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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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!
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Ina Garten's Chocolate Ganache Cake | Barefoot Contessa: Cook Like a Pro | Food Network
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Chocolate Ganache Cake
Recipe courtesy of Ina Garten
Total: 1 hr 45 min
Active: 30 min
Yield: one 8-inch cake
Level: Intermediate
Ingredients
1/4 pound unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 (16-ounce) can chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets or edible gold leaf, for decoration (optional)
Directions
Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.
Cook's Note
Ina decorated the cake with a chevron pattern in this episode. For the icing, she mixed 1 3/4 cups confectioners' sugar with 3 tablespoons water in a small bowl and placed the mixture in a pastry bag. Using a small round pastry tip, she piped 6 equally spaced straight lines of icing across the top of the cake. Using the back side of a small knife, she lightly drew 7 evenly spaced straight lines in the ganache perpendicular to the lines of icing, alternating the direction for each line.
Barefoot Contessa Parties! by Ina Garten © Clarkson Potter 2001. Provided courtesy of Ina Garten. All rights reserved.
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How to Make Ina's Chocolate Ganache Cake | Barefoot Contessa: Cook Like a Pro | Food Network
I Baked 144 Brownies To Create The Perfect Recipe | Bon Appétit
48 hours of baking. A pound and a half of chocolate chips, another pound of cocoa powder, 5 pounds of chocolate, $30 worth of vanilla extract and many, many tastings. Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect recipe - one that took 144 brownies to achieve perfection.
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How to bake a great CHOCOLATE CAKE - Italian recipe
CHOCOLATE CAKE is a classic and TIMELESS Italian dessert without milk, loved by everyone. Every moment is right to enjoy a slice: tall and soft, it's perfect for an afternoon snack, or in the morning to soak in milk for a special breakfast that will wake up with its irresistible cocoa aroma!
00:00 - WHAT'S COOKING?
00:40 - INGREDIENTS
00:55 - PREPARATION
03:19 - COOKING
03:53 - PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS
Dark chocolate 150 g
Unsweeted cocoa powder 50 g
00 Flour 180 g
Sugar 180 g
Eggs 6 (medium, room temperature)
Butter 200 g (room temperature)
Baking powder 8 g
Fine salt 1 pinch
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Chocolate Dessert Recipes | 3 Easy Healthy Gluten Free Baking Recipes
These chocolate dessert recipes are delicious, nutritious and super easy to make. All three recipes are free of refined grains and sugars + 100% gluten free.
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5 INGREDIENT CHOCOLATE LAVA CAKE | VEGAN DESSERT
We love the idea of vegan baking and finding plant based or vegan solutions to traditional baking methods. This Molten Chocolate Lava Cake is the latest recipe we've worked on and the results speak for themselves. This cake is so easy and quick to make and the results are so indulgent. Definitely give this one a go full recipe below.
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