Fudgy Flourless Chocolate Cake
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How to make Flourless Chocolate Cake! tutorial
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Check out this 4 ingredient Flourless Chocolate cake! This is rich and super indulgent with a mousse like texture!
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Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
Top-notch chocolate is the key to Tyler's rich, moist and surprisingly light chocolate cake!
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Chocolate Cracked Earth (Flourless Chocolate Cake)
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
While the cake is cooking, whip the cream until it becomes light and fluffy.
Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.
Cook’s Note
*Food Network Kitchens tested this recipe after this show was taped and determined that 1 stick butter is the correct amount.
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Tyler Florence's Ultimate Flourless Chocolate Cake | Tyler's Ultimate | Food Network
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.
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Special Equipment:
9-inch springform pan, stand or hand mixer
Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract
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Photographer: Alex Lau
Food Stylist: Sue Li
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Simple Flourless Chocolate Cake
Ultra moist inside, nice and fluffy not super dense, this is made with almond flour / almond meal and is incredibly quick to prepare. No beating egg whites!
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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