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• 15.07.2021 •
Rich and Moist Flourless Chocolate Cake topped with Hazelnut from @eatcaketoday
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Be awed by Mandarin Orchard Singapore's Valrhona Delicious Dulcey Yule Log this Christmas, featuring a perfect ensemble of chocolate cremeux and sweet and salty candied hazelnuts on a moist flourless sponge cake, topped with praline mousse. This is the ultimate indulgence for chocolate lovers. If you’re throwing a party with your friends, this might be an ideal dessert to give everyone a sweet ending. Purchase online at http://shop-orchard.meritushotels.com
Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)
This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊
Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.
This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
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How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe
☞ Pan Size: round pan, diameter is 15cm, height is 6cm
✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g
📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish
✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes
生チョコのようなしっとり濃厚なチョコレートケーキです。軽く泡立てた無糖の生クリームと一緒に食べても美味しいです。乾燥しないようにラップをして、冷蔵庫で冷やして食べるのもおすすめ。ぜひ作ってみてくださいね。
材料は下記にあります。
The ingredients are listed below.
【材料】マフィン型6個分
★クックパッドはこちら→https://cookpad.com/recipe/6230244
クーベルチュールチョコ 120ｇ（カカオ56％）
無塩バター 60ｇ
卵L 1個
卵黄L 1個分
グラニュー糖 60ｇ
ココア（無糖）20ｇ
バニラオイル 3-4滴
ブランデー（省略可）小さじ2
※使用したマフィン型：1カップ 深さ：3.5 cm, 上直径：7 cm, 下直径：5 cm
【ingredients】6 pieces
★COOKPAD(US)→https://cookpad.com/us/recipes/12559096-flourless-moist-mini-chocolate-cakes-recipe?via=profile
120g (4.2 oz) couverture chocolate, cacao 56%
60g (2.1 oz) unsalted butter
1 egg
1 egg yolk
60g (5 Tbsp) granulated sugar
20g (3.3 Tbsp) cocoa powder, sugar-free
3-4 drops of vanilla oil
2 tsp brandy (optional)
※muffin mold
1 cup：height 3.5 cm, upper diameter 7 cm, lower diameter 5 cm
1 cup：height 1.4 in, upper diameter 2.8 in, lower diameter 2 in
#WhatSantaleftbehind #お菓子作り
生チョコのようなしっとり濃厚なチョコレートケーキです。軽く泡立てた無糖の生クリームと一緒に食べても美味しいです。乾燥しないようにラップをして、冷蔵庫で冷やして食べるのもおすすめ。ぜひ作ってみてくださいね。
材料は下記にあります。
The ingredients are listed below.
【材料】マフィン型6個分
★クックパッドはこちら→https://cookpad.com/recipe/6230244
クーベルチュールチョコ 120ｇ（カカオ56％）
無塩バター 60ｇ
卵L 1個
卵黄L 1個分
グラニュー糖 60ｇ
ココア（無糖）20ｇ
バニラオイル 3-4滴
ブランデー（省略可）小さじ2
※使用したマフィン型：1カップ 深さ：3.5 cm, 上直径：7 cm, 下直径：5 cm
【ingredients】6 pieces
★COOKPAD(US)→https://cookpad.com/us/recipes/12559096-flourless-moist-mini-chocolate-cakes-recipe?via=profile
120g (4.2 oz) couverture chocolate, cacao 56%
60g (2.1 oz) unsalted butter
1 egg
1 egg yolk
60g (5 Tbsp) granulated sugar
20g (3.3 Tbsp) cocoa powder, sugar-free
3-4 drops of vanilla oil
2 tsp brandy (optional)
※muffin mold
1 cup：height 3.5 cm, upper diameter 7 cm, lower diameter 5 cm
1 cup：height 1.4 in, upper diameter 2.8 in, lower diameter 2 in
#WhatSantaleftbehind#お菓子作り
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