Flourless Chocolate Soufflé Tutorial | Get Cookin' with Brava Chef Travis
An elegant way to enjoy dessert! Brava Chef Travis is here to demystify the notorious soufflé. This recipe video is also a sweet soufflé tutorial, so get ready to step up your dessert game!
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Bethenny's Healthy Chocolate Cake Recipe
Bethenny shows viewers in her Recipe Renovation on how to cut fat and calories in a chocolate cake without losing flavor.
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ChefSteps Live! Dive into Chocolate | Why is Chocolate So Yummy & Baking a Giant Chocolate Souffle
Live in ChefSteps studios, Grant Crilly and Chef Nick Gavin cook up unexpected chocolate dishes, dig into the science of chocolate with an expert, and take your questions. Chocolate science, recipes, and bromance. Prepare for Valentine’s Days, whether you love it or hate it. Live in ChefSteps studios, Chef Grant Crilly and Chef Nick Gavin are at it again, this time they’re going to talk, cook, and teach all about chocolate. Because you know what? You don’t need a date to enjoy Valentine’s Day. Treat yourself to your favorite things, from chocolate to cherries, from brownies to steak. Chocolate steak. A special guest will talk to us about the science of chocolate, and we’ll take your questions on maximizing its romantic yield.
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Chocolate Souffle:
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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.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Jiggly cake — homemade giant Castella
Thanks to Native for sponsoring this video! Save 33% on your first Native Deodorant Pack — normally $36, but you’ll get it for $24. Use my code, ADAMRAGUSEA →
***RECIPE***
By weight, 4 part eggs to 1 part oil (or melted butter), 1 part milk, 1 part cake flour, 1 part sugar. (A large egg minus its shell is generally ~50 grams.) Additionally, 1/2-1g salt per egg, vanilla (or some other extract), cream of tarter (~1g for every four eggs), 1/10th the weight of the flour in corn starch (optional).
Make one egg's worth of batter for every 22 inches (360 cm) of pan volume (sorry I said “area” in the vid and gave the wrong cm figure!), where volume is width x length x height.
You'll need big pan and an even bigger pan you can nest it into. With the pans nested, pour enough water into the bigger pan to come at least halfway up the sides of the smaller pan. Take the smaller pan out, and put the bigger pan (with the water) into your oven. Start the oven heating to 325 F (160 C) — no convection fan, unless you prefer a dry, cracked top. (If using convection, probably lower the heat to 300 F, 150C.)
Coat all interior sides of the smaller pan with parchment paper. Leave enough excess that you can grab to sling the cake out when it's done.
Separate all the eggs into two large bowls. Into the bowl with the yolks, put the oil (or melted butter), milk, flour, salt, cornstarch (if using — it makes the interior crumb finer), and a big glug of vanilla or any extract you're using. Weigh out the sugar in a separate bowl — I like to use a little more than 1 part sugar, but all of these proportions can be altered to various effects.
Put the cream of tarter into the egg whites and beat them until they're very fluffy. Beat in the sugar in a couple installments until you have medium peaks — or stiff peaks if you want an even puffier cake, though that will likely result in a cracked top. Beat the yolk mixture until smooth. Gradually combine the white mixture and the yolk mixture until homogenous.
Pour the batter into the parchment-lined cake pan, and drop the pan into the water bath in the oven. (Don't worry if it splashes — steam is good for cakes.) Bake until a skewer to the center comes out clean — probably at least an hour, though it will depend on the size.
When the cake is done, use the parchment as a sling to lift it out before slicing with the longest knife you have.
Best Foolproof Chocolate Soufflé Recipe Wars, Episode 1
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This week on Recipe Wars, we take on the delectable chocolate soufflé. Our three chefs take their cues from Martha Stewart, Giada De Laurentiis and New York Times food columnist Mark Bittman; whose soufflé will make it out of the ring, and whose will literally fall flat? Stay tuned to find out!
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Giada De Laurentiis --
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Martha Stewart --
ABOUT RECIPE WARS
Each week on Recipe Wars, we our expert chefs recreate three famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
Find out whose food you should be cooking each week with Recipe Wars!