Thanks, I always thought liquids were mls and drys such as flour and sugar were grams for accuracy? Maybe it is a local thing, i just thought it was unusual. (I'm in australia so maybe its different here)
What makes a chocolat cake a brownie? I guess it is just a name given to the end result. for instance your fondant could be a "coulant au chocolat" if you bake it at higher temperature for shorter time. Yet it is the exact same batter with 2 different names. Same ingredients with bitten eggs it could be a "Moelleux Au Chocolat". Same ingredients yet an other name. In this 3 cases the end result is different, mostly the aspect and texture. Perhaps a brownie it is just the name given to that aimed texture/aspect?
I was watching him with all that batter on the scraper... thinking, shit I'd lick the batter but he's on camera so he probably won't - being professional and all. Then he does it. AND KEEPS DOING IT. Man of the people.
@@fadz5210 His position on raw eggs is generally "I'm willing to take the risks". He's gone into it more explicitly on some of his cocktail recipes that have raw egg white.
Brilliant. Won’t tell how many “chocolate tortes” I brought to dinner parties that were simply brownies baked in a round spring form pan and sprinkled with powdered sugar and sliced almonds. :)
Glen - I love it when you lick the spoons. I love it when you do your smiley happy dance. I got both in this video!! 😃 God bless you Glen and Jules and thank you for all you share. 😊🙏💕💐
Having been to La Baule several times and having tasted and loved the ‘fondant Baulois’, this looks pretty much identical to what it is and so is your description of its texture. I hadn’t considered it would use so little flour, but I wasn’t surprised it was mostly eggs.
Conceptually it reminds me of kladdkaka, a Swedish dessert. Which is much less fussy than this-so much so that I’ve been making it with my toddler for her birthday since she turned 2 😆 I’d love to see you compare them!
This recipe is good enough that I made it for an amateur/professional baking competition and it was a hit. Takeaway: I think brownies have suffered from a "0 leavening" rule. IMO, this is the ideal amount of leavening for a brownie. The awesome texture got a lot of compliments!
Looks like chocolate Nirvana! As a chocolate slave, I simply MUST make this. I'm glad you decided to use the 2-hour resting of the batter. That's a good tip. I just wish, given you're a Canadian who speaks French, that you would have pronounced La Baule and La Baulois for those of us who can't speak it.
This is my mother’s chocolate cake which we started having in our house in the early 80s.❣️I don’t know where she got the recipe from. Probably from one of her girlfriends that she studied French with - all excellent home “chefs” with a solid knowledge of French cooking. Anyway, her cake was a “kladdkaka” (Swedish term meaning sticky/messy cake). The idea is to bake a kladdkaka until the rim and part of the outer perimeter is baked, and the center still leaves residue on a fork or something. Max. 30 minutes in the oven is my guess, but you have to test it as you bake. DELICIOUS cake! Thank you for giving the French name of the cake. I will check it out further.
THE LIP! on the springform bottom. I finally tried turning the bottom over, so the lip is facing down!! SO MUCH BETTER!! You don't have to try to pry the cake up with the tip of a server or butter knife! You can put some parchment in there, but if it's buttered and floured, just about any cake should slide off pretty well.
This reminds me of Stella Park's brownie recipe, which is divine. She has you do the same aggressive whipping with the eggs and sugar and recommends using instant espresso (or coffee? Can't remember). I think that aside from the flavor boost, the instant coffee might be helping the eggs and sugar get and stay foamier, sort of how it does with Dalgona coffee. Love your videos, Glen, and I can't wait to try this!
Really wonderful cake!! Today I'm gonna make It! In Italy we have the similar Torta Tenerina, which is actually a Brownie, but also this local thing in Vignola "Torta Barozzi", which is kinda similar but also with roasted walnuts and ground coffee
I noticed a different in how butter melted here in the US. The first time I used Kerrygold grass-fed irish butter I was amazed at how fast it melted. I store my butter in a refrigerator, time of year didn't effect it. My butter is always cold.
I’ve a very similar recipe from the neighbour of a dear friend called Chocolate Pie. There’s no flour or coffee in my recipe but there are optional walnuts. I’m going to try you recipe. Thanks!
