| T O P I C R E V I E W |
| brightmeadow |
Posted - Nov 21 2013 : 5:56:04 PM
Hubby and I ate at a fancy restaurant last night, ordered the three-course dinner and it came with dessert.
It was absolutely fantastic. The waitress described it as a flour-less cake, it tasted to me kind of like a really rich, chocolatey cheesecake.
Does anyone have a recipe that might slightly resemble this?
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blogs at http://brightmeadowfarms.blogspot.com (farming) http://brightmeadowknits.blogspot.com (knitting) or my homepage at http://home.earthlink.net/~brightmeadow |
| 2 L A T E S T R E P L I E S (Newest First) |
| brightmeadow |
Posted - Nov 22 2013 : 04:45:50 AM
Thanks!
I can't wait to try it!
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blogs at http://brightmeadowfarms.blogspot.com (farming) http://brightmeadowknits.blogspot.com (knitting) or my homepage at http://home.earthlink.net/~brightmeadow |
| gramadinah |
Posted - Nov 21 2013 : 7:07:44 PM
Ingredients:
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Farmgirl Sister #273 |
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