Super Easy Flourless Chocolate Cake (SOO Fudgy!)
Вставка
- Опубліковано 2 чер 2024
- This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link brightland.co/brianlagerstrom2 to find out more about Brightland's high-quality products and get 10% off!
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
FINE MESH STRAINER: amzn.to/33cwyBF
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
SPRING FORM PAN: amzn.to/3Bghfoa
------
RECIPE
------
FLOURLESS CHOCOLATE CAKE
▪230g or 2 sticks unsalted butter
▪330g or 12oz 70% bittersweet chocolate
▪6 large eggs
▪60g or 1/4c buttermilk
▪185g or 7/8c sugar
▪10g or 1 1/3Tbsp cornstarch
▪4g or 3/4tsp salt
▪10g or 2 1/3tsp vanilla extract
▪1 nespresso pod or 5g/1tsp instant coffee
Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.
Separate egg whites from yolks and add to medium bowls.
Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.
Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.
Add mixture to a well oiled 9” springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.
Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.
Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.
WHIPPED SOUR CREAM
▪200g or 3/4c Heavy Cream
▪10g or 1 1/4Tbsp Powdered Sugar
▪50g or 1/4c sour cream
Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#flourlesschocolatecake #glutenfree #chocolatecake
CHAPTERS:
0:00 Intro
0:17 Melting the chocolate-butter
0:59 Separating eggs & whisking the whites
2:54 Mixing the rest of the batter
4:04 Baking
4:42 Ad
5:54 Let it cool before you eat it!
7:09 Whipped sour cream
8:09 Plate up and garnish
10:00 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support▪! - Навчання та стиль
If you find yourself with 3 extra cakes like I did. Slice into individual pieces and freeze. This cake is almost as good frozen as is is room temp 💫
can't wait to make it tomorrow !! how long does it last frozen ?
@@shirischwartz4718 I’d say 3-4 months before it starts to taste like freezer. Depends on how much shrimp you got in there haha
@@BrianLagerstrom great ! only have the one haha
Hey Bri! Can I skip the buttermilk without affecting the texture or flavour of the cake?
@@BrianLagerstrom I just got a Foodsaver vac doodad for cheesemaking, I’m pretty enamored with the thing. I realized I use my freezer as an excuse to throw things away when they’re freezer burned, but vacuum sealing stuff really improves the quality in the freezer..the 99 dollar one is working better for me than the 150 dollar one I returned to Amazon for not sealing correctly too..
Brian out here saving my bread game and my marriage.
I made this for my wife and she said it tasted like “restaurant cake”. She loved it!
Brian and Lorn dancing puts me in my happy Place. ♥️
My uncle is a baker at the Cheshire Cat Pub in Ottawa, Ontario. He use to make flourless chocolate cake and he told me the reason why he made it flourless was so he could fit more butter and chocolate in it. Lol! Thanks for the flourless cake recipe!
I've eaten there before!! The food was delicious
I love how you explain a lot of details about the process, like why you whip by hand and what the egg whites look like when they're over-whipped. That's why I'll watch your videos of recipes I'm not even interested in making, because I'll probably learn something new about cooking. (Though I do want to try this one!) Also, you must have forearms like steel cables from all that whipping!
Sour Cream added to the whip cream! 🤯Then topping with olive oil drizzle!? 🤯
I gotta do these at least once in my life! 👏 You always teach something so surprising👏
❤️Lauren looks so smitten with this cake! Great moves you two💃🕺
Thanks for watching Cassandra! Try the sour whip cream it’s real dope
@@BrianLagerstrom I concur 100%! Great flavor and I like what it does to the texture too. Thanks for this great tip! Love your videos. Keep up the great work.
Not enough praise is lauded to men who love and cherish their wives. May you both continue to prosper together. Love the chemistry.
I made this for company for V-Day, it was very good, even though I accidentally over cooked it a bit. Lovely recipe.
Crawling inside of cake is a new level of dessert love I wasn't aware of. I think I need this cake in my life.
This looks awesome Brian!
Thank you.
Ps. I've noticed, every time you look at your wife your face brightens up!
That's awesome!
I love how Lorn is thoroughly enjoying her cake :) such a pretty name
I think it’s Lauren.
