Thanks, I always thought liquids were mls and drys such as flour and sugar were grams for accuracy? Maybe it is a local thing, i just thought it was unusual. (I'm in australia so maybe its different here)
What makes a chocolat cake a brownie? I guess it is just a name given to the end result. for instance your fondant could be a "coulant au chocolat" if you bake it at higher temperature for shorter time. Yet it is the exact same batter with 2 different names. Same ingredients with bitten eggs it could be a "Moelleux Au Chocolat". Same ingredients yet an other name. In this 3 cases the end result is different, mostly the aspect and texture. Perhaps a brownie it is just the name given to that aimed texture/aspect?
I was watching him with all that batter on the scraper... thinking, shit I'd lick the batter but he's on camera so he probably won't - being professional and all. Then he does it. AND KEEPS DOING IT. Man of the people.
@@fadz5210 His position on raw eggs is generally "I'm willing to take the risks". He's gone into it more explicitly on some of his cocktail recipes that have raw egg white.
Glen - I love it when you lick the spoons. I love it when you do your smiley happy dance. I got both in this video!! 😃 God bless you Glen and Jules and thank you for all you share. 😊🙏💕💐
@@oldvlognewtricks I was thinking the sitting might just let the sugar have more time to dissolve to get the nice skin? I would assume if you used powdered sugar instead of granulated sugar you wouldn't need to wait around as it will have dissolved a lot faster.
Brilliant. Won’t tell how many “chocolate tortes” I brought to dinner parties that were simply brownies baked in a round spring form pan and sprinkled with powdered sugar and sliced almonds. :)
Having been to La Baule several times and having tasted and loved the ‘fondant Baulois’, this looks pretty much identical to what it is and so is your description of its texture. I hadn’t considered it would use so little flour, but I wasn’t surprised it was mostly eggs.
Glen, now you have to make the recipe again but bake it right away to see if there is any difference with baking right away vs. letting the batter sit for two hours. I know it’s a tough request, but I trust that you’re up to the task!
Ok, I've just made this cake and ended up with quite a different result. Being French I don't measure solids in volume but in mass. I transposed as follows : 250 mL of butter = 239 g ; 250 mL of sugar = 211 g ; 60 mL of flour = 32 g. I used a hand mixer and a 20 cm springform pan. I end up with my pan three quarters full before cooking and almost full after some time cooking. After more than 45 minutes of cooking at 180°C (350°F) a nice crust has formed but the cake remains wiggly. I stopped the oven and I'm letting it cool before removing it from the pan to see what's what.
Conceptually it reminds me of kladdkaka, a Swedish dessert. Which is much less fussy than this-so much so that I’ve been making it with my toddler for her birthday since she turned 2 😆 I’d love to see you compare them!
ahhah this is so funny, my grandma knew someone (that was foreign) that gave her this exact recipe. I only ever ate this cake, all other recipes have too much flour and are too dry for me, plus you can't taste the chocolate as much. This cake is not at all of french origin, I don't know anyone who makes chocolate cake the way we make it (because the lady that gave us the recipe is foreign). The secret of the recipe is a very small amount of flour. dunno if you can read french, i expect you do: 400 grammes de Chocolat noir 300 grammes de sucre 6 oeufs 200 grammes de beurre 3 à 4 cuillères à soupe de farine •Mélanger le sucre et les jaunes •Faire fondre le chocolat, le beurre et trois cuillères d'eau au micro-ondes •Battre les blancs en neige •Mélanger le chocolat-beurre avec le sucre-oeuf •Mélanger délicatement les blancs d'oeufs à la préparation •Ajouter la farine à la mixture •Faire cuire à 150°c pendant une durée qui fait obtenir la texture désirée (~30 minutes minimum) looking back at it, it does seem different, but it's the same idea, I don't know anything about brownies and how that relates to that. I dont think butter is the secret tho, you can't taste the difference with that much chocolate. The way i love to eat it is almost not cooked and cooled down to fridge temp. It gets hard because it's basically cold hardened liquid batter. So good, that's birthday cake for me :) I'm from paris. Maybe they make cake different there i'll have to ask my grandma and mom for more info.
If you look La Baule on Google maps you will see that it's surrounded by salt marshes. Being a very important salt producing region I can't imagine how a traditional recipe would use unsalted butter. In historic France unsalted butter was only used in regions where the "gabelle" (the very expensive tax on salt) was present, but coastal regions where salt was cheap (and not taxed) obviously used it for butter conservation.
You can buy European-style (i.e. higher fat content) butter these days. One of the big dairies (I cannot remember which one) does it, as well as one that is either more local or more fancy, because I don't see them everywhere. (It's in our local Loblaws-owned stores).
Looks like chocolate Nirvana! As a chocolate slave, I simply MUST make this. I'm glad you decided to use the 2-hour resting of the batter. That's a good tip. I just wish, given you're a Canadian who speaks French, that you would have pronounced La Baule and La Baulois for those of us who can't speak it.
If I may. The instant coffee wouldn’t be that important. Since your only using a little bit. Chocolate should be a good chocolate, but nothing expensive.
Hi Glen - Asking this: Whenever I see you breaking-open an egg, I notice that you tap the egg twice on the counter before cracking the eggshell on the third strike. Is there a reason for this?
The eggs here in north america can be quite variable, I've had one crumple from a gentle tap and had to really smack the very next one out of the carton to get anywhere. I'm not sure if its due to differences in egg production and processing here, but I learned caution pretty quickly after arrival!
THE LIP! on the springform bottom. I finally tried turning the bottom over, so the lip is facing down!! SO MUCH BETTER!! You don't have to try to pry the cake up with the tip of a server or butter knife! You can put some parchment in there, but if it's buttered and floured, just about any cake should slide off pretty well.
