Chocolate Dessert Box Recipe

Name: Chocolate Dessert Box (Flourless Chocolate Cake)
Prep time: 45 min
Cook time: 21 min
Total time: 66 min
Yield: 4
Cuisine: Korean
Ingredients: 3 Eggs; 60g Sugar; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 13g Cocoa powder; 60g Almond powder; 10g Corn starch; 300g Dark couverture chocolate; 185g Heavy cream; 25g Unsalted butter

Cooking TreePublished: 2023-02-20 Updated: 2023-02-2101.7K views

Chocolate Dessert Box (Flourless Chocolate Cake) is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a chocolate box cake by putting a very moist sheet and ganache together~
I baked the sheet using almond flour and cornstarch without adding flour, but it was so moist that it melted when I put it in my mouth.

It’s simple and easy to make, and I think it’s a good dessert to eat when you want to charge up sugar.
Put the ganache on top, put the sheet on top, and make sure it adheres flat to make the side look beautiful.

The ganache is soft right after making it, but as time goes on, it gets hard and hard.
I think it’s good to put it in the refrigerator for about 15 minutes and use it~

The sheet is soft, so I moved it carefully. I think it would be good to make the frame by using a variety of bottles, glass cups, etc.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Dessert Box (Flourless Chocolate Cake)

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Rating: 5.0/5
( 78 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 21 Minutes 21 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs

60g Sugar

3g Vanilla extract

25g Unsalted butter

40g Milk

13g Cocoa powder

60g Almond powder

10g Corn starch

300g Dark couverture chocolate

185g Heavy cream

25g Unsalted butter

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, and raise the temperature to about 40 degrees while stirring.

Put cocoa powder in a bowl of unsalted butter and milk and melt it by placing it on top of hot water.

Whip the eggs to make a rich and fine foam, sieve almond flour and cornstarch and mix.

Mix the melted butter mixture, add a little dough, mix, add to the main dough, mix, pour into the mold, flatten and bake in an oven preheated to 170 degrees for 20 minutes.

Prepare the sheet by cutting it to the size of the frame.

Add fresh cream to the dark couverture chocolate and melt in the microwave for about 1 minute, then add unsalted butter, mix, and put in the refrigerator for about 15 minutes.

Mix the hardened cream once and put it in a piping bag.

Put the sheet in the frame, squeeze the cream, put the sheet on top of it repeatedly, and then sprinkle chocolate on top to finish.

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