Q: So does that frosting have raw eggs in it? A: No no, the boiling syrup definitely cooks the egg whites when you beat it in. If you do that in a metal bowl, you'll feel the sides get really hot. 240ºF syrup is no joke. Q: Wouldn't it have been easier to pour the boiling syrup into the eggs in a stand mixer? A: Absolutely, but I've decided to avoid using my stand mixer in videos whenever possible. I don't want people to get the impression that they need such an expensive piece of gear to make the recipe, because most of the time they really don't. Q: Could you brown that meringue with a torch to make it like a toasty marshmallow? A: Absolutely, go for it. Italian Meringue is often used in Baked Alaska. Q: Could you get a deeper flavor by blooming the cocoa in coffee instead of milk, or by adding espresso powder? A: Totally, I'm just not a big fan of coffee, and I kinda like how this recipe doesn't taste too "grown up." Q: Do you have to bloom the cocoa in a hot pan like that? Can you just heat the milk in the microwave? A: You don't have to do it in the pan like I did, but I think that method is super convenient, because it only dirties one dish, and I also think it improves the flavor, because the cocoa actually toasts a little on the bottom of the pan. ENDNOTE: Thanks again for your support and positivity regarding the sponsorship. I'm the primary breadwinner for a family of four, I've got a mortgage to pay and college accounts to fund, and I can't just be doing all this work for fun (though I am having a great time doing this). More than the money itself, it's important that I diversify my income sources so that I'm not overly reliant on one stream that could cut off at any time. I promise you I will never accept money to say things that aren't true, and I won't endorse things I don't actually like. I've been really impressed with Squarespace, both in dealing with them behind the scenes and in using it to build my new site, which is gonna look awesome. So, legit, use my referral link and save that 10 percent! squarespace.com/ragusea
I have a question. Would using a different, more chocolatey, deep frosting be overkill? Or maybe not go hand in hand with the less grown-up tasting cake?
LOVE these comment responses and getting proof that you notice us. I hope that "getting big" doesn't mean the haters will flock here too, but know you have tons of fans!
FrEZy in the comment he said thank you for wanting to support me so go use that code he’s a part time student and head of a family of four he needs help but he isn’t poor it makes sense
Made this today. I managed to overcook the syrup to the point that it got caramelized, so I made another batch. I got a stroke of genius and decided to cut up some of the solidified caramel into small pieces that I then sprinkled on the cake, and it looked absolutely fantastic. It was like small topazes on my cake, and one of my proudest cooking achievements in a while. I also decorated it with some chopped chocolate, which was nice too. Great recipe!
noob19087 I made it for my brother’s 9th birthday. My grandma had recently cleaned out her kitchen and gave me her blowtorch, so you know exactly what I did. *I brûléed that sucker.*
Studied and trained as a classical composer, teaches journalism at Mercer University, runs a scientific cooking RUclips channel, and is now sponsored by Squarespace. What can't Adam do?
I think the secret to yolk omelettes is using medium low heat and scrambling it slowly to develop a really fine curd, add butter and let the bottom set, then you'll have a creamy super rich and lucious texture 👍
@@goobagel TBH so am I - but you have to understand that I was (according to YT) the 4th view for the vid - I scrambled to get a comment out for my worthless youtube likes that no one cares about and white wine was the first thing that came to mind I've become the very thing I swore to destroy
I know you take the comments very seriously and read them, so I just want to say that you’re genuinely my favourite chef on the internet and all your recipes have helped me a lot. Thank you for your work.
i made this and it was amazing. i replaced 1/4 of the milk with coffee and used 3/4 sour cream and 1/4 greek yogurt. my mom hates most frostings but she loved this one. thanks adam!
This was the best chocolate cake i’ve ever had!! Normally i turn my nose up at chocolate cakes with just cocoa powder in the batter, but the cake tastes like there’s melted chocolate worked into it. I halved the recipe-it made the perfect little cake!
I’m supposed to be asleep by now, but when I saw your notification I tossed away a proper sleep schedule and exchanged it with this. I do not regret it. Amazing work as always!
