Tag: flourless

Dark Chocolate Walnut Gateau … baking up for when the world’s lightest full frame DSLR comes over for a review. Well it’s a Canon, more specifically a Canon 6D Mark II, and you just know it’s time to add to the wishlist. Light, at a mere 685 grams, wifi enabled, a touch screen technology, good in low light, not sure what more you can ask for? Did they say adequate weather sealing too? YES!!Yes indeed, it’s a model that won me over even though I already use the Canon 5D Mark III. It seems a matter of luxury to have touch screen auto focus and even a shooting option with the touch screen. For a fleeting moment you might feel redundant since it’s a camera that appears to frame, focus and even shoot on auto! Yet once you get past that initial awe and excitement, this is a good feel, full frame snappy camera with a powerful processor.I speak from quite the non tech point of view but because I have always used Canon as a brand, I am a huge fan of the brand and quality products. I set off with a Canon PS40 when I began shooting, graduated to a G9, then an EOS 50D, and now use a 5D Mark III. Ever since I cut over to the DSLR beginning with a 50D, I used a Canon f/2.8 100mm lens for food photography. I’ve now graduated to an L series lens of the same specs and for me that’s the best lens to shoot food.The Canon 6D Mark II on review came with a kit lens, the 24-105mm f/4 which is pretty decent for a kit lens and the full frame camera. It has the image stabilisation feature that I find so useful, especially in low light conditions. Since I am used to shooting with the 100mm f/2.8 lens and used to the results that gets, it was only a matter of time before I snapped that onto the 6D body.

The images above are all with the kit lens and the ones that follow with the 100mm f/2.8. Such an absolute pleasure to shoot with the 6D. It’s snappy, it’s quick and has a great new processor and a large sensor. These relate to less noise in your images. The live view focus is also really fast and enviable, and the colours are great. The wifi function also means that you can instantly share images to different devices without the hassle of downloading to another device tethered, or via a card reader etc.For the modern day digital lifestyle, this is an amazing feature. It takes the ease of what the cellphone camera can do, and places it in a camera. You might argue that carrying a camera is cumbersome, and these days cellphones produce amazing images too. Then again, If you are like me and are used to a DSLR to take pictures, then there’s nothing else that can offer you the same satisfaction.For you then, the 6D is a good choice if it’s in your budget range. It begins at INR 1,32,000 and if you are a serious photography enthusiast, then it’s a great investment. Though it is always the eye that frames the shot, the person that visualises the frame, you need great equipment to deliver the result. With a full HD capability and an LCD that shoots upto 4 frames a second with less shake in a video, this just might be the camera to consider.I have this Canon 6D in my view even though I love my 5D Mark III to bits. I love the innovative approach Canon has. The latest features are a sign of responding to the ever changing dynamic times, making life simpler while improving on quality, and largely responding to user feedback. How else would you find built in smart device pairings, remote control functions via a smart phone and instant transfers to devices?

If you have questions do let me know. I’ll try and answer them. Canon is my brand of choice as I’ve used no other, and find it meets my requirements and more.

And for the record, I barely do any post processing as most folk who know me are aware. So with minimal fixes {if any}, these are basically just images straight from the camera. I’d love to play around with it more, figure out white balance better etc, but for now I’ll say adieu!

… oh, and before I forget, the Dark Chocolate Walnut Gateau is a delicious healthy alternative for dessert. It’s flourless, it’s wholesome, and chocolate of course! You could actually serve it without the topping, yet who wouldn’t mind added indulgence?

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Dark Chocolate Walnut Gateau

Chocolate and walnuts are a marriage made in heaven. Giving a favourite an even healthier twist, this cake comes with a serving of oats too. It’s flourless, gluten free, moist and delicious. Make it ahead as a tea cake or dessert.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 8 people

Ingredients

Walnut Oat Base

• 30 g clarified butter {ghee}
• 150 g walnuts
• 40 g quick cooking oats
• 15 g brown sugar

Dark Chocolate Filling

• 4 egg yolks
• 50 g brown sugar
• 1 tsp vanilla bean scraped {or 1vanilla extract}
• 15 g coffee powder
• 100 g dark chocolate melted
• 2 tbsp Water
• 4 egg whites
• 1 pinch cream of tartar
• 50 g brown sugar
• 30 g oatmeal
• 1/2 tsp baking powder
• 10 g powdered sugar for sifting

Mascarpone Caramel Cream

• 200 g mascarpone chilled
• 2-3 tbsp salted caramel sauce
• Salted caramel sauce to drizzle

Instructions

Flourless Gateau

• Preheat oven to 180 C. Butter an 8" springform tin. Line the base with parchment paper

Walnut Oat Base

• Run walnuts, oats and 1 tablespoon brown sugar in food processor till ground. Add the clarified butter/ghee and pulse till it all comes together.
• Gently press this into the bottom and up the sides of the baking tin to form a base.

Dark Chocolate Filling

• Place the egg whites in the bowl of the stand mixer. Add 50g brown sugar, pinch of cream of tartar and beat on high speed to stiff peaks. Reserve in a separate bowl.
• Place the egg yolks in the same bowl of the stand mixer. Beat on high speed for 5-7 minutes until thick and mousse like. Add the remaining 50g brown sugar, coffee powder and scraped vanilla bean, and continue to beat for another 3 minutes. Gently stir in the oats flour and baking powder.
• Fold in the melted chocolate and water.
• Gently fold in the beaten egg whites, beginning with a quarter at a time.
• Turn the filling over the walnut base and spread uniformly. Sprinkle over with 1 tbsp brown sugar
• Bake for approximately 30 minutes, cool in the pan for another 15-20 minutes
• Loosen sides, and leave to cool completely for about 2 hours. The centre will drop/sink
• Chill, then top with the mascarpone cream.

Topping

• Whisk the mascarpone until smooth.
• Take 2-3 tbsp and whisk in the salted caramel sauce to loosen, the gently fold this through the remaining mascarpone. Taste and add more sauce if desired.
• Top the chilled cake with this, add some salted caramel popcorn if you like.
• Slightly warm a little more salted caramel sauce and drizzle over to finish.