Flourless Chocolate Cake:
Today we’re going to be making one of my very favorite desserts that chocolate torte and flourless chocolate cake.alright I’ve got the oven preheating at 425 degrees and now we’re going to go ahead and prepare the pan we’re using an 8-inch springform pan and we’re going to line the bottom with aluminum foil this is heavy duty foil. all right so you can see the outline of the pan and just gonna flip the collar over it and then go ahead now remove I don’t recommend using pan release or a greased relief because it has flour in it and this should be running it butter just want to use the butter and we’ll do a little bit up the side this is gonna help the flourless chocolate cake. how to make a whipped cream ?? release from the pan better and again it needs to be light though and it doesn’t need anything really thick all right this is tortoise gonna bake in a bain-marie or a water bath and I have aluminum foil put the pan in the middle and then bring up the sides listen forget the water all right now we’re ready to make the batter and I’m using Belgian grade chocolate. it’s caliber which is really one of my favorites and this is semi-sweet chocolate so make sure the chocolate. you get is a really excellent quality all right we’re going to add the butter there are two
Different ways that you can melt the butter in the chocolate one is over a bain-marie which is over simmering water I’m going to do it in the microwave. so I’m going to use 15 seconds spurts at 100% power in between each spurt I’m going to stir it and I’m going to melt it until almost all the Cal Lay’s are melted but we’ll still have a few that aren’t and we’ll stir those out and make it smooth I’m melting it in the microwave as I said and you can see it’s almost all melted we’ve got a few chips that are still solid so what I’m gonna do is just stir it and the warmth from the chocolate and from the bowl will melt those final chips out you want to really be careful when you’re melting chocolate so that it doesn’t burn anything worse than burning really good chocolate.
I think that looks pretty good we need to warm the eggs so I’m gonna go ahead and put them in the mixing bowl so now we have a pan of simmering water or a bain-marie and in case you’re wondering I put the aluminum foil around the edge so that my pan doesn’t go into the water so I don’t want my mixing bowl in the water you just want to warn the eggs we don’t want to cook up the eggs. are warm now and they’re kind of frothy so I’m gonna go ahead and take them off the bain-marie.
So next we’re gonna go ahead and put this on the mixer now that the eggs are warm we’re going to go ahead and use our whisk and mix it on high for five minutes and that’s so that we can put some volume into these egg whites so here we go our eggs have tripled and volume which is what we wanted and this is what they should look like so nice and fluffy lighter in color so now we’re going to begin adding them to the melted chocolate and butter and we’ll do this a little bit at the time so I’ll do it in thirds and I’m going to combine them with a whisk. we don’t want to deflate the eggs
so just kind of folding I’m and gently if you’ve ever had a trouble that’s very much what this tour tastes like it’s so yummy and chocolatey very smooth creamy and now just finish it with the smash spatula to make sure that everything’s in it’s really good alright so let’s go ahead and pour it into the pan gives it out with your spatula and it’s ready for the oven we’re gonna put it in the preheated oven at 425 and we’re gonna let it bake for five minutes.
And that the five-minute mark we’re gonna put a piece of buttered foil over the top and it will continue to bake for another ten minutes this is also going to bake in a bain-marie so my pan is the springform pan is eight inches I have an 11-inch pan that I’m going to put it in and I’ve got boiling water then I’m going to put just about to the halfway mark on the pan and then we’ll put this in the oven bring this back into the center okay now it’s ready for the oven all right so we’ve just taken it out of the oven and we’re going to take the this is the foil with the butter that covered it up the last ten minutes. now it’s in the pan of water it bakes in the water bath.
So I’m gonna go ahead and take it out it’s still real wobbly and that’s as it should be then I’m gonna let it rest for 45 minutes and then after 45 minutes I’m gonna put it in the refrigerator cover it with some saran wrap and then I’ll put it in the refrigerator and leave it overnight before I unmold it it really should be in the refrigerator for about three hours before you try to take it out the chocolate needs to set and get firm the tour that’s been in the refrigerator overnight so it’s nice and cold I’m using a warm damp cloth to make it easier to get my knife blade which is also hot in between the torte and the springform pan so you want to go all the way around with your knife go ahead and open the pan and remove the collar I’m putting a piece of saran wrap over the top and flipping it over and then dislodge the bottom and now I’m going to turn it right-side up.
