Flourless white chocolate torte (cake)
Posted 20 July 2012 - 06:50 PM
I've been working on converting a bÍte noire recipe but it's been a little tricky.
Anyone with any thoughts?
Posted 20 July 2012 - 11:24 PM
What are you replacing the almond meal with?
There are bare-bones recipes like this http://www.epicuriou...late-Cake-14478 but, eventually, you just have melted chocolate, some eggs, and butter, (and sugar, maybe -white chocolate may not need it) so, you're essentially making a custard/emulsion that maybe doesn't need to be baked -just whipped up like Hollandaise. Essentially, you're in mousse territory now...
Posted 21 July 2012 - 12:46 AM
From what I can tell, when people deliberately want a flourless cake it's because it's gluten free. So the wheat flour is replaced with either a nut meal or a naturally gluten-free flour such as corn flour, rice flour or potato flour. I've also seen gluten free cakes with chestnut and hazelnut meal used instead of flour.
If you don't want any flours or nut meals at all in the cake at all then you could try using layers of meringue instead, this would add a crunchy texture as well. The filling would need to balance the sweetness of the meringue but it would work.
Posted 21 July 2012 - 04:06 AM
Posted 21 July 2012 - 05:54 AM
Posted 21 July 2012 - 05:57 AM
Posted 21 July 2012 - 03:19 PM
If you were eliminating almonds in the white because you have them in your dark cake and want a different flavor for the white, use a different nut in the white like macadamia or cashew.
Posted 21 July 2012 - 03:22 PM
I'm having more trouble with the top browning too much and the darker area is almost chewy.
Mine (dark chocolate version) always forms a "crust" on the top, especially the larger size; I think if you're going to increase the eggs, I'd suggest adding an extra yolk or two before adding another whole egg.....
Posted 27 July 2012 - 08:43 PM