Your lemon tart recipe is actually really easy to supplement for! I just used almond oil butter for the curd and for the dough I used a combo of rice and almond flour which worked out way better than I expected :0
@@june_keke Dairy is anything that comes from mammals milk (cows/goats) like cheese, butter, cream, yoghurt. Chickens and birds in general aren't mammals since they lay eggs, so eggs aren't dairy.
Not gonna lie, I solely bought Dessert Person because I enjoy your content and wanted to support you. It was supposed to be a coffee table book. But it was my daughter’s birthday and I thought, hell I can bake a cake from scratch. So I made Classic Birthday Cake and while it takes more effort than boxed cake the taste payoff is well worth it and so I don’t know if I can ever go back. So I hate you, I love you, thanks for the cookbook.
I made this guy for a friend's birthday getaway where the only things I had to bake the cake were the things I took with me. I used frangelico instead of the rum/amaretto because I had a tiny travel bottle, plus split the almond flour with some hazelnut flour. Whisked the thing by hand. Worth it, though, to give one of my best friends a birthday cake.
I made this with for my wife's bday using Hazelnut flour and Fratello liqueur. I added 1/4 teaspoon of espresso powder and 1/8 teaspoon xanthan gum when adding the hazelnut flour. I also decreased the sugar to 1/4 cup. I topped it with Ina Garten's choc ganache. My wife liked it but thought it was best described as gluten free instead of flourless. I think in her mind, flourless chocolate cake is somewhat brownie like.
I've made this TWICE now and it's a HUGE hit every time. My brother who usually gets a cheesecake for his birthday requested this instead. It's the PERFECT cake!!!
Probably the best episode of Dessert Person, IMO. Claire's mention of mistakes and how to fix them were phenomenal., especially for an amateur baker like myself.
Yep, I slightly overbeat my meringue and thought to myself "Just like Claire. :) " and I knew it would be delicious anyways. No stress. And it totally was.
FINALLY!!! This is my favorite recipe in Dessert Person so far, I've baked it 4 times already this year, I looooove Claire's recipe for this chocolate wave cake 😋
@@PlantNative in my experience, no! I tried parchment paper, foil, and just the oil+sugar and they've all turned out relatively okay - but I'm also not transferring the cake out onto a cake plate/presentation dish, so maybe that's when you'd need silicone!
So my chef told me a story of when he was in college, he had an English prof that absolutely hated him. He handed in an essay he really worked hard on, and for no good reason got a poor mark. The only feedback that was given by the prof was "there is something missing from this, it's as if you made a cake without flour." Chef gives the essay back to the prof for remarking, except he stapled a recipe for flourless cake onto the back. Needless to say he did not do well in that course 🤣
Made this for my small wedding so that our friend who is gluten-free could celebrate with us. Everyone loved it. Thank you so much for being a part of our celebration. ❤️
@@borg9of9235 You can replace the flour with something suitable, which she states. Do people just want to point out when someone is "technically" wrong? Because all it shows is that they can't think for themselves and use common sense to pattern a recipe for their needs.
@@TheSwauzz except her alternatives are other nut flours. Which still means nut allergies are an issue. Saying "anyone can eat it" ignores the large number of people who can't actually eat it because it will kill them. And we're not criticizing her or her recipe, we're pointing out the blatant falsehood of your post.
Oh just in time. My daughter in law is having GI/gallbladder issues and has so many dietary restrictions. Leave to Claire to have the answer I didn’t know I needed. Kudos
I love that you show all the mistakes and goofs that everyone makes in baking. It really shows that you might be a fantastic baker, but you're human too.
8:13 “Lol... Meringue” annotation of the fail meringue video when claire was saying one of her favorite things do is folding meringue has the same energy as “Sure, Jan”
The texture of this cake is otherworldly, thanks Claire! I used semisweet chocolate chips and a shot of espresso instead of the amaretto and that was kind of a lot of coffee flavor but still delicious, obviously. Next time, will try for bar chocolate and less espresso/more water
Just had a flashback to BA's Gourmet Makes, when Claire seemed so often miserable while trying to perfect her challenge food with sometimes diminishing returns. This is a way better vibe. Free range Claire!
