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Learn how to make and professionally decorate chocolate flourless cake
hi everyone I'm shift racing to whipfrom the court on blue college in
Scottsdale Arizona
today I'm going to show you ademonstration on how to make flourless
chocolate cake
and flower shop a cake is a very simplecake but we're going to elevate it to
a different level we're gonna bring itup a notch up
here at the corner Louis like to takebasics
techniques very very simple techniquesand then
work on elevated to a new level so todayI'm gonna show you
how to create this stunning
glaze cake far the shop okay
got a beautiful good size which isFrench for nice chocolate glaze
show you how to make a little strawberryflower and teach you how to make
something beautiful chocolatedecorations that order
are turning the side here and and we'lltalk a little bit about some of the
other things we can do in terms aplating up this desert
and also talk to a little bit abouttempering chocolate
and somebody showpiece work that we dohere at school
so let's get started RSP for flourlesschocolate cake
it's a super easy recipe we see forgreen gradient here in front of me
we've got eight ounces love darkchocolate
seven ounces love melted butter
nine ounces irv granulated sugar andfive whole eggs
know what we want to do is is melt thechocolate first
okay we not chocolate we won multipleover double boiler so what's a double
boiler
well we're gonna fill a pot with somewarm water we're gonna place this ball
on top of the pot warm water okay andthe water underneath gonna be hot enough
to melt your chocolate this is thesafest way to not chocolate
if we're not on a direct heat we canburn it we don't want it to
touch the water while it's not think and
once it's melted this is so easy we justdo it all in one bowl
case or an ad melted butter gonna addthe sugar
we're gonna combine those together
so the chocolate warm the voters warmth
and you add the sugar that helps to coolit down a little bit and the last thing
we're gonna do mister in our eggs
now what most people don't know aboutflourless chocolate cake
that's actually a custard likecheesecake
like rim relay your favorite custard andwhat is the question well custard is
something that is cooked in a water bath
in the oven using eggs to set the liquid
so any liquid that is set
by the coagulation egg yolks isconsidered a custard
so all we do is break up the eggs
blend the men one or two at a time
and that's it
so easy super easy so this would be agood beginning phase if you never baked
before this is something you can dotoday
without any experience at all okay sowe're going to do a transfer this
into a cake pan
now
in the cake pan has a piece
love paper on the bottom or using bakingpaper this is called parchment
and all I did was cuddle circle put intothe bottom but my cake batter in there
smooth it out K
and then we're going to make this on asheet pan
pork you have a cookie sheet that willwork me get this out of the way
now when you put it in the oven
just said nearly all men were gonnabring some water
okay to cookie sheet
unifil the bottom of the pan
talk about halfway
top okay so that our water back that'sgoing to protect the cake walk baking in
the oven
carefully slide that in
this and we're gonna bake this at 300degrees
are at
degrees y solo well reallythe reason that we have to cook at a low
temperature
so that the eggs don't scramble me cumscrambled eggs
so the water is helping to protect thatcake from scrambling really
the water will not exceed
degrees
I'll probably be around
and that'sthe temperature we want the custard to
be a hundred and sixty degrees
fahrenheit precht so
you probably wonder how long its gonnatake so you have time to plug in your
favorite movie
but takes about two hours in the ovenokay take a long time
we could get really slow and add morewater in about an hour
kept
ap what you're gonna look for in an hour
is to make sure there's enough water inthe pan after two hours you should be
able to shake the pan
and its gonna firm up okay the cake isgoing to
become more like jello so to be liquidat first when it's in the oven
and then I'll start to firm up okay sowhat you gonna do to shake the pan
it looks like jello like it's burning upit's good to go
now but the only takes an hour and ahalf or an hour and
minutes
and you feel like it's getting firmerprosecutor oven was a little hot
maybe it was a little out of calibrationand was running hotter than you thought
but as soon as it set be taken on theother
okay so our next step we have to take itout of the pan
so what you gonna do is chill your cakeovernight
I put the cake in refrigerator
hours
the next day it's gonna be ready for youtake it out
all right sir im take this out the panwhat we need for that
as I'm just going to use this piece ofcardboard now if you don't have
something like this at home just use theplate
a simple salad plate or something coverwith plastic wrap
k putting plastic over there and thenwe're gonna turn the cake out
onto this so the plastic wrapper so thatI won't stick
alright so we can turn this over now youmay not have one of these fancy tools
is a blow torch and I believe everybodyshould look like
the pot
and we're going to use warm up thebottom know if you don't have a
blowtorch should go buy one
the fun other really what do you do ifyou don't have one
it's very simple just come over to yourstove turn on the stove
and warm it right here on the burner
thank that's another way to heat it upcase we have to eat this enough
to wear a condom melting the outsidelayer
a chocolate ok and others going to beallowed because I'm an attack this on
the table so we're gonna hit the Sun
add to the table others were
don't be afraid to bank pretty loud nowI heard
kinda fall out of the pan so the cakehas now fallen out and I just gonna move
