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
Triple Chocolate Cake Roll
Chocolate sponge, chocolate cream and chocolate ganache.
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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
Black forest Yule Log | soaked with liquor ????????????????
It's utterly delicious and a perfect alternative to Christmas pudding! It makes an impressive festive dessert!
Chocolate sponge:
• 3 eggs
• 80g brown sugar
• 1tsp vanilla sugar
• 60g flour
• 20g cocoa powder
Whipped cream:
• 200g heavy cream 33-35%
• 250g mascarpone
• 50g icing sugar
• 50g dark cherries or other berries / fruits
• 50 - 100 ml juice or syrup to soak the biscuit
Chocolate glaze:
• 50g heavy cream 33 -35%
• 100g dark chocolate
You need to bake the sponge at 180 ° C 10 - 12 min
Method:
1. Beat eggs with a mixer
2. Add vanillin, sugar and beat until sugar dissolves about 10 minutes
3. Stir flour with cocoa and sift through a sieve, add to the whipped mixture and mix gently as in the video, so that bubbles form less
4. Pour onto a 25x 35 cm tray with greased with butter parchment paper and bake at 180 for 10-12 minutes.
5. Cover with a damp towel and leave to cool for 30 minutes
6. Whisk cream, mascarpone cheese with icing sugar
7. Brush the sponge with syrup and liquor and form a roll like in the video, instead of cherries, you can use any other fruit of your choice
8. Leave in a cool place for a few hours
9. Prepare chocolate glaze: Heat the cream in a small saucepan until it begins to gently simmer and pour over chocolate. Slowly stir until completely combined and chocolate has melted
10. Enjoy
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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Italian Flourless Chocolate Torte Torta Caprese - Food Wishes
If you’re looking for a deliciously decadent, yet very easy to make chocolate desert for your special someone on Valentine’s Day, this is flourless, Torta Caprese, might be just the thing. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Italian Flourless Chocolate Torte, follow this link:
You can also find more of Chef John’s content on Allrecipes:
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.
Eric Lanlard's Sacher & Raspberry Torte Recipe | #TBT
Here's my own version of the classic Sacher Torte! Recipe below!
Ingredients:
3 X 20cm discs of pre-made sponge cakes
A handful of fresh raspberries soaked in Framboise
For the syrup:
250ml water
300ml Framboise liqueur
150g caster sugar
For the ganache:
250ml double cream
250g dark chocolate, broken into pieces
For the decoration:
150g dark chocolate broken into pieces
1 block of couverture for shaving
Handful of raspberries soaked in Framboise
Cocoa butter printed acetate band
Happy Baking!
E xx