These are delicious! I used my stand mixer instead of a whisk and baked it in an 9 inch cake pan with parchment in the bottom. I’ve never had anything like it, and it was so easy!
3 really amusing things in that great video. - That it's a cake that doesn't need to be cooked. I am surprised you didn't eat the whole lot. - Jules couldn't stop eating it so it must have been good - The level of sarcasm about how "fancy" it is was great :-D I think we will be baking "brownies" this weekend.
Now that you have the copper bowl, you should whisk the egg mixture in that and see if it makes a difference. No matter what though, it looks delicious.
Glen, now you have to make the recipe again but bake it right away to see if there is any difference with baking right away vs. letting the batter sit for two hours. I know it’s a tough request, but I trust that you’re up to the task!
And now I miss La Baul. Great place to go on holiday, though you may want to go more so mid week during the summer. If you do go be sure to drive up to Guerande to visit the old medieval town complete with a town wall and moat. Also there's a great trail along the coastline from La Baul to St Nazaire. The Chateau and cathedral in nearby Nantes is also great. La Baul is also known for its traditional sea salt production in the surrounding area.
Just made it. Very similar to my mom's brownie recipe, but less flour, which makes it a little soufflé like. I'm a bitter kind of guy, so used half bittersweet and half 70% callebaut, and added a couple of spoons of cocoa powder to rock and roll...
@@oldvlognewtricks I was thinking the sitting might just let the sugar have more time to dissolve to get the nice skin? I would assume if you used powdered sugar instead of granulated sugar you wouldn't need to wait around as it will have dissolved a lot faster.
This looks divine! Sadly, after being diagnosed as diabetic back before Christmas, I have to avoid sugars and carbs. I am, though, very tempted to see how I can modify this with low-carb and sugar-free ingredients. I’m betting it should be worthwhile.
Make flourless chocolate cake. The only sugar it has would be the % of your chocolate. I have been keto 3 years and find just a piece of dark chocolate to be even more satisfying than any creation made w it.
What a video i think your recipe is totally different i see your video completely good prestation great meal this is a too much experience for me keep it up 😃🤗😋😋😋👌🤗😋😋😋👌
I’ve been craving brownies lately, and love the dense, moist ones. I made a box brownie yesterday with Nutella. It was good, but kind of cake-y. Will definitely give these a try! Thank you, my friend!
Ayyyy, will have to give this a shot! Already doing ginger ale and that epic ginger spice cake. Living the high life! Tempering chocolate is only important if you want it to firm up/form a shell upon cooling. Cheers!
I make them for years. I usually make them in individual silicon moulds and inside i insert a square of chocolate. Usually milk to contrast with the dark chocolate from the batter. When you bit into it you'll feel the square but not totally hard. It is amazing. PS: at home we enjoy them at room temperature.
That sounds like a winner, thanks for that advice. I would need to do a comparison test with half Milk and half Semi Sweet! I might not come to an early conclusion and be forced to sample them all! 😆😆😆
Please consider a video on chocolate vs cocoa in desserts. Turns out I find chocolate “dry” (not that the baked good is dry, just that the melted chocolate does not taste like it looks), and when I bake cakes or brownies, other people like them more than I do unless they are cocoa based or at least contain both. That said, my husband would love this. Maybe for his upcoming birthday ... . Thanks for sharing. If you think this is that good, I will try it.
If I may. The instant coffee wouldn’t be that important. Since your only using a little bit. Chocolate should be a good chocolate, but nothing expensive.
I have to ask this somewhere, and - where better than on this chocky cake recipe! Years ago I used to go to a cafe that made a chocolate mud cake, served typically warmed with some nice thick whipped cream. The best part of the cake however was the top had a real crunch to it. How do I get that crunch?!
OK May I respectfully suggest that you try both the immediate and then the two-hour rest recipe or technique if you will. And then compare them side-by-side with the blind test by Jules?