Claire, you're making my little Celiac heart so happy 💛💛💛💛💛💛 you're my favorite part of the internet, thanks for giving me something to look forward to every week.
Made this today and it was an absolute winner! In case anyone's wondering I successfully baked this in an 8," springform by withholding some of the batter. Stupidly forgot to sprinkle on the castor sugar before placing it in the oven, and obviously had to wait until 20 minutes in. Apart from this the cake rose beautifully and evenly. The final texture is puddingy, fudgy, springy, airy and light.
This is honestly the best cake I’ve ever made. I omitted the amaretto, because I hate almond flavor, but it was still fantastic! Can’t wait for another reason to make it again. (I need to have a reason or else it will just sit in my kitchen and I will eat the whole thing in 2 days like I did this one)
Thank you Claire! This video comes one day after my celiac diagnoses and everything I know and love about baking needs to be thrown out the window to be started from scratch. This will be my first gluten free recipe!
I’ve had celiacs for 11 years and I bake all the time!! King Arthur’s gluten free flour is my favorite 1:1 substitute in any recipe to make it gluten free. I am suuure you know but the things that surprised me that had gluten were soy sauce and licorice! Good luck, it changed my life 100% for the better.
Married into a family of celiacs, it'll take adjusting but can still make very tasty stuff! Watch out when buying anything saucy/soupy btw. Often have flour added to thicken.
If I'll settle with life and own an oven in the future, I'll definitely come back to dessert person and make all these delightful treats. Love your content claire! ❤️
Protip for egg separating: separate each egg individually over its own bowl, then pour the white into a bigger bowl. That way, if you do break a yolk, you lose one egg instead of eight.
I’ve been going through the worst depressive episode I’ve had in a while and watching this actually made me feel better ❤️ Currently binging Claire videos
I positively LOVE that you keep the little "mistakes" in your videos, like how you overbeat your meringue but left it that way to show that it's not a big deal 💜
Thank you for your comment! I was just going to ask if someone has made this with a sugar substitute. Did you find that it still made the cake have that crispy texture?
As a celiac there is FINALLY something I can eat! It's torture watching you make delicious looking desserts I could never make gluten free sometimes. So excited for this!
Torte caprese step aside! After many disappointing attempts to make the isle of Capri cake I made Claire’s “chocolate wave “ cake. The 6 beaten meringue egg whites did the heavy lifting and made a wonderfully light and just right chocolate and just right sweetness cake. Chocolate wave cake, you’re a keeper!
This cake is phenomenal. It has the looks and flavor. It is the only flourless chocolate cake recipe you will ever need. I used dark rum because it’s what I had, and would highly recommend. 5/5 stars!
Hi Claire! I am an Italian girl from Rome and I’ve been following and loving your content for a while. Yesterday it was one of my best friend’s birthday and I decided to bake this cake. Even if it was my first attempt at it I was sure that it would be a success because all your content is so well thought and explained. Everyone loved the cake! It is just like you said: with a nice and round taste but not too strong in a way that tires you. You’re the best ! ❤️ Ciao da roma
thank you for the informative bits like the overbeaten meringue. really helpful actually :) going to try this recipe, but i will leave the sugar sprinkle on top.
I love that Claire actually scoops all the stuff from the mixing bowl into the baking pan - too many UA-cam "bakers" leave so much behind in the bowl, and that's just wasted deliciousness.
doesn't chocolate have milkfat, even if it's dark chocolate? Whenever I read the ingredients in chocolate products, they typically have some form of dairy
OMG! I just put it in the oven. Making it for my sweet heart’s bday. The chocolate part was not so smooth I think my chocolate was too thick. I love how it was so airy and light in sugar. Can’t wait to taste it.
I just made this cake for the first time tonight and it was really airy and intense! My meringue technique was a little off and it didn't get quite as high as yours, but I can't wait to share it with friends and make it again, even better! Thanks for the video, it really helps me get the courage to try!
Claire, thank you. You videos are the high light of my week. I recently bought you cookbook and I can't wait to start baking (I live in the Arizona desert, so its too hot to turn on the oven). You even inspired me to make my own vanilla! I am proud to say I'm a dessert person.
