Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries Recipe. Easy, Fast and Cheap.
Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.
Ingredients
Prepare your culinary canvas with the following essentials for Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries:
- 1 750-ml bottle brandy
- 1 1/2 cups dried tart cherries
- 1 cup water
- 1 cup sugar
- 10 ounces bittersweet or semisweet chocolate, chopped
- 1 1/4 cups (2 1/2 sticks) unsalted butter, diced
- 10 large egg yolks
- 1/2 cup plus 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 9 large egg whites
- 8 ounces bittersweet or semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 1/2 cups hazelnuts, toasted, coarsely chopped
- Whipped cream
Preparation
Let’s dive into the culinary symphony of Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries with these simple steps:
Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.
Benefits of Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries
- Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries boasts both flavor and nutrition.
- Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
- Family-Friendly Fare. Loved by all ages, Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries is a crowd-pleaser that brings joy to the table with every bite.
- Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries is a breeze for all skill levels.
Cooking Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries in the Air Fryer. Exploring Possibilities
Absolutely! Cooking Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.
Cooking Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries in the Crockpot slow cooker or pressure cooker
Certainly! Cooking Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.
Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries cooked to slow-cooked perfection!
Conclusion about Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries
As we conclude our culinary exploration with Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.
We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries Recipe.