Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
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- Опубликовано: 28 июн 2024
- How to make Flourless Chocolate Cake Recipe - Gluten Free - Glen And Friends Cooking
Why are you looking for flour substitutes for your gluten free baking? Just ditch the flour altogether for this Flourless Chocolate Cake Recipe. Even better than a brownie recipe.
Ingredients:
5 large eggs
375 mL (1½ cups) sugar
340g (12 oz) dark chocolate, chopped
250 mL (1 cup) butter
Whipped cream for serving
Method:
Preheat the oven to 250ºC (485ºF)
Place a roasting pan with hot water into the oven (Bain Marie).
Grease a 10" springform pan and line the bottom with parchment paper, wrap the base in aluminum foil.
In a double boiler, melt the chocolate and butter, stirring occasionally to combine.
Whisk the eggs and 1/3 of the sugar on high speed until the mixture has quadrupled in size.
Place the remaining sugar in a small saucepan over medium heat, and cook until melted.
Whisk the melted hot sugar into the chocolate and butter.
Slowly whisk the chocolate and sugar mixture to the egg mixture.
Transfer the batter to the prepared cake pan; and place the pan into the Bain Marie.
Bake for 50 -60 minutes, or until the cake starts to pull away from the side of the pan.
Pull the cake Bain Marie from the oven and let cool to room temperature in the Bain Marie.
Remove the cake from the springform pan, and chill before serving.
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Really looking to grow the channel in 2022!
I shared your green tomato pie recipe with my gardening channel, Glen. Great use for end of season produce.
Hey Glen, at 6:25 you said "a tablespoon or tablespoon and a half" for don't like coffee and the same for do like coffee. Did you mean teaspoon on the first one?
Hi Glen, love your videos. For some sticklers out there, I thought I'd let you know when you're mentioning the addition of coffee (around 6:25), you suggest adding 1 - 1.5 tbsp for people who don't like coffee, but then say the same for those that do like coffee. I'm assuming you meant 'teaspoons' for those that don't like coffee?
Thanks for all the entertaining content!
Wheres the Beef?? ...dehydrator.lol. Keep up the good work.!!!
Glen, check your copyright date at the end of the video......
Cat tail goes by to the left at 12:09. no wonder it tastes so good.... they have good taste in pets also. thank you.
Saw that Jules let in the $@&% cat.
Ha ha.
I believe the cat's name is Chicken.
Continually perplexed at how you don't have 5 million subs yet. Consistently great content that is original, informative and fun to watch. Keep it up, Glen, you can only go up!
I swear people don’t give the channel a go, or get one of the more awkward/mid series videos.
These videos are so important to us here that we basically watch them religiously.
I often determine what I cook that week based on what Glen has made.
Wow, copper bowls are expensive...a very thoughtful gift.
This cake recipe - plus all of the RUclips sites featuring Asian manufactured cakes - TOTALLY disproves that old adage about not allowing even a speck of egg yolk into whites to be whipped. Thank You, Glen!
This is not just for gluten free people. You’ve given me the recipe I’m going to use if we’re able to get together with our daughters this spring for Passover! This is simpler than the last time I tried a flourless chocolate cake (which had ground almonds and other ingredients), and it looks delicious. Thank you!
12:10 cat in frame!
Yep! I caught that too. Lower left. Just the tail. Glenn, are you going to introduce your friend?
Glen, that copper bowl has an amazing sound, must use it more.
inb4 10h of copper bowl whisking action.
I'm so glad a kind viewer gifted you a copper bowl, it's beautiful and so useful.
@@hannakinn and someone doing that kind thing makes up somewhat for the idiots who attack Glenn.
This reminds me of “Better than Brownies”, only completely flourless. Simpler, too. Thanks to the sender of the copper bowl!
it could be brownies I think the main different is the lack of density because of the egg foam is fairly high humidity.
Hey Glen, my birthday is tomorrow and I just happen to have celiac disease, perfect timing!
Yay, hope you have a great birthday!!!
Happy Birthday!
I appreciate the fact that you're putting gluten free recipes on the channel. Thank you, please add more gluten free recipes.
My favorite thing about Glen is that he is not at all a kitchen/cooking elitist. He doesnt say you have to do things a certain way 100% of the time to do it right.
This has become my favorite cooking show on the internet.
12:09 CAT
TAIL
This. THIS is what I have been waiting for without even knowing it.
