Go to the Recipe: Flourless Chocolate Cake
Amazing recipe. Would love to try it out. I have Kappa, but not Iota. Can I replace it somehow?
Can I substitute Carrageenan for gelatin in chocolate and icing base? I don't have Carrageenan...
And how much gelatin for each.
thanx
I'm sorry to say but you cant sub gelatin for Carrageenan in this recipe, you will never be able to achieve the same mouth feel.
Can you confirm that the setting is to be done at room temperature. I have just run through this and the first layer of chocolate cake was too soft for the icing layer. Coming from a water bath at 90C it melted that bottom layer. The second chocolate layer was also too hot and completely mixed with the icing. Overall after 60 minutes the whole cake has still not set at room temperature and I had to put it into the fridge. The taste is great but at these concentrations of Carrageenan it is just not setting at room temperature - thanks
I had this same problem too. The icing set perfectly fine, but the chocolate layers were not setting.
Is it possible to substitute coconut milk for the cow's milk in the chocolate base recipe? If not, is there an alternative?
Like some of the others have mentioned, my chocolate layer did not set up at all - even in the fridge overnight.
I have extensive experience in baking and the use of hydrocolloids, and I tried the recipe twice. The only thing I can think of is my carrageenan is a few years old. Do hydrocolloids lose thickening power as they age. Should I try again with fresh carrageenan?
When I made the carrot cake, the cream cheese icing was slightly lumpy after the water bath. It gelled as soon as I poured it over the cake. Is there a way to quickly smooth it out and still have it be liquid enough to ice the cake? That recipe came out better, and I had a sliceable product at the end of the day - delicate, but workable. And it was made with the same, very old, carrageenan.
Also, I'm using food service cream cheese. Should I be using Philadelphia?
Thanks!
I've now attempted this recipe twice, tonight. The first time I added some banana to the chocolate mix. The chocolate layers don't set up at all, even after 30mins at room temp and then 30mins in the fridge. Second time around I followed the recipe exactly. The Cream Cheese layer sets perfectly, but the chocolate just oozes.
It seems other people in this thread have had the same problem. Any help would be greatly appreciated. Should I increase the amount of the Iota or Kappa or both? Please help )
I just figured out the recipes problem. I used 200 g of heavy cream. 160 g of 70% chocolate. Omitted the baking soda and scaled up the carageenans to 1.2g kappa and 1 g iota. The cake set almost instantly. Has amazig taste and texture
is there any substitute for carrageenan? it's hard to find that ingredient here in UAE
Has anyone else had a chance to test Kieffer's method? Looking to try the recipe this weekend
Has anyone got the chocolate to set yet?
Tried twice and still no luck....... Icing sets no problem.
Just tried this. Chocolate did not set at all. Anyone know whats wrong
Hey nick. My chocolate layer doesnt set. How can i fix this. Thank you
Just took it out of the fridge overnight and it had set perfectly. Sorry about my previous comment. Thanks for your help
Yes. I used coconut milk in the base and in the icing. I even use d a non dairy cream cheese
Is this recipe conformed to some store-bought ingredient list? Who uses carrageenan? There are plenty of simple recipes out there so don't bother with this one. It's as if they are treating this cake like a gluten-free alternative to regular cake. While it is gluten free, flourless chocolate cake, or Mexican wedding cake, stands on its own. It doesn't need frosting. The picture looks like a smoked salmon charcuterie and with some kind of chocolate cream layer cake.
Hi Chef... What is substitution for kappa????
For this recipe it is 100% needed. no sub avalible
new challenges, why my chccolate custard doesn't set properly?? percentage of choco gives different result or what????
Hi chefs, could I only use kappa in this recipe and omit the iota? So I for example I would use 1.8 grams of kappa in the chocolate base for one tart... Many thanks in advance!
When using both Iota and Kappa they work in tandem or are synergistic. The kappa has firm and brittle qualities while the Iota has soft and elastic qualities. If using on over the other Iota would be the better fit for this recipe. If you only have the kappa, just omit the Iota and use the 1 gram Kappa. If you have Locust bean gum you can add .5 grams for to help with synergy.
There is no ‘make-ahead and storage’ note for this or the flourless carrot cake recipe, how long could this be stored refrigerated? Also, how should his be heated in order to serve warm?
You can chill this for up to one week, although it is at peak within the first 3 days. To serve warm you can temper at room temperature for an hour or two then flash in a 300°F oven until just warmed, 3-5 minutes.
That’s brilliant, thanks for taking the time to reply
I have problems with the chocolate later to properly set? Any advice?? It does not set so I can remove ring