Yeah, I once had a brain fart and decided to dip my finger into some caramel syrup I was making. That burn lingered for at least an hour even after putting it under running water. Protip: Cool water, not cold water. Cold water irritates the burn more.
the black guy who looks at you in the airplane yup! -because i want everyone to burnt their hands just like me so that nobody will make fun of me any more- because it will do something
Sliacen if you want to dip your finger in hot syrup then dip your whole hand into cold water then dip your finger in the caramel and dip it again in cold water. This is leidenhurst effect. Long story short. The water acts as a barrier and won’t boil off because water takes a lot of energy to boil. Which will make the caramel cool.
Adam, I have a wonderful recipe video for you. It is for a S’mores cake It is your chocolate cake minus the chocolate chunks with the ”marshmallow frosting” let it set over night and toast the outer layer of frosting with a butane torch hence toasting the marshmallow. Then add 2 Hershey’s chocolate bars on top and little marshmallows and dust with gram cracker crumbs ( you can buy them pre ground up)
This video is the origin of my favorite Adam Ragusa quote ever “Don’t burn yourself.Boiling syrup is like a freaking chemical weapon”.Cracks me up every time lmao.
When I use egg whites to make something fluffy, I personally use the yolks in a quick butterscotch pudding with some cream, brown sugar, butter, and corn starch.
I love this recipe because it’s wonderful if you follow it closely while still working well with a few variations. My partner’s birthday just came up and there was a smaller group of us so I cut the recipe in half, which was a great size for 4 people, and I quickly whipped a little bit of cream cheese and raspberry jam together and used that as a filling instead of also using the merengue in the center. The layers will bake up faster (15-20 minutes) because they’re smaller, which works well if you’re short on time too
“ sugar syrup is like a freaking chemical weapon “ yea you do not fuck with sugar syrup, I once tried to use some in a recipe and a TINY ass drop of syrup latched onto my skin and gave me a 2nd degree burn and a scar as if it said “ILL TAKE YOU WITH ME WHEN I GO MOTHERFU-
ive been a fan of adam since his first few food videos. in that time, i talked about how great his presentation is. later, he showed that he actually works at a university (i think?) god, i love this man. he talks like he doesnt have a script, and more of a casual conversation with a teacher. he doesnt have annoying music or dumb cuts. all in one. also, his bluntness, how fast yet detailed he talks, its so nice to watch. this man is a cooking and teaching god.
@Adam Ragusea This channels is going to blow up, just for his personality he my favourite cooking show he’s descriptions make it so easy to follow each step! Much love from England mr Ragusea
I made a version of this cake in May 2020 since we don't get the exact ingredients here in India. It was incredible. The best chocolate cake I've ever had. I'm hoping to make it again this year with a more expensive chocolate bar.
I made the frosting without a thermometer and substituting the golden syrup for honey, 1/2 tsp cream of tartar for 1 tsp of lemon juice, and the cornstarch for equal parts flour, and it turned out great! I just heated the syrup until it looked like the video.
I started making this cake for my birthday a few years ago after xoming across this recipe. Today, I made it for my son's first birthday. Thanks, Adam.
Hey Adam! Great Recipe! But, have you heard or experimented about adding Stout and Espresso Powder to add more depth to the chocolate flavor, or is blooming the cacao powder good enough? Thanks!
I just whipped this up tonight. Good tip about adding the starch to the egg whites (potato starch works too). I rescued my yolks by adding an additional whole egg, a dab of sour cream, seasoning and scrambled it up.
@@ren.67 Thing is, standards for chocolate here aren high. Mostly. Only home brands got the quality. I've tasted the chocolate part of snickers and stuff, can't compare to the chocolate parts of our bars.
I made this and reduced the sugar by half. It indeed was very moist! Instead of the frosting, i put plain cream cheese on it and bruleed the top. It was delicious. Thanks Adam! A fan of your vids :)
Also my friends use mayonnaise instead of sour cream because their family usually has it on hand! It has the same effect as far as I know so for those who don’t have sour cream and still wanna do this recipe use mayo!
