🤣 very accurate LOL. I try to be as critical as possible, but the chances of a truly disastrous recipe making its way into the book are probably slim to none.
I just made Claire’s oatmeal cookies from her book and have concluded that they are probably one of the best cookies I’ve tasted. Now I’ll have to try this cake. Good timing for Valentine’s Day. Once again, great job Geoffrey!
This would be PERFECT for Valentine's Day! Last year I did the soufflés which were delicious, but a little more fussy. This is much more convenient as a make-ahead dessert -- especially if you're also cooking a full romantic dinner 🥰
Would like to see you make the Gooey Butter Cake - it looks like a regional US specialty, and something I've never seen in Canada. I find regional recipes really fascinating.
Great suggestion! I've added the St. Louis Gooey Butter Cake to my list! I've had butter cake ice cream before (I think by Jeni's), which was incredibly buttery (as expected) and delicious.
Came back and watched this video after Claire released her video for this cake. I like your video a lot, really informative and entertaining to watch, and offers a great second perspective on baking this cake! 😁
I made this over the weekend and it was a huge hit with my family. Much lighter texture-wise than most flourless chocolate cakes, but at the same time super rich. I will definitely be making it again!
Hey ✨notification squad!✨ This would be incredible with Dulce de Leche! I made a DIY coconut Dulce de leche for my Alfajores video, which would probably work well here. Toasty coconut and chocolate is a powerhouse combo. 🤤
Making this for Passover on Sat and found your vid first (unless she hasn’t made one yet?). Great vid, love your channel. Super clear and you answer all the questions I’d inevitably have. Thanks!
I don't think she's made a video for this one. Last year I did a chocolate coconut macaron cake at Passover time (a Claire recipe from Bon Appétit days). It was good, but I liked this Wave Cake more.
I was excited to see this video. Great instructions! I made this a couple of weeks ago and it was a big hit with my family. I’m looking forward to making it again. I have some hazelnut flour so I’m going to try that. I also think you could use different kinds of liquor - Grand Mariner, Cointreau, Chamboise, Frangelico, and like Claire suggested, Amaretto. I’m going to be making this often for friends and family so it will be fun to experiment. This is my favorite recipe in the book so far. Have a great week!
My grocery service (Fresh Direct) has them. Whole Foods also carries them (the ones near me, anyhow). NYCake.com also sells Guittard in bulk and will deliver; they have a bunch of variations, so you’ll want to cross-reference the Guittard website to confirm you’re getting the right % variety.
I love cornbread! I will add Claire's to my list 😄 I made Molly's corn muffins a few years back -- they were "extra corny" but not fully loaded like Claire's version.
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
How do you like your chocolate cake? Dense and fudgy or light and fluffy?
All of the above
“The bit where we sprinkled the granulated sugar is like brownie skin times 10”
*Adam Ragusea has entered the chat*
🤣
Thank you for trying the recipe for us!
Bottom line: we all love clair and all her recipes are a success! ❤️
🤣 very accurate LOL. I try to be as critical as possible, but the chances of a truly disastrous recipe making its way into the book are probably slim to none.
I just made Claire’s oatmeal cookies from her book and have concluded that they are probably one of the best cookies I’ve tasted. Now I’ll have to try this cake. Good timing for Valentine’s Day. Once again, great job Geoffrey!
This would be PERFECT for Valentine's Day! Last year I did the soufflés which were delicious, but a little more fussy. This is much more convenient as a make-ahead dessert -- especially if you're also cooking a full romantic dinner 🥰
Would like to see you make the Gooey Butter Cake - it looks like a regional US specialty, and something I've never seen in Canada. I find regional recipes really fascinating.
Great suggestion! I've added the St. Louis Gooey Butter Cake to my list! I've had butter cake ice cream before (I think by Jeni's), which was incredibly buttery (as expected) and delicious.
Came back and watched this video after Claire released her video for this cake. I like your video a lot, really informative and entertaining to watch, and offers a great second perspective on baking this cake! 😁
I made this over the weekend and it was a huge hit with my family. Much lighter texture-wise than most flourless chocolate cakes, but at the same time super rich. I will definitely be making it again!
Glad to hear you enjoyed the cake! This is definitely going to be a staple for me! Low effort and high reward. 🤤
This cake looks so delicious, it begs to be topped with some dulce de leche
Hey ✨notification squad!✨ This would be incredible with Dulce de Leche! I made a DIY coconut Dulce de leche for my Alfajores video, which would probably work well here. Toasty coconut and chocolate is a powerhouse combo. 🤤
if you want to go into a diabetic comma!!! LOL
I guess my heart-shaped baking pan has found its true calling! I will make this for Valentine's Day :)
Hope you like it! The heart-shaped pan is the perfect vessel for this cake 😍
Making this for Passover on Sat and found your vid first (unless she hasn’t made one yet?). Great vid, love your channel. Super clear and you answer all the questions I’d inevitably have. Thanks!
I don't think she's made a video for this one. Last year I did a chocolate coconut macaron cake at Passover time (a Claire recipe from Bon Appétit days). It was good, but I liked this Wave Cake more.
"Brownie skin"...lol!!!! I've never heard it called that!!!! Love it!!!
I was excited to see this video. Great instructions! I made this a couple of weeks ago and it was a big hit with my family. I’m looking forward to making it again. I have some hazelnut flour so I’m going to try that. I also think you could use different kinds of liquor - Grand Mariner, Cointreau, Chamboise, Frangelico, and like Claire suggested, Amaretto. I’m going to be making this often for friends and family so it will be fun to experiment. This is my favorite recipe in the book so far. Have a great week!
I like how you think! Swapping the flour and liquor opens up a lot of flavor combos 🤩
@@GeoffreyAlan question - where do you get your Guittard discs? I’m having trouble finding them.
My grocery service (Fresh Direct) has them. Whole Foods also carries them (the ones near me, anyhow). NYCake.com also sells Guittard in bulk and will deliver; they have a bunch of variations, so you’ll want to cross-reference the Guittard website to confirm you’re getting the right % variety.
@@GeoffreyAlan Thank you!
the fork to plate squeek noise killed me!!! love the video tho
Looks amazing, I'm gonna try it with a scoop of vanilla ice cream. LOVE anything chocolate!!!
Sounds great! 🤤 Cake and ice cream are the perfect combo
Could you try the Loaded Cornbread sometime? Really curious as to how that one might turn out (my fear is too wet).
I love cornbread! I will add Claire's to my list 😄 I made Molly's corn muffins a few years back -- they were "extra corny" but not fully loaded like Claire's version.
Nice 👍
Thanks 😊
Cool video!!! thanks for sharing! Like and watch in full!
Please stay connected!
Geoffrey I love you, but use a bigger bowl 😂
I really underestimated the amount of ingredients I needed to combine 🤣