Thanks for this recipe. I tried making this for the first time a few months back using what seems like a wildly different recipe. It was quite thin, but that ultimate dense chocolate flavor was there. Almost too chocolatey if there’s such a thing. Thanks! ☺️
Just wanted to let you know that it turned out amazing! I did everything by half because... well because it was wednesday to be honest... but evenso: it was delicious. As I can't eat gluten, this recipe will be forever my favourite cake recipe!
Claire, my girlfriend and I love you! We love how detailed, caring, and scientific-method-y you are and this recipe is no different. One question I had would be why not take a blowtorch and caramelize the white sugar on top? Was this something you tried and it failed, or just wasn't a thought?
I made this cake and it turned out beautifully. It is so light and delicious it's a perfect dessert. Thank you Claire - I received my copy of Dessert Person for Christmas last year.
Here for the recipe, but also wanted to let you know your hair is beautiful. I’m growing out my grays and been feeling so ick about it… But you’re giving me confidence!
i made this recipe last month! it was so good my dad immediately said "my birthday is coming up, can you make this again?" (it was even better the second time around)
I loved your BA chocolate souffle. I'm very interested in trying this recipe. My wife just recently stopped having gluten. Glad to have a new gluten free recipe
I literally made this cake today and just now see the video. I had a 10-inch pan or an 8-inch pan. I went with the 8-inch and wound up with an extra 2 ramekins of batter. No regrets!
It’s a snow day and I made this cake this morning. Aside from burning the top, it tastes amazing. 30 minutes wasn’t enough and I went ahead for five more. Smoke detector went off, my son ran outside barefoot, the top was smoking. Oops! But really the flavor is so rich and it’s something my gluten and dairy free SIL can eat, so bonus!
Hi Claire! In the spirit of alternatives, I’m wondering if you could do a recipe video where you swap the cane sugar for coconut/palm sugar. I’ve cut way down on cane and only use coconut/palm in my baking. I’d be curious to see what you could come up with (and if you’d have an easy time getting past the fact that it adds color to things that white cane sugar would not). As always, thanks for the delicious and soul-filling content!
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake!
I make gluten free lemon 🍋 pound cake 🍰
Your lemon tart recipe is actually really easy to supplement for! I just used almond oil butter for the curd and for the dough I used a combo of rice and almond flour which worked out way better than I expected :0
Genuinely asking. It’s marked as dairy free but eggs (eggs whites) are used in the cake. But aren’t any parts of egg considered dairy?
@@june_keke I was thinking the same thing! Shouldn't it be lactose free instead?
@@june_keke Dairy is anything that comes from mammals milk (cows/goats) like cheese, butter, cream, yoghurt. Chickens and birds in general aren't mammals since they lay eggs, so eggs aren't dairy.
I feel like a huge opportunity was missed. Claire Facts should aaaaabsolutely be rebranded to “Claireifications”
+
Her Q&A video is called “Claire-ified”
see, "Claireifications" is very good, but "Claire Facts" in contexts where that format absolutely does not work is extremely funny to me
I hope they see this and make the change! Nothing is set in stone 😊
Not gonna lie, I solely bought Dessert Person because I enjoy your content and wanted to support you. It was supposed to be a coffee table book. But it was my daughter’s birthday and I thought, hell I can bake a cake from scratch. So I made Classic Birthday Cake and while it takes more effort than boxed cake the taste payoff is well worth it and so I don’t know if I can ever go back. So I hate you, I love you, thanks for the cookbook.
This is such a sweet comment! I'm sure your daughter had the greatest birthday!
This is the sweetest comment:) I bought it for about the same reason, but the coffee coffee cake will be made:)
I’m loving this level of honesty!!
You hate Clair!!! So rude.
@@sohyangworld1544 you mispelled her name
I made this guy for a friend's birthday getaway where the only things I had to bake the cake were the things I took with me. I used frangelico instead of the rum/amaretto because I had a tiny travel bottle, plus split the almond flour with some hazelnut flour. Whisked the thing by hand. Worth it, though, to give one of my best friends a birthday cake.
