Flourless Chocolate “Explosion”

matoknet — Fri, 25 Apr 2008 22:03:26 +0000

As passover is the ultimate “flourless” holiday, this cake uses ALOT of chocolate in its recipe.
You either love it, or hate it, it IS sweet.. very sweet. But hey… sweetness is my middle name..

Shall we begin?
220 grams of melted butter
3/4 cup sugar
6 large eggs, seperated
600 grams bittersweet chocoalte
150 grams ground nuts
For the coating
250 ml sweet cream
200 grams milk chocoalte (hey, go wild, try white instead)
Beat the butter and the sugar on “high” using an electric mixer for 4 minutes. add the yolks, one by one.
the mixture should be fluffy and pale yellow in color

Melt the chocolate, and add it (cool it a bit) to the butter mixture. beat for 2 minutes.
add the ground nuts, and put the mixture away.
beat the whites, until you get hard peaks.
using a spatula, fold in the whites in the chocolate mixture.
pour into a 24 pan and bake at 180 degress celsius for about 40 minutes.
cool it!

For the coating, bring the cream to the boiling point and take it off the stove.
add the milk chocolate and mix it until you get a shiny sweet ganache.
Cool it a little bit, and spread it over the cake gently.

For extra color, add some white chocolate, better yet, use wilton candy melts, and be creative!

Nougat, Nuts And Chocolate Layer Cake

matoknet — Fri, 25 Apr 2008 21:37:54 +0000

I must warn you though.. this cake, should be prepeared in advance about 1-2 days before serving it.
You can use whatever cake you like, but keep it simple, as nuts, nougat and chocolate are already an odd combination.
This is my first post on the matoknet blog, so you just know, that almost everything I will post here, will be in the format of “step-by-step” with photos, so.. lets go!

You’ll need 1 24″ cake (could be sponge,vanilla mix, whatever..)
Nuts Coating
1.5 cups sugar
2 cups california nuts (whole)
Filling & coating
150 grams bittersweet chocolate. I’ve used 73% but you can use lower or milk chocolate
2 Tb powdered sugar
2 Tb cocoa
3 Tsp nougat powder
500 ml sweet cream


	melt the sugar in a pan, just let it dissolve

You should get this clear caramel – caution this is hot stuff!	Pour in the nuts, just toss them around

Pour it down on wax papaer and let cool	Put into your food proccesor and crush those sugari nuts

In a small pot, melt all the ingridients for the filling	cool it overnight (I told you so!)

Make your cake – Ive used sponge	Bake it in a 22/24 pan

cool it, and cut it into 2 layers	Remember last night chocoalte? beat it for 4 minutes

spread it all over the bottom layer	put the second layer on top

coat the cake with the rest of the chocolate leaving some for decorating	take your crushed sugari nuts, and toss them over the sides

decorating with an icing bag	pour some nuts in the middle

use whole nuts as a finishing touch	add chocolate coins and voila!
BON APETITE!

I hope you enjoyed my first blog post, If you know people that can read hebrew, you can direct them to our site at www.matok.net
have a great week!

Matok.net - Sweet in any langauge

Flourless Chocolate “Explosion”

Nougat, Nuts And Chocolate Layer Cake