Oh my gosh! Ok, so, I usually just watch cooking videos to pass the time, but today I was like "I'm going to make this, with zero experience." And you know what? It turned out great! At first, my cocoa powder did the same thing, where it clumped into a really annoying paste, but tons of whisking and spoon-pressing fixed it. So, Mr. Ragusea, if you see this, thanks for making an approachable yet impressive recipe!
Hey Adam, I actually baked this cake, it was pretty good. Moist, dense, and the italian meringue frosting was so good. Just one problem, though. It's a little too bitter for my taste, even though I intentionally used less cocoa powder to make it less bitter. It could've been the Lindt 70% dark chocolate that I used also. Luckily, it seemed to taste less bitter the next day, perhaps because the temperature was lower. But, other than that, it's pretty damn good. If I was to bake it again, I'd probably use a chopped up milk chocolate bar, rather than dark chocolate.
I made this today ! Only used one cup of the cocoa powder and it was enough for me. The icing is incredible, and I'm doing my best to have patience and let it set overnight 😅
I made this for me and my family, it was really great! I used normal cocoa, not dutch processed, but it was still incredible. With the extra chocolate bars we bought (I thought i would need more) I made your hot chocolate recepie which was also super delicious. It was a bit strange having hot chocolate in the middle of summer but i didnt care!
I made this today for my birthday and it was perfect. I never knew that blooming chocolate was a thing, I only have done with spices and really does enhance the flavor, the chocolate chips in the middle is a really nice touch, a little crunchy suprise. The only thing I will change is put more sugar in the egg white, the merengue was not marshmallowy even with a day in the fridge. Thanks Adam, keep up with the good work
lol I love the fact adam was kinda embarrassed that he made the cake for himself at the beginning definitely going to try this recipe to make a cake for my little sister:))
Question: Do you store the cake in the fridge for day 2 or not? I've experienced soft cakes turn into bricks overnight in a fridge :( Also, protip for spare egg yolks, stir them into some homemade mashed potatoes right before serving. So good, and also makes the color of the mash much more delicate :)
Q: So does that frosting have raw eggs in it?
A: No no, the boiling syrup definitely cooks the egg whites when you beat it in. If you do that in a metal bowl, you'll feel the sides get really hot. 240ºF syrup is no joke.
Q: Wouldn't it have been easier to pour the boiling syrup into the eggs in a stand mixer?
A: Absolutely, but I've decided to avoid using my stand mixer in videos whenever possible. I don't want people to get the impression that they need such an expensive piece of gear to make the recipe, because most of the time they really don't.
Q: Could you brown that meringue with a torch to make it like a toasty marshmallow?
A: Absolutely, go for it. Italian Meringue is often used in Baked Alaska.
Q: Could you get a deeper flavor by blooming the cocoa in coffee instead of milk, or by adding espresso powder?
A: Totally, I'm just not a big fan of coffee, and I kinda like how this recipe doesn't taste too "grown up."
Q: Do you have to bloom the cocoa in a hot pan like that? Can you just heat the milk in the microwave?
A: You don't have to do it in the pan like I did, but I think that method is super convenient, because it only dirties one dish, and I also think it improves the flavor, because the cocoa actually toasts a little on the bottom of the pan.
ENDNOTE: Thanks again for your support and positivity regarding the sponsorship. I'm the primary breadwinner for a family of four, I've got a mortgage to pay and college accounts to fund, and I can't just be doing all this work for fun (though I am having a great time doing this). More than the money itself, it's important that I diversify my income sources so that I'm not overly reliant on one stream that could cut off at any time. I promise you I will never accept money to say things that aren't true, and I won't endorse things I don't actually like. I've been really impressed with Squarespace, both in dealing with them behind the scenes and in using it to build my new site, which is gonna look awesome. So, legit, use my referral link and save that 10 percent! squarespace.com/ragusea
I have a question. Would using a different, more chocolatey, deep frosting be overkill? Or maybe not go hand in hand with the less grown-up tasting cake?
