00:05this here doesn't belong let's leave it hanging and today I'm gonna teach you how to make the
00:10most dangerous dessert I've made in a long time because it only has three ingredients it doesn't
00:17have flour it doesn't have sugar and when you try it you won't want anything else
00:27years ago at a family meal someone told me I can't eat desserts that have sugar or flour
00:33they make me feel terrible and I thought is there really no cake that's just chocolate plain and
00:40simple and that's how my little obsession started I was looking for a soft texture almost like a
00:50mousse but that could be sliced something that looked elegant but I didn't want to have to add
00:56anything else and after a lot of testing I've achieved the result you're going to need four eggs
01:04130 grams of chocolate and a tub of cream cheese if the Philadelphia type cheese works for you to melt
01:11the chocolate if you want to do it faster it's best to chop it up so take a sharp knife
01:17and cut it into
01:18pieces although you could leave it in bigger chunks just by breaking it with your hand
01:26after melting it directly in the microwave I think the texture turns out better when you do it in a
01:31double boiler and since it's super easy that's how I make it I just put all the chopped chocolate into
01:38a
01:38saucepan and even use the powder that's left stuck on the board nothing goes to waste here we take the
01:45small saucepan and place it inside another slightly bigger one that already has hot water in it everything
01:51on low heat so the warmth slowly transfers to the chocolate little by little you have to keep stirring
01:58moving it around and waiting use whichever chocolate you prefer my recommendation if you want a really strong
02:08flavor is to use one with 70% cocoa since it doesn't have any sugar we need to choose a
02:14chocolate we really like
02:16because that's going to be the entire flavor when it starts to heat up keep stirring it and you'll turn
02:25all of this
02:26into a shiny delicious chocolate sauce and in just a few minutes done done
02:36we melt the chocolate slowly and that's it no rush you can't work with chocolate if you're angry
02:47once you have it you can take it off the heat or leave it here on very low heat while
02:53you get ready the rest of the ingredients
02:55are three do you remember the next one is cheese I call it cream cheese or spreadable cheese what do
03:01you call it the
03:02thing is to put a whole package that is a tub about 300 grams in a large bowl separating egg
03:12whites from
03:12yolks the magic begins today here go the four yolks and now we mix the cheese with the yolks
03:25first you pierce the yolks and then use a spatula like this one you see here which you also call
03:32a spatula scraper or whatever you want you keep stirring it until it becomes pasty don't beat it really
03:39hard just mix after stirring it a few times you'll see how the cheese absorbs everything
03:49and that's where you're gonna add that chocolate we just melted okay the truth is that at first it seems
03:59like nothing is happening but now the interesting part begins you're going to keep stirring it until
04:07the cream you prepared with the egg yolk and cheese starts lowering the temperature of the chocolate sauce
04:14and that way they even out and mix together forming a single chocolatey cream don't believe me well watch
04:22closely because this goes fast really fast
04:34now we're gonna beat the four egg whites until stiff peaks form we've already used the yolks now it's time
04:41for
04:41the whites a large bowl electric beaters and let's go at it until they turn whitish and foamy
04:56someone needs to explain to me how I can leave this mixer on top of my bowl and it doesn't
05:01fall and there
05:03are things in life that happen to you and it's like if you prick me I don't bleed I'm gonna
05:07tell you the secret
05:08so your egg whites are always perfectly whipped if it does this even if it looks good and the egg
05:14white
05:14slides off it's not ready you're gonna keep whipping it a little more until you can do this turn the
05:21bowl
05:21upside down and the whipped egg whites don't fall out and now we're going to mix them with the chocolate
05:28chocolate so here I have the bowl of chocolate and I'm gonna give it one last stir also since I
05:36have
05:36the beaters here from whipping the egg whites I'm gonna give it a little touch with the beaters so the
05:42cream gets a bit more airy and blends perfectly it hadn't dissolved before but now you really beat it
05:49well using the old-fashioned way and more beaters and after making sure of the texture we're gonna mix
05:59everything together since we're almost done put the cream in the bowl where we have the egg whites
06:05stiff peaks you can do it little by little but it's not necessary if you do it gently just add
06:12the cream
06:13inside gently using a spatula to get every last drop and now let's mix but make sure to use gentle
06:25folding
06:25motions so it comes together without losing texture do you know how just like this from the bottom up gently
06:34turning it over some things work much better when done gently if you mix it gently you won't lose the
06:45bubbles
06:46and it'll turn out fluffier you can also add it in parts so you're less afraid of it breaking but
06:53you can just do
06:54it like this just slowly
07:07and into a mold in my case 18 centimeters in diameter as you can see I put a little butter
07:14and parchment paper
07:15on it both on the bottom and on the sides that's my trick to make it stick and that way
07:21I make sure it will
07:22come out perfectly
07:30and once the mold is ready it's time to fill it up we pour the cream on top no big
07:36deal
07:40once you have all the cream in it's time for the final touch before baking just shake the mold a
07:47little so it spreads out
07:48and ends up with a smooth perfect surface see it's that easy
07:56and just like that we put it in the oven we have it preheated to 175 degrees celsius which is
08:03about 350
08:04fahrenheit and we're going to place it on the lower middle rack with heat from both the topper and bottom
08:09if you have a fan turn it on and if not just leave it off
08:14here's a trick bake it for 30 minutes then take it out but you're going to put it back in
08:19again
08:19but first place a tray with enough water so that it reaches about halfway up the mold this will
08:25guarantee a moist and perfect texture and now we cook it for another 30 minutes just like that 30
08:33minutes first and then another 30 minutes using this bain marie effect and once you have it well you
08:40might feel like taking it out and serving it right away but if you want to guarantee a fantastic result
08:46you take it out of the mold again remove the tray and put it back in the oven this time
08:52with the oven
08:53turned off and let it rest there for half an hour this resting period with the oven off keeps it
08:59from
08:59getting compressed and makes it come out completely even now you take it out cover it with a bit of
09:13kitchen paper until it reaches room temperature and enjoy the first time i made it i had a lot of
09:19doubts
09:20because when i took it out the texture was so moist and soft that i thought let's see if it's
09:25all gonna
09:26collapse to the bottom and when i cut it i realized it wasn't a cake it was an outrage that
09:32had decided
09:32with very little sponge and since i'm sure you want to see the final result here i am showing it
09:43to you
09:44look at the creaminess no grit or sugar
09:51and remember that if you make it today and keep it cool tomorrow it will be even better
10:00here's a tip when you're going to cut a cake or pie with a soft texture like this wet the
10:06knife first see
10:08those little droplets that wet knife makes the cut smoother and more perfect so that's a little trick
10:15you can note down while you watch this spectacular marvel
10:21it's intense it's elegant it's not overly sweet it's chocolate for grown-ups
10:30and now tell me would you also add vanilla here if someone tells you they can't eat dessert make them
10:46and sometimes fewer ingredients means more excitement
10:57are you going to mix batizos
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