EASY FLOURLESS CHOCOLATE CAKE FOR YOUR SWEETIE
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This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link …
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If you find yourself with 3 extra cakes like I did. Slice into individual pieces and freeze. This cake is almost as good frozen as is is room temp 💫
Amazing recipe my dear friend! Love it so much! The chocolate cake looks very tempting! Stay blessed! Please keep up your good work my dear ! Very delicious!
I don’t have words for how incredible this cake is. It’s beyond perfect.
Since it was just my wife and me for dinner yesterday, I went from 6 eggs to 2 and otherwise reduced everything by a factor of 3 (cooking time down to 45 minutes in a small pan). With gram measurements for everything that made it super easy. We love chocolate and this cake was amazing and made for a perfect end of a fun day. Thank you.
olive oil on cake????
This got me laid! Thank you Brian. Our kid will be named after you!
Just made this as Valentines Day dessert and probably one of the best things I’ve made recently. Which I’m going to chalk up to the quality of the recipe and not my baking skills 😅 as always, appreciate you sharing and the extra cute “let’s eat this thang” dance with lorn! 🥰
Made this for Valentine’s Day and it got rave reviews! Thank you. I appreciate how well-edited your videos are. I watched it probably three or four times over the course of making the cake. I tried hand-whipping the egg whites and got just barely past the soft peaks stage; it was very useful to see the whole progression.
I didn’t have hazelnuts so I drizzled some apricot syrup over the whipped cream and it worked out pretty well.
Easily the best dessert I’ve made at home. Tastes like it should be really hard, but you’ve given us another easy recipe. I’ll be making this one any excuse I can get!
Wow! This cake was a huge hit! “Unexpectedly delicious!” according to my husband. Rich mousse-like texture perfectly balanced with the tangy cream and roasted hazelnuts. All the thumbs up!
Hey Bri – I made this today for VD. Awesome recipe! One observation was that the egg whitea seemed to continue to stiffen while I mixed the ganache. It made it a little harder to combine the ingredients. So I might switch the order to mix ganache, whip egg whites and then combine … nevertheless this recipe impressed. We ate that thing! PS Olive oil … meh.
made is for the valentine's in the house tonight – big hit!
I did make this for my sweetest little baby boo for vtines and she absolutely loved it, so thanks a ton Brian! She mentioned how cheesecake-y the texture was and suggested subbing some of the buttermilk and/or butter with cream cheese to maximize cheesecakeiness? Maybe even through a graham crust on there too. Further experiments are needed!
Tried out this recipe today. It was easy to bake and result was absolutely, utterly chocolately fantastic!
Bri, this recipe is killer. I made it last night…with Browned butter! My experience tells me that browning the butter makes it lose around 20% in weight. It was insane, everybody loved it.
Made this for my fiance this weekend, it's fantastic! Nice work Brian!
Brian, you are one of 3 YouTube personalities that I respect when it comes to the culinary arts, the other two being Kenji and Chef John. I hope that you continue to make videos FOREVER, this space needs humble and knowledgeable characters like you.
At last!! Something I can do with my nespresso pods!
You two are so frickin cute together, ADORABLE! Oh, and Lorn’s cake looks pretty darned good too! Thanks for another great vid Bri!
✌🏻🙋🏼♀️
I did it yesterday and everybody liked it. A big success! Thanks Brian.
Made it. Ate it. Died and went to heaven!
Hey, I started making cheeses w raw cow and raw goat milk available from local farms..the leftover whey I used to make the overnight biga for your ciabatta recipe..it’s fantastic! The breads were much browner, and after freezing the bread, when you toast for sandwiches, it’s almost better than fresh, the toasty parts are almost like a pastry in flakiness..! If you ever make a simple acid set cheese like paneer at home, don’t throw away the whey..! You can use it in many things..and, btw ricotta means “recooked,” leftover whey you then bring to almost boiling, the ricotta starts spontaneously forming in the very hot water, that’s why ricotta looks so fine..you just filter the recooked whey and presto, ricotta! You can add some salt and cream to it to jazz up the plain ricotta, but it’s awesome fresh, like all fresh, homemade things..!
I just remembered that my girlfriend hates chocolate… Why am I here?
Another A+ appearance by Lorn! 💯
I don’t know about y’all but the time estimation for the whipping was WAY off lol I need my whip skills to level up because it took me twice as long for both processes to whip and my arms are sore lol. Waiting for my cake to come out of the oven now though!!
Already in oven.Will add 10 min.for using 8"pan. Great expectations.
Bri!! Thank you so much for the flourless chocolate cake recipe!! My girlfriend really appreciates your take on gluten-free foods and I love making them for her! You're the MAN!!! Thanks again!
Looks
Absolutely
Delicious
Big big like.
Bon appetite
Dopelicious!
This looks amazing! would this recipe work as cupcakes as well?
Have you done a shepherds pie?
I appreciate you showing the time to hand whisk as well as the difference in egg quality
I hope you don’t have children because you always leave your handles dangling off the stove within easy reach of a child.
Nowhere outside the USA would this half raw stodge count as a "cake" …
Just made this and came out fantastic! How long do you think it will be good for if refrigerated?
I love your dynamic! The dance at the end is just… •chef's kiss• … perfect
This looks so nice and simple! I'll give it a try!
The whipped sour cream recipe is interesting. You basically made a fast version of "faux creme fraiche." I've never seen this in my 40 years of cooking. Oh, the possibilities…
cuties, looks good as always, thanks man!
Your egg problem is something else. Even cheap eggs can have firm egg white unless they are not fresh. Usually a week up to a week and a half then the egg white slowly degrades. I mean I used to keep eggs up to six weeks in the fridge no problem, so I could see them getting more runny over time; regardless of the money spent on them.
The things you will notice for sure, between expensive quality eggs and cheap ones, are the egg shell and their overall flavor. The egg shell is way softer when laid from a happy hen. I still know the mess I produced when hitting a raw egg from an acquaintance's hen open like a store bought cheap one. And the flavor, I cannot explain it scientifically, but I assume it depends on what they get fed and how… It just is a touch different and may vary by the farm…
Hey Brian. If I wanted to double your bagel recipe, (which is awesome btw) or other yeasted baked goods, would I double the amount of yeast as well or would it over proof? Thanks!
Hey Brian! Watch all your episodes, and I learn a lot! Appreciate the content! Would you do a show with Hollandaise sauce (either a benedict or whatever) sometime? I am so hit or miss with it would love to learn your method(s). Thanks again for the content.