Hazelnut flour sounds delicious, let me know if there are ever openings in this friend group! 😋
You are a really good friend! :)
And hazelnuts and chocolate are always a winner, especially roasted hazelnuts. ❤❤❤
That's how you do a birthday.
Love the idea of frangelico (as well as hazelnut flour) for this cake. Very nice!
I made this with for my wife's bday using Hazelnut flour and Fratello liqueur. I added 1/4 teaspoon of espresso powder and 1/8 teaspoon xanthan gum when adding the hazelnut flour. I also decreased the sugar to 1/4 cup. I topped it with Ina Garten's choc ganache. My wife liked it but thought it was best described as gluten free instead of flourless. I think in her mind, flourless chocolate cake is somewhat brownie like.
I've made this TWICE now and it's a HUGE hit every time. My brother who usually gets a cheesecake for his birthday requested this instead. It's the PERFECT cake!!!
Trying to make now.... the chocolate and oil arent mixing together. Stays separated what am I doing wrong?
My new hobby is looking behind claire and see if they're also doing another recipe that day
Claire's hair is like a lovely, dark chocolate batter with streaks of white meringue 😊
Probably the best episode of Dessert Person, IMO. Claire's mention of mistakes and how to fix them were phenomenal., especially for an amateur baker like myself.
Yep, I slightly overbeat my meringue and thought to myself "Just like Claire. :) " and I knew it would be delicious anyways. No stress. And it totally was.
I've been looking for recipes for my mom ever since she stopped being able to have milk and gluten, thank you Claire 🥺💖
I'm here for my weekly boost of serotonin. The little eggy face and cuddles with Maya are just precious. Great video!
The eggy face made me giggle :-)
FINALLY!!! This is my favorite recipe in Dessert Person so far, I've baked it 4 times already this year, I looooove Claire's recipe for this chocolate wave cake 😋
Me too 😊
Is the silicon cake mat necessary?
@@PlantNative in my experience, no! I tried parchment paper, foil, and just the oil+sugar and they've all turned out relatively okay - but I'm also not transferring the cake out onto a cake plate/presentation dish, so maybe that's when you'd need silicone!
I’m having trouble getting the middle to rise, it stays dense and fudgey, even after extra baking time. Any idea what it could be?
@@PlantNative No.
The faces on everything is such a cute touch! I love the happy little yolk.
Thursdays are usually a gigantic ball of stress for me. Thanks Claire for a little escape every Thursday.
Claire is by far the chef I respect and admire the most. She's exactly the kind of chef I'd love to be one day!
The little smiling egg yolk in the shell brought me so much joy, the editing on this episode is so good!!! 🙂
So stoked for this video. The flourless choc cake has been the biggest hit of all the ones I've made so far.
Since getting my copy of Dessert Person 2 months ago, I've made this cake 3 times, it's always a crowd pleaser, everyone loves it, as do I!
So my chef told me a story of when he was in college, he had an English prof that absolutely hated him. He handed in an essay he really worked hard on, and for no good reason got a poor mark. The only feedback that was given by the prof was "there is something missing from this, it's as if you made a cake without flour." Chef gives the essay back to the prof for remarking, except he stapled a recipe for flourless cake onto the back. Needless to say he did not do well in that course 🤣
I am an English prof and I approve this sass.
This is a model student.
A+
flourless cake is a classic recipe. shameful self-own of a uncultered teacher
Should've given prof the baked cake too.
Made this for my small wedding so that our friend who is gluten-free could celebrate with us. Everyone loved it. Thank you so much for being a part of our celebration. ❤️
claire really said let me make the most delicious dessert that literally anyone can eat. what did we do to deserve her??
Exept eggs allergies
@@lespetits3628 Okay negative Nancy. Egg allergy largely affects children and it's estimated to only affect 2% of children.
And nut allergies
@@borg9of9235 You can replace the flour with something suitable, which she states. Do people just want to point out when someone is "technically" wrong? Because all it shows is that they can't think for themselves and use common sense to pattern a recipe for their needs.
