Chocolate Pecan Cake Recipe, Gluten Free Chocolate Cake for Passover
CHOCOLATE PECAN CAKE – PERFECT FOR PASSOVER
CHOCOLATE PECAN CAKE – GLUTEN FREE CHOCOLATE CAKE FOR PASSOVER
This Chocolate Pecan Cake is a luxurious flourless chocolate cake with all the goodness of pecans and chocolate. This also makes a perfect dessert for Passover or just when you need a gluten free dessert.
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Recipe Passover Chocolate Sponge Cake
Recipe - Passover Chocolate Sponge Cake
INGREDIENTS:
-175g (6oz) dark chocolate, chopped
●10 eggs, separated
●175g (6oz) caster sugar
●350g (12oz) finely ground almonds
Recipe Passover Chocolate Sponge Cake
Recipe - Passover Chocolate Sponge Cake
INGREDIENTS:
●175g (6oz) dark chocolate, chopped
●10 eggs, separated
●175g (6oz) caster sugar
●350g (12oz) finely ground almonds
Passover: Vegan Flourless Chocolate Cake
This is a great vegan dessert for any time of the year!
Passover Chocolate Cake Recipe - How to make Chocolate Cake at Home
Passover Chocolate Cake Recipe- How to make Chocolate Cake at Home
#Chocolate #ChocolateCake #Baking
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INGREDIENTS :
Preheat your oven to 350 degrees
Bake for approximately 55 minutes
I didn't calculate the smart points! I never do for my mom's recipes!
You need a cake pan but DO NOT OIL!!!!!!
9 eggs room temperature
3/4 cup coffee or water
2cups plus a tbs white sugar
1/4 cup cocoa
3/4 cup cake meal
1/4 cup potatoe starch
Splash of vanilla
1/4 tsp cream of tartar (I use it but sometimes my mom forgets
A drop of oil
DIRECTIONS :
separate the eggwhites and yolks carefully
Add a drop of oil on the egg yolks to prevent them from getting hard
In a mix master add egg yolks and beat
Add sugar, cocoa, vanilla, coffee or water, potatoe starch
Add cake meal a little at a time until all is blended.
In another mixing bowl add egg whites
or add that to a large bowl
Use the whisk beater on the mix master to mix egg whites on the fastest setting
Allow to beat for a minute or so add a pinch of sugar and cream of tartar (my mom forgot!)
Once they are stiff you will add a little at a time and fold into the other batter
Once mixed together add to cake pan!
Bake and check to make sure it's fully baked with a long wooden skewer.
Turn cake upside down and allow to completely cool for many hours!
Wrap and keep in freezer or eat right away!.
HAPPY PASSOVER!! LOVE RISA AND MOLLY❤️????
How to make a gluten-free Chocolate Nut Cake
How to make a delicious Chocolate Nut Cake
Bittersweet Chocolate and Blood Orange Torte for Passover
Step by step guide for baking a chocolate torte.
Alison Roman Hosts Passover Dinner | NYT Cooking
Full menu:
The world is a different place now than it was a few months ago, when Alison developed this menu, but Passover is still on the calendar. So, in the spirit of perseverance and celebration, we’re sharing it — make one of the recipes, make all six, or make none and just enjoy the video.
Matzo Ball Soup:
Chopped Liver on Matzo:
Apples With Honey and Crushed Walnuts:
Parsley Salad With Fennel and Horseradish:
Garlicky Buttered Carrots:
Crispy Potato Kugel:
Tangy Braised Short Ribs:
Sundae Bar:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Top Passover Desserts
From ice cream to a macaroon cake to the famous matzo toffee or matzo crunch or matzo crack, we have the best Passover desserts ever. Get the recipes for 25 amazing passover desserts here:
Chocolate Almond Clusters
Love almond clusters for Passover? Make your own with this easy recipe! Watch Sarah show you how to temper chocolate without a thermometer to make these super simple delicious treats!
Get the recipe:
Chocolate Almond Clusters
500 grams good quality dark chocolate, divided
250 grams toasted slivered almonds
For the full recipe, click here:
For more with Sarah, watch Sarah's Patisserie:
Flourless Dark Chocolate Torte Recipe
This week marks Easter and Passover, two holidays typically celebrated with good food, family and friends. This year's celebrations might feel a little different for some of us. So although the store remains closed, we have decided that the best way to serve our beloved customers is to keep doing what we do best: BAKE!
Today, Rustique's chef, Ally is teaching us how to bake a Flourless Dark Chocolate Torte recipe (perfect for Passover!).