OK May I respectfully suggest that you try both the immediate and then the two-hour rest recipe or technique if you will. And then compare them side-by-side with the blind test by Jules?
3 really amusing things in that great video. - That it's a cake that doesn't need to be cooked. I am surprised you didn't eat the whole lot. - Jules couldn't stop eating it so it must have been good - The level of sarcasm about how "fancy" it is was great :-D I think we will be baking "brownies" this weekend.
Re: Buttergate - To be honest, I have noticed that lower-quality butters (Walmart's "Great Value", Naturel, for instance) tend to be waxier, and don't have a good taste (They're more like margarine). Meanwhile, the expensive "higher quality" ones tend to taste and melt better, less waxy. Like Lactantia or Gay Lea. I have noticed this, and I make an active effort to get the Lactantia while it's on sale. Gonna have to try this brownie-- I mean, "Chocolate Gateaux".
This is my mother’s chocolate cake which we started having in our house in the early 80s.❣️I don’t know where she got the recipe from. Probably from one of her girlfriends that she studied French with - all excellent home “chefs” with a solid knowledge of French cooking. Anyway, her cake was a “kladdkaka” (Swedish term meaning sticky/messy cake). The idea is to bake a kladdkaka until the rim and part of the outer perimeter is baked, and the center still leaves residue on a fork or something. Max. 30 minutes in the oven is my guess, but you have to test it as you bake. DELICIOUS cake! Thank you for giving the French name of the cake. I will check it out further.
Regarding butter. 2 years ago I found that my favorite brand of cultured butter was very firm in July. I react to palm oil in commercial baked goods so I reluctantly changed to a brand that did not exhibit this characteristic. For all I know the cows are being feed identically but…
I have to ask this somewhere, and - where better than on this chocky cake recipe! Years ago I used to go to a cafe that made a chocolate mud cake, served typically warmed with some nice thick whipped cream. The best part of the cake however was the top had a real crunch to it. How do I get that crunch?!
Being British, cup measures are a bit foreign, though I do cope with using cups of flour in recipes, however, what is a cup of butter, or even 250 ml (is that melted volume?). I would assume how you cut it up would affect how much you got in the cup, due to variations in the 'space', due to different sizes of the pieces?? So, give us a clue - what weight would that be?? PS It looks fabulous!!
hum, pretty much the same ingredient list and look as the cardamomme cake from Café Byblos, a Persian restaurant in Montréal. I'd say to add a tea spoon of ground green cardamomme in there. Damn! I was on diet!
Now that you have the copper bowl, you should whisk the egg mixture in that and see if it makes a difference. No matter what though, it looks delicious.
This looks divine! Sadly, after being diagnosed as diabetic back before Christmas, I have to avoid sugars and carbs. I am, though, very tempted to see how I can modify this with low-carb and sugar-free ingredients. I’m betting it should be worthwhile.
Make flourless chocolate cake. The only sugar it has would be the % of your chocolate. I have been keto 3 years and find just a piece of dark chocolate to be even more satisfying than any creation made w it.
This reminds me of Stella Park's brownie recipe, which is divine. She has you do the same aggressive whipping with the eggs and sugar and recommends using instant espresso (or coffee? Can't remember). I think that aside from the flavor boost, the instant coffee might be helping the eggs and sugar get and stay foamier, sort of how it does with Dalgona coffee. Love your videos, Glen, and I can't wait to try this!
Really wonderful cake!! Today I'm gonna make It! In Italy we have the similar Torta Tenerina, which is actually a Brownie, but also this local thing in Vignola "Torta Barozzi", which is kinda similar but also with roasted walnuts and ground coffee
"Glisteningly moist" is my new flex for people who can't stand when I simply say "moist". I always assumed the real difference between cakes and brownies was that cakes are typically airier while brownies are more dense. I guess that denseness and lack of rising is what makes a chocolate cake a brownie.
tried this one twice in the past few weeks and just couldn't get it right. Not sure if I wiped it up enough or what but they turned more cakeish than dense brownie. Tasted alright but not great.
I noticed a different in how butter melted here in the US. The first time I used Kerrygold grass-fed irish butter I was amazed at how fast it melted. I store my butter in a refrigerator, time of year didn't effect it. My butter is always cold.
What happened to the parchment paper in the Springform pan? It was there when we first see the pan, then apparently it's not there when the confection is ready to be eaten. Why two separate takes?
it's very similar to the "200 cake" preheat oven at 200°C 200g of chocolate (one package) 200g of butter 200g of sugar 200g of eggs (3-4 depending on the size of the eggs) 1 tablespoon of flour 1 pich of salt mix all bake X minutes (i don't remember the timing)
Many years ago Julia Child's published a French Chocolate Gateau. Almost identical to this except a tiny bit of cornstarch instead of flour, and the eggs were separated with whites whipped stiff. Julia said the leavening was achieved by "perfectly beaten egg whites perfectly folded in." In truth it was more brownie than cake, but it was so popular that my dinner guests were known to ask for a second serving.
@@AndDiracisHisProphet In regular brownies in the batter, but this has so little flour probably on top after it was out for that couple of hours (so they wouldn't sink to the bottom).
@@michaelreid8857 Yeah, you're right. As dense as it is once baked how far down could they sink? I terrible - I put chopped walnuts in almost everything I bake - plus my morning oatmeal! Thankfully they're healthy.
The article linked (www.theguardian.com/world/2021/feb/24/canada-butter-dairy-industry-palm-oil) will explain the reasons #buttergate is happening much better than I can but let's just say that Canada's decisions around it's dairy herd after the hospitality industry sudden (Pandemic induced) closer last year may with hindsight not have been the best idea in the world
Closure, not closer. The hospitality industry's sudden (Pandemic induced) closure last year may with hindsight not have been the best idea in the world