Now all we need is a 10 hour whisking video as a companion to the loooooong stir video.
🤣🥰
I'm waiting for the 10hr cocktail shaking video!
That was a great video!
That copper bowl is beautiful. I have a stainless steel bowl about the same size but my bowl has a flat bottom.
The quality of information you get on this channel is unreal. I really appreciate all the effort you put into your videos! ❤
That copper bowl/pot is just awesome!
From a celiac - thank you so much for the gluten free option today!
I dated a man whos mother would make a flourless choc cake at passover...and I fell in love with it.Some whipped cream and fresh raspberries compliment the cake so well but on its own its superb. I have four teenagers who dont really like cake(I know they must be the mailmans kids) and Im single or Id make a cake like this...sadly Id be the only one to eat it. So i indulge whenever I see it on a restaurant menu. The bowl is JUST gorgeous too.
I just commented about how perfect this is for Passover!
@@TamarLitvot except this recipe has butter unless your Passover is not including meat
You could freeze the cake in pieces.
Your the only one who would eat it.
And please explain to me, why that could possibly be either a problem, or even an issue?
@@tristanrl1940 You don't need to have it at the seder. You could have it at hol hamoed. Or, if you want a parve version, use some other fat to substitute for the butter. Cocoa butter has a melting point very close to regular butter's, and a relatively similar fatty acid composition (the main difference is that there is almost no myristic acid in cocoa butter) so it would probably work fine here.
Instead of instant coffee, you can also use coffee liqueur. I've made it with and without, and the coffee really added a richer flavor to the chocolate.
I think it would be amazing if stand mixers had a copper bowl as an “extra”!
The copper bowl IS available on Etsy but is about $250 USD.
Used my Kenwood chef elite - worked pretty well. And the metal bowl is slightly cold during mixing, I guess that is a secret behind it.
so happy to see the little kitty tail flitting past .. a true kitchen.. lol
Cat spotted on bottom left at 12:08 !! Cute!
For a little different flavour, I like to use some brown sugar for part of the white sugar, or even substitute it completely. That copper bowl was a very generous gift.
I was watching, thinking, 'I wonder if Monk fruit brown sugar would work?' Hmmm.
And a special guest appearance by your cat at 12.10, hello kitty. 😀
Appreciate the gluten-free recipes--please keep 'em comin' if you can. Thank you! :)
wow, the egg mixture in the copper bowl...looks so beautiful! not to mention that glorious copper bowl! what a lovely gift!
This looks fantastic! I’m going to have to make this. BTW, I love the little kitty tail around the 12:20 mark. 😉 Fur children are the best.
Kitty at 12:09! This looks delicious!
Kitty tail at 12:11!! I guess even Glenn can’t keep pets out of the kitchen 😂😂😂
That bowl is beautiful! Nigella Lawson has a Chocolate Cloud Cake (originally a Richard Sax recipe) which is lighter - yet still deeply rich and chocolatey. It collapses in the centre as it cools - handy for dollops of whipped cream and a scatter of raspberries - or whatever.
Hey Glen hey friends
Been cooking gluten free more than 20 years due to husband being a coeliac. Made a Malva Pudding for him today. Much easier these days as gluten free is a choice for many people. A typical South African (Afrikaans ) sweet dating back to the Groot Trek and can be done on a fire. If you are interested I can post a version original recipe for you.
Can you share the link or recipe for the pudding that you use?
That’s really cool! We’ve been trying to convert some of my fiancé’s Greek family recipes into gluten free versions and even a decade ago some of them wouldn’t be possible to do gluten free without all of the amazing things available these days.
Saffer living in the UK here. I look forward to seeing your gluten free Malva pudding recipe!
One of my favourite puddings. Oprah tasted it at the Gramadulas Restaurant in Joburg on one of her visits. She liked it so much, she asked for the recipe so that her chef could make it for her.
(She actually had him make it on one of her shows, about 10 or 15 years ago.)
Have a copper bowl insert for my Kitchen Aide 6qt. A personal indulgence after a very failed shoulder surgery. Really does do a nice job of 'volumizing' and 'tenderizing' my egg whites.
I have discovered that Allulose can be safely used in place of sugar. I've been looking for a keto friendly chocolate dessert and this one fills the bill very nicely. Thank you so much, Glenn.
