Would you say that most Italians grind the almonds themselves!? My great-grandparents are from Apice Italy and I’ve noticed a “do it the hard way” mentality in my family. 😆😁😝
Maybe it’s cuz I’m from LA, where there’s so much narcissism, but I seem to always subconsciously be surprised whenever an attractive person isn’t ALSO a narc. Keith is so genuinely nice, that I feel like I’m experiencing cognitive dissonance…lol. He must be Midwestern by upbringing or something (or Canadian?). 😆 Definitely not of LA origin. Then he’d turn out like Adam Levine. 🤮
Four tips for making this: 1. NEVER just dump sugar on top of egg yolks. It CAN "burn" the egg yolks and cause them to become grainy. Always add sugar as you whip the yolks. 2. If you spray the bottom of your pan, then add a disc of parchment paper, then spray again, it will never stick to the pan and will always slide right off, saving you the risk of damaging your cake. 3. (Humorous observation) Whipping egg whites separately from the yolks is something that has been known for hundreds of years. I'm pretty sure that America's Test Kitchen didn't "discover this". 4. If you add an 1/8th tsp of cream of tarter to your egg whites when you whip them they will whip more quickly and retain their loft better. This will in no way change the flavor but makes the batter easier to fold without losing so much of the "rise".
@@wam0357 There's a bunch of different sugar replacers that measure the same as sugar, ones that use stevia, monkfruit, etc. The only difference would probably be the reaction they would have when combining them with your mixture. That would take some testing to get a similar result to the one in the video.
Lovely recipe. Very easy to make. Had all ingredients at hand but less chocolate. Didn't use as much sugar (around 30g less) and didn't use vanilla extract. Came out perfect. Was ready around 45 minute mark for me.
if you read more posts you would of seen this one. @johnbushur6080 3 years ago (edited) 6 oz chocolate +12 tbsp butter Melt together in microwave 1 tsp vanilla extract in chocolate mixture Whip 4 egg whites add 1/2 cup sugar 4 egg yolks 1/2 cup sugar 2 cups almond flour 2 tbsp cocoa powder 1/2 tsp table salt 9” springform pan 325 oven for 50 minutes Garnish with powdered sugar when chilled.
Making this today, but I decided against buying the almond flour or meal. I just ground whole almonds in my food processor, but since I don’t want it to turn into almond butter, I’m stopping at what seems to be “almond meal” consistency. Is it all right that there are teeny tiny pieces of almonds that crunch when I taste-test? Or should I keep grinding the almonds!? I wish that was discussed in the video. .... Anyway, I LOVE all the sweet comments about Keith. 😁👍🏼
You are my hero. I was taught to put a touch of salt in all my cooking by my grandfather who was an amazing cook. It makes such a difference for the better but a lot of people don’t understand that.
OOOKAY! This is flourless chocolate cake on steroids! I made it to as a test run before making it and taking to a holiday party next week... It's a WINNER! It's lite, it chocolatey, it's decadent. There is a lot of elements to it but you can throw it together quite quickly if you're organized..
Reine de Saba from Julia Child. Chocolate Almond cake from Paul Hollywood's How to bake. Paul Hollywood just makes a chocolate ganache to pour on top. So good!
I even memorized the recipe but it came out looking like how the batter went in- stiff points, etc. and the texture is very mealy. Gak what did i do wrong?
two cups might be 7 ounces when spooned into the measuring cup. because flour can weigh differently whether it's spooned, sifted, or scooped, always go by weight.
I love these guys, but the cake seemed like a dryer brownie. This is one recipe that didn’t get hit out of the stadium. I think I duplicated everything but maybe not.
Does anyone have any ideas on how to implement Strega in this recipe? Just replacing the vanilla extract seems like it wouldn't be enough, but I'd be worried about the batter being too wet if I just added more (other recipes that use it have 2-3tbs versus the 1tsp vanilla here)
Hi, I know you said almond meal or flour doesn’t make a difference in taste. What about texture? Would the flour make it more / leas dense because it’s so fine? Thanks! Can’t wait to make it.
I looked at many recipes and this one is one of those “we actually know why it’s good” kind of recipe and we don’t need to overdo it. None of that fudge junk !
