Hello Sara, amazing and detailed recipe as always! Very interesting cake there, will give it a try soon, thank you for the hard work doing up this video!
Hello Sara, thank u very much for the detailed recipe and tips in ur blog post! May I know how tall is your 6inch tin please?thank u and wishing u a happy holidays! 😊
Hi! Happy Holidays to you too :) My tin is 10cm tall but you could use a slightly shorter one as you can see from the video that it doesn't quite use the full height of the pan
Hi! i want to make this recipe and i want my cake to have the texture of the one in the video. Did you refrigerate it all night and reheated it? Or is it it just out of the oven? thanks:)
I don’t actually use a soft box. 🙈 I’m honestly quite a fuss free person when I comes to shooting the video because I have quite a narrow space to work with so I used the lights I had installed under my kitchen shelves on the left and right sides of the kitchen to light up the area for night shoots and natural light coming through the windows in the day. The only thing I did use this time around for lighting during the day was the Aperture Amaran AL-MC LED lights for the front of the sliced cake as my windows light comes through the back causing things to be backlit often 🙂 Hope this make sense :)
@@ButtermilkPantry really no softbox in most cases ??? Your videos are really good quality!! You just convinced me to buy canon M50, i wanted to buy to buy Canon 90D but it is above my budget. after seeing your videos i think your Camera is more than worth it 👌
i think you missed out instructions on when to add the heavy cream in your written recipe. i only realised at the end and added it after the egg whites, fingers crossed it still turns out ok 😅
Hi! Sorry about that, thanks for letting me know, I have updated the blog post. I appreciate you letting me know! The cream goes in with the yolks as per the video but you should still be fine adding it at any point :) Hopefully you enjoyed the cake!
It would be great, if you could just put the recipe in the description box instead of putting a link there....That way we as the viewers know which ingredients are necessary.
Not exactly, she uses the similar principle Jean George used when he invented the chocolate lava cake. Where it’s mostly egg as the binder rather than flour so when it’s baked the pasteurization temp is lower than the temp to solidify the cake into a firm solid.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I'm glad you're back after 9 months!! I can't wait!!❤❤❤
Can't wait for you to see it too!
A delicacy masterpiece like this now that Is something worth to try this recipe!
So great to see a new video! This certified chocoholic approves of this recipe! 😊
Thank you! :) Happy to finally be posting a new video!
@@ButtermilkPantry thank you also, so grateful! 😊
Absolutely divine, a million thanks for the hard work you put❣️
Oh goodness! Can't wait 😍
Yay!!! A new video! ❤❤❤
Hello Sara, amazing and detailed recipe as always! Very interesting cake there, will give it a try soon, thank you for the hard work doing up this video!
Thank you! I hope you enjoy the cake if you do give it a go! :)
Too good
This is very helpful, Thank you!
Wow this is the cake of my dreams...I can't wait to make it and try it!
I hope you like it!
So I made this last night and just ate some. I would rate this 7/10. It’s pretty good and relatively easy to make.
Looks delicious 😋😋😋!
Hello Sara, thank u very much for the detailed recipe and tips in ur blog post! May I know how tall is your 6inch tin please?thank u and wishing u a happy holidays! 😊
Hi! Happy Holidays to you too :) My tin is 10cm tall but you could use a slightly shorter one as you can see from the video that it doesn't quite use the full height of the pan
Brilliant
How this amazing channel has only 188k subs and "cooking with jack show" has over 500k subs 🤦♂️ that's unfair 😭😭
Magnífico
Hi! i want to make this recipe and i want my cake to have the texture of the one in the video. Did you refrigerate it all night and reheated it? Or is it it just out of the oven? thanks:)
❤❤❤
Hi!!! Is it posible to swap the sugar for stevia or erythritol? Thank you!!!
Hi!..is it Okay to freeze it for a week?
Damn 🤤🤤🤤
I'm curious to what you use as a soft box?
I don’t actually use a soft box. 🙈
I’m honestly quite a fuss free person when I comes to shooting the video because I have quite a narrow space to work with so I used the lights I had installed under my kitchen shelves on the left and right sides of the kitchen to light up the area for night shoots and natural light coming through the windows in the day.
The only thing I did use this time around for lighting during the day was the Aperture Amaran AL-MC LED lights for the front of the sliced cake as my windows light comes through the back causing things to be backlit often 🙂
Hope this make sense :)
@@ButtermilkPantry really no softbox in most cases ??? Your videos are really good quality!! You just convinced me to buy canon M50, i wanted to buy to buy Canon 90D but it is above my budget. after seeing your videos i think your Camera is more than worth it 👌
Its kinda delicious what you think! 😋
Hi what size of the pan did u use?
It’s a 6 inch round pan
This looks decadent! Is the oven temp of 170C normal or fan?
Fan forced :)
Which size if I use a square baking tin?
Hi there can I replace the whipping cream with normal fresh milk?
Hi! Milk won’t work unfortunately. I would suggest getting whipping/heavy cream if you can find some
Bravo on the video! New sub here! I recently made a Chocolate Cake on my page too and *your dish looks amazing!* Hope to stay connected! 😁
🌎👍❤
No flour??!!! Wow 😲 amazing!
Yeap! Totally gluten free as it only uses cocoa powder and mostly eggs for the binding :)
hi, do you have the recipe for matcha version of this? :)
Hi! Not at this stage unfortunately
Now this is the definition of DECADENT
Plot twist, this cake was made by an AI.
😂
😂😂😂
i think you missed out instructions on when to add the heavy cream in your written recipe. i only realised at the end and added it after the egg whites, fingers crossed it still turns out ok 😅
Hi! Sorry about that, thanks for letting me know, I have updated the blog post. I appreciate you letting me know! The cream goes in with the yolks as per the video but you should still be fine adding it at any point :) Hopefully you enjoyed the cake!
looks complicated is it is it easy?
It would be great, if you could just put the recipe in the description box instead of putting a link there....That way we as the viewers know which ingredients are necessary.
You could just click the link? And read it there? It’s only an extra click
Isn't that just...raw?
Not exactly, she uses the similar principle Jean George used when he invented the chocolate lava cake. Where it’s mostly egg as the binder rather than flour so when it’s baked the pasteurization temp is lower than the temp to solidify the cake into a firm solid.