If you look La Baule on Google maps you will see that it's surrounded by salt marshes. Being a very important salt producing region I can't imagine how a traditional recipe would use unsalted butter. In historic France unsalted butter was only used in regions where the "gabelle" (the very expensive tax on salt) was present, but coastal regions where salt was cheap (and not taxed) obviously used it for butter conservation.
Hi Glen - Asking this: Whenever I see you breaking-open an egg, I notice that you tap the egg twice on the counter before cracking the eggshell on the third strike. Is there a reason for this?
The eggs here in north america can be quite variable, I've had one crumple from a gentle tap and had to really smack the very next one out of the carton to get anywhere. I'm not sure if its due to differences in egg production and processing here, but I learned caution pretty quickly after arrival!
Very common in sweden, tastes great with some whipped cream on the side. we call it Kladdkaka. it even has its own day in sweden. 7 november. (since 2008)
Ok, I've just made this cake and ended up with quite a different result. Being French I don't measure solids in volume but in mass. I transposed as follows : 250 mL of butter = 239 g ; 250 mL of sugar = 211 g ; 60 mL of flour = 32 g. I used a hand mixer and a 20 cm springform pan. I end up with my pan three quarters full before cooking and almost full after some time cooking. After more than 45 minutes of cooking at 180°C (350°F) a nice crust has formed but the cake remains wiggly. I stopped the oven and I'm letting it cool before removing it from the pan to see what's what.
Oh, man! I LOVE anything chocolate but unfortunately, I can't have any caffeine or flour, or butter. I don't even dare make it because I'd sit down and eat the whole thing! It looks so yummy!
Many years ago Julia Child's published a French Chocolate Gateau. Almost identical to this except a tiny bit of cornstarch instead of flour, and the eggs were separated with whites whipped stiff. Julia said the leavening was achieved by "perfectly beaten egg whites perfectly folded in." In truth it was more brownie than cake, but it was so popular that my dinner guests were known to ask for a second serving.
My mom's favorie brownie recipe is the one from the Fry's cocoa container & has 4 eggs & a cup of butter too. It calls for more flour & has a leavening agent.
Haha #ButterGate! I heard it in the news and everytime it makes me laugh. I haven't noticed a change in my butter but I bought my butter a few months ago and froze in batches. And of course the butter will be denser in a cooler kitchen in winter...
We had dairy goats for years. I gave the milking does cotton seed and black sunflower seeds in addition to grain and alfalfa. Wonder which is more nutrition for cost? We always had a good inch of butterfat on top of the milk before pasturising.
Belgian Brownies which I have been making this for the last 20+ years. Found on blog of Smitten Kitchen. Recipe: 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped 7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks 1 cup (200 grams) granulated sugar 1/4 teaspoon fine sea salt 4 large eggs 2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands. Heat oven to 325°F (165°C). Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.) Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool. One change I make is to pour the chocolate mixture into cupcake pans ... either normal size or tea size...then let it rest before putting it in the oven. Best warm right out of the oven or frozen and eaten right away. Takes on a fudge texture which is how I like it.
Thanks For watching Everyone! *Let us know in the comments what you think makes a chocolate cake a brownie?*
Looks good.. why in the recipe is everything in mls shouldn't they be in grams?
In Canada @Jono cooking measurements are in mL.
Thanks, I always thought liquids were mls and drys such as flour and sugar were grams for accuracy? Maybe it is a local thing, i just thought it was unusual. (I'm in australia so maybe its different here)
@Jono Canada forged its own path when Implementing Metric... Everything was in volume before Metric, so we stuck to volume with Metric.
What makes a chocolat cake a brownie? I guess it is just a name given to the end result. for instance your fondant could be a "coulant au chocolat" if you bake it at higher temperature for shorter time. Yet it is the exact same batter with 2 different names. Same ingredients with bitten eggs it could be a "Moelleux Au Chocolat". Same ingredients yet an other name.
In this 3 cases the end result is different, mostly the aspect and texture.
Perhaps a brownie it is just the name given to that aimed texture/aspect?
The Glen bounce. You can always tell when he really likes something he starts to bounce like that. Hahaha!
I call it his “body nod”... like a head nod, but a full body experience!!
It's good to see the bounce once again!!
