Professional Baker Teaches You How To Make COOKIE CAKES!
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- Опубликовано: 31 окт 2017
- Gingerbread Cookie Cakes are the twist to Thanksgiving dessert that you never know you needed! Chef Anna Olson takes you from step one to step YUM with this amazing recipe!
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Ingredients
Gingerbread Cookie
- 5 Tbsp (75 g) unsalted butter, at room temperature
- 6 Tbsp (75 g) packed light brown sugar
- 2 Tbsp (32 g) fancy molasses
- 1 large egg yolk
- 1 ¼ cups (160 g) brown rice flour
- ¼ cup (28 g) tapioca starch
- 2 tsp (6 g) ground ginger
- ¾ tsp (2 g) ground cinnamon
- ¼ tsp (0.75 g) ground clove
- ¼ tsp (0.75 g) baking powder
- 1 pinch salt
Chocolate Filling
- 3 oz (90 g) dark couverture chocolate, chopped
- 4 large eggs, separated
- ½ cup (100 g) granulated sugar, divided
- 2 tsp (3 g) finely grated fresh ginger
- 1 tsp (5 mL) vanilla extract
- ¼ cup (30 g) cocoa powder
Directions
Gingerbread Cookie
1. Beat the butter and brown sugar in a large mixing bowl until well combined. Stir in the molasses and egg yolk. In a separate bowl, stir together the rice flour, tapioca starch, ginger, cinnamon, clove, baking powder and salt and add this to the butter mixture, stirring until blended. If needed you can scrape the dough onto a work surface and knead slightly to bring it together. Shape the dough into a log, wrap in plastic wrap and chill for at least 2 hours before rolling.
2. Pull out the dough 30 minutes before rolling. Cut the log into 6 equal pieces. On a lightly floured surface (use rice flour blended with a touch of tapioca starch for rolling), knead one piece of the dough slightly to soften. Roll out the dough to just under ¼-inch (6 mm) thickness and cut out a 4-1/2 inch (11.5 cm) round cookie cutter. Repeat with the remaining 5 pieces of dough. Grease six 5-ounce (150 mL) ramekins and line then with the dough (don’t worry if the dough cracks a little when pressing the dough in - you can pinch the cracks together with your fingers). The dough won’t come all the way up to the top of the ramekin. Re-roll the dough scraps into a disc and cut out 6 circles using a 3-inch (7.5 cm) round cookie cutter and set aside.
Chocolate Filling
1. For the filling, melt the chocolate in a metal bowl place over a pot filled with an inch or barely simmering water, stirring gently until melted. Set the chocolate aside to cool.
2. Gently whisk the egg yolks with ¼ cup (50 g) of the sugar, and whisk in the fresh ginger and vanilla. Whisk in the chocolate and cocoa powder.
3. In a separate bowl, using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites on high speed until foamy and then add the remaining ¼ cup (50 g) of sugar, whipping until the white holds a soft peak when the beaters are lifted. Fold this into the chocolate mixture in 2 additions.
4. Divide the chocolate mixture evenly between the 6 ramekins and top each with the small cookie discs, gently pressing at the edges, but trying to keep the top as level as possible. Chill the cookie cakes until ready to bake.
5. Preheat the oven to 375 ºF (190 ºC). Place the ramekins on a baking tray and bake for 12-14 minutes, until you see the cookie brown at the edges (don’t worry if the filling soufflés a touch and pushes up the top cookie case - once flipped, this becomes the bottom.) Let the cookie cakes cool 2-3 minutes before gently running a palette knife around the inside of the ramekin, inverting the cookie cake onto a plate and lifting off the ramekin. Enjoy immediately.
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The best chef to follow. Thank you for sharing with us. 🤗🤗🤗🤗
this woman deserved much more credit, instant sub the minute i heard her voicd
This looks amazing and awesome😍❤
Uuuu that gorgeous teal Le Creuset ramekin! So much love!
Oh my goodness , gluten free and chocolate , what a pair... THANK YOU!!!!
Your recipes are so amazing. It works very well. Thank you so much for that. ❤️💐
Very nice recipe Anna, so creative! I've never seen a cookie cake before...such a nice idea!!
Anna, you’re making me drool! Ginger AND chocolate! Oh yum! Is right.
Thank you for giving measurements in gms. 😘
lovely view as the cookie is rising! 😍
Excellent
Drool🤤 Looks delicious!😋🥰
Very nice ,will try this one and maybe serve with bartlett pears Thanks
Nice video as always. U deserve more subscribers!
Oh how I wish I had a super fast metabolism. I would be stuffing my face with all these beautiful mouth watering Anna Olson creations!
This looks amazing!