Oh and also what would happen if i overbeat my egg whites?
Digging everything and glad for your success! Looking forward to much more to come!
LOVE these comment responses and getting proof that you notice us. I hope that "getting big" doesn't mean the haters will flock here too, but know you have tons of fans!
Hey idk if I maybe missed the part but to you store the cake in the fridge over night?
Adam is an official RUclipsr now that he has been sponsored by squarespace
Finally
Next is Skillshare and Raid: Shadow Legends
you forget dashlane bud
@@DEFxRECON and nord vpn
Oh yeah audible too and wix
The fact that he's getting sponsorships actually makes me really happy
Yeah!!! I'm so happy for him!
heck yeah!
I'm so happy for him! He deserves it
Same
FrEZy in the comment he said thank you for wanting to support me so go use that code he’s a part time student and head of a family of four he needs help but he isn’t poor it makes sense
Made this today. I managed to overcook the syrup to the point that it got caramelized, so I made another batch. I got a stroke of genius and decided to cut up some of the solidified caramel into small pieces that I then sprinkled on the cake, and it looked absolutely fantastic. It was like small topazes on my cake, and one of my proudest cooking achievements in a while. I also decorated it with some chopped chocolate, which was nice too. Great recipe!
noob19087 I made it for my brother’s 9th birthday. My grandma had recently cleaned out her kitchen and gave me her blowtorch, so you know exactly what I did.
*I brûléed that sucker.*
when i made it, i couldn't even get pass the cocoa powder
it tastes ok at best.
@@Noam-Bahar I think it would be tougher than normal meringue but I think it's worth a try. let me add it to my bucket list lmao
@@Noam-Bahar ofc
Studied and trained as a classical composer, teaches journalism at Mercer University, runs a scientific cooking RUclips channel, and is now sponsored by Squarespace. What can't Adam do?
Wow!
Cook without white wine
Season his steaks
good food
Onni Perala *what did you just say about Adam?*
Your grandmother used to make a cake just like that! She never taught me how to do it so, thanks, son. I'll try this one.
your son is a celebrity how do you feel. I like your mac n' cheese
@@milktruckdriver Don't insult this legend
How wholesome
Bless the Raguseas!
blessed ragusea family
I think the secret to yolk omelettes is using medium low heat and scrambling it slowly to develop a really fine curd, add butter and let the bottom set, then you'll have a creamy super rich and lucious texture 👍
That sounds great I should try it!
And add some mayo.
Deglazing and you didn't even use white wine smh
DrAlexanderTobacco LMFAO
Right? A huge disappointment
Tbh I'm already getting tired of the "White wine" jokes
Who is this guy and what did he do with Adam?!!?!
@@goobagel TBH so am I - but you have to understand that I was (according to YT) the 4th view for the vid - I scrambled to get a comment out for my worthless youtube likes that no one cares about and white wine was the first thing that came to mind
I've become the very thing I swore to destroy
"Why I feed myself, not my children"
Why I feed my children people not eat my children I front of people
@@novadante1975 lol
Why I eat children, and not adults
Why I hold the children’s parents hostage, not the children
Hi , Adolf.
8:15 he makes a villager noise lol
Underrated comment of the year
*HMMMM*
So what
8:16
😂😂😂🤣🤣🤣🤣😂🤣🤣
I know you take the comments very seriously and read them, so I just want to say that you’re genuinely my favourite chef on the internet and all your recipes have helped me a lot. Thank you for your work.
i made this and it was amazing. i replaced 1/4 of the milk with coffee and used 3/4 sour cream and 1/4 greek yogurt. my mom hates most frostings but she loved this one. thanks adam!
you added actual coffee to cake? wow nice
I completely replaced the sour cream with yoghurt
0:26, Loving the new look, Adam!
Lmao
Pfft
heh
Love how you’re able to make mistakes in your videos and just power through them and let them bring some humor to the video.