View the full recipe here:
Voici la recette en français:
Don't forget to share your creations with us by tagging us on on Instagram and Facebook, and by using our hashtag #SweetAndSafe! Happy baking!
Brown Butter Streusel Coffee Cake Recipe | Chef Barbara Teaches how to Make Easy Coffee Cake
Brown butter gives this coffee cake a rich, toasty, and slightly nutty flavor; we also infused it with our Cinnamon Bun Milk Chocolate Spread and Mascarpone Compound.
Full Recipe:
If you loved this recipe let us know in the comments below!
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#Amoretti #CoffeeCake #BrownButter #StreuselCoffeeCake #CinnamonCoffeeCake #CinnamonBun #Breakfast #BreakfastPastry #Dessert #Cake
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How to Make Passover-Friendly Desserts
Watch more How to Celebrate Jewish Holidays videos:
There are plenty of tasty treats you can make without flour or yeast; you just have to be creative!
Step 1: Know what's not kosher
Know which ingredients are not allowed during Passover: wheat, rye, barley, spelt, and oats, meaning that most kinds of flour can't be used. Leavening agents like yeast and baking powder are also a no-no.
Step 2: Learn substitutions
Learn how to make substitutions for forbidden ingredients, like a combination of matzo meal and potato starch in place of flour. Find substitution lists in kosher cookbooks and on kosher websites.
Tip
Avoid the common mistake of using too much matzo meal in dessert recipes; it makes them too heavy.
Step 3: Go nuts
Make desserts that rely on finely ground nuts to take the place of flour, or to serve as crust base for cheesecake.
Tip
Combine 1/3 cup of granulated sugar with a 1/2 teaspoon potato starch and blend them together in a food processor or coffee grinder to make kosher for Passover powdered sugar.
Step 4: Count on chocolate
Count on dark chocolate to save the day! Bake a delicious flourless chocolate cake, or make brownies using matzo meal or cake meal.
Tip
Turn plain matzo into delectable crunch bars with the addition of dark chocolate and caramel.
Step 5: Use egg whites
Make goodies that attain height and airiness from beaten egg whites rather than leavening agents, like a sponge cake, meringues, or macaroons.
Step 6: Focus on fruit
Focus on fruit-based desserts, like sorbets, honey-drizzled fruit with walnuts, or fruit compote.
Did You Know?
One of the largest Seders in the world takes place in Kathmandu, Nepal and involves 2,000 people.
The Best (VEGAN) Chocolate Cake Recipe II (eggless, dairy-free) - Hot Chocolate Hits
FULL PRINTABLE RECIPE:
The very best chocolate cake (the second) that just so happens to be vegan.
This recipe is eggless and dairy-free, making it a great recipe pantry staple.
Last video for Pineapple Upside Down Cake:
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Don't PASSOVER These Delicious Treats | Flourless Chocolate Cakes
These delicious flourless chocolate cakes are kosher for Passover and year-round. Find more Passover content at passover.jccmanhattan.org! Visit jccmanhattan.org/recipes to view all of our original recipes
Ingredients:
7 oz. dark chocolate (72% or similar)
10 oz. unsalted butter
1 cup sugar
5 eggs
½ teaspoon salt
Directions:
1. Preheat oven to 325°F.
2. Butter and sugar 4 oz. foil ramekins or one 8-inch springform pan.
3. Melt together butter and chocolate over low heat.
4. Whisk together eggs, sugar, and salt until completely blended. Add in cinnamon, espresso powder, mint, or other flavors to customize according to your favorites.
5. Fold two mixtures together and pour into ramekins.
6. Bake until completely set, about 25-30 minutes. Tops will be crackly.
7. Let cool and turn out upside down to serve. Can serve with whipped cream, ice cream, caramel sauce, and/or berries.
Makes 8 4 oz. cakes, or one 8-inch cake.
FLOURLESS CHOCOLATE CAKE | dairy-free, gluten-free, Kosher for Passover
This delicious flourless chocolate cake is super quick and simple to make. When you taste it, it will be hard to believe that it is gluten free and dairy free! You can make the cake last-minute or bake it days in advance, as it keeps well covered inside or outside the fridge. And, since it contains no flour, it is also Kosher for Passover.
???? ☕ RECOMMENDED EQUIPMENT FROM THIS RECIPE ????️????
I only list utensils I truly love and would be happy recommending to family and friends. So this is not a complete list of all the utensils I use in this recipe.
