Posts Tagged ‘flourless’

Devilishly Good Cake

October 18th, 2011
5 Comments

It was Chris’s Birthday on Saturday! Sadly enough, we spent the whole day car shopping. It’s probably the worst thing ever, besides getting all of your teeth pulled all at once. We had already planned on having family over on Sunday so we treated Sunday night as his real birthday. We had his brothers & sisters over for dinner, cake & a rousing game of Bridge. Chris’s request was to have chocolate instead of cake. I found this to be the perfect mixture of both.

I’m over on This Week For Dinner sharing A flourless chocolate cake recipe. Believe me, you don’t want to miss it. It’s called Chocolate idiot cake & it only has 5 ingredients. It’s definitely my kind of cake.

Back to Chris. I just want to say how happy I am that he’s here and in my life. He’s hilarious, smart, goofy, an awesome dad & is really, really strong. Here are a couple of things that I love about him:

  • He’s a fast learner & his enthusiasm for learning is contagious
  • He’s a fantastic guitar player, even only a year after starting (and teaching himself!)
  • He writes the best songs that make me smile
  • He’s a fantastic dad & doesn’t shy away at a chance to play/cuddle with the kiddos
  • He can dead-lift like a million pounds
  • He likes to have input in our home decor
  • He’s a fantastic listener
  • He speaks Portuguese
Happy Birthday, my Christopher. I love you.

February DB: Flourless Chocolate Cake

February 28th, 2009
10 Comments

For some reason this month has gone by SO slowly. I originally wasn’t going to do this month’s challenge, but the end of the month came so slowly I had enough time to do it. Weird. That will never happen again. I’m very glad I did it. Although I think I messed up a little. I may or may not have whisked the egg whites too much, and may have cooked the cake too long. I used Trader Joe’s Pound plus Dark Chocolate, next time I’m going to use milk chocolate for a sweeter cake.

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I love how this recipe only has 3 ingredients, and no flour or additional sugar. Genius. I served my cake like an over sized Oreo; sandwiched with chocolate whipped cream and chocolate ice cream on top. This is the chocolate triple threat. Delicious.

Chocolate Valentino

Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold.

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Chris and I had a great time eating the oversized flourless Oreo, but we couldn’t quite finish it. Too rich. MMmmmMMMM.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
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