Welcome. Deronda here with foods 101.
Valentine's Day is right around the corner and I want to give you heads up on how to make this flourless
Chocolate Cake. You heard that right. A
Chocolate Cake without flour that's decadent and
delicious. The ingredients are going to need is 6 large eggs, 1 and 1/2 cups of semi-sweet
chocolate chips, 6 tablespoons of unsalted butter, and (only) 1/2 cup of granulated sugar,
1 tablespoon of powdered sugar, 1 tablespoon of unsweetened cocoa powder
for the dusting of the top of this Chocolate Cake once it bakes.
Let me show you how we're going to get this together. In a medium microwave friendly bowl
I'm adding the chocolate chips along with the butter. I cubed the butter.
It makes it a lot easier to melt. Save your butter package.
You're going to use this to butter our baking pan. Microwave 30 second increments, stirring in between. After the first 30 seconds...
it's looking like this.
Give it a lovely little stirring. Back to the microwave. After an additional 30
seconds that butter and those chocolate chips are starting to come together.
I'm gonna microwave this for an additional 15 seconds. After 15 additional seconds this is what it looks like.
Keep your eye on your chocolate and butter because all microwaves are gonna melt your butter and chocolate differently. 1 minute and
15 seconds to get my chocolate looking like this. Set this off to the side. Next you're
separating your egg whites from your egg yolks. Crack your egg on the side of your bowl
until you get a little dent.
Open it up and
transfer
your yolk back and
forth. Make sure whatever you're putting your egg whites in it's
definitely oil free and no oil residue on it.
If you get a little egg shell in your egg whites. Just go in and fish it out with your egg shell.
That's the fastest way to retrieve it.
One of my egg yolks cracked.
But that's okay, because we're going to whip it in with that chocolate. Add your egg yolks, all six, into your chocolate.
With a whisk we're going to gradually
whisk the egg yolks in
with our chocolate.
That looks absolutely perfect. It won't take long. Sit this off to the side while we prepare our egg whites.
Make sure the bowl you're preparing your egg whites in is oil free and has no residue in it,
so clean it really well before you add your egg whites.
I'm using my stand mixer and the attachment to whip the egg whites. A hand mixer will work just as well.
I start beating my egg whites on medium. Gradually, I start adding a little sugar
at a time.
This will take a couple of minutes.
I'm turning up the speed to high.
Continue to add the sugar.
that's it's making? That's what you're looking for.
We're going to go for about
30 more seconds and we should have those
those soft peaks.
Soft peaks have formed. And I'm gonna go ahead and get my bowl off here. See those peaks?
Those are your soft peaks, that's exactly what you're looking for. We're gonna add a cup of this to our chocolate mixture.
I'm just gonna eyeball it. With that whisk.
Whisk in our egg whites with our chocolate mixture. At this time you want your oven preheating to
275 degrees
Fahrenheit. Look at that chocolate mixture.
Just how you want it. We're gonna fold our egg whites in with the rest of our chocolate mixture.
I'm going to show you how to do that. First, butter a
springform
nan. This is an 8-inch springform pan. What I mean by that you'd have this little latch that unhooks, so you can take the top
off. Put that
back together. Use your butter wrap
to butter the sides and the bottom of your springform pan. Move your chocolate into a large bowl. Add
all your
egg whites. I'm using the same
spatula that I used to get my chocolate out of the bowl
if you see any little chocolate streaks in there. Start folding this in. That's a technique
where you bring your chocolate mixture over on your egg whites.
You just keep folding it in until you no longer see chocolate streaks or white streaks. This take a couple of minutes.
Just take your time. The goal here is not to remove the air from your egg whites.
That's what makes this cake light and delicious and decadent. I don't see any more chocolate or white streaks. Do you?
I think that looks perfect, but look under there and make sure you've got it all incorporated.
This is ready for its prepared springform pan. In it goes.
Make sure the top of your cake is nice and smooth. Off to that
preheated oven, on the middle rack, for the next 45 to 50 minutes or until the cake starts pulling loose
from the edge of it pan. Use your timer and no peak. Here comes that Cake.
Yum...smells so good. I want to like dig into it right now, but let it cool completely in the pan.
This will take about an hour an hour and a half. I love that crackle II look on the top of the cake here.
I think it's marvelous.
I'm ready to remove my cake from the pan. The rule of thumb is...
if you can hold your hand under your pan then you know it's cold enough to remove it from its pan.
If you can't hold your hand under here...
then you need to let it cool down a little bit more. As you can see the cake drops down as it cools.
You're going to use a plastic knife. This will keep you from scraping the sides of your pan.
Make sure you go all the way around. I'm going to release the pan. Remember hold the bottom, because this is a springform pan.
Just gonna jiggle it and
lift it up. Looky there at that flourless Chocolate
Cake and it smells so yummy. For the top of the cake.
I just sprinkled it with a little powdered sugar.
Okay, just like that and I think that looks gorgeous.
And to really boost the flavor here on your cake
add a little cocoa powder. It will really take it to another level of chocolate.
I'm getting you in the mood for Valentine's Day. You're wondering what's around the edge of the cake here.
It's these little paper doilies. White and red. I love the way
the crinkly top is. And listen to it.
Oh yeah, that crunch. You may want to rinse off your knife before slicing again. Hear the crunch, again?
See I did rinse off my knife. Make it a lot easier get beautiful smooth cuts. Place your knife
underneath and there. Look how fantastic that is. Yes. I'm so excited...
flourless Chocolate Cake
Put it over here on a plate, so we can give it a try. See how that holds together?
You think without flour that would be completely impossible. It's not when you whip those egg whites. Here we go...
So light.
Wow.The chocolate and the cocoa on the top that we sprinkled here on the top of this cake
comes through. Light and airy.
Yum.
Must I say any more? Decadent and rich with delicious with chocolate flavors. It's
fantastic. Look here on the inside.
YUM. Look at that top with those little crinkles of crunch.
I rates this
flourless Chocolate Cake to the top of my list. I'm Deronda with foods 101.
Happy Valentine's Day. Give me thumbs up.
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Thanks a million for watching y'all and I'll catch you lovely people later...