This was the best chocolate cake i’ve ever had!! Normally i turn my nose up at chocolate cakes with just cocoa powder in the batter, but the cake tastes like there’s melted chocolate worked into it. I halved the recipe-it made the perfect little cake!
There is
i dont cook often,but still watch all your videos
I don't cook at all, but here we all are
Same, it's interesting cuz how straightforward it is
I’m supposed to be asleep by now, but when I saw your notification I tossed away a proper sleep schedule and exchanged it with this.
I do not regret it. Amazing work as always!
Nott at the time of your post it is 12:00 soo... unless you live in Japan or something
It came out at 2:00 pm tho
what animal would want youtube notifications popping up on their phone
@@Tariq8ification none. animals don't have phones
K Bailey
I’m currently somewhere in Southeast Asia with family. It was late at night, but somewhere else it might have been some other time.
This the freaky part
-Boiling syrup is like a chemical weapon
Yeah, I once had a brain fart and decided to dip my finger into some caramel syrup I was making. That burn lingered for at least an hour even after putting it under running water.
Protip: Cool water, not cold water. Cold water irritates the burn more.
@Straight Razor Daddy ESPECIALLY molten candy. It's sticky and won't just drip off.
No the freaky part is that there’s no white wine in the recipe
the black guy who looks at you in the airplane yup! -because i want everyone to burnt their hands just like me so that nobody will make fun of me any more- because it will do something
Sliacen if you want to dip your finger in hot syrup then dip your whole hand into cold water then dip your finger in the caramel and dip it again in cold water. This is leidenhurst effect. Long story short. The water acts as a barrier and won’t boil off because water takes a lot of energy to boil. Which will make the caramel cool.
Adam, i made this cake, i’m 15 years old, and everyone was super happy, i really liked it too😁
3:40 How ironic. The non-stick spray helps the parchment stick.
Ah yes the floor here is made out of the floor
@@eyadomar4668 you used it wrong
@@Dctctx um how
@@Dctctx its a non stick that helps something stick
@@eyadomar4668 you use it when something is blatantly obvious not ironic
Finally you are getting sponsored!I am so happy for you!
He's been sponsored before by skillshare
Remember me? Now I'm your 100th like.
+rupa gogoi I'm gonna be real with you, absolutely nobody remembers you here, rupa.
@@SkillUpMobileGaming lol thats heartless
I didn't realize how much i needed that parchment circle lesson - THANK YOU!
Adam, I have a wonderful recipe video for you. It is for a S’mores cake It is your chocolate cake minus the chocolate chunks with the ”marshmallow frosting” let it set over night and toast the outer layer of frosting with a butane torch hence toasting the marshmallow. Then add 2 Hershey’s chocolate bars on top and little marshmallows and dust with gram cracker crumbs ( you can buy them pre ground up)
Like so Adam will see please
omg this is such a good idea
what you talking about bozo
This video is the origin of my favorite Adam Ragusa quote ever “Don’t burn yourself.Boiling syrup is like a freaking chemical weapon”.Cracks me up every time lmao.
When I use egg whites to make something fluffy, I personally use the yolks in a quick butterscotch pudding with some cream, brown sugar, butter, and corn starch.
Adam! You never disappoint. Keep up the good videos.
Edit: Dam 400 likes that’s crazy thank you
No YOURE breath taking
He didn't use white wine....
Liwe true...
This ain't Adam.. He didn't use white wine
@Lust if you watch all of his videos.. You'll know
I LOVE how home-y your videos are and very simple they are to follow.
I love this recipe because it’s wonderful if you follow it closely while still working well with a few variations. My partner’s birthday just came up and there was a smaller group of us so I cut the recipe in half, which was a great size for 4 people, and I quickly whipped a little bit of cream cheese and raspberry jam together and used that as a filling instead of also using the merengue in the center. The layers will bake up faster (15-20 minutes) because they’re smaller, which works well if you’re short on time too
dunno if faster if you have smaller pan but same height
“ sugar syrup is like a freaking chemical weapon “ yea you do not fuck with sugar syrup, I once tried to use some in a recipe and a TINY ass drop of syrup latched onto my skin and gave me a 2nd degree burn and a scar as if it said “ILL TAKE YOU WITH ME WHEN I GO MOTHERFU-
Same!
