You might notice that there is a rather large gap between this post and my previous post. Well, there are a few good reasons for that. First, the kitchen sink was out of order for about a week. We were washing everything in the laundry room sink. Sure, it’s doable, and yes, the laundry room sink really isn’t that far, but it’s just incredibly inconvenient. So, to make our lives easier, we didn’t really cook much during the week. But, on a positive note, our sink is now back in working order. Thank God.
A few more reasons for the dearth of posts is that I spent a weekend camping, a week with a cold, and another week babysitting while my aunt and uncle were out of town. Camping near Mackinaw Island was a blast. Bike rides. S’mores. Ice cream. With fudge. Enough barbeque to satisfy everyone for weeks. But that is camping with Chaldeans. We like our food in large quantities, so as you can imagine, we didn’t just spend the weekend eating hot dogs. Our weekend food extravaganza included ribs, chicken breast, boneless chicken thighs, pork tenderloin, hamburgers, hot dogs, sausage (spicy and just plain), grilled vegetables, hommus, orzo-feta-arugula salad, raw vegetables for munching (carrots, cauliflower, snap peas…), watermelon, cantelope, honeydew, and a vast array of snacks, from sunflower seeds to chips and of course, baklava. Camping with Chaldeans and cousins is always an adventure. But aside from eating, we did see some lovely sites, such as the Tahquamenon Falls, which are located near Lake Superior in the Upper Peninsula of Michigan.
This week, I decided to try my hand at making a flourless chocolate cake. I love chocolate! And flourless chocolate cake (along with brownies) are my go to rich, fudgy, chocolate desserts. Topped with a ganache, whipped cream, berries or even ice cream, nothing satisfies a chocolate craving better. But this flourless chocolate cake wasn’t for my personal indulgence; it was for a friend’s birthday. This recipe was actually taken from the food blog TasteFood It’s surprisingly easy to make, and scrumptiously delicious. Rather than top the cake with a chocolate glaze, I chose to use a whipped chocolate ganache frosting. A quick notice on the ganache. When frosting a cake, be sure that it’s completely cooled before decorating. I made the erroneous assumption that the cake was cool, and began frosting it. I was so wrong. The frosting started melting everywhere, and dripping all over the counter. So I put the cake and the frosting in the fridge, and preceded to mop the kitchen, erasing any trace of my disastrous decision. All turned out well in the end. I successfully finished frosted the cake, and everyone loved it. The cake was definitely rich, dark, and delicious. From its texture, I was almost expecting it to taste like a soufflé. But it certainly met chocolate-fudgy expectations. I think I’ll be making it again soon!
Flourless Chocolate Cake
12 oz dark high quality chocolate (70-72%)
3/4 cup unsalted butter (1 1/2 sticks)
6 large eggs, separated
12 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
Whipped Chocolate Ganache
9 oz bittersweet chocolate
8 oz heavy whipping cream
1) Preheat the oven to 350° F (180 C). Line a 10-inch springform pan with parchment paper, and butter the bottom of the pan. Wrap the outside of the pan with aluminum foil to prevent the cake batter from leaking out the sides.
2) In a double boiler, combine the 12 ounces of chocolate and 3/4 cup unsalted butter in a double boiler. If you don’t have a double boiler, place a heat-proof bowl placed over a saucepan of simmering water. (Don’t put too much water in the pot, and don’t leave the water at a rolling boil or the chocolate may burn!) Stir frequently until melted and smooth. Remove from heat and set aside.
3) Using a medium sized bowl, beat the egg yolks and 6 tablespoons of sugar until lighter in color, and fluffy (use an electric mixer with a whisk attachment or a hand held whisk).
4) Slowly pour the melted chocolate into the egg yolks. Add the vanilla.
5) In a clean mixing bowl, beat the egg whites until soft peaks form. Add the remaining 6 tablespoons of sugar, and beat the egg whites until firmer peaks form.
6) Fold the whipped egg whites into the chocolate in three additions. Pour the mixture into the buttered pan.
7) Bake the cake for 40 – 50 minutes, or until the top of the cake looks slightly cracked. If you insert a knife into the cake, the blade should come out slightly covered in cake crumbs. Cool the cake completely on a wire rack. Cover with a whipped chocolate ganache frosting, or serve with whipped cream.
8) To make the whipped chocolate ganache frosting, place the 9 ounces of chocolate in a bowl. Warm the heavy whipping cream in a saucepan. When the cream reaches a slow boil, take it off the heat and add to the 8 ounces of chocolate. Stir the chocolate and cream until the mixture is blended. Cool the ganache in the fridge for 1-2 hours. After the ganache is chilled, whip the ganache with a hand mixer until it is light and fluffy.