The Glen equivalent of the Babish fork shake.
Well observed! Great comment!
I was watching him with all that batter on the scraper... thinking, shit I'd lick the batter but he's on camera so he probably won't - being professional and all. Then he does it. AND KEEPS DOING IT. Man of the people.
are you even human if you don't lick brownie batter? I don't think it's possible not to do it.
What about the raw eggs, is that okay?
@@fadz5210 His position on raw eggs is generally "I'm willing to take the risks". He's gone into it more explicitly on some of his cocktail recipes that have raw egg white.
Julie really likes! She never eats 3 bites of a sweet. Recipe must be awesome
Glen bouncing with joy at the first taste. 💞
Brilliant. Won’t tell how many “chocolate tortes” I brought to dinner parties that were simply brownies baked in a round spring form pan and sprinkled with powdered sugar and sliced almonds. :)
Glen - I love it when you lick the spoons. I love it when you do your smiley happy dance. I got both in this video!! 😃
God bless you Glen and Jules and thank you for all you share. 😊🙏💕💐
I have one of those pans that makes "all corners" brownies, which are clearly the best part of the brownie.. Looks like I need to get busy!
I love to see someone else who scrapes the bowl as clean as they can to get every drop of goodness.
Glen did his happy dance - it must be good!
About the time I was thinking that I would be licking the spatula, Glen did exactly that.
Fun.
The French love story with butter. I approve.
Looks simple and delicious. This is one of the best produced, most relaxed and casual cooking videos I've ever seen.
Having been to La Baule several times and having tasted and loved the ‘fondant Baulois’, this looks pretty much identical to what it is and so is your description of its texture. I hadn’t considered it would use so little flour, but I wasn’t surprised it was mostly eggs.
Brownies with round edges.
I'M FREAKING OUT!!!
Just did a variant with metric measurements waiting the 2 hours rest, if it's anything like the batter I'm in for a real treat!
I can confirm it’s really good
Conceptually it reminds me of kladdkaka, a Swedish dessert. Which is much less fussy than this-so much so that I’ve been making it with my toddler for her birthday since she turned 2 😆 I’d love to see you compare them!
I’ve made this twice now, gets better each time!!! 👍👍
I guess I was hungry because I made this immediately after watching. I can confirm that baking is not required. ;)
You folks are so funny. I really enjoy watching you taste the food and then discuss it. Thank you.
Its most definitely a perfect brownie
Glen is a man after my own heart the way he goes for the batter. Great video.
This recipe is good enough that I made it for an amateur/professional baking competition and it was a hit.
Takeaway: I think brownies have suffered from a "0 leavening" rule. IMO, this is the ideal amount of leavening for a brownie. The awesome texture got a lot of compliments!
Watching Glen go to town on licking the bowl made my day.
I just made this. A little underbaked seems to be the way to go, amazing creamy texture.
Looks like chocolate Nirvana! As a chocolate slave, I simply MUST make this. I'm glad you decided to use the 2-hour resting of the batter. That's a good tip. I just wish, given you're a Canadian who speaks French, that you would have pronounced La Baule and La Baulois for those of us who can't speak it.
Thanks for shareing
This is my mother’s chocolate cake which we started having in our house in the early 80s.❣️I don’t know where she got the recipe from. Probably from one of her girlfriends that she studied French with - all excellent home “chefs” with a solid knowledge of French cooking. Anyway, her cake was a “kladdkaka” (Swedish term meaning sticky/messy cake). The idea is to bake a kladdkaka until the rim and part of the outer perimeter is baked, and the center still leaves residue on a fork or something. Max. 30 minutes in the oven is my guess, but you have to test it as you bake. DELICIOUS cake! Thank you for giving the French name of the cake. I will check it out further.
I love how fast your microwave works. 😊
THE LIP! on the springform bottom. I finally tried turning the bottom over, so the lip is facing down!! SO MUCH BETTER!! You don't have to try to pry the cake up with the tip of a server or butter knife! You can put some parchment in there, but if it's buttered and floured, just about any cake should slide off pretty well.
Glen’s bounce after the taste test says it all.
