Chef: Do you like chocolate?
Customers: Yes
Chef: Do you love chocolates?
Customers: Yes, we love chocolates
Chef: You are on the right place. I am going to make for you guys, flourless chocolate cake with berry sauce and cream on glaze today. I am Chef Eric Rupert and welcome to the living kitchen.
[Music Playing]
In this, I have got really good chocolate and butter and it is been sitting here over this melt feature for about an hour just slowly, slowly melting. It is about the heat of a 41 watt light bulb, okay.
Over here on this bowl I have got eggs. Now, I got my eggs separated, yolks in here, whites in here. And I going to whip the yolks with some sugar for about five minutes, until their lemony and ribony. I will show what that looks like in a couple of minutes here.
[Demo]
Alright, the yolk and sugar, and I put a little vanilla that mixture, as you can see is ribony. So, it is ribbons and sort of a lemony yellow. Okay, that is that was only four egg yolks and a little sugar. We have got a little air in there, as well. And air in this recipe is our friend, because it is going to help the whole cake to rise. Alright, well I am going to do the same thing with the whites, but we are going to get a lot more volume with those and that usually takes about three or four minutes. So we are going to whip this to soft peaks. Alright, we have taken our egg whites to what we call soft peaks as you can see. See that? It does not stand straight up that is what we call a soft peak. And the reason that I do not take into a stiff peak, so that they still have some elasticity in there. I am going to take our chocolates and we are going to fall back into our egg yolk, sugar, and vanilla. Mix it, put that aside. So now I am just going to fold chocolate and butter mixture into that egg yolk mixture and I am not being too careful about the whole thing.
Then, we go to the egg whites and I am going to take half of these egg whites, initially and fold them in. And the reason that I do that is to loosen up the chocolate, sort of in preparation for the other half of the egg whites. And you see I am not being too terribly careful but now, now I get careful. I will take the rest of my egg whites and I put them in there. Now, look at all the volume, you look in this bowl and look at the volume that we have got, that mount of butter that we have got from four eggs, a little bit of sugar, and a little bit of chocolate. This is with lots and lots of air in here. And that air again when it gets the heat of the oven, it is going to expand and I just fold that in, you do not anymore streaks of white. And we move over here, where I am very liberally buttered and I just going to take in ice creams scoop and scoop some into each of those.
Now, I did not tell you about this part. Chocolate, chocolates and that is going to create a molten center, once they are baked, because of course; we serve them while they are still warm. Then, I just tap each one off with a--not a table tablespoon and a half maybe. And, I have pre heated a Wolf electric wall oven to 400 degrees in the convection mode. But it usually takes about 12 minutes. Let us finish off our berry sauce. I have in this pot here, on the Wolf electric I cooked up berries and a little water and a little sugar. And I just brought it up to a simmer for a few minutes and that is it. In there I put them in a blender. Alright, now you noticed that I have taken the top center piece out of that blender top and there is a reason for that. I want this steam to escape through that hole and put a power over there, because that is hot, you do not want to go anywhere, you understand that. About 10 seconds in our case. It is that simple.
The next thing we do is we wanted to get the seeds out of here and the best way to get those seeds to stay in there and all the wonderful sauce to go through is using the back of the label. So we got our raspberry sauce, see how easy that was? And, I am just going to pour until we get our sauce in there, put the lid on there. Now, I baked some earlier, too much earlier, they are still quite warm. You want to serve them more. You see I can still hold it. And I just turn them out unto a plate -oh that is going to be good. There we go.
Remember, I used the word liberally buttered that is important. I have got some crème on blaze. This is a great dessert sauce it is nice and thick. You can see the little vanilla, seeds in there from the vanilla bean. Just put some sauce in there like that, because watch what do we do now. Then, I take either a toothpick or a skewer and have your forehand go like this and just to top it off, a little powdered sugar. Are you guys ready for this? Alright, one for you, and one for you, you are very welcome, and one for you, please enjoy.
Just for the record, this works just as well in a Wolf gas oven and with the Wolf gas cook out.
How is it?
Great.
You guys thank you so much for joining me in the living kitchen
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