- Hi, everyone.
Today we are making a beautiful
flourless chocolate cake, perfect for
your Easter celebration.
(folky jazz music)
(laid back guitar music)
Welcome to Chocolicious,
I'm Gemma Stafford
from Gemma's Bigger Bolder Baking.
If you're not already
familiar with my channel,
I urge you to go over and check it out.
I make over-the-top desserts,
perfect for any occasion.
Easter is the perfect time to bust out
your favorite chocolate dessert.
And today, I'm sharing mine with you,
which is a beautiful, decadent
flourless chocolate cake.
To start out, we're gonna
melt our chocolate and butter
in a large microwaveable bowl.
You can do this gently over a bain-marie
or you can pop it in the
microwave and just keep a
close eye on it to make
sure it doesn't burn.
Once your chocolate is melted, we're gonna
whisk in our sugar.
Next, we're gonna whisk in our egg yolks.
We add these in second
because the sugar is actually
cooled down your chocolate mixture,
so they won't cook in it.
When making chocolate desserts,
it's really important to use
good quality chocolate, 'cause
it makes such a difference
to your end result.
This smells fantastic.
Okay, next up we're gonna
sieve in our cocoa powder,
our salt, and add in our vanilla extract.
I'm gonna whisk these
ingredients together.
At this point, you can see that it smells
and looks kind of like a fudge brownie,
which is a little bit
like what this cake is.
Like, really moist and mousse-y
on the inside with no flour.
Perfect.
We're gonna set this mix aside to cool
and we're gonna get
started on our egg whites.
To give our flourless chocolate cake
that beautiful, mousse-y texture,
we're gonna whip up some egg whites
and fold them into the chocolate mix.
When baking with eggs,
it's always best if they're
at room temperature,
so I like to take them
out of the fridge the
night before using them.
Turn your machine onto medium-high speed,
and we're gonna whip them up until
they're almost stiff peaks.
To help your egg whites whip, I like
to add in a pinch of salt.
So your egg whites will take
around three to four minutes
to whip up nice and thick, and then
once they are, we're gonna fold
them into the chocolate mix.
When folding in egg whites to a mix,
it's really important to
use a thin-edge spatula
or a spoon, something similar to this,
so you don't break
through all those lovely
bubbles that you've
created in the egg whites
and knock them all out.
You wanna keep it nice and big and airy.
So just take a spoonful of your
egg whites, and just mix it
into the mix, and this
is called introducing.
And what it does is it just
loosens up your chocolate
to be able to then add in
the rest of your egg whites.
It's kind of an important step.
And as you can see, it's
already starting to loosen up.
Beautiful, and then in with
the rest of your egg whites.
This is such a beautiful
cake and a must for
your repertoire, especially
if you have gluten-free people
in your family or friends.
But it is the perfect cake for everybody.
If you're liking this
dessert, then I also made
a homemade creme egg
over on my channel today,
so you have two great Easter ideas.
Okay, this looks
fantastic, now we're gonna
pour our mix into our prepared baking pan.
Look at this beautiful cake.
If this doesn't put a smile on your face,
I don't know what will.
Already this smells fantastic, so can you
imagine what it's gonna
taste like when it's baked?
We're gonna bake our cake
at 350 degrees Fahrenheit
for around 35 to 40 minutes, until it's
a little bit jiggly in the center.
While your cake is in the oven,
this is the perfect time
to make your ganache
that's gonna go on top of the cake.
Ganache is just two simple ingredients:
chocolate and cream.
You heat up your cream on the stove
until it almost is to a simmer,
and then you pour it over
your broken chocolate.
Let the hot cream sit on the chocolate
for around two to three
minutes undisturbed,
and then you can go in
and whisk any lumps.
Take care not to over-whisk your ganache,
'cause it can actually separate
the fat and the chocolate.
As you whisk your ganache,
you're gonna see it
become nice and smooth and shiny
and that's what we're going for.
This is gonna make the
perfect addition to our cake.
Perfect, our ganache is done,
so I'm gonna set it aside
and go check on my cake, I think it's done
because it smells fantastic.
Look at that, it looks beautiful.
As you can see, it came
away from the edges,
which is what you want, and it's still
a little bit soft in the middle,
so it's perfectly cooked.
We're gonna let the cake sit
until it's cool to the touch,
and then it's time to decorate.
My favorite part of cake
baking is the decoration.
Simply, we're gonna pour
our ganache over the cake
and let it drip down the sides.
Look at that, look how
decadent this looks.
Absolutely perfect.
Every table this Easter should
have a cake like this on it.
I'm gonna let the ganache
set for a few minutes
and I'm gonna work on some
grated chocolate to put on top.
This is a really good
decoration tip for cakes.
Take your long knife, run
it along the chocolate,
and you'll get these beautiful,
delicate little shavings.
Now that I have enough chocolate shavings,
I'm gonna lay them at
the center of the cake
to create a nest for our grand finale.
To finish off my flourless chocolate cake,
I dyed some Easter eggs to put on top,
to give great color.
The kids can always help
with the dying of the eggs,
so everybody can be involved.
Carefully lay your colored
eggs in your chocolate nest.
And there you have it,
a beautiful, decadent
flourless chocolate cake,
perfect for your Easter table.
I hope you all have a great Easter,
and I'll see ya next time.