This recipe is very close to my actual brownie recipe I have used for years and it's amazing
I made this a few days ago.... everyone loved it. Served with vanilla bean ice cream, chocolate peanut butter ice cream. Yum
This reminds me of Stella Park's brownie recipe, which is divine. She has you do the same aggressive whipping with the eggs and sugar and recommends using instant espresso (or coffee? Can't remember). I think that aside from the flavor boost, the instant coffee might be helping the eggs and sugar get and stay foamier, sort of how it does with Dalgona coffee. Love your videos, Glen, and I can't wait to try this!
Really wonderful cake!! Today I'm gonna make It!
In Italy we have the similar Torta Tenerina, which is actually a Brownie, but also this local thing in Vignola "Torta Barozzi", which is kinda similar but also with roasted walnuts and ground coffee
I noticed a different in how butter melted here in the US. The first time I used Kerrygold grass-fed irish butter I was amazed at how fast it melted. I store my butter in a refrigerator, time of year didn't effect it. My butter is always cold.
Made them today. Knew it would taste good when I noticed the batter kinda looks like a fresh mousse au chocolat. Wonderful!
That recipe looks so doable. Definitely going on the cooking list for my birthday. Heck, I might even shove candles in it and call it birthday cake.
I used a recipe like this for the "meat" in my sons burger bday cake. It was a hit, along with sugar cookie fries.
Yep. It’s a brownie. I’m looking forward to making this.
I’ve a very similar recipe from the neighbour of a dear friend called Chocolate Pie. There’s no flour or coffee in my recipe but there are optional walnuts. I’m going to try you recipe. Thanks!
These are delicious! I used my stand mixer instead of a whisk and baked it in an 9 inch cake pan with parchment in the bottom. I’ve never had anything like it, and it was so easy!
3 really amusing things in that great video.
- That it's a cake that doesn't need to be cooked. I am surprised you didn't eat the whole lot.
- Jules couldn't stop eating it so it must have been good
- The level of sarcasm about how "fancy" it is was great :-D
I think we will be baking "brownies" this weekend.
Glen is such a great ambassador for Toronto
Now that you have the copper bowl, you should whisk the egg mixture in that and see if it makes a difference. No matter what though, it looks delicious.
Glen, now you have to make the recipe again but bake it right away to see if there is any difference with baking right away vs. letting the batter sit for two hours. I know it’s a tough request, but I trust that you’re up to the task!
Ooh. Must make these. Yum.
I made this for my family for Easter. So delicious and so easy!!!!
And now I miss La Baul. Great place to go on holiday, though you may want to go more so mid week during the summer. If you do go be sure to drive up to Guerande to visit the old medieval town complete with a town wall and moat. Also there's a great trail along the coastline from La Baul to St Nazaire. The Chateau and cathedral in nearby Nantes is also great.
La Baul is also known for its traditional sea salt production in the surrounding area.
Mmm will defo try this and yep it’s a brownie cake 👍🏼
I love sent Glen get excited when he wins the recipe
Looks easy enough, I'll make one tomorrow!
Just made it. Very similar to my mom's brownie recipe, but less flour, which makes it a little soufflé like. I'm a bitter kind of guy, so used half bittersweet and half 70% callebaut, and added a couple of spoons of cocoa powder to rock and roll...
So was it worth letting it sit on the counter for 2 hours before baking?
I want to know that too.
And, can you actually see if the bubbles have risen to the top?
Given Ragusea’s experiments on brownie skin, the ‘crackly crust’ theory stacks up.
@@oldvlognewtricks I was thinking the sitting might just let the sugar have more time to dissolve to get the nice skin? I would assume if you used powdered sugar instead of granulated sugar you wouldn't need to wait around as it will have dissolved a lot faster.
@@d3sphil powdered sugar has cornstarch in it, likely affect the outcome.
That's looks great Glen. Maybe use a dark chocolate and some bittersweet chocolate chips in the mix?? I'll try to make it and Thanks.
This looks divine! Sadly, after being diagnosed as diabetic back before Christmas, I have to avoid sugars and carbs. I am, though, very tempted to see how I can modify this with low-carb and sugar-free ingredients. I’m betting it should be worthwhile.