LMFAO
Don't go calling yourself a child for no reason dude, rock those sprinkles with pride!
True comment ☺
I just literally watched (almost) all your cooking videos the past hour, while of course eating my dinner.
This is my new dinner accompaniment.
8:11
"And that does not look good"
*Adds basil leaf*
"FIXED IT!"
XD that part just made me laugh so hard!
That ain't no basil leaf
@Turanya Singh forgive me I don't know fancy leaves :(
That’s actually parsley
Its actually a bay leaf
Pretty sure wasnt basil...
Your videos keep getting better and better! Love how you show, and not hide, your mistakes. It really helps to see how things can go wrong and when
I've been obsessed with your videos recently, I've literally binged them all!
i really appreciate how you explain why you use certain ingredients and what the alternatives do.
Oh man, leftover yolks would‘ve been the perfect excuse to make a Carbonara video
Or hollandaise to go with some nice poached eggs
or yolk-only lemon curd, or mayonnaise!
or candied egg yolk! yes thats a thing
frederikke hansen, oh boy that makes it really thick.
fortune telling
So, no blooming dutch cocoa powder?
Edit: Never mind. One day, I will learn to watch an entire video before commenting.
Hello its 2020
Im sorry
@@mr.potato2223 hi mr potato how are you doing
@@triforcewill im doing good hby
@@mr.potato2223 I’m glad you’re good Mr. Potato
@@guy13356 thank you how have you been
I just discovered your channel and for the past like 2 hours I've not stopped watching ur videos
ive been a fan of adam since his first few food videos. in that time, i talked about how great his presentation is. later, he showed that he actually works at a university (i think?) god, i love this man. he talks like he doesnt have a script, and more of a casual conversation with a teacher. he doesnt have annoying music or dumb cuts. all in one. also, his bluntness, how fast yet detailed he talks, its so nice to watch. this man is a cooking and teaching god.
Adam: *Having a good time with the cake*
Kids: Da-
*_O H S H -_*
@Adam Ragusea This channels is going to blow up, just for his personality he my favourite cooking show he’s descriptions make it so easy to follow each step! Much love from England mr Ragusea
Where’s the before 50k gang at?
I’m loving the vids man, you’re becoming my fav cooking RUclipsd to watch! Great work and keep it up:)
Adam didn't even spend hella minutes talking about the sponsor in the beginning. I love you
Potato Boi it’s too late he’s gay now
@@drinirandom_guy4158 fuck
We’ve lost another one folks. The Straight people are no more. JOIN THE AGENDA
Sybill Trelawney
Homophobic much?
I love how simple these videos are. No intro, no junk. Just cake.
Adam, I made this cake, and I’m so glad I did. It was so yummy. Thank you very much for posting the video and recipe!
I made this for my mum’s birthday, best cake I’ve ever made or had. Thanks Adam :)
This is the ideal version of a cake
I made a version of this cake in May 2020 since we don't get the exact ingredients here in India. It was incredible. The best chocolate cake I've ever had. I'm hoping to make it again this year with a more expensive chocolate bar.
Guys Adam is the greatest chef! I made this for my mom for mother's day and it's the "best thing ever". Probably her best mother's day
I made the frosting without a thermometer and substituting the golden syrup for honey, 1/2 tsp cream of tartar for 1 tsp of lemon juice, and the cornstarch for equal parts flour, and it turned out great! I just heated the syrup until it looked like the video.
Will we ever get a Adam Ragusea cook book?
His wife writes books for a living (see new video), so im hoping a cookbook is in the works somewhere!
he doesn't do reading. maybe you'll get audio cook book
I just used this frosting recipe for my birthday cake, ( I'm 17 ) and it worked perfectly thank you 🤗
This vid was fire, I really like how you explain your preferences in how you do things
You are the first chef that explained how to make Italian Meringue where it made since! Thank you
definitely the best cake recipe out there. the cakes dont dome, they come out flat. when I made it, it did not fail any expectations.