Thanks Giulia!
Get well soon, Anna!
Hi Anna, where can I buy those ramekins? By the way I love your recipes, I have tried some recipes, my family love them so much! Appreciate you!
My mouths watering that was so delicious
Get well soon Anna 😊
Thx
Hey Anna, this recipe is great. Is there any substitute for tapioca starch?
that's a genius idea.
Hey Anna . Can I use almond or coconut flour instead?? If so, do I follow the exact quantity as the brown rice flour??
Thanks for your recipe :) Can i keep in a freezer?
I didn't realize that about gluten and refrigeration. Interesting. 2:00
Tbh, it looks better with the crackled top. Looks more gourmet 💕
DELICIOUS YUMMY
PERFECT CHEF ❤️
I want to try and make these.........can I make these using flour if I wanted to, or should I stick to the gluten free four and cornstarch like the recipe?
Could you please do some more tapioca recipes. It's so much cheaper than wheat flour here in Uganda.
WAAW NICE ONE TOO MUCH STEP BUT IS GOOD THANKS FOR SHARING
wow
Great recipe. I know its flourless but if i want to use wheat flour, how much should I use and will there be any difference in the recipe?
This recipe was designed to be flourless and the ingredients in it work together to replace wheat flour.
I used exactly what you said but I turned out to be very crumbly😔😔...what do you think went wrong that can make it crumbly?
her voice is cuter today :)
Hello, instead of the molasses.... What can I use?
Thanks
Patricia Castaneda try date syrup or a dark agave.
Hello Anna can you explain me what is the taste of the molasse because in France we don't have this product ?
Molasses tastes bittersweet and little acidic, as it's the result of a sugarcane being drained of it's sugar content. There are different versions though. Make sure it's not blackstrap as blackstrap molasses is boiled down even further and verrrrrrrry 'medicinal'.
You could try treacle (a sort of British molasses but closer to blackstrap in flavour) and cut it down/sweeten it with half part honey. Never tried this but I read it's meant to be good?
Ok thank you have a good day!
I want I want :p
Unsalted butter 🌚
Light brown sugar 🌘
Molasses 🦧
Egg yolk 🧑🍼
Brown rice flour 🤱
Tapioca starch 🕳️
Baking powder 🖤
Ground ginger 🤥
Cinnamon powder 🦿
Ground clove powder 🦖
Dark chocolate 🍓
Egg yolks 👬
Sugar 🔥
Sparkling ginger 🧘
Vanilla extract 🤌
30 grams Dutch processed unsweetened cocoa powder 👥
Egg whites 🦕
Sugar 👳
Bake the chocolate gingerbread cookie cakes for about 15 minutes 🌄
Someone's got cold...😜
U have any eggless recipe ?
Ur recipe is next level but I can't make it because I m pure veg
i request to you if there is possible to share eggless recipe then plz do it
Thank you 😊
😍😍😍😍
I love to watch you cook Anna, you're such a brilliant cook and very to easy to follow while you cooking
Hi Anna, thanks for your cooking demo. I love to watch you cook and you demonstrate so well. Keep it up and God bless you.
Is this recipe completely gluten free?
Andy yup! At 2:46 she said that this does not contain gluten.
Andy
Just be sure to use gluten-free cocoa powder for the chocolate filling.
What is tapioca starch? and how to make it if you don't have in your country?
tapioca root flour
Is it possible to substitute with corn starch?
yes and no, they both are thickener but tapioca dried would have gooey chewy texture.
Tapioca starch is actually from the cassava or yucca plant. It's the same consistency as corn starch
You can buy Tapioca flour starch at website Bob Red Mills company or Amazon.
That cookie bottom is raw, could you par-bake it a little before filled and lidded with the top?
Butter 👩🦳
Light brown sugar 🚣
Molasses 🧁
Egg yolk🥛
Brown rice flour 🍊
Tapioca starch 👂
Baking powder 💁
Salt 🐒
Ginger powder 👥
Cinnamon powder 🤵
Clove powder 🦦
Dark chocolate 🦥
Egg yolks 🧓
Sugar 🧞
Fresh ginger 🐢
Vanilla extract 🧙
Dutch processed unsweetened cocoa powder 🎋
Egg whites 🌔
Sugar ☁️
Oooops I meant Tapioca starch.
Ok but who has molasses, brown rice flour and tapioca starch in their home?
Her voice is a little bit raspy
The amount of sugar will give you diabetes
Baking 101. There's probably 2x the amount of refined/processed sugar in sweets people pick up in shops, but since you don't see it being made, you don't think of it.
That’s why you portion manage. You’re not to eat the whole six desserts by yourself in one sitting.