I've made a flourless chocolate cake that is very similar to this for many years. The biggest difference is that it does not call for any added sugar. I use bittersweet chocolate that has some sugar already. Ghirardelli bittersweet chocolate chips work well. Look up Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte. There is some technique to making these cakes but it is well worth it.
This looks amazing! I should not have watched this while intermittent fasting!
Years ago, someone used to make a copper liner bowl for Kitchenaid stand mixers.
12:09 CAT!
Hey Glenn, just curious to know if you’ve spent any time cooking with Patricia Wells book Bistro Cooking? Funny little story, years and years back I attended the Stratford Chef school, first year only, I was struck by the familiarity of allot of the recipes, went back home on a brake and was thumbing through my old copy of Bistro Cooking and what do ya know, recipes were word for word, my word, lol! Anyway Glenn, reason I bring that book up, other than how amazing it is, is that it’s the book that introduced me to the French flourless chocolate cake and I’d memory serves me correctly it she had several versions of that cake from recipes she collected throughout France from chefs and their Bistro’s.
So the Stratford Chef School was using Patricia's recipes as part of the curriculum? Not really all that uncommon, there are only so many ways to make most things, and only so many ways to write up a recipe.
I'll have to look up her book, I've never come across it.
How interesting!!
Its a good day when Glen uploads!
Glen did you realize that when you were talking about adding the instant coffee you said that you don’t like the flavor of coffee so you would only add about a tablespoon to a tablespoon and a half but if you liked the coffee flavor you would add a tablespoon or a tablespoon and a half… so I’m confused did you mean the first time a teaspoon and then a tablespoon?
I caught that too and figure that yes, that's what he meant. But he'll probably answer you. :D
Yeah, I had to rewind & listen again to that part. Wasn't sure if he'd meant tsp, then tbsp, or if he meant another tbsp for those who like coffee. At any rate, I love how instant coffee ramps up the chocolate & can't help but think a tiny splash of vanilla would help to round off the rough edges of the bitterness of both.
Does this mean liquid instant coffee (a portion of drinking coffee) or the powder that we call instant coffee?
@@pamelaspooner8335 Usually it means the powder brewed up with hot water
I think he meant a teaspoon if you don’t like coffee. A tablespoon would definitely be noticeable.
I occasionally use my immersion blender to really whip my whole eggs for an omelet. So fluffy. I need to try this. It's a bit of a science lesson and chocolate put together.
This is almost like Alton Brown and Mrs. Crocombe got together to make a video. Definitely saving this one for gluten free visitors and low flour days.
Lol, Julie, you always get there right on time :)
I really love these gluten free recipes! I am gluten intolerant and I love your recipes!
ohhh had to rewind a bit since I saw a cat tail! Love it!
Wow, I haven’t heard this type of cooking/chemical explanation, since Alton Brown used to produce Good Eats!
Nice info Glenn!
I never thought whole eggs could get that foamy! 👍👍👍
I’ve really enjoyed your content, thank you! I’ve always know flourless desserts such as this as Tortes.
man - it is heartbreaking to see cringe, flash edits and stupid channels getting all the recognition in the world, but channels like these are not getting what it deserves!
Glen is an amazing!
Just love watching glen cook just find it so relaxing 🏴🏴🏴🇬🇧🇬🇧🇬🇧👍🏻
Yes - yours is far superior to any brownie recipe which to me always tastes a bit cake(ish) regardless of scant flour inclusions in recipes.
A teaspoon of Dutch processed cocoa is always nice - I also occasionally add a shot of kirsch. Personal fondness of cherries and chocolate pairing
You two are great fun to watch - lovely . Happy New Year.
I just made a Brownie recipient I found on Pinterest. Titled better than a boyfriend brownie.
Here’s the recipe as I remember it
1C Butter creamed with 3/4C each wh. Sugar and Ben Sugar
4 eggs. 1C Cocoa Powder 1 1/2C ch. chips
Don’t over cook it and you won’t taste flour. Very gooey!
I would pair it with a good quality vanilla ice cream
I make a very similar cake and just call it brownies because the texture is just pure, fudgey goodness. Also, there is something just extra beautiful about copper cookware and utensils.
Bold man stirring molten sugar, while pouring it, with that short of a spoon. My instructors always called molten sugar "culinary napalm". Once that stuff gets on your skin, it's not coming off.