Woah woah woah...who are you? The adam we know would have put white wine in this
__Raccoonzs_ muslim friendly recipe
__Raccoonzs_ Eh, he did say he was a child when it comes to this! Children don’t drink white wine!
@@shanadibislam5472 he also said his children sometimes eat some soooooooooooooooooooooooooooooooo
r/woooosh (x4).
He just adds white wine to a lot of things, that's why another man has cracked a joke about it.
@@shanadibislam5472 unless you're french!
"FIXED IT!!!" Lol! 😝 Great cake recipe. Love what you did with the frosting. New subscriber. Thank you so much ❤❤👏🏾👏🏾👏🏾
you have the best narrator voice Adam tbh!
I started making this cake for my birthday a few years ago after xoming across this recipe. Today, I made it for my son's first birthday. Thanks, Adam.
I watch a ton of these RUclips cooking shows - I don't make a single one of them - but this Adam guy is the best. I root for people like this.
6:15 'I am a child so I like sprinkles'😂🤣
Hey Adam! Great Recipe! But, have you heard or experimented about adding Stout and Espresso Powder to add more depth to the chocolate flavor, or is blooming the cacao powder good enough? Thanks!
So like, meringue tiramisu?
Some One espresso powder doesn’t make it taste like coffee. It just adds to the chocolate flavor.
Hello Nigella
Some One - Nice name; and no you add it to the batter, but less oil maybe and more flower to compensate for the added liquid
@@someone2697 Nigella Lawson's recipe for stout cake is excellent and it is a very wet mixture.
I'd never heard of this type of icing, definitely going to try it out.
Did you try it?
I just whipped this up tonight. Good tip about adding the starch to the egg whites (potato starch works too). I rescued my yolks by adding an additional whole egg, a dab of sour cream, seasoning and scrambled it up.
Best cooking videos ever: hilarious, dry humour and sharp wit. Absolute legend.
Looks like a delicious "adult" cake. Love the Italian Meringue!
"A high quality chocolate bar" so like a Kit Kat Bar?
Kit kat is low quality.
@@MultiJeje12345 seems pretty high quality for people like me
@@ren.67 And for norwegians it is an inferior product made by an american company with no true love for chocolate quality.
@@MultiJeje12345 not my country, people like me. Like you know, minimum wage n stuff.
@@ren.67 Thing is, standards for chocolate here aren high. Mostly.
Only home brands got the quality.
I've tasted the chocolate part of snickers and stuff, can't compare to the chocolate parts of our bars.
No white wine... must be watching the wrong channel 🤔
Um okay
@@christlnee good comment
@@christlnee lol I guess you're new here?
Julia van der Linde No I’m not these white wine jokes are getting old.
White wine cake....hey, that's worth looking into
I made this and reduced the sugar by half. It indeed was very moist! Instead of the frosting, i put plain cream cheese on it and bruleed the top. It was delicious. Thanks Adam! A fan of your vids :)
OMG ITS THE PIZZA GUY. ur literally the only recipe-type channel I would ever dare to watch my dude I trust u with my life
his voice sounds so calm and friendly, you just earned a subscriber!
Don't mind me just making cake.
Square space nibbus: SPONSOR HIM
Also my friends use mayonnaise instead of sour cream because their family usually has it on hand! It has the same effect as far as I know so for those who don’t have sour cream and still wanna do this recipe use mayo!
Oh my gosh! Ok, so, I usually just watch cooking videos to pass the time, but today I was like "I'm going to make this, with zero experience." And you know what? It turned out great! At first, my cocoa powder did the same thing, where it clumped into a really annoying paste, but tons of whisking and spoon-pressing fixed it.
So, Mr. Ragusea, if you see this, thanks for making an approachable yet impressive recipe!
I love your voice, the humor, the scientific side comments and the recipe.