So which is it, Bri? 🤔😄
@@doursen text in the video said Lorn
Brian, you are one of 3 UA-cam personalities that I respect when it comes to the culinary arts, the other two being Kenji and Chef John. I hope that you continue to make videos FOREVER, this space needs humble and knowledgeable characters like you.
I checked Kenji's channel. Really amazing. Thanks for the tip man. Now I have 3 as well
I also love Chef John and Kenji. Also Sonny from That Dude Can Cook.
Saving for making it later ! Great video 😊
Bri, this recipe is killer. I made it last night...with Browned butter! My experience tells me that browning the butter makes it lose around 20% in weight. It was insane, everybody loved it.
This looks so nice and simple! I'll give it a try!
I raise laying chickens, and the first time I used one of their eggs I was blown away at how much sturdier the eggs are. The yolks are less likely to break when I drop them into the pan, and the whites are very firm too.
Me too..and how awesome unrefrigerated fresh eggs are to use in everything, like homemade Mayo, or scrambled w ricotta, or my favorite of sunny side gently over w a runny yolk on fresh, homemade bread! I gave my girls leftover whey from cheesemaking with app,e halves and fresh greens yesterday, it was funny to see hens “bobbing for apples..”..!
Envious! Can't wait to live where I can have chickens. Some day!
Can’t wait to try this heavenly masterpiece 🤩
Can’t wait to make this
Thank you
You’re videos are awesomely entertaining
Making this asap! You rock Bri.
Can't wait to try this one
Man I just love this recipe so much. Broke it out again for Passover, third year in a row. I even do the olive oil and nuts (and people think I'm nuts until they taste it).
I love this recipe, so easy and so delicious! Definitely try it!
That looks phenomenal!! Top form again Brian. Bravo!!
You two are so frickin cute together, ADORABLE! Oh, and Lorn’s cake looks pretty darned good too! Thanks for another great vid Bri!
✌🏻🙋🏼♀️
Double, Triple Like the dancing and the romance!😊🎉
Another great recipe, I will definitely try it, thanks for sharing!
Looks delicious. Thank you from the bottom of my Celiac heart!!
cuties, looks good as always, thanks man!
y'all are adorable as all heck
Oh my! You just made this chocoholic very happy! I’ll be making this! Thank you…thank you…Chef Brian! ❤️❤️❤️ Happy Valentines Day to you and your sweetie!
Looks
Absolutely
Delicious
Another amazing gluten free recipe, can’t wait to try this! My partner is gluten free and it’s so nice to have a big UA-camr make recipes we can both enjoy. Thanks Bri!
Thanks. Hope you both enjoy it!
Gluten-free? so weak... so weak
@@laniakea4817 Haiyaaa
@@mi4936 Lol it shouldn’t have a thing to do with “culture”. Most people don’t need to be gluten free is the point, I think.
@@laniakea4817 Ah, I see you're man of culture as well.
Woohoo!! So practical, so easy, so delicious! Love your work :)
Looks good and this is a very well made video!
I appreciate you showing the time to hand whisk as well as the difference in egg quality
GREAT video! Thank you.
Wow! This cake was a huge hit! “Unexpectedly delicious!” according to my husband. Rich mousse-like texture perfectly balanced with the tangy cream and roasted hazelnuts. All the thumbs up!
Easily the best dessert I’ve made at home. Tastes like it should be really hard, but you’ve given us another easy recipe. I’ll be making this one any excuse I can get!
Thank you for highlighting the hand method of separating eggs! It's so much easier than the shell-to-shell method most people/channels do.
I did it yesterday and everybody liked it. A big success! Thanks Brian.
Just made this as Valentines Day dessert and probably one of the best things I’ve made recently. Which I’m going to chalk up to the quality of the recipe and not my baking skills 😅 as always, appreciate you sharing and the extra cute “let’s eat this thang” dance with lorn! 🥰
Dang, thanks for sharing. Will be making it later, going to the store to get the ingredients. Cheers mate!
Made this today and It was awesome! Rich, very chocolatey and luxurious. Thank you for this great recipe :)
I will definitely make this for Valentine's day! The olive oil pairing will be interesting.
Do it! The salt really pops too
write us if you try it please
Looks fantastic. I've never heard of the sour cream trick. Can't wait to try it. Thanks.
