How To make Flourless Chocolate Chambord Cake
10 oz Semisweet chocolate; chopped
Or 1 2/3 cup chocolate chips 2 oz Unsweetened chocolate;
-chopped 3/4 c Unsalted butter
Cut into 12 pieces 1/3 c Water
6 Eggs
1 c Granulated sugar
1 ts Vanilla extract
3 tb Chambord
Or other raspberry liqueur Sweetened whipped cream Recipe by: Midwest Living, December 1994 Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn't shake when you move the pan gently. The cake should feel firm all over, except in the center. Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the refrigerator. Note: This fudgy cake will dip in the center after it is baked. Disguise this by filling the center with whipped cream and fruit, if you like. Recipe from The Sandpiper restaurant near Holland, Michigan. Penny Halsey -----
How To make Flourless Chocolate Chambord Cake's Videos
The Ultimate Chocolate Raspberry Roulade!
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Ingredients:
For the sponge:
4 eggs
45g icing sugar
80g icing sugar
50g cocoa powder
15g cornflour.
For the filling:
300g double cream/heavy cream
vanilla
1 Tbsp of icing sugar.
Raspberries
For the sugar syrup:
100g water
100g of sugar
For the ganache/glaze:
150g dark chocolate
150g of double/whipping/heavy cream
Overthinking Classics: Chocolate Lava Cakes
These decadent Chocolate Lava Cakes feature a rich-brownie-like cake with a gooey Chambord-spiked crème fraîche ganache center.
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Find the recipe here:
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00:00 Intro
01:20 History of the Chocolate Lava Cake
04:07 Making the crème fraîche ganache
06:32 Greasing and dusting the ramekins
06:50 Making the Cake Batter
07:53 Building your Chocolate Lava Cakes
08:36 Plating your Chocolate Lava Cakes
09:00 Outro
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Image of Jean-Georges Vongerichten: By Stevievong at en.wikipedia, CC BY-SA 3.0,
Image of vanilla bean: Bh-mgpedro, CC BY-SA 4.0 , via Wikimedia Commons
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This channel is a collection of original recipes created by Susan Keefe, the creator of the award-winning food blog Rhubarb & Cod. My intention with these recipes is to teach new techniques, coax you out of your culinary comfort zone, and ultimately encourage you to make them your own.
Dark Chocolate Black Raspberry Chambord Cake
Dark Chocolate Black Raspberry Chambord Cake is the perfect dessert for the holidays or any time of year. Made with rich dark chocolate, black raspberry preserves and just the right amount of Chambord liqueur, this cake is second to none amongst other chocolate cakes. An incredible black raspberry Chambord glaze is brushed onto cake to round out the amazing flavor profile of the cake. I encourage you to head to the kitchen this holiday season and create this cake for your friends and guests. They will be delighted and impressed with such a next-level dessert baked in your own kitchen.
Here is the recipe:
313g/ 2.5 cups all-purpose flour
170g/ 12. tbsp. unsalted butter (soft)
57g/ ¼ cup vegetable oil
198g/ 7 ounces dark chocolate
223g/ 2/3 cup black raspberry preserves
62ml/ 1 /4 cup Chambord
162ml/ 2/3 cup whole milk
171g/ 3 eggs
301g/ 1.5 cups granulated sugar
6g/ 1.5 tsp baking powder
1g/ ¼ tsp salt
2g/ ½ tsp baking soda
76g/ ½ cup cocoa powder
In a large bowl or stand mixer add butter and sugar and mix until light and creamy
Add vegetable oil and combine
Add 3 eggs, one at a time and combine.
Add Chambord liqueur and combine
Add dark chocolate and combine
In a separate bowl, combine all dry ingredients and set aside (option1)
Add dry ingredient using a sieve into the mixing bowl of the stand mixer (option 2)
Combine dry ingredients into wet ingredients
Combine on low speed until wet and dry are thoroughly combined
Add black raspberry preserves and combine
In a separate bowl, combine all dry ingredients and set aside
Combine dry ingredients into wet ingredients
Combine on low speed until all ingredients are thoroughly combined.
Spray baking pan of your choice with flour-based non-stick product.
Transfer batter to baking pan and spread evenly.
Bake @325F/ 162C for 50-60 minutes (ovens vary) or until toothpick comes out clean
Allow cake to completely cool.