America's Test Kitchen provides a lot of food science to explain how and why their food is so good. It's one more reason why they are the best cooking show ever.
no, the eggs being whipped is your leavening or "rise" effect. I guess you could experiment by adding some, but IMO you should still follow the technique of seperating the eggs, whipping them, and then folding the eggs in.
I made Nutella Flourless Chocolate Cake loads of times, every time it would collapse after removing from the tin - like it would look like two tires sitting on top of each other lol. It uses the same method, ground almonds, don’t know why...
![FendiDa Rappa - Clock Dat ft. Shamar Marco [Official Music Video]](http://i.ytimg.com/vi/3NBU8KHdxYY/mqdefault.jpg)
I live in Naples, near Capri, and this is practically the exact same recipe we Italians use. Great job my friends 👌👍💯 it looks great 😎
Would you say that most Italians grind the almonds themselves!? My great-grandparents are from Apice Italy and I’ve noticed a “do it the hard way” mentality in my family. 😆😁😝
From maine famile is from capri
Naples near Capri is not Italy? Sorry just curious. You say practically same recipe that Italians use as if you are Italian?
6 oz chocolate
+12 tbsp butter
Melt together in microwave
1 tsp vanilla extract in chocolate mixture
Whip 4 egg whites add
1/2 cup sugar
4 egg yolks
1/2 cup sugar
2 cups almond flour
2 tbsp cocoa powder
1/2 tsp table salt
9” springform pan
325 oven for 50 minutes
Garnish with powdered sugar when chilled.
Thank you!
Super
Thanks, same amount of butter to choc, 170 grammes.
Thank you! You are a very generous person.⭐
Thanks, and God bless as going to make this cake today.
We simply mustn't talk about how hot Keith is. Cake Daddy indeed.
No thanks
Maybe it’s cuz I’m from LA, where there’s so much narcissism, but I seem to always subconsciously be surprised whenever an attractive person isn’t ALSO a narc. Keith is so genuinely nice, that I feel like I’m experiencing cognitive dissonance…lol.
He must be Midwestern by upbringing or something (or Canadian?). 😆 Definitely not of LA origin. Then he’d turn out like Adam Levine. 🤮
WOOF-YUM!
agreed!
@@moose8846 No one asked you.
I saw this video about 6 weeks ago and decided to try it. Best cake ever! So good and easy to make, I made it again 2 weeks ago
I made this for my wife for mother's day. Just a tip, my older mixer took closer to ten minutes to whip the whites. Thanks for the great recipe!
Four tips for making this:
1. NEVER just dump sugar on top of egg yolks. It CAN "burn" the egg yolks and cause them to become grainy. Always add sugar as you whip the yolks.
2. If you spray the bottom of your pan, then add a disc of parchment paper, then spray again, it will never stick to the pan and will always slide right off, saving you the risk of damaging your cake.
3. (Humorous observation) Whipping egg whites separately from the yolks is something that has been known for hundreds of years. I'm pretty sure that America's Test Kitchen didn't "discover this".
4. If you add an 1/8th tsp of cream of tarter to your egg whites when you whip them they will whip more quickly and retain their loft better. This will in no way change the flavor but makes the batter easier to fold without losing so much of the "rise".
- 6 oz 60% chocolate chopped
- 12 tbsp unsalted butter
- 1 tsp vanilla extract
Separate 4 eggs.
- 1/2 cup granulated sugar w/ whites
- 1/2 cup granulated sugar w/ yolks
- 2 cups almond meal
- 2 tbsp Dutch processed cocoa
- 1/2 tsp table salt
Does anyone else really enjoy the science lessons?
LOVE the science lesson! 🤩
I could imagine modifying this recipe just slightly to make a perfect keto cake recipe 😋
Which sugar replacement and how much would you use for the 1/2 cup sugar?
@@wam0357 There's a bunch of different sugar replacers that measure the same as sugar, ones that use stevia, monkfruit, etc. The only difference would probably be the reaction they would have when combining them with your mixture. That would take some testing to get a similar result to the one in the video.
