Flourless Chocolate Cake

WARNING: Recovering Chocoholics and those on a diet, put down your mouse and shut down your PC!!! Believe me, you don't want to see this. But, if you want to torture yourself, go ahead... LOL!

Seriously, this is such a scrumptious dessert I just couldn't resist making it. I was browsing through Parade magazine this morning and came across this recipe by Ingrid Michaelson. Yup, Ingrid Michaelson! Can you believe it? She not only sings...she also bakes!

When I saw "chocolate" I was a goner. Then I saw "flourless," so I just had to make it! I mean, who could resist a chocolate cake with no flour in it? In my opinion, chocolate cake should be made of just pure chocolate, don't you agree? No other ingredients should mar its flavor. But then again, without other ingredients, I might just as well eat the chocolate morsels straight out of the bag. Not that I have anything against that (far from it), but it's much more fun to mix a little bit of this and that to bring out that rich, irresistible chocolate flavor.

So now let me stop with the chatter and get on with the recipe. Enjoy!

Ingredients: 

7 oz semisweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated

Directions: 

Preheat oven to 300 degrees F.
Assemble all the ingredients.

Preparing all the ingredients shortens the work time

Melt chocolate and butter in double boiler.

I had to dig this out from storage. It's been a long time since I used it.

Stir together half the sugar and egg yolks. Add to melted chocolate mixture. Remove from heat
Using an electric mixer, beat the egg whites. Gradually add the remaining sugar until stiff peaks form.
Fold mixture into chocolate. Tip: Transfer the chocolate concoction to a wider bowl so it's easier to fold in the egg white/sugar mixture.

Pour into a greased 9-inch cake pan.

The folded mixture looks "marbly,"doesn't it? :)

Bake for 40 minutes or until a toothpick inserted in center comes out with just a few crumbs in it.
Cool 30 minutes before removing from pan.

Ta-da!!!

Dust with powdered sugar, if you want.
I know I should wait until it cools but I've gotta have a taste...it's melt-in-your mouth delicious!!!

Molten Chocolate Baby Cakes by Danny Boome

I watched the Food Network this morning and saw Danny Boome's show. He made this mouth-watering molten (as in, oozing!) chocolate baby cakes. I've been thinking about this recipe all day! The only thing holding me back from making it is that I'm out of chocolate. Hah! This'll teach me to always keep that in stock.

Well, anyway, I thought I'd share the recipe until I can try it myself.

Ingredients:

1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 oz bittersweet chocolate, chopped
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the ramekins
3 eggs
3 egg yolks
1/2 cup sugar
3 tsp flour
6 teaspoons cocoa powder, for coating the baking cups

Directions:
In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
Preheat the oven to 450 degrees F.
Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.
You can also see this recipe at the Food Network website. Click here to access it.


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Torta

The Boholano Torta is a delicious pastry. It is like a muffin but made with egg yolks, sugar, flour, butter and canola oil. This special combination makes it delightfully light and tasty. I first learned the recipe some 10 or so years ago. Since then I have tweaked the recipe a bit to get just the right combination of softness and taste.

A light sprinkling of granulated sugar on top of the cooked tortas adds a little bit of crunch and sweetness.It is sweet enough to satisfy anyone's sweet tooth, but not too sweet that you won't have the appetite for a second helping...or three...or four.

Here's a little tip: Tortas can last a week in room temperature and still taste as good as the freshly cooked ones. Storing them in the fridge will make the tortas hard and crumbly. Instead, store them in well-sealed container at room temperature. Also, hold the sugar on top of the tortas. Wait until you are ready to eat them before sprinkling the sugar.

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