chocolate
Flourless Chocolate Cake
01/15/2011 10:36 PM Filed in: recipes
As soon as I saw this recipe in Real Simple, I knew I had to make it. Flourless Chocolate Cake. I’m a total sucker for recipes that will allow me to create something without a major ingredient. For whatever reason.
Go all double boiler-y and melt two sticks of butter with 1/4 fat free half ’n half (recipe calls for heavy whipping cream, I fought the man).
Yes, the recipe also says to cut the butter up into pieces. I obviously did not. And guess what? It didn’t matter. I suppose it would have melted faster, but oh well.
Also, butter a 9” springform, then lightly coat with cocoa powder
This is excess:
Dump the excess out into the sink, it makes a delightfully easy to clean mess.
Mix 1 cup sugar in a bowl with 1/4 cup cocoa powder
Elsewhere, beat 5 eggs, then whisk into sugar/cocoa mixture
Add 8 oz chocolate to the double boiler party. I used semi sweet chips, the recipe called for bittersweet chocolate, chopped. I don’t know about you, but if there is bittersweet chocolate in my house, it doesn’t stick around long enough to be used in recipes. So chocolate chips it is!
Mixed with my baby spoontula. Love.
Once the butter/cream/chips meltage is smooth and consistent, whisk into the sugar/cocoa/eggs bowl
Pour into the prepared springform and bake for 35-40 minutes at 350.
You’ll know it’s done when it’s puffed and cracked on the top.
Allow to cool for one hour, then running a knife (or a freshly cleaned spoontula) around the edge to separate the cake from the pan, remove, slice and serve.
Does not require icing, at all. It is moist and slightly gooey and delightful. The author calls for confectioners sugar on the top, but I was out. And while it would have been lovely, I think it might have pushed the sugar levels a little over the top.
Beautiful.
Quarrels: I think this should have been done in an 8” springform. The recipe specifically calls for a 9”, but I think the depth of the cake would have been better in the 8”. It is quite thin, which makes it pretty difficult to remove from the springform base.
Anyway, highly recommend. Hardest part of this recipe was resisting the incredible smell for the whole hour it took to cool. The cooling process did seem crucial, as it allowed the cake to settle and dense...densen? Dense up? I don’t know what word I’m looking for.
So the recipe can be found here and is highly recommended. If you can master a double boiler and own a springform, you can make this cake. Do it to it.
Go all double boiler-y and melt two sticks of butter with 1/4 fat free half ’n half (recipe calls for heavy whipping cream, I fought the man).
Yes, the recipe also says to cut the butter up into pieces. I obviously did not. And guess what? It didn’t matter. I suppose it would have melted faster, but oh well.
Also, butter a 9” springform, then lightly coat with cocoa powder
This is excess:
Dump the excess out into the sink, it makes a delightfully easy to clean mess.
Mix 1 cup sugar in a bowl with 1/4 cup cocoa powder
Elsewhere, beat 5 eggs, then whisk into sugar/cocoa mixture
Add 8 oz chocolate to the double boiler party. I used semi sweet chips, the recipe called for bittersweet chocolate, chopped. I don’t know about you, but if there is bittersweet chocolate in my house, it doesn’t stick around long enough to be used in recipes. So chocolate chips it is!
Mixed with my baby spoontula. Love.
Once the butter/cream/chips meltage is smooth and consistent, whisk into the sugar/cocoa/eggs bowl
Pour into the prepared springform and bake for 35-40 minutes at 350.
You’ll know it’s done when it’s puffed and cracked on the top.
Allow to cool for one hour, then running a knife (or a freshly cleaned spoontula) around the edge to separate the cake from the pan, remove, slice and serve.
Does not require icing, at all. It is moist and slightly gooey and delightful. The author calls for confectioners sugar on the top, but I was out. And while it would have been lovely, I think it might have pushed the sugar levels a little over the top.
Beautiful.
Quarrels: I think this should have been done in an 8” springform. The recipe specifically calls for a 9”, but I think the depth of the cake would have been better in the 8”. It is quite thin, which makes it pretty difficult to remove from the springform base.
Anyway, highly recommend. Hardest part of this recipe was resisting the incredible smell for the whole hour it took to cool. The cooling process did seem crucial, as it allowed the cake to settle and dense...densen? Dense up? I don’t know what word I’m looking for.
So the recipe can be found here and is highly recommended. If you can master a double boiler and own a springform, you can make this cake. Do it to it.
Comments
Nothing Less, Nothing More: Chocolate Cookies
01/02/2011 05:51 PM Filed in: recipes
Sometimes I think cookies and cookie recipes are a bit overwrought. Coconut raspberry chocolate thumbprint cookies anyone? Who needs a cookie with 87 different elements in it?
The beauty of cookies is sometimes in their simplicity. Sugar cookies. Peanut butter cookies. And these, lovely, chocolate cookies. Not chocolate chip, not chocolate dipped or triple chocolate...just chocolate.
These start out, as all good cookies do, with Crisco and sugar.
Creamed, plus brown sugar, eggs and vanilla extract
Then the chocolate!!
Now flour and baking soda and salt
More chocolate, cause they don’t look chocolate-y enough.
Plus a dough scoop
Baked at 375 for 8 minutes. And I mean 8 minutes. Because these are already brown, it’s tough to tell when they’re...ya know, browned. But 8 minutes is perfect.
If you baked them on parchment paper, just slide the whole sheet off to a table to cool.
If not, let them sit on the pan for 1 minute, then remove to foil to cool.
So simple. So delicious.
These cookies are actually based off my original cookie recipe, but plus 1/2 cup baking cocoa and minus the chips. Because you’re adding additional dry ingredients, you may consider adding more butter or Crisco. A tablespoon or two should do it.
The beauty of cookies is sometimes in their simplicity. Sugar cookies. Peanut butter cookies. And these, lovely, chocolate cookies. Not chocolate chip, not chocolate dipped or triple chocolate...just chocolate.
These start out, as all good cookies do, with Crisco and sugar.
Creamed, plus brown sugar, eggs and vanilla extract
Then the chocolate!!
Now flour and baking soda and salt
More chocolate, cause they don’t look chocolate-y enough.
Plus a dough scoop
Baked at 375 for 8 minutes. And I mean 8 minutes. Because these are already brown, it’s tough to tell when they’re...ya know, browned. But 8 minutes is perfect.
If you baked them on parchment paper, just slide the whole sheet off to a table to cool.
If not, let them sit on the pan for 1 minute, then remove to foil to cool.
So simple. So delicious.
These cookies are actually based off my original cookie recipe, but plus 1/2 cup baking cocoa and minus the chips. Because you’re adding additional dry ingredients, you may consider adding more butter or Crisco. A tablespoon or two should do it.
