[2 - 2] hey what's up this is lauren she's my
[2 - 4] wife my number one sweetest boo and
[4 - 5] today i'm going to show you guys how to
[5 - 8] make her favorite flourless chocolate
[8 - 10] cake it's decadent it's fudgy and
[10 - 12] honestly it's pretty bulletproof perfect
[12 - 14] for people who don't usually bake and it
[14 - 15] only takes about 10 minutes of active
[15 - 17] work to get started i'm going to grab a
[17 - 19] 10 inch non-stick pan and drop it down
[19 - 20] on the stove over low heat into that
[20 - 23] goes 2 6 or 230 grams of unsalted butter
[23 - 25] and 330 grams or 12 ounces of
[25 - 27] bittersweet chocolate the goal here is
[27 - 29] to melt two things into one thing the
[29 - 31] bittersweet chocolate i'm using for this
[31 - 33] cake is 70 cacao the package says it's
[34 - 36] extra bittersweet but 70 in my opinion
[36 - 38] is not really that noticeably bitter to
[38 - 40] make this chocolate a little bit faster
[40 - 42] to melt i broke it down by snapping it
[42 - 43] on the perforated squares that it came
[43 - 45] with like this feel free to use
[45 - 46] chocolate chips instead of chocolate
[46 - 48] bars and feel free to use a lower
[48 - 50] percentage of cacao like 55 or 60 if
[50 - 52] that's what you prefer once the butter
[52 - 53] and chocolate are fully melted together
[53 - 54] i'm gonna turn off the heat and let this
[54 - 56] hang out on the stove while i get the
[56 - 58] other part of my cake batter mixed
[58 - 60] together for that i'll crack 6 eggs into
[60 - 62] a medium bowl specifically these are
[62 - 63] large eggs and if you want to match my
[63 - 65] process exactly i also recommend that
[66 - 67] you use large eggs once those are all
[67 - 69] cracked i'll grab a second bowl and then
[69 - 70] start to separate the yolks from the
[70 - 72] whites to do that i'll gently pass the
[72 - 74] yolk back and forth between my hands
[74 - 76] while also carefully letting the white
[76 - 78] fall through the gaps in my fingers like
[78 - 79] this i'll separate the other five and
[79 - 81] once i've got six cleaned up yolks like
[81 - 82] this i'll set them off to the side so
[82 - 84] that i can do a little bit of whipping
[84 - 86] to the whites for that i'll grab my
[86 - 88] whisk and then get started but i want to
[88 - 89] time this first actually so that you
[89 - 91] guys can get an idea of the labor
[91 - 93] commitment involved in doing this the
[93 - 94] old-fashioned way i'll mention that i'm
[94 - 95] going through the trouble of whipping
[95 - 97] these whites so that i can add a
[97 - 99] significant amount of lightness to this
[99 - 101] otherwise a very dense cake i tried a
[101 - 103] few batches here using unwhipped eggs
[103 - 104] and it was good but the batches with
[104 - 106] whipped eggs were just much better so
[106 - 108] for me it's a justifiable addition of
[108 - 110] complexity after just about six minutes
[110 - 112] you can see that i've got these whites
[112 - 114] whipped to the soft peak stage they kind
[114 - 116] of hold themselves up but they also
[116 - 118] aren't very assertive about it if you
[118 - 119] wanted to use a stand mixer you
[119 - 121] definitely could and that process only
[121 - 123] takes about 30 to 40 seconds but keep in
[123 - 125] mind that using mechanical force creates
[125 - 127] larger bubbles thus a less stable foam
[128 - 129] and having all that force makes it a lot
[129 - 131] easier to over whip the whites what does
[131 - 133] that look like well look at the
[133 - 134] graininess around the edge of the bowl
[134 - 136] here that's the telltale sign of egg
[136 - 138] protein that's been worked too much if
[138 - 139] you really over whip them then you get
[139 - 142] this fully separated egg water and egg
[142 - 145] raft situation that looks just horrible
[145 - 147] anecdotally i found that higher quality
[147 - 148] meaning more expensive egg whites whip
[148 - 150] better than cheap ones on the right here
[150 - 152] i have a dollar 29 cent commodity egg
[152 - 154] whites and on the left i have 399
[154 - 156] organic free range whites unfortunately
[156 - 158] the cheap ones were a lot looser and a
[158 - 160] lot more watery while the more expensive
[160 - 162] nicer ones were more viscous and held
[162 - 164] the air i whipped in a lot more stably
[164 - 166] the good news is that in my experience
[166 - 168] with this cake it doesn't really matter
[168 - 169] how perfect your whipped egg whites are
[169 - 171] as long as we're getting some additional
[171 - 172] air whipped into the mixture we're
[172 - 174] benefiting from there i'll set my egg
[174 - 176] whites aside grab my yolks bowl and then
[176 - 179] add in 60 grams of buttermilk 185 grams
[179 - 181] of sugar 10 grams of cornstarch 4 grams
[181 - 182] of salt 10 grams of vanilla extract and
[182 - 185] then a secret ingredient this is an
