Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
- Instagram:
- Music : (Epidemic Sound):
- If you like the video, please leave a like and share this video.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos :
__________
➥ Business inquiries: thythan.recipes@gmail.com
__________
Thanks for watching !
The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Rich German Chocolate Cake Recipe | Gemma's Bigger Bolder Baking
Make my rich, Chocolatey, and decadent German Chocolate Cake!
Get the WRITTEN recipe:
BONUS RECIPE: No-Bake White Chocolate Raspberry Pie
SUBSCRIBE to our Channel:
BUY the GoodCook products I use here:
Get More Recipes & Videos!
* 3 No Bake Cookies:
* No Bake Chocolate Pie:
* 3 Single Serving No Bake Cheesecakes:
Hi Bold Bakers! This cake is loved by all that taste it and has been highly requested, so I’m so excited to be sharing my recipe — my tips and tweaks on this classic means it’s not your grandma’s recipe anymore, it’s my Rich German Chocolate Cake. Let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram:
* Liv’s Instagram:
* Pinterest:
* Twitter:
Get the WRITTEN RECIPE:
OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
P.O. BOX 142
KATY,TEXAS 77494
To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
Check out our kitchen machine here:
foodCAST is providing daily video how to do recipes, easy and fast to do for everyone. You can do it!
Scroll down to see written instructions!
If you liked this recipe click the like button and share this recipe with your friends and family!
Show us love and subscribe to our YouTube channel for daily recipes!
Follow us on:
Facebook:
Instagram: foodcast_official
Our website:
INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
Keywords:
recipe
foodcast
how to
Eid Special Moist Chocolate Cake Recipe by Food Fusion
This Eid makes the best Moist Chocolate Cake at home. For best results use @SunridgeFoods Maida #HappyCookingToYou #FoodFusion
Written Recipe:
Visit Our Website:
Download iOS & Android app:
Facebook:
Instagram:
Twitter:
Also follow @HealthyFoodFusion & @FoodFusionKids for healthy food & kid's special recipes.
Steps:
00:00 Moist Chocolate Cake
00:17 Prepare chocolate cake
02:15 Prepare chocolate syrup
02:29 Prepare chocolate frosting
03:08 Assembling
Recipe in English:
Ingredients:
Prepare Chocolate Cake:
-Hot water 1 Cup
-Instant coffee 2 tsp
-Maida (All-purpose flour) 2 & ½ Cups
-Cocoa powder ¾ Cup
-Baking powder 1 & ½ tsp
-Baking soda ½ tbs
-Namak (Salt) ½ tsp
-Bareek cheeni (Caster sugar) 1 & ½ Cup
-Anday (Eggs) 3 (room temperature)
-Doodh (Milk) 1 Cup (room temperature)
-Cooking oil ½ Cup
-Sirka (Vinegar) ½ tbs
-Vanilla essence 2 tsp
-Makhan (Butter) soft
Prepare Chocolate Syrup:
-Cocoa powder ½ Cup
-Bareek cheeni (Caster sugar) ½ Cup
-Water hot 1 Cup
Prepare Chocolate Frosting:
-Chocolate semisweet 400g
-Whipping cream 300ml
-Vanilla essence ½ tsp
-Cocoa powder 2 tbs
Directions:
Prepare Chocolate Cake:
-In hot water,add instant coffee,mix well & set aside.
-In a bowl,place sifter,add all-purpose flour,cocoa powder,baking powder,baking soda,salt & sift together.
-Add caster sugar & mix well.
-Add eggs,milk,cooking oil,vinegar,vanilla essence & beat until well combined.
-Now add dissolved coffee,beat well & set aside.
-Grease 8” round pan with butter & line with butter paper.
-Pour the batter in greased baking pan & bake in preheated oven at 180 C for 40 minutes.
-Take out cake pan from oven and let it cool down.
Prepare Chocolate Syrup:
-In a small jug,add cocoa powder,caster sugar,hot water,whisk well & set aside.
Prepare Chocolate Frosting:
-Place a bowl on double boiler & add semisweet chocolate,whipping cream & whisk well until smooth.
-Add vanilla essence,cocoa powder & whisk until well combined.
-Let it cool,cover & refrigerate for 1 hour.
-Place the bowl on ice bath & beat until soft peaks form (approx. 10 minutes) then transfer to a piping bag.
-Remove cake from baking pan and with the help of the cake knife,horizontally cut three layers of cake.
-Place first layer of cake on cake strand,apply prepared chocolate syrup with the help of brush.
-Now add & spread prepared chocolate frosting with the help of spatula.
-Place another layer of cake and apply prepared chocolate syrup with the help of brush.
-Now spread prepared chocolate frosting & repeat the same process for top layer of cake and cover the sides of the cake with frosting.
-Decorate & chilled until serve!
Recipe in Urdu:
Directions:
Prepare Chocolate Cake:
-Garam pani mein instant coffee dal ker ache tarhan mix ker lein & side per rakh dein.
-Bowl per sifter rakh dein,maida,cocoa powder,baking powder,baking soda aur namak dal ker ek saath sift ker lein.
-Bareek cheeni dal ker ache tarhan mix ker lein.
-Anday,doodh,cooking oil,sirka aur vanilla essence dal ker ache tarhan beat ker lein.
-Ab dissolved coffee dal ker ache tarhan beat ker lein & side per rakh dein.
-8” round pan ko makhan sa grease karein aur butter paper laga lein.
-Greased baking pan mein tayyar batter dal dein aur preheated oven mein 180 C per 40 minutes kliya bake ker lein.
-Cake ko oven sa bahir nikal lein aur thanda ker lein.
Prepare Chocolate Syrup:
-Chotay jug mein cocoa powder,bareek cheeni aur garam pani dal ker ache tarhan whisk ker lein & side per rakh dein.
Prepare Chocolate Frosting:
-Double boiler per bowl rakh dein,semisweet cooking chocolate aur whipping cream dal dein aur smooth ho janay tak ache tarhan whisk ker lein.
-Vanilla essence aur cocoa powder dal ker ache tarhan whisk ker lein.
-Thande ker lein aur dhak ker 1 hour refrigerator mein rakh dein.
-Bowl ko ice bath per rakh dein aur soft peaks form hunay tak ache tarhan beat ker lein (approx. 10 minutes) phir piping bag mein transfer ker lein.
-Cake ko baking pan sa nikal lein aur cake knife ki madad sa horizontally three layers mein cut ker lein.
-Cake ki first layer ko cake stand per rakh dein aur brush ki madad sa chocolate syrup laga lein.
-Tayyar chocolate frosting dal ker spatula ki madad sa pheela lein.
-Ek aur cake layer rakh dein aur brush ki madad sa tayyar chocolate syrup laga lein.
-Ab tayyar chocolate frosting dal ker pheela lein aur same yehe process cake ki third layer ka saath karein aur frosting laga ker cake ki sides ko cover ker lein.
-Decorate karein aur serve kernay tak thanda ker lein.