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It’s strawberry season! 🍓🍓🍓🍓🍓Make a fresh strawberry cream cake for my lovers! 🍰🍰🍰🍰🍰
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Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)
This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊
Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.
This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
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How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe
☞ Pan Size: round pan, diameter is 15cm, height is 6cm
✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g
📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish
✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes
Hi, everyone :) Today we'll going to show you how to make Classic Glazed Lemon Pound Cake.
This classic pound cake is so easy, even for beginner bakers. It tastes rich and tender, dense and moist. Its flavored with lemon juice and drizzled with a white lemon glaze, this is the ultimate pound cake for lemon lovers! Glaze lemon pound cake is very good with hot tea in the afternoon or as the finale to a dinner party. Hope you enjoy.
This is an ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/BmZwLq9sbJU
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Classic Glaze Lemon Pound Cake
✎ Pan size: 7x16cm
Ingredients
☞ For the Pound Cake
unsalted butter softened 100g
sugar 100g
cake flour 100g
egg at room temp, 2
a pinch of salt
vanilla extract 2g
☞ For the Syrup
water 40g
sugar 30g
lemon juice 10g
☞ For The Glaze
powdered sugar 80g
lemon juice 15g
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Instructions
1. Butter pan and dusk flour to coat. Set aside.
2. Add the softened butter and salt, cream the butter until light, fluffy and creamy (medium speed, about 4 minutes)
3. Add ⅓ of sugar, beat for 1 min each addition.
4. Pour the eggs, one at a time, mix for about 30 seconds for each time, Scraping down the sides of the bowl as necessary.
5. Add the vanilla and mix for a further 30~40 sec.
6. Sift about ⅓ of flour, fold it in gently with spatula until the flour has disappeared. Repeat 2 times with the remaining flour.
7. Simply create a line of butter on top the cake batter before it goes into the oven, and then the cake will crack open along it.
8. Preheat the oven to 170C, and bake for 50-55 mins
9. Meanwhile, combine the water and sugar in a saucepan, bring to a boil. Remove from heat and add 10g lemon juice to mix well.
10. Remove the cakes from the oven, and to cool down for about 10 - 15 minutes. Invert the warm cake onto a rack. Take a skewer and poke pulls. Gradually brush the syrup over the cake. Allow to cool completely.
11. To make the glaze: in a medium bowl, whisk together the sugar and lemon juice. Spoon the glaze over the top of the cake and let it drip down the sides. Then sprinkle of lemon zest on top.
#ASMR
#PoundCake
#lemonCake
#easydessert
Consiente a tus perritos con este delicioso pastel de manzana y plátano!
Si tu perro es alérgico a alguno de los ingredientes, mejor no lo intentes.
Instagram: http://instagram.com/GiiaJoe @GiiaJoe ó #GiiaJoe
Twitter: https://twitter.com/GiaVsDIY
Facebook: https://facebook.com/GiaVsDIY
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