Bakerella has inspired me once again! This sound so fabulous. I am very bummed it is Sunday and so I can't run out and buy the ingredients right NOW!:
My cake fell … and it was fantastic! Actually, it was supposed to fall. It's a recipe for a flourless chocolate cake that I used straight from the pages of Paula Deen's Chocolate Celebration Magazine.
I bought this publication several months ago mainly because of the cover… Chocolate and Paula… you can't go wrong there. But, to be honest I haven't made anything from it until this Saturday. I've looked at it a bunch of times and made notes of all the recipes I want to try, but nothing until now.
So, this weekend, I finally decided to go for her Deep Dark Chocolate Truffle Cake Recipe because I've never made a flourless cake before and I was intrigued.
I mean, it must be pretty good if someone would make it instead of the one on this cover.
You'll need a 9-inch springform pan
. It has a latch on the side that helps you release the cake. Because there's no turning this one upside down to get it out.
Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe.
After your pan is ready, preheat your oven to 325 degrees.
Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.
You'll also need 8 oz. semi-sweet chocolate and 4 oz. dark chocolate. Break it up in a large bowl and add 2 sticks of butter (thank you Paula!). Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth.
Whisk in 1 1/4 cups sugar until combined.
Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!
Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
And, when you finally do… it will be worth the wait. I didn't really know what the texture of the inside would be like, but oh my… it was glorious.
Rich and dense and fudgey! Definitely one for true chocolate lover's. And, If you don't like things too rich, then stay away. Stay far, far away!
I also sprinkled a little powdered sugar on top to finish it off.
Okay, a lot!
Here's what it's supposed to look like. Mine had a few more cracks, but I was completely and utterly happy with it.
My cake fell … and it was fantastic! Actually, it was supposed to fall. It's a recipe for a flourless chocolate cake that I used straight from the pages of Paula Deen's Chocolate Celebration Magazine.
I bought this publication several months ago mainly because of the cover… Chocolate and Paula… you can't go wrong there. But, to be honest I haven't made anything from it until this Saturday. I've looked at it a bunch of times and made notes of all the recipes I want to try, but nothing until now.
So, this weekend, I finally decided to go for her Deep Dark Chocolate Truffle Cake Recipe because I've never made a flourless cake before and I was intrigued.
I mean, it must be pretty good if someone would make it instead of the one on this cover.
You'll need a 9-inch springform pan
. It has a latch on the side that helps you release the cake. Because there's no turning this one upside down to get it out.Place some parchment paper on the bottom so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to spray the paper with some non-stick cooking spray just to be safe.
After your pan is ready, preheat your oven to 325 degrees.
Separate 6 large eggs. Yolks in one bowl and egg whites in another. Set aside.
You'll also need 8 oz. semi-sweet chocolate and 4 oz. dark chocolate. Break it up in a large bowl and add 2 sticks of butter (thank you Paula!). Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth.
Whisk in 1 1/4 cups sugar until combined.
Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
Now, in a medium bowl, beat the six egg whites on high with an electric mixer. Beat it for several minutes until stiff peaks form.
Then, gently fold your egg white mixture into the melted chocolate mixture until combined. Pour it in your pan and bake for 1 hour at 325 degrees.
It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Yay!
Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
And, when you finally do… it will be worth the wait. I didn't really know what the texture of the inside would be like, but oh my… it was glorious.
Rich and dense and fudgey! Definitely one for true chocolate lover's. And, If you don't like things too rich, then stay away. Stay far, far away!
I also sprinkled a little powdered sugar on top to finish it off.
Okay, a lot!
Here's what it's supposed to look like. Mine had a few more cracks, but I was completely and utterly happy with it.
You just didn't amaze me with how you bake and write about this recipe. Even your pictures entice me to eat this cake. I'm a regular reader here and I hope you can keep posting for more yummy treats. Thanks for sharing this recipe. I really love to try this.
ReplyDeleteHaley
Food Safety Certification
chocolate day greetings
ReplyDeletechocolate day greetings
ReplyDelete