Made this flourless chocolate cake today.....it is amazing. I couldn’t find bittersweet chocolate in nearby stores so substituted it for dark chocolate and it is still absolutely delicious. Served it up with fresh raspberries. Thank you for this wonderful recipe.
Looks fantastic, Chef. I am pure, however, I am pure keto so at the risk of stepping outside the traditional box I am going to use Monk Fruit instead of sugar. I'll let you know how it turns out. Thank you.
@@judyayson It was good with Monk Fruit, and it's so easy to make so, we will give the guava a try too. Any excuse to have this delight again. Thank you, Judy.
@@rachaeljohnson9583 I honestly have no clue as I have no expertise in those things. However, I don't know why stevia wouldn't work? You would maybe have to adjust the amount of wet ingredients since you will use less stevia then sugar.
Looks decadent and delicious! But I’m confused how it is “flourless” when using almond “flour?” Granted it doesn’t use white flour but thus almond flour is still flour?
... If you ever have to use alternate 'flours' in general you quickly learn that the binding agent that exist in normal flour.. is completely absent (unless its one of those 'completed product' where something to fix that has been added). While with cakes such as this it doesn't really matter.. in bread alternatives you really REALLY notice the difference when baking. To get the binding agent you have to add other things (usually rather weird ingredients that you'll never hear or learn about unless you need to make gluten free food for whatever reason.
I am not a chocolate person, but my family and I loved this recipe. A lot of prep then a little mixing, bake, and voila!
You have meet that goal of cooking authentic dishes from different cultures but above that you do it with respect and knowledge
Made this flourless chocolate cake today.....it is amazing. I couldn’t find bittersweet chocolate in nearby stores so substituted it for dark chocolate and it is still absolutely delicious. Served it up with fresh raspberries. Thank you for this wonderful recipe.
So awesome!!!! You are totally singing my tune. Thanks Chef for another homerun!!!!😃
Had this in Capri, Italy last week. It was absolutely delicious (originated in Capri)
I just made it. It’s amazing!
Fantastic, thanks for giving it a shot!
@@ChefBillyParisi could I include some cocoa powder? I saw some recipes that includes cocoa powder and that seems like a good addition.
Dang! that cake looks so good. Cant wait to make it.Thank you for the recipe and video.
I have fallen inlovvvve. Wow, going to try this for sure. Goodness!
Funny story, but what a cool cake. 😊
Looks fantastic, Chef. I am pure, however, I am pure keto so at the risk of stepping outside the traditional box I am going to use Monk Fruit instead of sugar. I'll let you know how it turns out. Thank you.
How did it go!!!
Try guava
@@judyayson It was good with Monk Fruit, and it's so easy to make so, we will give the guava a try too. Any excuse to have this delight again. Thank you, Judy.
Can I use a 9” springform pan? Wonder what difference an inch would make
Can you please share substitute for butter?(Oil or vegan butter will work?
How much sugar do you think I could reduce without affecting the texture?
Great question, I have no clue tbh. Is it a health related thing?
Chef Billy Parisi no, I’m just not a fan of overly sweet cakes. 280 grams is a lot of sugar. Thanks for answering!
@@hezeljudah9618 you could certainly lose maybe 30-50 grams and it would be ok.
Chef Billy Parisi thank you very much! Will do!
Why name of cake flourless,here is Almodovara flour.
Do you think** a sugar substitute would work with this?
Maybe. Like a coconut sugar?
@@ChefBillyParisi like swerve or stevia for diabetics since it's already flourless thought it could be great!! For keto as well or low carb
@@rachaeljohnson9583 I honestly have no clue as I have no expertise in those things. However, I don't know why stevia wouldn't work? You would maybe have to adjust the amount of wet ingredients since you will use less stevia then sugar.
Looks decadent and delicious! But I’m confused how it is “flourless” when using almond “flour?” Granted it doesn’t use white flour but thus almond flour is still flour?
Flourless typically means no white or wheat flour. Almond flour is simply ground dried almonds
... If you ever have to use alternate 'flours' in general you quickly learn that the binding agent that exist in normal flour.. is completely absent (unless its one of those 'completed product' where something to fix that has been added). While with cakes such as this it doesn't really matter.. in bread alternatives you really REALLY notice the difference when baking. To get the binding agent you have to add other things (usually rather weird ingredients that you'll never hear or learn about unless you need to make gluten free food for whatever reason.
🤤(🇧🇷)
Thanks for watching!