learn how to make raspberry soufflé.
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In The Bender Kitchen: Chef Raquel Rivera-Pablo cooks up chocolate molten cake with raspberry coulis
If you love chocolate, you want to come into the kitchen with Chef Raquel Rivera-Pablo from A Pinch of Salt.
Chocolate raspberry mousse cake
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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Chocolate Mousse Dome Cake (with Raspberry Jelly and Mirror Glaze)
Dome cakes are wonderful for portion control especially when you have a sweet tooth! This recipe cuts down on sugar significantly and relies on the natural sweetness from the chocolate. With a soft chocolate sponge cake bottom topped with a fluffy chocolate mousse and raspberry jelly center, you might be having more than one of these!
Bonus points to those who recognized all the substitute equipment I used during the video… (I definitely don’t own every equipment out there so gotta improvise with what you got!)
❤️ Don’t forget to hit the subscribe button and share if you liked this recipe!
0:00 Intro
0:10 Raspberry Jelly
2:19 Chocolate Sponge Cake
5:36 Chocolate Mousse
7:06 Assembling the Cake
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Ingredients
????Raspberry Jelly:
2 cups raspberry
1/4 cup sugar
2 tbsp lemon juice
1 tsp lemon zest
2 g gelatin
30 ml water
????Chocolate Sponge Cake:
4 eggs (separated)
150 g 70% dark chocolate
65 g unsalted butter
70 g sugar
30 g all purpose flour
(adapted from Bavette-Gastronomia
???? Chocolate Mousse:
4 g gelatin
20 ml cold water
100ml whipping cream
115g 70% dark chocolate
160 ml whipping cream
???? Mirror Glaze:
1 tbsp + 1/2 tsp gelatin
1/4 cup cold water
1/2 cup whipping cream
1/2 cup hot water
1/2 cup sugar
1/2 cup cocoa powder
(adapted from Anna Olson
Additional:
Chopped pistachios
Raspberries
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#Cake #Dessert #Chocolate
Super Easy Flourless Chocolate Cake (SOO Fudgy!)
This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link to find out more about Brightland's high-quality products and get 10% off!
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RECIPE
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FLOURLESS CHOCOLATE CAKE
▪230g or 2 sticks unsalted butter
▪330g or 12oz 70% bittersweet chocolate
▪6 large eggs
▪60g or 1/4c buttermilk
▪185g or 7/8c sugar
▪10g or 1 1/3Tbsp cornstarch
▪4g or 3/4tsp salt
▪10g or 2 1/3tsp vanilla extract
▪1 nespresso pod or 5g/1tsp instant coffee
Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.
Separate egg whites from yolks and add to medium bowls.
Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.
Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.
Add mixture to a well oiled 9” springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.
Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.
Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.
WHIPPED SOUR CREAM
▪200g or 3/4c Heavy Cream
▪10g or 1 1/4Tbsp Powdered Sugar
▪50g or 1/4c sour cream
Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.
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CHAPTERS:
0:00 Intro
0:17 Melting the chocolate-butter
0:59 Separating eggs & whisking the whites
2:54 Mixing the rest of the batter
4:04 Baking
4:42 Ad
5:54 Let it cool before you eat it!
7:09 Whipped sour cream
8:09 Plate up and garnish
10:00 Let's eat this thing
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