@@TheSwauzz except her alternatives are other nut flours. Which still means nut allergies are an issue. Saying "anyone can eat it" ignores the large number of people who can't actually eat it because it will kill them. And we're not criticizing her or her recipe, we're pointing out the blatant falsehood of your post.
Claire, you are adorable and so authentic. Thank you.
Oh just in time. My daughter in law is having GI/gallbladder issues and has so many dietary restrictions. Leave to Claire to have the answer I didn’t know I needed. Kudos
Aw so kind of you to make her food she can eat
You are an awesome MIL!
I love that you show all the mistakes and goofs that everyone makes in baking. It really shows that you might be a fantastic baker, but you're human too.
She really is a great presenter, she's not too sweet and not too dry. And the cake looks delicious. :)
8:13 “Lol... Meringue” annotation of the fail meringue video when claire was saying one of her favorite things do is folding meringue has the same energy as “Sure, Jan”
I made this cake and dusted freeze dried raspberries on top.. so beautiful and delicious
Raspberries and chocolate...Yum! Did you dust the freeze dried raspberries on top after cooking?
@@faye1954 yes, crumbled them up to a powder and sifted them on top right before serving for a dramatic presentation!
@@faye1954 Not sure if youtube allows link to the picture: www.reddit.com/r/bon_appetit/comments/owdmcp/made_the_flourless_chocolate_wave_cake_from/
@@egyptiansushi wow that looks amazing
@@egyptiansushi Looks delicious and pretty. Thanks for sharing.
The texture of this cake is otherworldly, thanks Claire!
I used semisweet chocolate chips and a shot of espresso instead of the amaretto and that was kind of a lot of coffee flavor but still delicious, obviously. Next time, will try for bar chocolate and less espresso/more water
Just had a flashback to BA's Gourmet Makes, when Claire seemed so often miserable while trying to perfect her challenge food with sometimes diminishing returns. This is a way better vibe. Free range Claire!
Claire, you're making my little Celiac heart so happy 💛💛💛💛💛💛 you're my favorite part of the internet, thanks for giving me something to look forward to every week.
I always wish we would see the camera and sound crew try the desserts at the end!
Claire makes the best dessert videos, no useless b-roll/talk, all instructions with great tips/advice. More videos pls!
Made this today and it was an absolute winner! In case anyone's wondering I successfully baked this in an 8," springform by withholding some of the batter. Stupidly forgot to sprinkle on the castor sugar before placing it in the oven, and obviously had to wait until 20 minutes in. Apart from this the cake rose beautifully and evenly. The final texture is puddingy, fudgy, springy, airy and light.
This is honestly the best cake I’ve ever made. I omitted the amaretto, because I hate almond flavor, but it was still fantastic!
Can’t wait for another reason to make it again.
(I need to have a reason or else it will just sit in my kitchen and I will eat the whole thing in 2 days like I did this one)
Agreed! I made two in a week once, it’s so delicious 😂😍
I look forward to these episodes so much. You are a light, Claire! ♥️
I really miss watching Claire on BA with my BF. Both are gone now. Still wonderful to see Claire.
Aww, the egg yolk looked so happy!
i wanna be that egg yolk
I've had the worst week and this is EXACTLY what I needed to cheer me up 😍
This is one of the best recipes in Dessert person 😍
Thank you Claire!
This video comes one day after my celiac diagnoses and everything I know and love about baking needs to be thrown out the window to be started from scratch. This will be my first gluten free recipe!
I’ve had celiacs for 11 years and I bake all the time!! King Arthur’s gluten free flour is my favorite 1:1 substitute in any recipe to make it gluten free. I am suuure you know but the things that surprised me that had gluten were soy sauce and licorice! Good luck, it changed my life 100% for the better.
Married into a family of celiacs, it'll take adjusting but can still make very tasty stuff! Watch out when buying anything saucy/soupy btw. Often have flour added to thicken.
Claire you are a miracle of baking blessing on this earth 🦋✨🌟🌈
I have made this DOZENS of times with regular gluten free flour and its amazing every time. Even my non-gluten free family loves it :)
If I'll settle with life and own an oven in the future, I'll definitely come back to dessert person and make all these delightful treats.