Make flourless chocolate cake. The only sugar it has would be the % of your chocolate. I have been keto 3 years and find just a piece of dark chocolate to be even more satisfying than any creation made w it.
Oh yum! But I think I’m even MORE excited for the Avro cap! I will be ordering some Avro merch!!!
She always arrives at the perfect moment. ???????
What a video i think your recipe is totally different i see your video completely good prestation great meal this is a too much experience for me keep it up 😃🤗😋😋😋👌🤗😋😋😋👌
If you cook, you know how when you really nail it, you gotta do your little dance.
Love the haircut Glen, and the brownies!
Ha - You haven't seen what's happening under the hat!
I love the hat!!
I’ve been craving brownies lately, and love the dense, moist ones. I made a box brownie yesterday with Nutella. It was good, but kind of cake-y. Will definitely give these a try! Thank you, my friend!
Looks good, Glen! Can you use vanilla extract in this recipe? I love vanilla in cakes and cookies!
Glen can I use duck eggs? I have abundance of them. Also could I make them in muffin pans for individual servings?
Looks amazing! You should try the black bean, gluten free brownie! They're really good!
Those are my favorite! I add cinnamon and vanilla.
Ayyyy, will have to give this a shot! Already doing ginger ale and that epic ginger spice cake. Living the high life! Tempering chocolate is only important if you want it to firm up/form a shell upon cooling. Cheers!
I make them for years. I usually make them in individual silicon moulds and inside i insert a square of chocolate. Usually milk to contrast with the dark chocolate from the batter. When you bit into it you'll feel the square but not totally hard. It is amazing.
PS: at home we enjoy them at room temperature.
That sounds like a winner, thanks for that advice. I would need to do a comparison test with half Milk and half Semi Sweet!
I might not come to an early conclusion and be forced to sample them all! 😆😆😆
Now I would love a recipe for a super chewy brownie
Please consider a video on chocolate vs cocoa in desserts. Turns out I find chocolate “dry” (not that the baked good is dry, just that the melted chocolate does not taste like it looks), and when I bake cakes or brownies, other people like them more than I do unless they are cocoa based or at least contain both. That said, my husband would love this. Maybe for his upcoming birthday ... . Thanks for sharing. If you think this is that good, I will try it.
stand mixer in the background: am i a joke to you?
lol
#MakingAPointAboutNotNeedingOne ?
I'm in too. I'm gonna try it.
Would be good with nuts.... Looks yummy.
This looks amazing! What kind of chocolate and instant coffee do you use?
If I may. The instant coffee wouldn’t be that important. Since your only using a little bit.
Chocolate should be a good chocolate, but nothing expensive.
@@michaelreid8857 more meant dark or milk if dark what % also looking for cheap sources
I always say hi back when Julie comes in to say hi
I have to ask this somewhere, and - where better than on this chocky cake recipe! Years ago I used to go to a cafe that made a chocolate mud cake, served typically warmed with some nice thick whipped cream. The best part of the cake however was the top had a real crunch to it. How do I get that crunch?!
OK May I respectfully suggest that you try both the immediate and then the two-hour rest recipe or technique if you will. And then compare them side-by-side with the blind test by Jules?
Thank you
It is the oven, looking forward to tasting this 😋🍰
OK, it has puffed and cracked 😂
Tastes really good 😊
Worth making (very easy)
This looks delicious! I wish I could cook so I could make this
Do I see Cornishware on top of your fridge?? 😍
Given that there's so little flour, and no expected gluten, do you think it would work with another starchy flour like rice flour or potato flour?
Liking the AVRO Canada hat.
I got a similar recipe from a friend's mother decades ago... take my advice- have it with a dollop of double-thick cream
god that looks so good
Do you think leave on side then put in oven or straight in
If you look La Baule on Google maps you will see that it's surrounded by salt marshes. Being a very important salt producing region I can't imagine how a traditional recipe would use unsalted butter.