Remove cake from pan
Black Raspberry Chambord Glaze:
118ml/ ½ cup Chambord liqueur
14g/ 1 tbsp. black raspberry preserves
In a small saucepan, over low heat, combine and heat/stir all ingredients for 3-4 minutes.
Remove from heat and allow to cool
Brush glaze over cake and serve.
How to Make Godiva Raspberry Chocolate Torte with Raspberry Glaze! | Pak Food NYC
Directions:
1. Heat oven to 375 F. Grease bottom and side of pan.
2. Place butter in medium microwave-safe bowl; microwave until melted (bowl will be hot).
3. Empty flourless Torte Mix into melted butter; stir until blended. Microwave 20 seconds. Add eggs; stir 1 minute until very well blended. Pour into pan and spread evenly. Place pan on baking sheet.
4. Bake 26-28 minutes or until top is dry. Cool 30 minutes. Run knife around side of pan to loosen. Refrigerate 2 hours or until completely cooled. Place serving plate upside down over pan; turn plate and pan over and press down on center of pan. Carefully peel bottom of pan off cake.
5. Cut off one end of Raspberry Glaze pouch (do not microwave). Squeeze glaze over torte. Spread glaze to edge of torte. Refrigerate until serving.
ENJOY!
Walnut, Chambord and Chocolate Torte with Chocolate Ganache
I N G R E D I E N T S
200g unsalted butter, plus extra for greasing
200g dark chocolate (70 per cent cocoa solids), roughly chopped
150g ground walnuts
6 medium free-range eggs, separated
180g caster sugar
50ml chambord
For the ganache topping
200g dark chocolate (70 per cent cocoa solids), roughly chopped
100g double cream, at room temperature
Handful of walnuts and fruit to decorate
M E T H O D
01.Grease and line the base of a 23cm springform cake tin with baking paper. Heat the oven to 180°C/fan160°C/gas 4. In a large saucepan over a low heat, melt the butter and chocolate. Stir in the ground walnuts, then cool for 5 minutes.
02.Beat the egg yolks and sugar with an electric mixer until pale and creamy. Stir in the chocolate mixture until combined.
03.In another, very clean bowl, whisk the egg whites with an electric mixer until stiff peaks form when the beaters/whisk are removed. Stir the chamrbord into the chocolate mixture along with a large spoonful of whisked egg whites to loosen the mixture then, using a large metal spoon, carefully fold in the rest. Spoon the batter into the cake tin and bake on the middle shelf for 35-40 minutes until the cake is risen and firm to touch.
04.Leave the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
05.For the ganache topping, put the chocolate into a heatproof bowl and place into the microwave in 30-second intervals until melted. Remove from the heat, leave to cool for 5 minutes, and then slowly stir through the cream until it forms a thick ganache.
07.Spread the cooled ganache over the cake, then decorate with walnuts and serve.
Enjoy.
Adapted from Delicious Magazine Recipe
Triple Chocolate Cake Roll
Chocolate sponge, chocolate cream and chocolate ganache.
A viewer's request, hope you enjoy :)
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▶Ingredients:
Chocolate Sponge Cake
4 egg yolks, large
30g (2⅓ tbsp.) vegetable oil
60g (⅓ cup) milk, warm
10g (2 tsp.) vanilla extract
½ tsp. instant coffee
40g (¼ cup + 2 tbsp.) all purpose flour
10g (1⅓ tbsp.) cornstarch
18g (3 tbsp.) cocoa powder
4 egg whites, large
5g (1 tsp.) white vinegar
75g (⅓ cup + 2 tsp.) white sugar
Sheet pan size: 13x9” (23x33 cm)
Bake 325F 12-18 minutes.
Chocolate Whipped Cream
290g (1 cup + 3⅓ tbsp.) whipping cream
28g (3¾ tbsp.) icing sugar
12g (2 tbsp.) cocoa powder
8g (1½ tsp.) vanilla extract
Use 200g (1½ cup) chocolate whipped cream for the inside.
The remaining cream is for garnish.
Ganache
140g chocolate
100g (⅓ cup + 1⅓ tbsp.) whipping cream
28g (2 tbsp.) unsalted butter, melted
Garnish
edible gold
chocolate decorations