I’m sure y’all think we do nothing but eat sweets, cookies, cakes and pie, Oh My! I promise, we do have a good dose of protein and veggies every day.
I had planned to do a post on the steak and potatoes that I made for husband’s birthday. But I only took pictures of the beginning stages of everything and not the final product. It’s a blessing and a curse really. The steak didn’t come out as well as the last time I made it (curse), but I have a pretty good idea why (blessing). I guess I’ll just have to make it all again to redeem myself and to take all the proper pictures.
This is the cake I made for husband’s birthday.
The recipe is from Food Network Magazine, March 2012.
No substitutions were made.
Towering Flourless Chocolate Cake
For the Cake:
2 1/2 sticks unsalted butter, cut into pieces, pluse more for the pan
6 oz bittersweet chocolate, chopped
6 oz unsweetened chocolate, chopped
6 large eggs
3/4 c turbinado sugar
pinch of salt
1/2 c stout beer (such a Guinness)
1 tsp vanilla extract
For the Meringue:
2 oz semisweet chocolate, chopped
2 tblsp unsalted butter
1 tblsp light corn syrup
1 c granulated sugar
3 large egg whites
1/4 tsp cream of tartar
pinch of salt
2 tsp vanilla extract
Make the cake: Preheat the oven to 325 degrees. Butter the bottom and sides of a 9 inch springform pan and line the bottom with parchment papaer.
Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remover the bowl from the pan.
Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
Pour the batter into the prepared pan. Bake until a toothpick come out with a few crumbs, about 35 minutes. Cool in the pan, on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30 second intervals, stirring until the chocolate melts.
Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 c of water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.