[185 - 187] espresso pod from my nespresso machine
[188 - 189] coffee is an amazing amplifier of
[189 - 191] chocolate flavor and the dark bitter
[191 - 193] roastiness will make this cake taste a
[193 - 195] lot more grown up a less plastic option
[195 - 197] here would be to use some instant coffee
[197 - 199] if you have that on hand i don't so i'm
[199 - 200] going with what i've got here and this
[200 - 203] pot has five grams of coffee in it i'll
[203 - 205] shake that in and then lastly the choco
[205 - 206] butter from before but before we add it
[206 - 208] in make sure that the butter is fully
[208 - 209] mixed into the chocolate so that there's
[210 - 212] no visible fat sitting on top that can
[212 - 215] make for a greasy cake in that goes and
[215 - 217] liquid chocolate is just fun to look at
[217 - 219] this is like wonka
[219 - 220] looking once the chocolate and butter
[220 - 222] are safely in with the yolks i'll stir
[222 - 224] everything to combine and once that's
[224 - 226] fully combined i'll plop in my cloud of
[226 - 228] whipped egg whites again no need to be
[228 - 229] precious about the exact amount of whip
[229 - 231] here just do what you can and get some
[231 - 233] air in there now i'm going to stir in
[233 - 234] these whites as opposed to gently
[234 - 236] folding them in because in my experience
[236 - 238] even when i folded them with extreme
[238 - 239] care basically the same amount of air
[239 - 242] stayed in the mixture and there we go
[242 - 244] cake batter sands flour to bake this i'm
[244 - 246] going to grab a 9-inch springform pan
[246 - 247] and if you don't have one of these
[247 - 249] that's not a sweat a brownie pan would
[249 - 250] also work well here check out this
[250 - 252] brownie pan version that lauren ate
[252 - 254] before i even had a chance to film it it
[254 - 256] must be good next into the spring form
[256 - 257] i'll lay a round of parchment paper
[257 - 259] behind that i'll hit this pan with a
[259 - 261] very very liberal amount of pan spray or
[261 - 262] smear it with butter if that's what you
[262 - 264] prefer i think all the eggs in this
[264 - 266] mixture make this cake extra prone to
[266 - 267] stick to the edges and all that spray
[268 - 270] really helps avoid torn up sides now the
[270 - 271] cake batter goes in i'll pound it a few
[271 - 273] times on the counter to get any voids of
[273 - 275] air out of there and to level this thing
[275 - 276] off then i'll load it into a preheated
[276 - 279] 275f 135c oven to bake for 50 to 60
[279 - 281] minutes while i thank the sponsor of
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[313 - 316] brings a really nice herbaceous round
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[318 - 319] especially this tomatoey minestrone
[320 - 321] that's all about the vegetables i'll
[321 - 323] garnish with the ardor infused chili oil
[323 - 326] it's super smoky and bright and amazing
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[329 - 331] new year off right by trying some of
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[345 - 348] strawberry vinegar very soon that looks
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[354 - 356] minutes later when i pull this cake out
[356 - 358] of the oven it should just barely jiggle
[358 - 359] in the middle when you shake it any more
[359 - 361] jig than this and it needs to go back
[361 - 363] into the oven for sure unfortunately
[363 - 365] because this cake is so soft and so
[365 - 367] fudgy the traditional cake tester method
[367 - 369] of determining doneness won't work i
[369 - 371] stuck this tester in somewhere around
[371 - 372] the edge where i was certain that it was
[372 - 374] fully baked and it still didn't come out
[374 - 377] 100 clean also inevitably as this cake
[377 - 378] sits it's going to fall a little bit
[378 - 379] that's to be expected because there's
[379 - 381] nothing in there holding it up besides
[381 - 383] the protein from the eggs five minutes
[383 - 384] later i'll come back and give it a poke
[384 - 386] to make sure that the top is fully
[386 - 388] setting up and that feels great i'll let
[388 - 390] this sit for just a little bit longer
[390 - 391] after this cake's been out of the oven
[391 - 393] for about 10 to 15 minutes and has had a
[393 - 395] chance to shrink inwards from the edge
[395 - 397] like this i'm gonna come back and use my
[397 - 398] paring knife to go around the edge to
[398 - 400] help separate any parts that still might
[400 - 402] be attached this really helps us get a
[402 - 404] nice clean edge on the cake from there
[404 - 405] i'll pop open the spring form and then
[406 - 409] carefully lift off the ring oh my gosh
[409 - 411] look at that the edges are as clean as
[411 - 412] i've been able to get so far they're
[412 - 414] well set up they're fully gelatinized