Jamie Oliver’s Flourless Chocolate::
flourless chocolate cake a few of you have asked me to do gluten-free recipes now as I’m not gluten-free myself I haven’t done much gluten-free baking so I thought it was perfect to try a tested recipe and I’m pretty sure all of Jamie Oliver’s desserts are absolutely delicious so let’s get started I need to start by melting my chocolate in a pan. of some simmering water so I’m going to get that simmering make sure you pop a heatproof bowl over that otherwise it will crack and then you can add in your chocolate now he asked for 70 percent dark chocolate he obviously wants this to be good quality chocolate and a nice and rich dessert and then on top of that you want to add in your butter you want. to let this melt slowly together and just stir every now and then until it’s smooth and glossy this can now come off the heat I’m going to stir in my strong tablespoon of coffee I doubt you’ll be able to taste this.
I think it’s more to just bring out that delicious rich chocolate flavor pours it in give it a stir and then just leave it on the side to cool slightly now I’m going to separate my egg yolks and whites between two large bowls. and then I’ve got a whip for about one to two minutes or until soft peaks form I’m gonna do it into a little Bowl first just in case I have any notes that crap that took more like two to three minutes with my arm strength. but I have my soft peaks and now I’m going to use my hand beater to mix my yolks and the sugar because you have to beat those for longer about seven minutes he says in this recipe Jamie’s actually gone for golden caster sugar.
In this recipe I think this is going to really help with that rich flavor and give it more of a caramel II taste I’m wondering if Jamie has actually beaten his by hand. because it says beat the seven minutes or until pale in color this took me about a minute and I don’t think it’s gonna get any paler than that and I don’t want to change the consistency as he haven’t said beat until really thick so I’m gonna stop there so if you’re doing it by hand you might need to do seven minutes right there rid of the excess and I’m going to sift over my cocoa powder . and it some salt and then gently fold that through to combine there’s going to real thick paste but this is now when we start to add that melted butter and chocolate so this is
Probably going to thin it out a bit it’s cooled slightly so I’m going to pour it in and get folding the mixture is looking pretty grainy but I would say that’s all mixed through so all I’ve got to do now is to fold in my egg whites.that can now go into your 20 centimeter springform cake tin i greased it and lined it with some baking paper like Jamie says then that can go straight into the oven my flourless chocolate cake is out of the oven and it is cooled completely it took a bit longer than an hour for me after an hour checked it my skewer came out quite wet so popped it back in for another five minutes and then actually another five minutes after that so in total an hour and ten minutes.hopefully I’ve not overcooked it and it’s still lovely and moist in the middle let’s see if we can get it out of the chin [Music] that was actually a lot easier to get out of the tin than I thought that might be why he asked for a springform flourless chocolate cake. tin so it really does popped out now as expected it’s sunken and it’s got a weird line in the middle but that’s what usually fine with flourless cake it actually rose a lot more than I thought it would it’s a lot thicker of a flourless chocolate cake.
Then I thought it would be but it looks really nice and what I was expecting so now I’m going to decorate the top with some cocoa powder and then he says about using fresh berries so I’ve got some strawberries possibly gonna put on some blueberries not sure if it’ll go with the color of my shots didn’t have any raspberries so I’m going to decorate now you don’t have to add on cream but I think chocolate and double cream tastes so good together so I pulled some over and I’m going to try my first bite.it’s rich it’s very chocolatey it doesn’t taste dense and heavy which is weird because it looks like quite a dense cake you can tell that there is something missing like flour but in terms of a gluten-free dessert I’ve tried some before and this tastes actually really nice this is a really nice flourless chocolate cake.
If you make it you definitely need the fresh fruit it’s really rich and it fills your mouth you know when you get some of those cakes that are really chocolaty but the fresh fruit really breaks it down so it’s not so rich and heavy if you’re a brownie fan a flourless chocolate cake. fan you’re definitely going to love this it’s nice and rich but you wouldn’t know it was gluten free some gluten-free desserts almost feel like they’re missing something this just tastes like a nice chocolaty brownie so if you’re gluten free and you’re looking for a dessert I think this is going to be a winner.