Same
Julia’s “mmmm’s” are iconic ☺️
Lovely recipe. Very easy to make. Had all ingredients at hand but less chocolate. Didn't use as much sugar (around 30g less) and didn't use vanilla extract. Came out perfect. Was ready around 45 minute mark for me.
I am so going to make this. Can't eat gluten and love chocolate cake!
Lol watch this at 0.25 x speed at 9:43. cracking up.
I try to get recipe and it’s hidden ,I don’t want to give you my email or pay for recipe , I’ll never look you you tube again
if you read more posts you would of seen this one.
@johnbushur6080
3 years ago (edited)
6 oz chocolate
+12 tbsp butter
Melt together in microwave
1 tsp vanilla extract in chocolate mixture
Whip 4 egg whites add
1/2 cup sugar
4 egg yolks
1/2 cup sugar
2 cups almond flour
2 tbsp cocoa powder
1/2 tsp table salt
9” springform pan
325 oven for 50 minutes
Garnish with powdered sugar when chilled.
I love the segments with Julia and Keith. Julia is such a cutie.
Pro tip: cheat the recipe by adding half a cup of cake flour. It makes a fluffier cake, without affecting the overall taste.
then it is no longer gluten free which is important for folks with gluten intolerance
But sometimes, @stephen6307 it doesn’t matter. Nummmm. In either fashion!
Not scraping the bowls (re chocolate) drives me nuts! Why measure anything then?
Great Chef 👌. Explain the recipe and every step very well. Thank you!!
I have made one of these before and everyone who tried it, loved it! I would definitely recommend making it.
Oh no…now I have to make this 😃 it’s easy and delicious. Except I have no mixer so arm power it is 💪🏻
Making this today, but I decided against buying the almond flour or meal. I just ground whole almonds in my food processor, but since I don’t want it to turn into almond butter, I’m stopping at what seems to be “almond meal” consistency. Is it all right that there are teeny tiny pieces of almonds that crunch when I taste-test? Or should I keep grinding the almonds!? I wish that was discussed in the video. .... Anyway, I LOVE all the sweet comments about Keith. 😁👍🏼
I baked the cake today, it is great. Thanks for the recipe❤️
Can anyone please post the actual recipe? I can't view it without signing up for an account on their website. Thank you ! 🎉😍
🤷🏻♀️ I just watched the video like 10 times and followed his verbal instructions.
Could you use other nut meals or flours?
You are my hero. I was taught to put a touch of salt in all my cooking by my grandfather who was an amazing cook. It makes such a difference for the better but a lot of people don’t understand that.
Most people who bake do.
Can you use an alternative to Almond meal, I have a food sensitivity to Almonds. What would you recommend?
Well done pastry chef application wonderful explanation from the host 👏
BRAVO for both of you
I made this and it was easy and delicious! Thanks for the great recipe.
Kevin and chocolate! Life is good!
if it were my father he would get the best cake ..........
Keith Dresser has the best hair in show business.
Salt&pepper beard too ☺️
Thank you so much for sharing wonderful recipe,
Totally agree great chef 👨🍳
Why bitter sweet chocolate?
Mo sugar on top 😳 Mama mia porque!
My aunt used to drive a Toyota Caprese.
OOOKAY! This is flourless chocolate cake on steroids! I made it to as a test run before making it and taking to a holiday party next week... It's a WINNER! It's lite, it chocolatey, it's decadent. There is a lot of elements to it but you can throw it together quite quickly if you're organized..
Reine de Saba from Julia Child.
Chocolate Almond cake from Paul Hollywood's How to bake.
Paul Hollywood just makes a chocolate ganache to pour on top. So good!
I even memorized the recipe but it came out looking like how the batter went in- stiff points, etc. and the texture is very mealy. Gak what did i do wrong?
You say 2 cups of almond flour and then you turn around and say about 7 ounces which is it?
Just a by-stander here, but could those ounces be WEIGHT, not volume? Perhaps 2 cups volume of almond flour works out to about 7 ounces by weight?
two cups might be 7 ounces when spooned into the measuring cup. because flour can weigh differently whether it's spooned, sifted, or scooped, always go by weight.
I love these guys, but the cake seemed like a dryer brownie. This is one recipe that didn’t get hit out of the stadium. I think I duplicated everything but maybe not.
