Soooo....what's new this week, you might ask? Well, winterguard has their first competitions in Wisconsin, which I'm going & cooking for, PIA has a rehearsal, which I'm also cooking for (gotta love satellite locations), which someone else will serve, some sadness (which I won't get into), AAAAANNNNDDDD......I gave my information to be in the running for "Top Chef : Just Desserts"!! I've had about 247 sets of hands shoving me to do this, or something like it, for the past few years, so I just manned up & did it! We'll see if they like me (...they REALLY like me)...
Today I'm sharing what has become one of my favorite dessert recipes...flourless chocolate cake. Got this from my former (and favorite) boss, Chef Sam Luna, who used to just crack me up when he told me about his "chef's desserts", of which this is one. He would tell me that any chef worth their salt would know how to put these together...so far, I haven't found any that would attempt it, save myself, but this recipie is AMAZING (and so easy your trained chimp could do it!).
Flourless Chocolate Cake (makes 2- 9" cakes)
Preheat oven to 350, and grease & dust with COCOA POWDER 2- 9" round cake pans
1# butter
1# good dk. chocolate (such as Ghirardelli)
1# sugar (2 C.)
8 eggs
flavoring of choice- you can also add 1/2 C. of really strong coffee, if you like
Melt butter & chocolate in saucepan over LOW heat, stirring constantly. Add sugar, and stir until sugar is incorporated. Add any extra flavorings. Take off heat, and add eggs all at once, whisking until smooth & velvety. It will look like the mixture has separated or curdled, don't worry, it hasn't...just keep whisking until smooth. Pour into cake pans & bake for @ 30- 35 min., or until knife inserted in center comes out clean. Let set for @ 5 min., then flip out and cool completely before cutting, can be chilled, also.
No comments:
Post a Comment