that piece a paper that I put into thebottom K
now we're ready
to flip it over so I'm just gonna takethis
flip it onto a cake plate
a cardboard whatever you have at homeand now we're ready to take this cake
now you can you just like this
fantastic it's delicious slice it upserved with a scoop ice cream
fantastic but little nicer like this
we're gonna dress up a little bitalright so
we're gonna be believing this with achocolate glaze
known as besides and besides the mixture
love got some chocolate
some cream a little bit of corn syrup inhere
and i've not at all this together
over double boiler you can get thatrescue on our website
or becoming one of our schools
okay so this is our goalies
we're going to we're gonna pour theglaze over the skate
we're done we're gonna put on this boardwhat we're gonna do
and get some gloves on first
is we're gonna flip the cake over
and use the bottom at the top side thebody kicks more flak
okay so it's gonna make the bestpresentation so it's nice and smooth on
top
okay so I'm gonna do is just smooth outthe top of the cake
with my palette knife known as also thespatula
and just filling in the little cracks
on top so it's nice and smooth and forglazing I put this
right up here and placing it over asmall cookie cutter
and you can you can really use even asmall cup for something to elevate the
cake
up of love the she can cookie sheet thisis going to allow the glaze
to pour over nice n Easy
what I need to do is just trim thislittle bit a cardboard down here
so they don't get a public weighs downhere
so what pool can collect at the bottom
case I just ran off
that will overhang
year ago
okay sonar glaze
doesn't look beautiful the poor thatright on top
and then come all the way around theedges nuttin better than chocolate on
chocolate
how can I make sure you put all sidesturnaround make sure that miss any spots
we like to call that a vacation spot
the run the cation you're paying anyattention to spot that you can cover
alright so once you covered it all
if you find you have a spot you didn'tget covered we just take a little bit
ago leaves
tapping on the side okay so justpatching of spots that you might have
missed
K now we have to do the organist gunness
take a little bit that I thing of soit's not so thick
so once again I take my spatula
and I'm just going to
push the icing off like to
a really easy believe that you could doat home is called a good not one part
chocolate
one part heavy cream easy recipe toremember
easy glaze to make you boil the heavycream
you poured over your chopped upchocolate chips let sit for one minute
stir together you have a nice it'ssimilar to this place is not quite a
shiny and beautiful but it it isdelicious and it pours very easily over
cake
so once you've made that cannot shecould use that as a glaze
as well case an hour we're done draining
so we're gonna clean the bottom Irotating around
were in place it on this
finished board here in that great
all right let's decorate be so fordecoration
let's do something really really easy atfirst
came just make some simple fordecorations for alright so
you could just go to store
by some beautiful berries
you can dress it up like so really easysomething like that
alright so if we want to
adds more chocolate decorations I'veprepared
a demonstration to show you how totemper chocolate
alright so let's that show you how to
make some %uh the decorations for theside now we're going to do
is for start by melting chocolate toabout
degrees Fahrenheit
case a melting the chocolate and we'regoing to show you now is the beautiful
curls and decorations that are on theside the K
is all tiles on the side is beautifulcurls coming off the top
and we're going to use this piece aplastic
now this is called acetate it's like amile or plastic just a pic heavy-gauge
plastic
up
K and I put some really fun callers onhere
user coca watercolors this is
really it's red beet juice that's addedto
to the fact we find chocolate known ascocoa butter now this is something that
we would use here at school
and then you learn how to use you knowunder the tutelage of our instructors
here
but at home you could just do
play all chocolate spread it on bakingpaper like parchment paper
and it worked just the same the nicepart about the plastic that makes the
chopper really shiny
know if you could see that but thechocolate has a beautiful shine to it
soap we want to put some color on
had a time me get this
flowing here but just
pour it up okay so what we do as longfinger painting
we just spread the color right over theplastic mistook them refrigerator for
about three minutes
K&L setup K
so we're gonna set that aside we'regoing to begin
tempering this chocolate okay sotempering
tempering is a very specific process tobring chocolate crystals into alignment
and sound kinda confusing but reallywhat we're trying to do is make sure
that the chocolate set up nice and Chris
has a beautiful shine and then it's notgonna melt in your hands
okay properly temper chocolate will holdup in your hand or what not immediately
and it's got a nice Chris snap to it
a so what we're gonna do is do what'scalled feeding
what we're gonna do is add a fewchocolate chips
to the ball not chocolate just are thefew
and what this is doing is by adding afew these chips to the melt the
chocolate
these chips are helping to cool the chopit down
is anybody remember what temperature wehad not the two
case we're gonna get the
degreesFahrenheit
no more than
we get too hot thetrouble starts to burn
and once you reach about
take it offthe double boiler
and add a few chocolate chips if youdon't have chocolate chips if you have
blocked the chopper just chop it up realsmall
little pieces and then put them into thebowl
begin to stir
okay so what you're doing is you'rewaiting for the chips to melt and you're
waiting for the chopper to cool down
so how cold we wanted to get well wewant to go down to about