Made this for my 5th wedding anniversary and it came out perfect! So sinfully delicious. Thanks!
A flourless chocolate cake is the best chocolate experience I've had. Perfect for valentines!
Thank you for the Video.
Awww Lauren and the title of this video are both just too adorable!
Loved the egg facts and hand whisk demonstration! Quality as always!
Thanks Bri
Totally. Love all the pro-level info and techniques BL provides in his vids. My husband loves the lack of hyperbole. Great videos.
You guys are the cutest couple, you seem like you’d be a fun couple at weddings. 🥰😀
just watched the cheesecake episode and now this one, two of my all time favorite desserts, ever.
Bri!! Thank you so much for the flourless chocolate cake recipe!! My girlfriend really appreciates your take on gluten-free foods and I love making them for her! You're the MAN!!! Thanks again!
I love your dynamic! The dance at the end is just... •chef's kiss• ... perfect
This turned out amazing. Not as dense and heavy as most flourless chocolate cake which I and my partner loved! I’m definitely going to make a raspberry sauce to go on it as well, but it’s great with just the whipped cream . A++
That looks fantastic! I don't have any significant dietary limitations for me and my kids, but this looks wonderful! I almost never do sweet stuff, but this is tempting.
Made this for Valentine’s Day and it got rave reviews! Thank you. I appreciate how well-edited your videos are. I watched it probably three or four times over the course of making the cake. I tried hand-whipping the egg whites and got just barely past the soft peaks stage; it was very useful to see the whole progression.
I didn’t have hazelnuts so I drizzled some apricot syrup over the whipped cream and it worked out pretty well.
Thanks Bri - we love Lorn!! And flourless choc cake is magic. Yum. I'm definitely inspired to bother with the hand whipping.
Thanks. Me too!
This tasted great. I made it for my wife and she went into labor within a day. Coincidence? 10/10 👍
Made this today, and it was fabulous! A go to for entertaining Gluten Free friends. Its quits rich so only a small slice is needed.
Thanks so much Bri!
Thank you for showing this cake.
Thanks for being here as always Alvin.
Made this for my fiance this weekend, it's fantastic! Nice work Brian!
That looks amazing. I will try the sour cream thing.
I made this cake today and let me just say, this is hands down the best cake I've ever made. Everyone loved it, especially my mom. I used almond flakes instead of hazlenuts tho because i didnt have those. But still, this is just amazing. Thank you so much for your recipes. Ive also made your bread loaf and french baguette. All amazing! First time I baked a loaf and baguettes and they all turned out so well! I love your channel and Im so glad i discovered it. Thank you
Love this recipe. I will make this for sure. I will add fresh raspberries for garnish. And a splash of Mexican vanilla to the cream. 😊😊😊
Great video as always! But by far this is my fave hands down. Easy, doable , gluten-free indulgence. Best part? Sending good vibes on V-day. Love is in the air !
*subbed to this channel when it was at 50K. How this channel has grown! As expected!
Love you both, Lagerstorms!
And oh I rarely comment, this though..😊😍
Amazing recipe my dear friend! Love it so much! The chocolate cake looks very tempting! Stay blessed! Please keep up your good work my dear ! Very delicious!
I am always scared to mess with the air bubbles when I mix things like this so it's nice to hear they don't matter that much in this cake. I also like how you try different stuff off-camera and talk from experience.
thanks for the egg fact, very informative
Glad you liked it!
I did make this for my sweetest little baby boo for vtines and she absolutely loved it, so thanks a ton Brian! She mentioned how cheesecake-y the texture was and suggested subbing some of the buttermilk and/or butter with cream cheese to maximize cheesecakeiness? Maybe even through a graham crust on there too. Further experiments are needed!
Love it 🥰
Just made this last night. Amazing. The texture of the cake after only an hour of cooling was crazy, almost mousse like. One it was fully cooled it had the familiar flourless cake texture. Definitely make the whipped sour cream with it. I served with fresh raspberries instead of hazelnuts.
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I have no idea how you manage to answer every question I have before I can ask it. Guaranteed, if I made this I'd be wondering why a cake tester isn't coming out clean or why it sunk. You truly know what you're talking about and the flow of your videos is really smooth. Keep it up
hey thanks, Eddie! Glad it's workin' for you
I don't have a sweetie and i have no business making this cake just like with the million homemade breads and other recipes I obsessively make. moving in a few days, tons of grad hw, and now I'm gonna go to the market. you're my world.