Serving Platter
I absolutely love this dish. It adds a touch of elegance to anything you serve; from roasted vegetables to fruit. The best thing is that it is part of a big line of tableware (Sophie Conran by Portmeirion), so you can have matching roasting dishes, glasses, pitchers, you name it. We even have their butter dish! View/buy it here:
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Set of mixing bowls
Pyrex bowls are really versatile and, no matter how many I have, I always run out. I use them for mixing, reheating food in the microwave, storing non-perishables, and freezing. Plus, they are dishwasher-safe! View/buy them here:
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MORE RECIPES
More desserts, treats, and snacks:
Chocolate cornflake clusters:
INGREDIENTS for 8 portions
4 eggs
110g dark chocolate
110g sugar
110g ground almonds
Optional: icing sugar for decoration
DISCLAIMER
Links included in this description may be affiliate links, so if you purchase a product I might receive a small commission. You will not be charged extra for this! I do not take any responsibility for injuries caused to you, other people or pets, or damage to your belongings as a result of watching this video.
Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit
The Test Kitchen's Claire Saffitz makes a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.
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Claire Makes Chocolate Macaroon Cake | From the Test Kitchen | Bon Appetit
How to Make a Chocolate Macaroon Cake: Bon Appétit Test #20 | Passover: Gluten-Free, Dairy-Free
Today I'm testing Bon Appétit's Best Chocolate Coconut Macaroon Cake developed by Claire Saffitz from the Bon Appétit Test Kitchen. This chocolate macaroon cake is so rich and flavorful, you'd never know it's gluten-free, dairy-free, and perfect for Passover! When Claire makes a cake, you know it's going to be the best cake recipe. So if you like the rich flavor of dark chocolate combined with toasty coconut and almonds, this is the best cake recipe for you! Let me show you step-by-step how to make a macaroon cake that's perfect for Passover, but so delicious you'll want to make it year-round.
Recipe:
Baking time conversions:
BA’s Best Chocolate Macaroon Cake, Recipe by Claire Saffitz
Cake Ingredients
1 cup virgin coconut oil, melted, cooled, plus more for pan, 229g
¼ cup unsweetened cocoa powder, plus more for pan, 25g
1 cup skin-on almonds, 140g
8 ounces semisweet or bittersweet chocolate, chopped, 227g
1 teaspoon kosher salt, 3g
½ cup unsweetened shredded coconut, 45g
6 large eggs, room temperature
½ cup granulated sugar, 103g
½ cup (packed) light brown sugar, 87g
2 teaspoons vanilla extract
Ganache & Topping Ingredients
4 ounces semisweet chocolate, chopped, 113g
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes, 11g
1 tablespoon sliced almonds, 10g
1 teaspoon granulated sugar, 4g
Tags: #ClaireSaffitz #BonAppetit #FromTheTestKitchen
How to Make the Best Flourless Cake Ever! Chocolate Ganache, Almond Meringue, Coffee Buttercream
Whether you're celebrating Passover or just out of flour, now's the perfect time to make my favorite flourless cake—and maybe my favorite cake, period! This delicious recipe combines almond meringue discs, chocolate ganache, coffee buttercream, whipped cream, and toasted sliced almonds... wow. For years, I thought this amazing concoction—known as Le Delice cake, created by a one-time New York City pastry chef and restauranteur named Guy Pascal—was gone forever. But then a recipe turned up, and I can assure you: this is the good stuff!
Here's the New York Times recipe as published by Marian Burros. Beware, though, this is paywalled:
Here's the same recipe, published elsewhere:
See my other baking videos here:
We have fun, but this pandemic is serious business. For more information on protecting yourself and others, see here:
#Baking #Glutenfree #Passover
Passover Treat
Passover Treat
Passover Chocolate Cookie Therapy????
Even in our New Normal, Passover without chocolate sounds unthinkable...
Thankfully, these Kosher for Passover chocolate cookies have few ingredients and take very little time to make & bake. If we're going to be at home for long periods of time, we might as well make it taste delicious!
Recipe is below, finished cookies are toward the end of the video, enjoy!
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Chocolate, chocolate, chocolate brownie cookies:
Pesach friendly - makes 22-24 cookies
*do not be tempted to overbake these, they will set up as they cool
** make sure to space these well apart as they will spread a lot!
***feel free to use higher cocoa percentage chocolate here, it is really a matter of taste
75g butter (or margarine)
325g bittersweet chocolate (55% cocoa solids)
3 eggs
200g (1 cup) light brown sugar
30g cocoa powder
75g bittersweet chocolate (55% cocoa solids), chopped
Preheat the oven to 180℃(350℉).
Line two large sheet cookie sheets with baking parchment.