[414 - 417] and this just looks so pretty now i
[417 - 419] wouldn't dream of cutting this cake warm
[419 - 420] because it would be a shapeless mess
[420 - 422] that would just fall apart so once it's
[422 - 423] cooled off for about 30 minutes i'm
[423 - 424] gonna throw it into the fridge so that
[424 - 426] it can fully set up for about one to two
[426 - 428] hours one last very important detail
[428 - 430] here before i cut the cake is to make
[430 - 433] some tangy sweet whipped sour cream into
[433 - 434] a medium bowl i'll add 200 grams of
[434 - 436] heavy cream and 10 grams of powdered
[436 - 438] sugar i like to put a towel under the
[438 - 439] bowl to keep it from sliding around as i
[440 - 441] whisk it speaking of that i'll grab a
[441 - 443] whisk and then whisk this cream for
[443 - 444] three to four minutes or until it's
[444 - 446] starting to hold on to some air by the
[446 - 447] way making a fresh whipped cream is a
[448 - 450] pretty cool and very easy party trick
[450 - 451] after dinner when people are sitting
[451 - 453] around all full and waiting for what's
[453 - 455] next you can dazzle them by aerating the
[456 - 457] garnish for their dessert once the cream
[457 - 459] is holding onto some air and is capable
[459 - 461] of soft peaks like this i'll grab 50
[461 - 463] grams of sour cream sour cream is an
[463 - 465] absolute pro level move when it comes to
[465 - 466] whipped cream because it brings some
[466 - 469] mellow twangy acidity that balances all
[469 - 470] that rich sweetness once it's in the
[470 - 471] bowl i'll continue to whisk this for
[472 - 473] another 30 seconds or so or until the
[473 - 475] cream has thickened just a little bit
[475 - 476] more but it's still just a touch loose
[476 - 479] and saucy like this you want the final
[479 - 481] product to be light and airy but not
[481 - 482] over whipped and stiff when it's too
[482 - 484] light you don't get as much fatty creamy
[484 - 486] mouth feel on the tongue and instead it
[486 - 488] feels like foam and it just doesn't have
[488 - 490] much impact okay time for the main event
[490 - 491] this cake's been chilling in my fridge
[491 - 493] for over an hour now and it's all nice
[493 - 495] and firmed up to finish this i'm gonna
[495 - 497] set it up on a large square of parchment
[497 - 498] paper then using my strainer i'm gonna
[498 - 500] dust the top of the cake with some dark
[500 - 502] cocoa powder this layer of chocolate
[502 - 503] dust gives us one last bit of
[503 - 505] interesting contrast in each bite but
[505 - 507] mainly it just looks cool feel free to
[507 - 509] use powdered sugar or a combo of cocoa
[509 - 511] and sugar or even cinnamon that would be
[511 - 513] super dope as well the best way to cut
[513 - 515] something that is so rich and so fudgy
[515 - 516] is to grab a jar of warm water and a
[516 - 519] thin sharp knife i'll warm up the knife
[519 - 520] in the water and then very carefully cut
[520 - 523] myself a perfect pretty proper triangle
[523 - 525] of cake in between cuts i'll dunk the
[525 - 527] blade clean it off and then dunk it
[527 - 529] again to re-warm it this method gets you
[529 - 530] the cleanest cuts but if you're not
[530 - 533] worried about restaurant glossy perfect
[533 - 535] sides here cut willy nilly because this
[535 - 537] cake is yours you guys look at this it's
[537 - 540] perfectly baked it's so glossy so fudgy
[540 - 542] and thanks to all those egg whites it's
[542 - 544] quite light for such a decadent rich
[544 - 546] dessert now to plate this up i'll drop
[546 - 548] my perfect little triangle of cake onto
[548 - 550] a bb plate and then i'll hit it with a
[550 - 552] thick dollop of the whipped sour cream
[552 - 553] the texture here is perfect it's somehow
[554 - 556] both light and soft but still firm at
[556 - 558] the same time next i'll hit it with some
[558 - 560] toasted chopped hazelnuts because that
[560 - 562] really brings some nice texture that
[562 - 563] turns this from just a dessert on a
[563 - 566] plate into a proper well-thought-out
[566 - 567] dish finally i'll drizzle the whole
[567 - 569] thing with some bright bitter green
[569 - 571] tasting olive oil and then sprinkle on a
[571 - 573] nice pinch of crunchy flaky salt you
[573 - 576] guys it's actually hard to describe how
[576 - 578] delicious and rich this cake is it's so
[578 - 582] chocolatey so buttery and full of luxury
[582 - 584] it's as fudgy as it could possibly get
[584 - 586] and lauren is very clearly happy with
[586 - 589] the final product i want to crawl inside
[590 - 592] if you're trying to treat your sweetest
[592 - 594] little baby boot for valentine's day or
[594 - 595] you're hosting a dinner party sometime
[596 - 598] soon give this one a try it's super easy
[598 - 600] and it's real good
[600 - 603] let's eat this things