Oh man, that looks great. The hazelnut garnish makes me wonder if you could add in a couple tablespoons of Nutella to amp up the hazelnut flavour. You guys are so cute together.
BMan, great recipe! Keep the GF recipes coming! You rock!
Hey, I started making cheeses w raw cow and raw goat milk available from local farms..the leftover whey I used to make the overnight biga for your ciabatta recipe..it’s fantastic! The breads were much browner, and after freezing the bread, when you toast for sandwiches, it’s almost better than fresh, the toasty parts are almost like a pastry in flakiness..! If you ever make a simple acid set cheese like paneer at home, don’t throw away the whey..! You can use it in many things..and, btw ricotta means “recooked,” leftover whey you then bring to almost boiling, the ricotta starts spontaneously forming in the very hot water, that’s why ricotta looks so fine..you just filter the recooked whey and presto, ricotta! You can add some salt and cream to it to jazz up the plain ricotta, but it’s awesome fresh, like all fresh, homemade things..!
Oh meant to say, you can freeze the whey to use later..
made is for the valentine's in the house tonight - big hit!
Dopelicious!
Contrary to my husbands urging, I always make a new desert recipe with dinner guests. Sometimes good, sometimes bad. This time terrific!! Thank you!!
At last!! Something I can do with my nespresso pods!
This cake is the bomb! And you're right... so easy! Thank you, Brian. I have an 8" and 10" springform, and didn't want an overflowed pan nor a flat cake, so I used a 9x9 square pan and even though I like the look of a perfect triangle of cake, especially for occasions, I did like the ability to cut tiny squares or bigger rectangles from the square cake. It's a very rich cake, so a very small piece would be enough for many.
I love how the experience of this cake is so different from room temp to cold. Both are equally delightful, but the texture so different one to the other. Room temp it's almost a dense mousse. Cold it's almost like cheesecake.
SO GOOD!!! Make this cake!
PS the source cream in the whipped cream is excellent. Have never done this before and loved it. Made this cake for my mom's 89th birthday yesterday, she loved it!
Lightly warmed through in an low heated oven is also great, as then it takes on an almost souffle like texture.
Awesome recipe! You two are so cute loving each other and especially the dance moves 😂 Bri & Lorn.
Here for the dancin’!😎OF COURSE the cookin and bakin too!
Love this recipe❤ Use a bamboo skewer instead of a knife to separate the sides so you don’t scratch the pan 😊
Yummy ❤❤❤
You two are hilarious 😂
Tried out this recipe today. It was easy to bake and result was absolutely, utterly chocolately fantastic!
Glad you liked it!!
Hey Brian! Watch all your episodes, and I learn a lot! Appreciate the content! Would you do a show with Hollandaise sauce (either a benedict or whatever) sometime? I am so hit or miss with it would love to learn your method(s). Thanks again for the content.
You're a king. Thanks for this 😎😎. I may be using it when I go visit her :D
Damn, that looks good.
By the way I can’t stop making the chocolate muffins & blueberry muffins, My family loved them! Will b attempting some of the super dips for super-bowl wknd👏
Amazing let me know how the dips hit for you
I just made this and it came out really nice! A bit crumblier/drier than yours, but still moist and very tasty. I suspect I beat the egg whites a bit too much because the final batter was more like a mousse than something I could pour into the cake pan. Will definitely make again. Surprisingly easy too!
I already LOVE how you dance after each recipe instead of just ending it with a close-up on the face like many others, and now we have your wife joining too! Awh my heart ❤️ Love the recipe. Totally gonna try it!
The best gf food ever. Super good. I've made this 5 times. Super easy too.
Yum! If you don't have a keurig like us, Medaglia D'Oro Instant Espresso Powder is delicious and very inexpensive. Great for drinking and baking.
I'm making the broccoli cheddar soup tomorrow with this for dessert :)
This really shows your expertise . The tutorial on egg whites was VERY useful as was the showcasing the addition of sour cream . Your plating is bomb. Kudos.
Thanks a lot Mark.