Place butter and chocolate in a very clean very dry microwave safe bowl, blast on high 20 seconds at a time, stirring between each blast until the chocolate and margarine are melted and smooth, set aside.
In a large bowl with a handheld electric beater, or in the bowl of a stand mixer with the whisk attachment, whisk the eggs and sugar until very light in clour and fluffy about 5-8 minutes. Add the melted chocolate and whisk briefly, fold in the cocoa powder and chopped chocolate.
Using a piping bag, or two spoons, drop about two tablespoons onto the prepared cookie sheets, at least 2 inches apart - they will spread a lot!
Bake for 8 minutes, until they have formed a crust but are still very soft. Remove from oven and let cool completely on baking tray.
Store in an airtight container with baking paper between each layer. They will keep at room temperature for 5 days.
ALMOND MERINGUE TORTE
A cake for all seasons: Flourless (GF), KLP and absolutely spectacular layered meringue, chocolate, almond and berry dessert@Monday Morning Cooking Club.
Video by Ollie Quirk and Music by Oscar Gross.
It's do ahead and simple to make. This will be one of the many winners from our new book.
You can find the recipe in 'Now for Something Sweet' which you can buy through our website mondaymorningcookingclub.com.au or any good bookstore.
For those of you in the USA and the UK who can't get hold of the book before Passover, here is the recipe:
MERINGUE NUT LAYER
75 g (1⁄2 cup/2 2⁄3 oz) roasted almonds
4 egg whites
250 g (1 1⁄2 cups/9 oz) icing (confectioners’) sugar
1 tablespoon white vinegar
30 g (1⁄4 cup/1 oz) unsweetened
Dutch cocoa powder
FILLING
600 ml (2 1⁄2 scant cups/20 fl oz) thickened (whipping) cream
75 g (1⁄2 cup/2 2⁄3 oz) roasted almonds, chopped
100 g (3 1⁄2 oz) dark chocolate, finely chopped
135 g (1 cup/4 3⁄4 oz) raspberries
165 g (1 cup/5 3⁄4 oz) blueberries
165 g (1 cup/5 3⁄4 oz) strawberries, quartered
Preheat the oven to 150°C (300°F/Gas 2). Line 2 large baking trays. Trace 3 circles approximately 20 cm (8 inches) in diameter on the baking paper.
To make the meringue nut layer, place the roasted almonds in a food processor and pulse until they are ground, and resemble breadcrumbs. Set aside.
Using an electric mixer, whisk the egg whites until soft peaks form, then slowly add the icing sugar 1 tablespoon at a time, while continuing to whisk. Whisk for 10 minutes or until stiff and glossy. Using a spatula, fold in the vinegar, cocoa powder and the ground almonds.
Use the spatula to spread the meringue inside the outlines you’ve traced, smoothing out to the edges. Bake for 45 minutes or until the discs are crisp to the touch. Place on a wire rack to cool completely.
To make the filling, whip the cream in a bowl just until soft peaks form and set aside. In a separate bowl combine the almonds and the chocolate. In a third bowl combine the berries.
To assemble the torte, place the first disc of meringue on a serving platter and top with one-third of the cream, one-third of the almond/chocolate mixture and one-third of the berries. Repeat with the remaining discs.
Serves about 10
Gluten Free Chocolate Almond Cake
Gluten free chocolate cake never tasted so good. This Flourless Chocolate Almond Cake is the most decadent gluten free dessert you'll ever make.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
To check out the flourless Carrot Cake Cupcakes click here.
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used are called Porch Swing Days and Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license
What does Chocolate Mousse have to do with Passover?
Sharing an easy dessert recipe and why people eat Matzah during the Biblical Festival of Passover. Email me at atasteofisrael@gmail.com for the recipe!
Moist and Boozy Fruitcake from Melissa Clark | Martha Stewart
Food writer Melissa Clark joins Martha Stewart to make a moist and boozy fruitcake. The batter is so good it's hard not to eat it all before you put it in the oven.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Moist and Boozy Fruitcake from Melissa Clark | Martha Stewart
Cooking with Mayim: Passover Edition || Mayim Bialik
You can click the link below for a coupon for Manischewitz products, and I've also included the recipes I used.
LASAGNA
I don't have an exact recipe for this one. It's more of a feel it out type dish.
Ingredients
For Filling:
Red potatoes
Onions
Fresh garlic
Veggies of your choice (I used broccolini, Italian parsley and frozen kale)
Cheese of your choice (I used vegan cheese and homemade ricotta)
Sauce
Matzo
1. Thinly slice potatoes and onions and sauté with fresh garlic. Let the onions get started first and then add the potatoes.
