Your lemon tart recipe is actually really easy to supplement for! I just used almond oil butter for the curd and for the dough I used a combo of rice and almond flour which worked out way better than I expected :0
@@june_keke Dairy is anything that comes from mammals milk (cows/goats) like cheese, butter, cream, yoghurt. Chickens and birds in general aren't mammals since they lay eggs, so eggs aren't dairy.
Not gonna lie, I solely bought Dessert Person because I enjoy your content and wanted to support you. It was supposed to be a coffee table book. But it was my daughter’s birthday and I thought, hell I can bake a cake from scratch. So I made Classic Birthday Cake and while it takes more effort than boxed cake the taste payoff is well worth it and so I don’t know if I can ever go back. So I hate you, I love you, thanks for the cookbook.
I made this guy for a friend's birthday getaway where the only things I had to bake the cake were the things I took with me. I used frangelico instead of the rum/amaretto because I had a tiny travel bottle, plus split the almond flour with some hazelnut flour. Whisked the thing by hand. Worth it, though, to give one of my best friends a birthday cake.
I made this with for my wife's bday using Hazelnut flour and Fratello liqueur. I added 1/4 teaspoon of espresso powder and 1/8 teaspoon xanthan gum when adding the hazelnut flour. I also decreased the sugar to 1/4 cup. I topped it with Ina Garten's choc ganache. My wife liked it but thought it was best described as gluten free instead of flourless. I think in her mind, flourless chocolate cake is somewhat brownie like.
I've made this TWICE now and it's a HUGE hit every time. My brother who usually gets a cheesecake for his birthday requested this instead. It's the PERFECT cake!!!
Probably the best episode of Dessert Person, IMO. Claire's mention of mistakes and how to fix them were phenomenal., especially for an amateur baker like myself.
Yep, I slightly overbeat my meringue and thought to myself "Just like Claire. :) " and I knew it would be delicious anyways. No stress. And it totally was.
FINALLY!!! This is my favorite recipe in Dessert Person so far, I've baked it 4 times already this year, I looooove Claire's recipe for this chocolate wave cake 😋
@@PlantNative in my experience, no! I tried parchment paper, foil, and just the oil+sugar and they've all turned out relatively okay - but I'm also not transferring the cake out onto a cake plate/presentation dish, so maybe that's when you'd need silicone!
So my chef told me a story of when he was in college, he had an English prof that absolutely hated him. He handed in an essay he really worked hard on, and for no good reason got a poor mark. The only feedback that was given by the prof was "there is something missing from this, it's as if you made a cake without flour." Chef gives the essay back to the prof for remarking, except he stapled a recipe for flourless cake onto the back. Needless to say he did not do well in that course 🤣
Made this for my small wedding so that our friend who is gluten-free could celebrate with us. Everyone loved it. Thank you so much for being a part of our celebration. ❤️
@@borg9of9235 You can replace the flour with something suitable, which she states. Do people just want to point out when someone is "technically" wrong? Because all it shows is that they can't think for themselves and use common sense to pattern a recipe for their needs.
@@TheSwauzz except her alternatives are other nut flours. Which still means nut allergies are an issue. Saying "anyone can eat it" ignores the large number of people who can't actually eat it because it will kill them. And we're not criticizing her or her recipe, we're pointing out the blatant falsehood of your post.
Oh just in time. My daughter in law is having GI/gallbladder issues and has so many dietary restrictions. Leave to Claire to have the answer I didn’t know I needed. Kudos
Just had a flashback to BA's Gourmet Makes, when Claire seemed so often miserable while trying to perfect her challenge food with sometimes diminishing returns. This is a way better vibe. Free range Claire!
8:13 “Lol... Meringue” annotation of the fail meringue video when claire was saying one of her favorite things do is folding meringue has the same energy as “Sure, Jan”
This is honestly the best cake I’ve ever made. I omitted the amaretto, because I hate almond flavor, but it was still fantastic! Can’t wait for another reason to make it again. (I need to have a reason or else it will just sit in my kitchen and I will eat the whole thing in 2 days like I did this one)
The texture of this cake is otherworldly, thanks Claire! I used semisweet chocolate chips and a shot of espresso instead of the amaretto and that was kind of a lot of coffee flavor but still delicious, obviously. Next time, will try for bar chocolate and less espresso/more water
Claire, you're making my little Celiac heart so happy 💛💛💛💛💛💛 you're my favorite part of the internet, thanks for giving me something to look forward to every week.
I love that you show all the mistakes and goofs that everyone makes in baking. It really shows that you might be a fantastic baker, but you're human too.
Made this today and it was an absolute winner! In case anyone's wondering I successfully baked this in an 8," springform by withholding some of the batter. Stupidly forgot to sprinkle on the castor sugar before placing it in the oven, and obviously had to wait until 20 minutes in. Apart from this the cake rose beautifully and evenly. The final texture is puddingy, fudgy, springy, airy and light.
Claire, my girlfriend and I love you! We love how detailed, caring, and scientific-method-y you are and this recipe is no different. One question I had would be why not take a blowtorch and caramelize the white sugar on top? Was this something you tried and it failed, or just wasn't a thought?
If I'll settle with life and own an oven in the future, I'll definitely come back to dessert person and make all these delightful treats. Love your content claire! ❤️
Thank you Claire! This video comes one day after my celiac diagnoses and everything I know and love about baking needs to be thrown out the window to be started from scratch. This will be my first gluten free recipe!
I’ve had celiacs for 11 years and I bake all the time!! King Arthur’s gluten free flour is my favorite 1:1 substitute in any recipe to make it gluten free. I am suuure you know but the things that surprised me that had gluten were soy sauce and licorice! Good luck, it changed my life 100% for the better.
