Very nice! This is the third recipe from your book I have made. All easy and lacking nothing in comparison to traditional recipes! I am vegan for one year now, and I can bring something everyone will enjoy to the table. Thank you!
Love the book I like all ingredients being weighed rather than by volume. I've the same problem as sallyfoulds9252 the cake took much longer to cook and the mousse wasn't quite setting as planned I wonder if the tin news to be bigger or less liquid I used soy milk as you suggested. Hope it sets by the timer is new year's Eve dinner!
Parabéns sempre Chef querido ❤️❤️❤️tanto amor e dedicação,tantas receitas e técnicas especiais e receitas maravilhosas muito obrigado por tudo, tem me ajudado bastante com tantas ideias,Sucesso Sempre ❤️❤️❤️⭐️⭐️⭐️⭐️⭐️🇧🇷🇧🇷
Hi Philip, I recently bought your books and it really looks great! I want to get started on this cake and I want to make it gluten free. Would you say it is necessary to include Xanthan? Or would it work if I didn't use it (I am not too big of a fan of it)? Thank you for these amazing recipes again!
Hi Phil, just got your book! I have a question, the recipe has cocoa powder on the cake part but dont see u adding them in the video! Should i or shouldn’t i add the cocoa powder? Many thanks. 🙏
I made it two times and it’s so delicious ! First time I used 80% chocolate and the mousse was a bit to much compact. 2nd time I used a mix of 56% + 80% chocolate and the mousse was not enough compact. Is it because of the mix of chocolate ? How can I mix the % ? Thank you
That cake tin looks much bigger than 20cm! I used a 20cm tin and it's taken way longer than 14 minutes, over half an hour (and I did test the oven temperature). More like a 24cm?!
Sorry yes! My apologies it is a 23cm ring 😭😭 also Sally, I’ve revised the recipe of chocolate to be 250g to make a chocolate cream that whips more reliably. Sorry I hope you didn’t have to waste any chocolate ❤❤❤❤
Wow, thanks for replying!! No chocolate was wasted at all - it just made a deeper cake and took longer to cook, that's all. The result was still amazing, my guests loved it - particularly as it was too hard to cut thin slices 😉😅
@@philkhouryI have also noticed some discrepancies in the book regarding tin sizes. Sometimes the text above the QR code says one size then the main body of the recipe says another. How are we supposed to know which is the correct size to use?
Hey @@silviadiaz9110Phil is talking about the cream so it's 250g for the chocolate mousse, like written in the book 😊 Here in the video he's not adding cocoa powder in the dry ingredients but only for decorating the cake at the very end. Did you add it to the cake mix?
Very nice! This is the third recipe from your book I have made. All easy and lacking nothing in comparison to traditional recipes! I am vegan for one year now, and I can bring something everyone will enjoy to the table. Thank you!
The "I love my job" comment at the end with the satisfying sounds of deliciousness are gold! This looks great Phil
Thanks team!!! See you soon x
I cant stop admiring his kitchen! 🤪
I preordered your book! Can’t wait to get it and try out the recipes
Thanks so much!!!
Love the book I like all ingredients being weighed rather than by volume. I've the same problem as sallyfoulds9252 the cake took much longer to cook and the mousse wasn't quite setting as planned I wonder if the tin news to be bigger or less liquid I used soy milk as you suggested. Hope it sets by the timer is new year's Eve dinner!
AWSOME , IAM ALWAYS WAITING FOR YOUR RECIPES
Amazing. Subscribed! Thank you for making recipes that don't hurt animals
It’s my great pleasure!
❤❤❤ amazing! Looks delicious and richly chocolatey 🍫🍫🍫
Thanks!! One of my faves
Parabéns sempre Chef querido ❤️❤️❤️tanto amor e dedicação,tantas receitas e técnicas especiais e receitas maravilhosas muito obrigado por tudo, tem me ajudado bastante com tantas ideias,Sucesso Sempre ❤️❤️❤️⭐️⭐️⭐️⭐️⭐️🇧🇷🇧🇷
muito obrigado pela sua gentil mensagem. que bom que você está gostando das receitas e dos vídeos
What can I use instead of all purpose flour? I just don't luke the idea of using flour that has been bleached.
Hi! Plain or all purpose flour shouldn’t be bleached. Any I bleached flour will work great as it’s a nominal amount to help the cake bind as it bakes.
Hi Philip, I recently bought your books and it really looks great! I want to get started on this cake and I want to make it gluten free. Would you say it is necessary to include Xanthan? Or would it work if I didn't use it (I am not too big of a fan of it)? Thank you for these amazing recipes again!
Hi I’ve used cornstarch as a suitable gluten free replacement here - though a gluten free flour blend minus Xanthan will also do the trick!
Hi Phil, just got your book! I have a question, the recipe has cocoa powder on the cake part but dont see u adding them in the video! Should i or shouldn’t i add the cocoa powder? Many thanks. 🙏
Hey! Yes please do
Can I use a gluten-free four mix? thanks for your dedication and hard work☀️
Yes you can!
I made it two times and it’s so delicious ! First time I used 80% chocolate and the mousse was a bit to much compact. 2nd time I used a mix of 56% + 80% chocolate and the mousse was not enough compact. Is it because of the mix of chocolate ? How can I mix the % ? Thank you
Glad you like it! I like using a 65-70% dark chocolate for this recipe
That cake tin looks much bigger than 20cm! I used a 20cm tin and it's taken way longer than 14 minutes, over half an hour (and I did test the oven temperature). More like a 24cm?!
Sorry yes! My apologies it is a 23cm ring 😭😭 also Sally, I’ve revised the recipe of chocolate to be 250g to make a chocolate cream that whips more reliably. Sorry I hope you didn’t have to waste any chocolate ❤❤❤❤
Wow, thanks for replying!! No chocolate was wasted at all - it just made a deeper cake and took longer to cook, that's all. The result was still amazing, my guests loved it - particularly as it was too hard to cut thin slices 😉😅
@@philkhouryI have also noticed some discrepancies in the book regarding tin sizes. Sometimes the text above the QR code says one size then the main body of the recipe says another. How are we supposed to know which is the correct size to use?
@@philkhoury do you mean to use 250gr of chocolate for the rich chocolate cake part? In the book it says 150gr
Hey @@silviadiaz9110Phil is talking about the cream so it's 250g for the chocolate mousse, like written in the book 😊 Here in the video he's not adding cocoa powder in the dry ingredients but only for decorating the cake at the very end. Did you add it to the cake mix?