How To make Flourless Foolproof Fabulous Chocolate Cake
10 Ounce Chocolate
bittersweet
1/2 Cup Butter, sweet :
softened
1/2 Cup Sugar
5 Egg separated
2 Tablespoon Rum :
dark
1/3 Cup Walnuts chopped
2 1/2 Cup Creme Ganache (below)
3 Cup English Toffee :
crushed
(below) CREME GANACHE 1 Quart Heavy cream
2 Pound Bittersweet chocolate
ENGLISH TOFFEE 3 Cup Walnuts chopped
3 Cup Sugar
1/2 Cup Water
1/2 Cup Light Karo
2 Teaspoon Vanilla extract
2 Cup Butter :
sweet
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Preheat the oven to 325.
Butter an 8-inch cake pan and line the bottom with parchment paper. Melt the chocolate in a double boiler. Beat the butter with 1/4 cup of the sugar until light and fluffy. Add the egg yolks, two at a time, and then the rum, then the walnuts, beating
In a separate bowl, beat the egg whites and the rest of the sugar until they are stiff and shiny. Add the melted chocolate to the butter mixture and combine well. Fold in the egg whites and combine well, until there are no more white streaks. Pour
Cool the cake and then chill.
Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill for two hours.
Serve the cake at room temperature.
Ganache: Bring the cream to a boil in a 6-quart pot. When the cream boils, remove it from the heat immediately and add all the chocolate at once. Stir with a wire whisk until the chocolate is all melted. Pour into a bowl, allow to cool at room temp e
Toffee: Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil.
Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over hig h
from "Special Desserts" by Ann Amernick, Clarkson Potter, publishers
This is the Wedding Cake recipe, as heard on Weekend All Things Considered. Please feel free to post it around, as long as you keep the copyright information.
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How To make Flourless Foolproof Fabulous Chocolate Cake's Videos
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
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Cake Stand -
Food Processer -
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CAKE DECORATING ESSENTIALS:
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Piping Bags -
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Cake Scraper -
Steel Turntable -
Cake Boards -
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
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Guilt-Free Old Fashioned Chocolate Fudge Cake
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
From Chocolate Hazelnut Truffles to a Chocolate Banana Cream Pie, these are our favorite Ina Garten #chocolate recipe videos!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Chocolate Cake with Mocha Frosting
3:30 - French Chocolate Bark
6:21 - Chocolate Pecan Scones
9:03 - Chocolate Hazelnut Truffles
12:22 - Chocolate Peanut Butter Globs
16:06 - Chocolate Cupcakes with Peanut Butter Icing
20:15 - Chocolate Ganache Cupcakes
24:27 - Chocolate Ganache Cake
28:30 - Chocolate Banana Cream Pie
34:37 - Beatty's Chocolate Cake
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French Chocolate Bark -
Chocolate Pecan Scones -
Chocolate Hazelnut Truffles -
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Chocolate Ganache Cupcakes -
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Our 10 Favorite Ina Garten Chocolate Recipe Videos | Barefoot Contessa | Food Network
The Making of Classic Italian Flourless Chocolate Cake!
Torta Caprese
By: Chef Joey Prats
This class was designed to equip the learner with the necessary knowledge and skill on how to make Torta Caprese. Students will learn the fundamental techniques on how to execute the recipe and apply expert methodologies to achieve a professional look on the finished product.
The easy, step-by-step video tutorial, coupled with Chef Joey Prats’ signature fool-proof recipe will allow every student to prepare the cake with ease and confidence. Valuable tips on mise-en-place, ingredient and equipment identification, storage and shelf life of the finished product, as well as advice on costing and selling price are also included in this exciting class.
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