In historic France unsalted butter was only used in regions where the "gabelle" (the very expensive tax on salt) was present, but coastal regions where salt was cheap (and not taxed) obviously used it for butter conservation.
Hi Glen -
Asking this: Whenever I see you breaking-open an egg, I notice that you tap the egg twice on the counter before cracking the eggshell on the third strike. Is there a reason for this?
i think it's just a mental thing. he's striking it twice to make sure the grip is good and then he can put the right force in on the third hit.
The eggs here in north america can be quite variable, I've had one crumple from a gentle tap and had to really smack the very next one out of the carton to get anywhere. I'm not sure if its due to differences in egg production and processing here, but I learned caution pretty quickly after arrival!
It looks like Kladdkaka, which is a Swedish cake and been a while since I made my own.
Det är nästan exakt vad det är. Men vi brukade göra kladdkaka med kakaopulver.
Det gör man väl fortfarande?
Det var så länge sedan jag gjorde en Kladdkaka så att jag har glömt bort receptet helt.
Exactly what i thought when I saw the thumbnail! Even though I also use mostly cacao powder, I tend to toss in some melted chocolate as well.
@@miniblasan5717 Ja men man kan använda smält choklad också. Tänkte du hade gjort det då det här receptet påminde dig om det. :)
Den enda skillnaden på kladdkaka och den som Glenn gjorde är att en bra kladdkaka vispar man inte.
Very common in sweden, tastes great with some whipped cream on the side. we call it Kladdkaka. it even has its own day in sweden. 7 november. (since 2008)
Ok, I've just made this cake and ended up with quite a different result.
Being French I don't measure solids in volume but in mass. I transposed as follows : 250 mL of butter = 239 g ; 250 mL of sugar = 211 g ; 60 mL of flour = 32 g.
I used a hand mixer and a 20 cm springform pan. I end up with my pan three quarters full before cooking and almost full after some time cooking. After more than 45 minutes of cooking at 180°C (350°F) a nice crust has formed but the cake remains wiggly. I stopped the oven and I'm letting it cool before removing it from the pan to see what's what.
reminds me very much of something we call "kladdkaka" in Sweden. Kladdkaka translates to gue cake!
My wife makes exactly that one,,, the Swedish version. It is so good that its almost a sin😎
Oh gosh that looks FAB! Shame about all the eggs! Thanks for giving it a go, Glen.
Oh, man! I LOVE anything chocolate but unfortunately, I can't have any caffeine or flour, or butter. I don't even dare make it because I'd sit down and eat the whole thing! It looks so yummy!
Many years ago Julia Child's published a French Chocolate Gateau. Almost identical to this except a tiny bit of cornstarch instead of flour, and the eggs were separated with whites whipped stiff. Julia said the leavening was achieved by "perfectly beaten egg whites perfectly folded in." In truth it was more brownie than cake, but it was so popular that my dinner guests were known to ask for a second serving.
My mom's favorie brownie recipe is the one from the Fry's cocoa container & has 4 eggs & a cup of butter too. It calls for more flour & has a leavening agent.
Ive made those many times. Frys has a Great cookbook
Haha #ButterGate! I heard it in the news and everytime it makes me laugh. I haven't noticed a change in my butter but I bought my butter a few months ago and froze in batches. And of course the butter will be denser in a cooler kitchen in winter...
There’s a very similar Italian recipe, torta caprese, in which they also put almond flour. It’s to die for with vanilla ice cream.
I've made something similar and ussd it as the base to a turtle cheese cake. Next time I make a cheese cake I will use this as the base
We had dairy goats for years. I gave the milking does cotton seed and black sunflower seeds in addition to grain and alfalfa. Wonder which is more nutrition for cost? We always had a good inch of butterfat on top of the milk before pasturising.
Belgian Brownies which I have been making this for the last 20+ years. Found on blog of Smitten Kitchen. Recipe: 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour
Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
Heat oven to 325°F (165°C).
Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)
Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.
One change I make is to pour the chocolate mixture into cupcake pans ... either normal size or tea size...then let it rest before putting it in the oven.
Best warm right out of the oven or frozen and eaten right away. Takes on a fudge texture which is how I like it.