We’re discovering new recipes all the time. New kinds of ingredients, substitutes, methods and hacks—the variety of baking here at online cake baking classes is truly astounding.
According to cake courses online, the first documented form of the flourlesscake was seen in Ferrara, Italy, though some forms of the flourless cake have myths surrounding their origins. This is a perfect dessert that contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets and during religious events in which grains and gluten are not permitted.
Recipe 1: Cake Baking and Decorating Classes: Flourless Chocolate and Almond Cake
source: cuisine at home
Ingredients:
- 250gm dark chocolate
- 6 eggs, 5 separated and 1 whole egg
- 200gm caster sugar
- 150gm ground almonds
- For the topping:
- 3 tablespoon apricot jam
- 125ml double cream
- 125gm dark chocolate
Instructions
For the cake layers and filling:
- Any cake baking classes online will suggest you preheat the oven to 170°C well before baking.
- Grease and baseline a round loose bottom cake tin.
- In a bowl, melt the chocolate over a pan of simmering water and then allow it to cool a little.
- In a bowl, whisk the egg whites until it is stiff.
- In another bowl, beat the egg, egg yolks and sugar together until it turns thick and pale. When the beaters are lifted, the mixture should leave a trail on the surface.
- Whisk the melted chocolate, almonds and 1 tablespoon of egg white into the egg yolk mixture. Cake courses online suggest carefully folding the remaining egg whites into the chocolate mixture using a metal spoon. Pour this mixture into the tin prepared for baking.
- Bake for 40-45 minutes or until the crust that forms on top of the cake is firm and the sides shrink away from the tin.
- Let the cake cool for at least 15 minutes before carrying out the next process. Then on a wire rack, turn it out, upside down onto a clean tea towel.
- Remove the parchment from the cake and let it cool completely. Remove the tea towel after turning the cake the right way up on the rack.
- Brush the jam evenly over the top and sides of the cake after gently heating the jam.
For the Topping:
- In a bowl over a pan of simmering water, melt the cream and chocolate. Stir occasionally until it turns smooth and glossy. Let the topping thicken by allowing it to cool, but do not let it set.
- Pour the topping onto the centre of the cake and allow it to flow over the top and the sides of the cake.
- Cake courses online suggest spreading the topping around the sides and completely coating the cake using a palette knife. Allow it to set before serving.
Originating from the Italian island of Capri, Torta Caprese is a traditional flourless chocolate cake popular in that region that includes almond flour. According to cake baking classes online, this cake has a number of myths surrounding its origins including a baker forgetting to add the flour and that it’s a version of an Austrian cake called the Austrian Sachertorte. A similar cake with little or no flour popularised by, among others, Jean-Georges Vongerichten’s restaurants is known as “fallen” or “molten” chocolate cakes.
With Hunar Online and its cake baking classes online, learn the different recipes of cake baking through easy video lessons, from the comfort of your home and in the language of your choice. You also get help to establish your own bakery.
Recipe 2- Online Cake Baking and Decorating Classes: Espresso Cupcakes
source: bright-eyed baker
Ingredients
For the Cupcakes:
- 1 cup butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup buttermilk or 1 cup milk, at room temperature, mixed with 1 tablespoon lemon juice
- 1/2 cup strong cooled coffee
- 2 cups flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- A pinch of salt
- For the Frosting:
- 8 oz. bar cream cheese, cold
- 1/2 cup butter at room temperature
- 1 teaspoon vanilla extract
- 4 tablespoon coffee liqueur
- 3 1/2 cups sifted powdered sugar.
- For the Topping:
- 1/2 cup coffee liqueur
- 1 cup chocolate-covered espresso beans
Instructions
- Preheat the oven to 170°C and line 3 muffin pans with liners.
- Beat together sugar and butter till it turns light and fluffy. Cake baking classes online suggest adding eggs one at a time.
- Sift together cocoa powder, flour, baking powder, baking soda and salt. Mix the coffee and buttermilk together. Add alternately the flour mixture and buttermilk mixture.
- Pour the mixture into the prepared pans. Bake for 15 minutes or until a toothpick inserted in the espresso cupcake comes out clean. Let it cool for at least 15 minutes and then poke holes on top of each cupcake. Drizzle about 1/2 teaspoon of liqueur over each cupcake.
- On a low speed, beat the butter and cream cheese till blended. Mix in vanilla, and liqueur and add the powdered sugar, one cup at a time.
- Increase to a higher speed, once all the powdered sugar is added whip up the frosting till it turns light and fluffy. Into a piping bag, transfer the frosting.
- Inside a ziplock bag, place the chocolate-covered espresso beans. Lightly crush them into smaller pieces, using a rolling pin. On top of each cupcake, pipe the frosting.
- Drizzle a little bit of syrup on top of the frosting. Cake courses online suggest sprinkling the chocolate covered espresso beans on top of each cupcake and serving it to your guests.
With classics like chocolate and almond cakes and legendary espresso cupcakes, the above-mentioned recipes of online cake baking classes are something that you’ll remember for decades.
Also Read: Know All About the Latest Baking Trends
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