Married into a family of celiacs, it'll take adjusting but can still make very tasty stuff! Watch out when buying anything saucy/soupy btw. Often have flour added to thicken.
As a celiac there is FINALLY something I can eat! It's torture watching you make delicious looking desserts I could never make gluten free sometimes. So excited for this!
Hi Claire! I am an Italian girl from Rome and I’ve been following and loving your content for a while. Yesterday it was one of my best friend’s birthday and I decided to bake this cake. Even if it was my first attempt at it I was sure that it would be a success because all your content is so well thought and explained. Everyone loved the cake! It is just like you said: with a nice and round taste but not too strong in a way that tires you. You’re the best ! ❤️ Ciao da roma
Thank you for your comment! I was just going to ask if someone has made this with a sugar substitute. Did you find that it still made the cake have that crispy texture?
Torte caprese step aside! After many disappointing attempts to make the isle of Capri cake I made Claire’s “chocolate wave “ cake. The 6 beaten meringue egg whites did the heavy lifting and made a wonderfully light and just right chocolate and just right sweetness cake. Chocolate wave cake, you’re a keeper!
I positively LOVE that you keep the little "mistakes" in your videos, like how you overbeat your meringue but left it that way to show that it's not a big deal 💜
OMG! I just put it in the oven. Making it for my sweet heart’s bday. The chocolate part was not so smooth I think my chocolate was too thick. I love how it was so airy and light in sugar. Can’t wait to taste it.
This cake is phenomenal. It has the looks and flavor. It is the only flourless chocolate cake recipe you will ever need. I used dark rum because it’s what I had, and would highly recommend. 5/5 stars!
Claire- I love you and this cake. I’ve made it several times but how could you skip over the part where you take the cake off of the bottom of the spring form?!?! That was the one thing I haven’t figured out yet!! Why did you do this to me!! 🤪
I would've liked to see that too but I think because she used a silicone pan liner she just pulled that off the bottom of the springform pan. I think the pan liner is still underneath the cake when she cuts a piece. I would cut a circle of parchment paper to line the bottom of the pan since I don't have a silicone pan liner.
@@faye1954 I’m so ocd I don’t want anything under my cake when I present it. I have used parchment and I tried to use two pieces but it pulled the cake in half! 😭. Oh well!! Haha. I guess I have to get over it!
I just made this cake for the first time tonight and it was really airy and intense! My meringue technique was a little off and it didn't get quite as high as yours, but I can't wait to share it with friends and make it again, even better! Thanks for the video, it really helps me get the courage to try!
Omg this recipe is flawless! I did it today and its going to my new choco cake go to. ❤Anyone knows If i can use powder sugar for the top instead of normal sugar?✌
Thanks for this recipe. I tried making this for the first time a few months back using what seems like a wildly different recipe. It was quite thin, but that ultimate dense chocolate flavor was there. Almost too chocolatey if there’s such a thing. Thanks! ☺️
I’ve been going through the worst depressive episode I’ve had in a while and watching this actually made me feel better ❤️ Currently binging Claire videos
Protip for egg separating: separate each egg individually over its own bowl, then pour the white into a bigger bowl. That way, if you do break a yolk, you lose one egg instead of eight.
Just wanted to let you know that it turned out amazing! I did everything by half because... well because it was wednesday to be honest... but evenso: it was delicious. As I can't eat gluten, this recipe will be forever my favourite cake recipe!
thank you for the informative bits like the overbeaten meringue. really helpful actually :) going to try this recipe, but i will leave the sugar sprinkle on top.
Hi Claire! In the spirit of alternatives, I’m wondering if you could do a recipe video where you swap the cane sugar for coconut/palm sugar. I’ve cut way down on cane and only use coconut/palm in my baking. I’d be curious to see what you could come up with (and if you’d have an easy time getting past the fact that it adds color to things that white cane sugar would not). As always, thanks for the delicious and soul-filling content!
doesn't chocolate have milkfat, even if it's dark chocolate? Whenever I read the ingredients in chocolate products, they typically have some form of dairy
Does semi sweet chocolate have dairy (ie milk) in it? I'm just checking in case that makes it not diary free any more. Great recipe, that cake looks delicious. And I love the sound it made when you cut through it. Nommy!
Claire, thank you. You videos are the high light of my week. I recently bought you cookbook and I can't wait to start baking (I live in the Arizona desert, so its too hot to turn on the oven). You even inspired me to make my own vanilla! I am proud to say I'm a dessert person.
I love that Claire actually scoops all the stuff from the mixing bowl into the baking pan - too many RU-vid "bakers" leave so much behind in the bowl, and that's just wasted deliciousness.
I made this cake and it turned out beautifully. It is so light and delicious it's a perfect dessert. Thank you Claire - I received my copy of Dessert Person for Christmas last year.
If I wanted to make this for Passover but it has to be nut free, what should I substitute for the almond flour? This recipe looks incredible and I'd really like to make it!
Hi Claire- I own "What's for Dessert". The flourless chocolate meringue is something I was going to make but then I came across this recipe (the wave cake). Can you tell me what the differences are besides the use of amaretto? Thanks!
i made this recipe last month! it was so good my dad immediately said "my birthday is coming up, can you make this again?" (it was even better the second time around)
DEAD at the paper towel falling out of the whisk at 5:52 and then at 5:54 it's a different paper towel bc literally same, my whisks are such garbage, glad to see you struggle too lol
I literally made this cake today and just now see the video. I had a 10-inch pan or an 8-inch pan. I went with the 8-inch and wound up with an extra 2 ramekins of batter. No regrets!
Here for the recipe, but also wanted to let you know your hair is beautiful. I’m growing out my grays and been feeling so ick about it… But you’re giving me confidence!