Amazing! My dream cake 🍰 love it with an espresso and whipped cream… can we do hazelnuts or walnut instead of almond meal?
Does anyone have any ideas on how to implement Strega in this recipe? Just replacing the vanilla extract seems like it wouldn't be enough, but I'd be worried about the batter being too wet if I just added more (other recipes that use it have 2-3tbs versus the 1tsp vanilla here)
I wonder if I can use monkfruit for a sugar substitute?🤔
Just give it a try and see
@@Katy32344 - Monkfruit substitutes really well for sugar in Cappucino with Frangelico! ;-D
I just made this cake for my sister in law who is gluten free. Absolutely delicious ! Will definitely make it again. Served it with some gelato
What is bitter sweet chocolate? All I see in stores is unsweetened and semi sweet chocolate. please explain.
Fabulous def on my to bake list for next family birthday
Excellent advice presented with the Torta Caprese. I’ll have to try it. I haven’t watched. Your show In
awhile, what happened to Richard Kimball?
I think you're talking about the bow tie guy he has started his own show called Milk Street
Christopher Kimball left a few years ago. Has his own show called Milk Street. Wasn't Richard Kimball The Fugitive?
Thank josh I read your descripción
How do you think this would be using hazelnut flour?
Can ground toasted Walnuts be used in place of almond meal or almond flour?
Can we use sugar substitute like Monk Fruit for this recipe
I know what I’m making for Valentines Day!
I made this today..it's cooling...haven't tasted it yet...
Excellent demonstration.
Are there any regional variations for this recipe or is it all the same across Italy?
My favorite color is ham
I would like to hace the recipe
Who gets the most thirst comments Dan or Keith?
Hi, I know you said almond meal or flour doesn’t make a difference in taste. What about texture? Would the flour make it more / leas dense because it’s so fine? Thanks! Can’t wait to make it.
*aLmond
al monde
I want this daddy baker
Keith is just as delicious as that cake.
I looked at many recipes and this one is one of those “we actually know why it’s good” kind of recipe and we don’t need to overdo it. None of that fudge junk !
America's Test Kitchen provides a lot of food science to explain how and why their food is so good. It's one more reason why they are the best cooking show ever.
looks like a dry version of the Swedish kladdkaka
This cake is gluten-free!
15 mins or 50 mins baking time?
50 mins
@@CarrieH827
Thank you!
So talented and handsome 🤭
Lovely cake!😁👍
I made this a few weeks ago and it's fantastic!
I like a pretty simple recipe. I think I try it.
Didn't keep used to talk about products and like the best-selling cooler and stuff like that or is that someone else
Ummm, WHAT?
@@jjsmith3302 ya along time ago on the show he used to review products
Yum!
Couldn't you use baking powder or even baking soda as a leavener?
no, the eggs being whipped is your leavening or "rise" effect. I guess you could experiment by adding some, but IMO you should still follow the technique of seperating the eggs, whipping them, and then folding the eggs in.
@@wam0357
Yes, Ty. I meant in addition to the eggs.
@@sandrah7512
I just think it would give a little more lift and volume. Jmo.
@@sandrah7512
And there it is...thank you so much for the info.
Nice!
He seems like a very gentle & generous lover. 😍
Is this "Vegan Free?
no it has eggs
@@stephen6307
So... it (IS)...... Vegen FREE........dummy.
Vegan
.........(FREE)........ means not vegen.....duh!!!
what sort of psychopath measures butter in tablespoons? Do us all a favour and use Metric/Imperial measurements. SHEEESH.
We all follow the guide on the butter package
CORRECTION: In the video he says 2 cups of almond meal/flour, but then says 7 oz.
Two cups is 16 oz. Made this recipe and it came out fabulous!
Showing the crumbs on the toothpick?! U showed nothing!!
I saw crumbs on the pick
K e i t h
Yes!
I made Nutella Flourless Chocolate Cake loads of times, every time it would collapse after removing from the tin - like it would look like two tires sitting on top of each other lol. It uses the same method, ground almonds, don’t know why...
nutella in America has palm oil in it which may affect whether it can hold a structure
@@JeremyForTheWin thanks for the tip!