Love your content claire! ❤️
Amen!
Trust, you will 💖
I'm sure everything will taste amazing😁
You don’t own an oven?
Mashallah beautiful cake
So delicious nice sharing
We need to see the crew behind the camera try baking a recipe!
I don't care how many times I've seen the intro, but I love it so much, especially the cat parts - it's more realistic than people may think.
Protip for egg separating: separate each egg individually over its own bowl, then pour the white into a bigger bowl. That way, if you do break a yolk, you lose one egg instead of eight.
Great tip! Thanks! 👍
I’ve been going through the worst depressive episode I’ve had in a while and watching this actually made me feel better ❤️ Currently binging Claire videos
Same, girl. Same. Hang it there. It sucks but it won’t last forever 💖
I positively LOVE that you keep the little "mistakes" in your videos, like how you overbeat your meringue but left it that way to show that it's not a big deal 💜
I made a keto friendly version of this cake last night by substituting the sugar with sweetener and it came out perfectly! So light and moist ❤️
Thank you for your comment! I was just going to ask if someone has made this with a sugar substitute. Did you find that it still made the cake have that crispy texture?
what kind of sweetener you used?
As a celiac there is FINALLY something I can eat! It's torture watching you make delicious looking desserts I could never make gluten free sometimes. So excited for this!
Torte caprese step aside! After many disappointing attempts to make the isle of Capri cake I made Claire’s “chocolate wave “ cake. The 6 beaten meringue egg whites did the heavy lifting and made a wonderfully light and just right chocolate and just right sweetness cake. Chocolate wave cake, you’re a keeper!
This cake is phenomenal. It has the looks and flavor. It is the only flourless chocolate cake recipe you will ever need. I used dark rum because it’s what I had, and would highly recommend. 5/5 stars!
Hi Claire! I am an Italian girl from Rome and I’ve been following and loving your content for a while. Yesterday it was one of my best friend’s birthday and I decided to bake this cake. Even if it was my first attempt at it I was sure that it would be a success because all your content is so well thought and explained. Everyone loved the cake! It is just like you said: with a nice and round taste but not too strong in a way that tires you.
You’re the best ! ❤️ Ciao da roma
Passover 2022! Fingers crossed.Thank you.
Excited for this recipe! Chocolate, cake, what's not to love?
Today is my son,s birthday n I will prepare it. God bless you
I love claire's recipes Saving up for the dessert person book!!! 😊✨
Me too! 🤗❤️
Yesss I LOVE this recipe! It's a staple in our family now.
Claire just the type of person I would like to give a big bear hug!
thank you for the informative bits like the overbeaten meringue. really helpful actually :) going to try this recipe, but i will leave the sugar sprinkle on top.
OMG I made this yesterday and it was a HIT! Everyone loves it! It’s so moist, so rich and a little bitter. Everything about this cake is perfect
I love that Claire actually scoops all the stuff from the mixing bowl into the baking pan - too many UA-cam "bakers" leave so much behind in the bowl, and that's just wasted deliciousness.
Most aren't really wasting it, it's just all in the editing of the video. To save time, the scraping of the bowl or pan gets cut out.
Thank you so much Claire for making a dairy-free chocolate cake recipe ! As a lactose intolerant, I really appreciate it ! I will have to try it !!
doesn't chocolate have milkfat, even if it's dark chocolate? Whenever I read the ingredients in chocolate products, they typically have some form of dairy
Claire’s little head bop when she ate the cake was so cute
That's how you know it's a good cake.
I have made this twice- once for a gluten/dairy free friend's birthday, and for my parents anniversary. It's so delicious!!
i’m meeting up with a friend tomorrow who is gluten and dairy free. this video came at the perfect time. can’t wait to try it out.
OMG! I just put it in the oven. Making it for my sweet heart’s bday. The chocolate part was not so smooth I think my chocolate was too thick. I love how it was so airy and light in sugar. Can’t wait to taste it.
Claire, I’ve made this many times but your recipe is something I’m very much looking forward to try. Thank you!
