Flourless Chocolate Cake | Chocolate Tempering / Ganache / Bars [CACAO Webinar Part 2]

Godel Chocolate and The Bakers' Circle present Part 2 of a 2-part series on everything chocolate.
Speaker: Chef Buddy Trinidad, President, Pastry Alliance of the Philippines
  / buddytrinidad  

TOPICS:
Introduction / Kinds of Chocolate in the Market
00:00:22
Flourless Chocolate Cake
00:08:24 | 00:16:45
3 Ways of Tempering Chocolate
00:12:46
How to Make Chocolate Ganache
00:25:22
Chocolate Cake Decoration
00:33:44 | 00:40:01 | 00:52:40
Chocolate with Fruits and Nuts, Moulding Chocolate
00:36:13
Checking Tempered Chocolate
00:41:22
Chocolate Showpiece
00:48:10

FLOURLESS CHOCOLATE CAKE RECIPE
Yield: one 8x3 inch cake pan

Ingredients
8 whole eggs
300g Godel 70% Chocolate
155g Godel 50% Milk chocolate
224g unsalted butter
30g espresso shot
1 piece orange zest (optional)

Procedure
Beat the whole eggs on high with the whisk attachment till light and thick.
Combine the chocolate, butter and coffee in a bowl and melt over a double boiler.
Gently fold the chocolate mixture, and zest into the whipped eggs using a rubber spatula.
Pour into a greased, parchment paper lined cake pan.
Bake in a water bath at 325F for 20-25 minutes.
Chill in the fridge for 20-30 minutes.
Make the ganache & pour it over the cake.
Serve with fresh strawberries and whipped cream.

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