2. Chop additional veggies and add to sauté.
3. While veggies are sautéing, prepare cheese by mixing ricotta with chopped kale or spinach.
4. Assemble lasagna. Start with a layer of sauce on the bottom. Use matzo for your second layer. Add filling and another layer of matzo. For your top layer, use matzo with sauce and cheese on top.
5. Cook covered for 50 minutes at 425. Then uncover and leave in until the top gets nice and gooey.
HERBED RICOTTA
Ingredients
1.5 cups raw macadamia nuts, soaked in a bowl of water for at least 4 hours
1/8 teaspoon garlic, minced
1/2 teaspoon salt
1 tablespoon olive oil
1. Puree all ingredients in a food processor for 1 minute.
2. Scrape down the sides and puree for another minute, until light and fluffy.
MATZO BALL TZIMMES
Ingredients
Matzo balls (prepare these beforehand using Manischewitz Matzo Ball mix. The instructions are on the box!)
Your choice of root veggies (I used beets and carrots)
Fresh mint for garnish, optional
For Sauce:
3 cups apple juice
6 oz of dried apricots
1/2 a cinnamon stick
1/3 cup apricot preserves
1. Chop root veggies and apricots.
2. Prepare sauce. Warm apple juice in a pot on the stovetop. Add preserves, cinnamon stick and chopped apricots. Let sauce simmer and thicken.
3. Sauté root vegetables and matzo balls in vegan margarine over medium-low heat.
4. Toss matzo balls and veggies with sauce.
5. Add fresh mint as a garnish!
ENJOY!
Macaroon Triple-Layer Chocolate Cake (for Passover)
How To Make Gluten Free Almond Pear Coffee Cake | Coffee Cake Recipe
In this video we'll show you how to make a Gluten Free Pistachio Almond Pear Coffee Cake!
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Passover Rocky Road Brownies
Passover Rocky Road Brownies
Brownie ingredients:
4 oz. semi-sweet chocolate, chopped
1 cup (2 sticks) butter or margarine
1½ cups sugar
4 large eggs
1 cup matzah cake meal
½ teaspoon salt
1 cup chocolate chips
2 cups mini marshmallows
1 cup walnuts, chopped
Topping ingredients:
1 cup mini marshmallows
½ cup chocolate chips
½ cup chopped walnuts
To make brownies:
1. Preheat the oven to 325°F (160°C). Prepare a 9x13 inch pan by lining it with parchment paper or spraying it well with cooking oil spray.
2. In a large microwave-safe bowl, melt the chopped semi-sweet chocolate and butter on medium-high heat for 1-2 minutes, or until melted. Stir well. Stir in sugar and cool slightly.
3. Whisk in eggs, one at a time. Stir in matzah cake meal and salt. Stir in chocolate chips, marshmallows, and walnuts. Pour into your prepared pan.
4. Bake for 30 minutes, or until set. Remove pan from the oven.
To make the topping:
1. After letting the brownies cool for another 30 minutes, sprinkle the brownies with marshmallows. Return to oven for 3-4 minutes, or until the marshmallows are puffed (not browned). Remove from the oven.
2. Place chocolate chips in a small, heavy plastic bag. Microwave on high for 60-90 seconds, or until melted and smooth when pressed with fingers. Squeeze chocolate into one corner of the bag. Cut a small tip off the corner and drizzle chocolate over brownies.
3. Sprinkle with nuts. Cool completely. Brownies may be refrigerated up to 4 days or frozen.
Afrika cake - gluten free chocolate sponge cake with chocolate mousse
This time I show you how to make Afrika cake: a very soft chocolate cake with chocolate mousse.
Ingredients:
-3 eggs
-180gr of icing sugar
-55gr of cocoa powder
-18gr of corn flour
-caster sugar
-200gr of dark chocolate 70%
-400gr of double cream
-dark chocolate granola and cocoa powder to decorate
Instructions:
-whip 3 yolks with 60gr of icing sugar
-whip 3 egg whites with 120gr of icing sugar
-incorporate the two mixtures, cocoa powder and corn flour
-spread the mixture in a baking with baking paper tin so to be 1cm thick
-bake it in the oven at 200°C for 8 minutes
-add caster sugar on both the surface so to absorb the humidity while chilling down
-shape the dough depending on your needs
-mix the double cream so it's half whipped
-melt the chocolate at 50°C
-add it to the cream and mix until it's well incorporated
-spread the cream on the base of the cake
-add dark chocolate granola on the border
-add cocoa powder on the top
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