Craggy Chocolate Cake
Good golly, this is a crazy cake. The Food Network Canada cooking club challenge this month was Laura Calder's Craggy Chocolate Cake and I was so looking forward to making it. We are not big on cake cake but a good flourless chocolate cake is a different animal all together - it's more like a fudgy, gooey brownie than a chocolate cake. This is my first time making this sexy beast and I assure you, it will NOT be my last. I followed the video directions to a T and it turned out beautifully. I was planning to get all fancy pants but once I tasted the finished cake, I decided it needed nothing more than some maple whipped cream and a couple of berries.
Now, I just have to find a bunch of people to come and eat this thing before I go off the rails and eat the whole thing myself!
Craggy Chocolate Cake
200g butter, cut into chunks
200g ( 1 cup) sugar
4 eggs, separated
Heat the oven to 375F
Prep an 8" spring form pan by buttering and flouring and put a circle of parchment on the bottom (if you want to make it totally gluten free you can butter and instead of flouring, use cocoa)
Put a stainless bowl over a pot of simmering water and gently melt the chocolate and the butter together. When it's all melted give it a good stir with a spatula.
Divide the eggs into two steel bowls -whites in one, yolks in the other. Whisk in 1/2 cup of sugar with the yolks until they are pale and ribbony. In the other bowl, beat the whites into soft peaks. Sprinkle the other 1/2 cup of sugar over the whites and beat until stiff peaks.
Take the cooked cake out of the oven, run a clean knife around the outside edge and let cool completely in the spring form pan.
Serve with whatever you like - plain whipped cream, flavoured whipped cream, ice cream would be nice, berries, powdered sugar. This stuff is so good you can't go wrong.
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