Flourless Chocolate Cake
This Flourless Chocolate Cake is free from dairy and gluten! It uses only five ingredients including coconut oil and coconut sugar.
FULL RECIPE:
Chocolate coffee Mousse cake
Chocolate Mousse cake | Chocolate coffee Mousse cake | chocolate mousse cake recipe | chocolate mousse | chocolate mousse cake | chocolate cake decoration | chocolate cake | chocolate birthday cake
#chocolatemoussecoffeecakerecipe
#chocolatemousse
#chocolatemoussecake
#chocolatecake
#spicebites
This is the Most Incredible & uniquely smooth texture Chocolate coffee Mousse cake, This is the perfect Chocolate Mousse Cake - Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its coffee produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it. This cake might be a bit of work to make but it is well worth the effort. Perfect for any occasion and celebration. enjoy
Spice Bites Blog – 328
ingredients:
for the chocolate cake ;
1 egg – room temperature
vanilla extract 1/2 tsp (2.5ml)
sugar 1/4 cup (50g)
milk 1/4 cup (60ml)
cooking oil 1/4 cup (60ml)
flour / all purpose flour (maida) 1/2 cup (65g)
cocoa powder 2tbsp (28g)
baking powder 1/2 tsp (2.4g)
for the coffee mixture;
whipping cream 1/3 cup (80ml)
instant coffee 1 tbsp (5g)
white chocolate 100g
Gelatin / agar-agar 7g
for the whipped cream ;
whipping cream 400ml
powdered sugar 1 cup (130g)
for the chocolate layer ;
sugar 2 tbsp (25g)
water 1/4 cup (60ml)
milk 1/4 cup (60ml)
semi sweet dark chocolate (100g)
gelatin or agar agar – 3g
***baking pan 8inch***
***cake ring 7inch***
baking time : preheated oven at 170c & bake for 15 to 20 minutes
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Flourless Chocolate Cake Recipe + Crème Anglaise
#entertainingwithbeth #CookingChannel #EasyRecipes
Learn how to make my decadent flourless chocolate cake with Crème Anglaise. This is a wonderful dessert idea for Valentines Day! Easy enough for beginners but with enough Wow factor for showoffs :) Enjoy!
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Chocolate Souffle for Two
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Chocolate Mousse Cake
Heart Shaped Chocolate Box
No-Fuss Strawberry Shortcake
FLOURLESS CHOCOLATE CAKE + CRÈME ANGLAISE
Serves 8
*PRINTABLE RECIPE HERE*
INGREDIENTS:
12 ounces (340g) semi-sweet chocolate chips
1 cup (240g) unsalted butter
1 tbsp (15ml) vanilla extract
¾ tsp (3.75ml) salt
2/3 cup (130g) sugar, divided
6 eggs, separated into yolks and whites
unsweetened cocoa powder for dusting
Crème Anglaise:
1 ½ cups (350ml) milk
1 ½ cups (350ml) heavy cream
1 vanilla bean pod
4 egg yolks
¼ cup (50g) sugar
Garnish:
1 cup of raspberries
METHOD:
Preheat oven to 325F (160c). Spray a 9” Spring form pan with baking spray. Line pan with a parchment paper circle fitted to the bottom of the pan, spray the paper with baking spray as well and distribute it with a pastry brush. Set aside.
In a large heat-safe bowl combine chocolate chips and butter. Microwave at :30 intervals until melted. Whisk together until smooth.
Add the vanilla, salt and 1/3 cup (65g) of the sugar. Whisk to combine. Add the 6 egg yolks, reserving the whites. Set chocolate mixture aside.
In the bowl of an electric mixer, whip egg whites until opaque, then slowly add the remaining 1/3 cup (65g) of sugar a little at a time until egg whites are stiff and glossy.
Fold in the egg whites into the chocolate mixture ,in thirds, lightening the batter as you go. Do not overmix!
Pour the batter into the prepared pan. Bake for 45-50 minutes. It will be crackly in the center. A skewer will not come out clean, but will be sticky with crumbs. That’s when to take it out.
Remove it from the oven and allow it to cool. It will crack and sink. That “fallen” concave appearance is art of its charm!
Once completely cool, remove it from the pan, dust it with unsweetened coco powder and serve in a pool of crème anglaise.
FOR CRÈME ANGLAISE (make the day before to allow to be nicely chilled)
In a large bowl add the egg yolks and set aside.
In a large sauce pot combine milk and cream, vanilla paste and pod, along with the sugar. Heat until vanilla seeds rise to the top. Remove the vanilla pod.
Slowly temper the eggs, whisking all the while until all the cream mixture has been added.
Rinse out pot. Pour mixture back into clean pot and heat whisking until mixture reaches 165F and coats the back of a spoon.
Strain through a fine mesh sieve into an air tight container. Chill for at least 4 hours or overnight.
