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Food This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient

21:48  14 march  2018
21:48  14 march  2018 Source:   food52.com

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Flourless chocolate cakes take all kinds of many-splendored forms—but until now, landing on a fudgy -yet-light, classic birthday cake -like crumb wasn’t one of But this thoroughly modern flourless chocolate cake , from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen, nails that fudge

The best flourless chocolate cake for Passover, gluten-free and celiac, and anyone who wants an easy, fudgy cake She needed to make her cake not just gluten-free but dairy-free to keep kosher with meat-based meals, plus she already had a star chocolate cake in mind as a model from her first

Flourless chocolate cakes take all kinds of many-splendored forms—but until now, landing on a fudgy-yet-light, classic birthday cake-like crumb wasn’t one of their strong suits.

Moussey? Why yes. Souffle-ish? Sure! Molten? You bet your Jean-Georges Vongerichten they can do molten.

a piece of chocolate cake on a plate: Paula Shoyer’s Chocolate Quinoa Cake © Provided by Food52 Paula Shoyer’s Chocolate Quinoa Cake

Paula Shoyer’s Chocolate Quinoa Cake by Kristen Miglore

But this thoroughly modern flourless chocolate cake, from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen, nails that fudge cake texture—and it doesn’t take some sort of DIY gluten-free flour blend or delicate balancing act of starches to do so.

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cake - has - a - genius - star - ingredient /ar-BBKbQpn. Paula can come as a speaker or do a full cooking or baking demonstration. Paula has many ideas on how to make an event affordable and how to market as well as execute a successful large event.

This super - fudgy flourless chocolate cake has a genius star ingredient : https://slate.me/2Gx1I5U pic.twitter.com/KULjDhDCii.

It simply takes quinoa. Not quinoa flour, but straight-up cooked quinoa—the Peruvian staple pseudo-grain that you can now find in any grocery store in America, and as a regular fixture in weeknight meal-dom.

In this cake, cooked quinoa gives the cake substance and holds the thing together mightily, without any assistance from other starches or flours—and without tasting strongly of quinoa.

Depending on how powerful your food processor or blender is and how long you let it rip, the only trace of quinoa you may detect is a bit of a nubbly texture, which I happen to love. And, unlike flour, it does all of this while leaving a lot of available moisture to keep the cake deliciously chocolatey and squidgy, as Nigella would say.

a table topped with plates of food on a plate © Provided by Food52

Quinoa-based cakes like this one swept through the blogosphere over the past few years, most of them directly or indirectly descended from one published in the cookbook Quinoa365 by Patricia Green and Carolyn Hemming.

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The best flourless chocolate cake for Passover, gluten-free and celiac, and anyone who wants an easy, fudgy cake , from the Kosher Baker Paula Shoyer. This decadent Flourless Chocolate Cake is the BEST chocolate cake recipe!

Most flourless chocolate cakes have the same ingredient list: chocolate , sugar, eggs, and butter. Whipped cream on top is optional for some, but mandatory for this one. As Richard Sax said about his famous (and Genius ) Chocolate Cloud Cake , the contrast between chocolate and cream yields

Related video: How to Make 3-Ingredient Flourless Chocolate Cake (provided by Epicurious)


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I like flourless chocolate cake – and one of my best friends’ is gluten free (not by choice). Fudgier than my Chocolate Fudge Cake . I’ve made it multiple times since I created it and have no intentions of ever reverting back to the “normal” way of making flourless chocolate cakes i.e. beating egg whites.

When Shoyer heard rumors of such cakes, she set off to research a bunch of different versions (there are, oh, about 12.5 million online now), then went her own way. She needed to make her cake not just gluten-free but dairy-free to keep kosher with meat-based meals, plus she already had a star chocolate cake in mind as a model from her first cookbook, called “Everyone’s Favorite Chocolate Cake.”

a plate of food on a table © Provided by Food52

So she stitched all of these threads together, adding the fresh orange juice and dark cocoa powder from the earlier cake, swapping in coconut oil, then upping the vanilla to calm the coconut flavor. From another popular recipe of hers, Triple-Chocolate Biscotti, she added some melted chocolate at the end, too, to make this cake even more rich and chocolatey. “You know, I had that kind of brownie thinking in my head,” she told me. When she drove a piece across town to a friend with celiac disease, she heard back, “My girls want a glaze!” And so, a gooey chocolate glaze was born.

a doughnut on a plate on a table © Provided by Food52

Since the book (and the cake) made its debut, Shoyer has tasted the recipe all over the country, baked by different hands. The texture comes out a little differently here and there, depending on the machines people use to blend it—but it’s always a hit.

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This flourless chocolate cake is pure chocolate perfection – fudgy and chocolatey, tasting like This flourless chocolate cake is every chocolate lover’s dream come true. It’s fudgy and chocolatey You probably have all these ingredients in your pantry already (so you should probably make this

Perfect Flourless Chocolate Cake made with just 5 ingredients . 5 Ingredient Flourless Chocolate Cake . Looking for the perfect gluten free dessert? It’s everything I’ve always wanted a Flourless Chocolate Cake to be. It has that signature cracked top, chewy meringue-like edges, and best of all

a plate of food with a slice of cake on a table © Provided by Food52

From all the times we’ve tested and set this recipe out at Food52 HQ—from airier cakes made in our most rickety food processor to perfectly smooth blender versions, I can confirm the same.

Shoyer subscribes to the French philosophy of dessert, that, as she says, “It should be so delicious and gooey and satisfying, you should eat one piece and not need any more.” What I cannot confirm is that nobody will take seconds.

a piece of chocolate cake on a plate © Provided by Food52

Paula Shoyer’s Chocolate Quinoa Cake

By Kristen Miglore

Chocolate Cake

  • 3/4 cup (130g) quinoa
  • 1 1/2 cups (360ml) water
  • Cooking spray or melted coconut oil, for greasing the pan
  • 2 tablespoons potato starch or dark unsweetened cocoa, for dusting the pan
  • 1/3 cup (80ml) orange juice (from 1 orange)
  • 4 large eggs
  • 2 teaspoons pure vanilla extract (or other vanilla if for Passover)
  • 3/4 cup (180ml) melted coconut oil
  • 1 1/2 cups (300g) sugar
  • 1 cup (80g) dark unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 ounces (55g) bittersweet chocolate

Glaze (optional)

  • 5 ounces (140g) bittersweet chocolate
  • 1 tablespoon sunflower or safflower oil
  • 1 teaspoon pure vanilla extract (or other vanilla if for Passover)

View Full Recipe

Related gallery: Our Essential Chocolate Chip Cookie Guide


Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at genius@food52.com—thank you to Leah Koenig, the author of the Little Book of Jewish Appetizers, among others, for this one!

The Genius Secret Ingredient Christina Tosi Uses to Get Perfect Chocolate Chip Cookies .
"I do believe I have the most delicious chocolate chip cookie recipe," Christina Tosi, founder and chef of Milk Bar, told me when I asked her what her secret was. "Nonfat milk powder," she said. "Add it to your next batch of chocolate chip cookies, and they will be marvelous." Tosi, who is well-known for creating some of the most delicious desserts at the famous Milk Bar, said that while her chocolate chip cookie recipe is top notch, it's not something she has on the menu at her stores. Her grandma's recipe for cookies was one she considered to be the best, yet she will never emulate it completely.

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