I made this today and my parents and I absolutely loved it! Would definitely remake 100%
Thanks so much for sharing this Claire!
Today has been kinda crappy and stressful at work so I was literally staring at the time waiting for Claire o’clock. Thank you :)
Eyyy me too my Friday morning first work break is claire time
Just discovered you a few days ago. Love you, Claire.
I just made this cake for the first time tonight and it was really airy and intense! My meringue technique was a little off and it didn't get quite as high as yours, but I can't wait to share it with friends and make it again, even better! Thanks for the video, it really helps me get the courage to try!
My FAVORITE recipe from Dessert person I made it 10 times it is the Best 😊❤️
Excellent. Her chocolate macaroon cake is also terrific
Claire, thank you. You videos are the high light of my week. I recently bought you cookbook and I can't wait to start baking (I live in the Arizona desert, so its too hot to turn on the oven). You even inspired me to make my own vanilla! I am proud to say I'm a dessert person.
I came to the united states to visit and the first thing I did was order your book, can't wait to try everything.
Thanks for this recipe. I tried making this for the first time a few months back using what seems like a wildly different recipe. It was quite thin, but that ultimate dense chocolate flavor was there. Almost too chocolatey if there’s such a thing. Thanks! ☺️
Just wanted to let you know that it turned out amazing! I did everything by half because... well because it was wednesday to be honest... but evenso: it was delicious. As I can't eat gluten, this recipe will be forever my favourite cake recipe!
Not a Thursday without the do do do do do do…
❤️❤️❤️
Absolutely brilliant！Thank you so much!
Claire, my girlfriend and I love you! We love how detailed, caring, and scientific-method-y you are and this recipe is no different. One question I had would be why not take a blowtorch and caramelize the white sugar on top? Was this something you tried and it failed, or just wasn't a thought?
Thank you for sharing this beautiful recipy, I will try it today
There's also non-alcoholic amaretto, and it's not bad. So you don't have to miss out.
Excited about the silicone pan-liners!
So glad to see you posing again!!!
Made this yesterday for my brother's birthday, it was a big hit! The perfect amount of sweetness. Thanks for posting!
I made this cake and it turned out beautifully. It is so light and delicious it's a perfect dessert. Thank you Claire - I received my copy of Dessert Person for Christmas last year.
This cake was a hit at Thanksgiving! Thank you, Claire.
Here for the recipe, but also wanted to let you know your hair is beautiful. I’m growing out my grays and been feeling so ick about it… But you’re giving me confidence!
I can't believe I'm just now coming across this channel. I'm so freaking happy I can watch you make food again
i made this recipe last month! it was so good my dad immediately said "my birthday is coming up, can you make this again?" (it was even better the second time around)
I loved your BA chocolate souffle. I'm very interested in trying this recipe. My wife just recently stopped having gluten. Glad to have a new gluten free recipe
Flourless Chocolate wave cake. I like how you describe it at the beginning of the video, very interesting indeed!
I literally made this cake today and just now see the video. I had a 10-inch pan or an 8-inch pan. I went with the 8-inch and wound up with an extra 2 ramekins of batter. No regrets!
It’s a snow day and I made this cake this morning. Aside from burning the top, it tastes amazing. 30 minutes wasn’t enough and I went ahead for five more. Smoke detector went off, my son ran outside barefoot, the top was smoking. Oops! But really the flavor is so rich and it’s something my gluten and dairy free SIL can eat, so bonus!
Made this twice now for a couple dinner parties and everyone loves it. And I always have these ingredients which are also pretty inexpensive!
Gluten free!!! Thank you Claire 😭😭❤️
Oh happy day! My favorite dessert person making my favorite dessert!
I've never baked anything in my entire life yet I've never missed her content ever since her days at BA
this was an incredible cake. thank u so much for the recipe
Hi Claire! In the spirit of alternatives, I’m wondering if you could do a recipe video where you swap the cane sugar for coconut/palm sugar. I’ve cut way down on cane and only use coconut/palm in my baking. I’d be curious to see what you could come up with (and if you’d have an easy time getting past the fact that it adds color to things that white cane sugar would not).
As always, thanks for the delicious and soul-filling content!