For raspberry hearts, work raspberries through a fine mesh sieve, into a small bowl, to extract their juice. Set aside.
To serve, spoon crème anglaise onto a dessert plate. Place the slice of cake on the far side of the circle allowing space in front of the cake.
Dollop a small circle of raspberry juice in the crème anglaise at least 1 inch or so apart. Run a tooth pick through the raspberry dollops to create hearts.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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밀가루 없음 / 컵 계량 / 촉촉한 초콜릿 케이크 / Moist Chocolate Cake Without Flour Recipe / Coffee syrup / 글루텐 프리
안녕하세요.
분 베이크입니다.
오늘은 밀가루를 넣지 않고 진하고 부드러운 초콜릿 케이크를 만들어 봤어요.
일명, 글루텐 프리 초콜릿 케이크입니다.
밀가루에는 약 70% 의 탄수화물과 10% 정도의 단백질이 있어요,
이 단백질 가운데 약 80%를 차지하는 글리아딘(gliadin)과 글루테닌(glutenin)이 있는데,
물과 함께 반죽하면 글리아딘과 글루테닌이 합쳐지면서 그물 구조를 만들게 됩니다.
이것이 우리가 좋아하는 쫄깃한 글루텐입니다.
하지만 이 글루텐을 소화 시키지 못하는 사람들도 있어요.
밀가루 음식을 먹었을 때 장내에서 염증을 발생시키는 병이 셀리악 병(Celiac Disease)인데요.
제가 살고 있는 한국이나 일본 등.. 동양권에서는 셀리악 병(Celiac Disease)이 많이 없는 편이지만 밀가루를 주식으로 하고 있는 미국은 전체 인구의 1% 가 셀리악 병이 있다고 하니 많은 사람들이 밀가루를 못 먹는 경우가 있더라고요.
그래서 오늘은 밀가루 없이 맛있는 초콜릿 케이크를 즐기고자 글루텐 프리 초콜릿 케이크를 만들어 봤어요.
부드럽고 진한 초콜릿의 맛을 느낄 수 있었어요.
너무 맛이 좋아서 한 개를 순식간에 먹었답니다.
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
● 케이크 완성 사이즈 ( 9cm*8.5cm*8.5, 2개 )
● 밀가루 없는 초콜릿 케이크
( 몰드 사이즈 : 30cm*40cm )
다크 초콜릿 90g ( 1/2컵 + 1 Tbsp , 다진 상태 )
무염 버터 60g ( 1/4 컵 + 1/2 Tbsp )
생크림 20g ( 1 Tbsp + 1 tsp )
노른자 5
설탕 15g (1 Tbsp + 1/2 tsp )
바닐라 익스트랙 5ml ( 1 tsp )
소금 한 꼬집
코코아 파우더 12g ( 2 Tbsp )
달걀 흰자 5
설탕 70g ( 1/3 컵 + 1 tsp )
● 진한 리얼 초콜릿 크림
다크 초콜릿 165g ( 1 컵 )
생크림 80g ( 1/3 컵 )
무염 버터 3g (1 tsp )
물엿 또는 글루코스 10g ( 1/2 Tbsp ) ( optional )
코코아 가루 6g ( 1 Tbsp )
생크림 300g ( 1 컵 + 1/4 컵 )
● 반짝이는 초콜릿 미러 글레이즈
물 28g ( 2 Tbsp )
설탕 30g ( 2 Tbsp + 1 tsp )
물엿 45g ( 1/2컵 )
가당 연유 25g ( 1Tbsp + 2 tsp )
가루 젤라틴 3g ( 1/2 Tbsp )
+ 물 15g ( 1Tbsp )
다크 초콜릿 47g ( 1/4 컵, 다진 상태 )
● 커피 시럽
물 50g ( 3 큰술 + 1 작은술 )
설탕 35 g ( 3 큰술 )
깔루아 또는 럼 5ml ( 1tsp )
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 물과 설탕을 계량하여
2. 전자레인지로 설탕을 녹여 주시고..
3. 럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
#ASMR #chocolatecake #glutenfreecake
* 영상 속에 자세한 내용이 있어요.~~
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
10 minutes quick and easy yummy chocolate cake | mocha cake recipe | flourless chocolate cake
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10 minutes quick and easy yummy chocolate cake | Yummy Cake Recipe
EGG - 4
OIL - 2/3 CUP
Griend SUGAR - 1 CUP
FLOUR/MAIDA - 1 CUP
COCOA POWDER - 2 TBSP
BAKING POWDER - 2 TSP
VANILLA ESSENCE - 1 TSP
MELTED COCOLATE - 1/2 CUP
ICING SUGER - 1/2 CUP
COCO POWDER - 4 TSP
MILK - 3 TO 4 TBSP
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