“Fixed it” that makes me laugh so hard!
Finally someone else who doesn’t like sour cream!
Well...me too
At 0:25 you totally photoshopped your head onto somebody else's body.
Debunked!
Where is the proof
CANT FOOL US!!!
@@buihelgason in fact it is you who is woosh
Busted😵😵
I just made this cake last night it’s so tasty and the meringue actually does taste like marshmallow fluff. This is my new favourite chocolate cake.
I made this last night but doubled the recipe and made cream cheese frosting instead. It came out great! Thank you!
It looks like Adam is trying to see through my soul with those eyes
Can you use a splash of white wine in the frosting, instead of vanilla?
Something like marsala, or even bourbon would probably serve better
@@sjenkins1057 bro.. it's a joke. Adam puts white wine in everything
Hey Adam, I actually baked this cake, it was pretty good. Moist, dense, and the italian meringue frosting was so good. Just one problem, though. It's a little too bitter for my taste, even though I intentionally used less cocoa powder to make it less bitter. It could've been the Lindt 70% dark chocolate that I used also. Luckily, it seemed to taste less bitter the next day, perhaps because the temperature was lower.
But, other than that, it's pretty damn good. If I was to bake it again, I'd probably use a chopped up milk chocolate bar, rather than dark chocolate.
I made this today ! Only used one cup of the cocoa powder and it was enough for me. The icing is incredible, and I'm doing my best to have patience and let it set overnight 😅
I tried this recipe with my grandma, we loved it, especially with the pride i had making most of it, great video and cake!
I made this for me and my family, it was really great! I used normal cocoa, not dutch processed, but it was still incredible. With the extra chocolate bars we bought (I thought i would need more) I made your hot chocolate recepie which was also super delicious. It was a bit strange having hot chocolate in the middle of summer but i didnt care!
I'm about to make this. Did you use a dark chocolate bar for the cake or a milk chocolate one?
Swamidan I love dark chocolate! So I used a bar of 70% dark chocolate. It was great :)
“Why I make cake for myself, NOT my children!!”
I mean, they can have some, but you know...
I’m a simple man. I see an Adam Ragusea video, I click on it.
eggcellent taste
I made this today for my birthday and it was perfect. I never knew that blooming chocolate was a thing, I only have done with spices and really does enhance the flavor, the chocolate chips in the middle is a really nice touch, a little crunchy suprise. The only thing I will change is put more sugar in the egg white, the merengue was not marshmallowy even with a day in the fridge.
Thanks Adam, keep up with the good work
hey what size cake pan?
@@androw5342 hey, I did in a pan 25cm in diameter, is the only one i have here and did well
lol I love the fact adam was kinda embarrassed that he made the cake for himself at the beginning
definitely going to try this recipe to make a cake for my little sister:))
*Me, looking in the mirror:*
Hm, that does not look so nice...
*Me, putting parsley on my head:*
FIXED IT!
I am soooo making this
Question: Do you store the cake in the fridge for day 2 or not? I've experienced soft cakes turn into bricks overnight in a fridge :( Also, protip for spare egg yolks, stir them into some homemade mashed potatoes right before serving. So good, and also makes the color of the mash much more delicate :)
If ur oil solidifies when it cools or if u use butter in a recipe your cake can turn into a brick
Adams videos are cooking videos but also kinda like a science class because he explains why we’re doing this and what is chemicaly does to the food
I just tried the recipe and it turned out great!
Thanks Adam for being such a nice guy.
I won’t rest until i see a collaboration between you and Andrew from binging with babish
not sultan they live too far apart
WalnutTime :(
not sultan on the other hand, they don’t physically need to be together. Bwb collaborated with ysac without even meeting the guy.
@@subtlesully8042 dude it has been a year, I think you have to rest.
could you show the cake a day later when the frosting has set more
I don't know why but I like cake even tho I don't like it
what?
what?
what?
This guy literally defies most of the tips bakers tell us.
*I like it*
doesn't matter what, if it has white frosting and coloured sprinkles i'm always attracted