eighty degrees Fahrenheit that's gonnabe really cool to the touch or you could
put a little
meat thermometer in there any wannabearound eighty degrees
came once you reach eighty degrees
then the choppers tempered k we're gonnamake
a test to make sure that it's temperedretake a little piece a paper gonna dip
it into the chocolate
and we're gonna set it right here on thetable
we receive that hardens up in about five
six minutes if that doesn't set up
in the shop it's not ready okay so
what does that mean it's not ready wellit basically means that we have to keep
cooling it down
so it was that eighty degrees and itsnot setting up on the paper
you can go a little bit lower like 78degrees seventy seven degrees ciskei
bring it down temperature
and keep stirring K so stirring causesthe Chocolate Factory you
well what we call 'em also by so thecocoa solids in the cocoa butters are
coming together as one
and becoming a falsified in the ball nowJordan my sis and over here
she has tempered some chop it for me ourstudents has been
tempering a lot of it this week so she'sfinished the ball up
temper she's cool it down for me so wedon't have to wait six minutes for the
test
it's ready to go magical televisiongotta love it
art so now ready to spread thischocolate
onto our acetate foot down
parchment nice job to earn
K spread that out
so this might be something a little bitmore advanced than what you were
thinking about doing at home
this weekend for your friends andneighbors but on a professional level
a pastry chef have to know how to temperchocolate if you wanna be a pastry chef
chocolate is one of the
mean things that we work with makingcandy is making cakes
and even making showpieces now showpieces are something that
is a little bit more advanced techniqueand I have to show pieces here on the
table
I brought with me today a gingerbreadhouse from
my students
that made this in class yesterday andshe's in the advance class
and she did all this work herselfanother stein's
her perform so a
everything on your that about all me nota sugar and chocolate and ginger bread
and then over here to my
other side we have a assure showpiecewhich is another advanced technique
that we learn in making program and whywould be important to
know how to pull sugar I mean everybodythinks cakes and desserts
are part of pastry but we don'tnecessarily think I've this
this sugary fruit basket as somethingthat
that a patient chef would do or Bakerwould do and that's definitely more
advanced techniques
and this is something a showpiece likethis is something
that we could use on a on a Sundaybrunch or
in the center of the table and weekend
learn how to temper chocolate
and pull sugar here at the school
all students are required to learn thesetechniques
alright so we have to wait just a minutefor that to set
and then we're gonna do is we're gonnacut it
into will square the little triangles
and then we're gonna roll it up
care to create a role and status in therefrigerator
came when this is hard we on rollin weget these beautiful
curls we can take these curls
we can stick them into our cake
so what do you think beautiful heart
who's excited the flower shop okay
awesome K
alright starting to set you can see itsetting up we're gonna make up
k just may like a little sunburst affect
and we're just gonna give it
comment open role care gonna leave it
prominent another minute to send
a little bits of style you can also rollaround like a rolling pin our glass or
something to hold its shape
okay we're gonna put that down alright
so
to take another step further let's dothat let's put it on a plate
alright
so if we wanna play this up for therestaurant
k wanna service for dinner tonight youwant a plate this up for your guests
we're gonna do something very simplewe're gonna make a simple sauce
and we've got some fruit
and of course our chocolate decorationsto put on top okay lot start real simple
let's do a simple strawberry flower
K
hart's cynicism is simple you can do athome this is fun
and easy low-life cut demonstration thatyou can do
we're gonna make a flower gonna put theknife in the strawberry a slight angle
pull it out and put it in at anotherangle so you're sort of creating
a little the point that the top andwe're going to do that all the way
around stick the knife in halfway
pull it out Inglett around
we get back to the beginning
pull it off what yep
okay so we're gonna put that on the pleago ahead
just you this life here might lookdelicious alright so little bit a cream
sauce
well didn't check the lead
alright well something to remember home
or check the lead okay we have a spareplea
firm urgency is
okay we're back in business I like tomess up every once in a while so
students feel at ease
feel comfortable if the chef makes amistake
then they don't feel so bad making amistake right alright so you're just
gonna put a little butter sauce down
okay this sauce is called chromeenclaves this is a vanilla sauce
UK and the rest be again is on ourwebsite
it's very simple the cup of cream 2ounces sugar
for egg yolks super easy
recipe K
and I'm I have also some raspberrycoolly which is a superior
raspberry sauce with a little bit sugaradded
and you could always add also earliersomething in there
little spider web for Halloween
thing
and then you can put your strawberryflower
here and this is a little fancier
goal chocolate leaf and summer thosecurls that we made K
so we can add chocolate garnish
and there we have dressed up a notch
what do you think beautiful alright so Ihope you enjoyed it I'll be learned
something hope you're inspired to gohome in bacon pull out those
cake pans and chocolate to learneverything you can do for
to enjoy this beautiful craft a bakingnow
come to the court on blue learns morefrom us we'd love to have you
thank you very much
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