Julie, yes, whipped cream will make chocolate cake better. No need to chortle derisively.
I haven't seen your channel in my feed for a while, so I get a Glen marathon!
12:11 cat!
I made this today 😋 fabulous!
The almond flour based cakes are usually pretty good, too. Nice and rich.
Hi Glen, hi algorithm!
Have you heard of a dish called "Ditches Cream"? It is tapioca with egg white and pineapple. My grand mother made it in the early "50's". Egg whiles whipped forever.
Would make a fabulous desert slathered with whipped cream 😋👌🇿🇦
👍👍 YES! this is my fave brownie right here...i have been gf for years and this is awesome...i actually add a bit of cocoa powder to it as well as a little splash of vanilla. everybody loves when i make this! 😋
I love just about ANYTHING chocolate, lol. I may have to give this a try.
Ohhh I love that bowl! And that cake/brownie sounds delicious!!
Man that looks great Glen!
I made this yesterday, I think I had the cake too high up in the oven because the top became burnt after only 40 minutes. But what a result, such an incredibly intense chocolate flavor! Even the burnt top tasted just fine.
Thanks whoever sent Glen this beautiful bowl! We really enjoyed it!!
Thank you for sharing this information!!!!!!!!
Some people are turned off by the flourless chocolate cake. The first time I had it was after a wonderful meal .....long ago...it was my birthday and out it came with the most wonderful chocolate sauce over it...so good. I'm hooked.
❤️🙏😋 GF!! So appreciated!
This is super cool! Loved the ASMR whipping at the end 😂
I found this emotionally satisfying, thank you!
Love the sound of the whisk in the copper bowl. I wonder how or even if the recipe would work if you used agua faba? (I have only recently heard about the stuff, so just curious.)
I came to watch Glen hand beat eggs for fifteen minutes. Mildly disappointed, but the extra treat at the end was satisfying. Thanks Glen!
Chicken sighting! 12:10
Yeah, that sounds Good!
Love this cake, my Mother and Grandmother's make one when low on flour and they wanted to make a dessert. They would dust it with powder sugar.
For the New Year's Eve I made a layered spongecake (génoise) but didn't have a hand mixer. I resorted to beating the egg manually and, past the uncomfortable feeling in the arm for the first minutes, it was amazing to see the mixture rise and become smooth and light. I think I'll keep beating some things manually. And I wish I had this wonderful bowl. Thanks Glen ! :)
Eagerly awaiting the six-hour supercut of Glen whisking those eggs!
I think I saw the cat at @12:08 in the video! I wanna see the kitty!
Oh! The cake. Yes, looks delicious.
So...about the cat...
The cat's name is Chicken.
Thank you. It looks delicious and since we are seldom going out still perfect for my upcoming birthday.
Looks wonderful
Excellent💯👍👏
Very interesting, that's a technique I've never seen before
Oh no….would have loved to have seen a shot of the cake close up, to see what the texture looks like inside😢 but I still want to try this recipe….LOVE THAT COPPER BOWL 😍
I have no doubt its great.
I have a 'death by chocolate' cookie recipe that is * almost* flourless (2 T.) And it is AMAZING.
Kim, please share.
I’m a Chocoholic and I’m begging you please!
I truly love watching cooking videos. Your Channel also one of my favorites. Its looks extremely delicious.
Kitchenaid needs to do a copper bown for their stand mixers.
I need to start making a shopping list. Between this channel and Cooking with Oma. I got a lot of ideas for full range of holidays and normal days. Thanks Glen!
I would almost call this like a baked chocolate mousse or something, neat concept!
I like how you left some of the batter in the bowl for "quality control". Always good to test and taste as you go.
Mmmm looks delicious. A little whipped cream and a few raspberries so good.
This flourless glutin free cake looks Amazing!!!
Amazing recipe, can’t wait to try it, but I was hanging out for a closeup and was disappointed! I’ll have to watch again tomorrow on my TV and peek in for a closer look
I think walnuts might add to this. Of course I love walnuts in brownies.
Looks sumptuous. Reminds me of the chocolate torte I made at Christmas except that had a small quantity of flour and almond meal
Always amazing the different paths to the same recipe. I've done this recipe with and without almond flour and now I've seen you do it with whole eggs rather than splitting them which makes it even easier.
The cooking method is interesting as well, I haven't used water in the oven so really interesting to see if it makes a difference next time I make this.