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NYCity & My Flourless Chocolate Cake

November 16, 2011

Tammi  John David  075e

He’s gone. He left this morning. #1 Son who has been with us for the past few months has relocated to The Big Apple.

JD lime

He has taken the CTO position with a brand new company & is developing/inventing the most amazing program/concept/idea. I’m certain to be filling in the details as it moves forward.
I’m going to miss him. Not like when he left for college, that surly teenager who knew everything…so he thought.

JD in apron

No, this time, he leaves as a man who has experienced life, traveled the world & is thriving in his personal & professional life. He is moving forward & upward.
Bonne chance, mon fils précieux. Je t’aime
I’m going to cry today.

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My Flourless Chocolate Cake

#1 Son’s favorite cake!
Read labels, choose organic, choose the very best ingredients available & you will always feed your family & yourself well.

Ingredients:

  • 16 ounces Dark Chocolate Chips
  • 1 1/2 cups Sugar
  • 3/4 cup Very Hot Coffee
  • 1 cup Unsalted Butter, room temperature, cut into pieces
  • 2 Tablespoons unsweetened Cocoa
  • 8 large Eggs, at room temperature
  • 1 Tablespoon Vanilla

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Line the bottom of a 10-inch Springform pan with parchment & butter it.
  3. Pour chocolate chips into food processor bowl & pulse until the chocolate breaks up into small bits.
  4. Add sugar then pulse until they turns into an even, sandy grain.
  5. Pour hot coffee slowly into the feed tube as you pulse again until chocolate is melted.
  6. Add the butter pieces & cocoa, pulsing to combine.
  7. Add the eggs & vanilla; Process till smooth.
  8. Pour batter into the lined Springform pan.
  9. Wrap the outside of the whole pan with aluminum foil.
  10. Bake in the center of the oven, till puffed & cracked, about 1 hour 35 minutes. (Use a wooden toothpick to check the center of the cake; Pick should emerge clean.)
  11. Place the cake pan on a wire rack to cool. (The cake will deflate.)
  12. When completely cooled, cover & chill for three hours before serving.
  13. Release cake from the pan.
  14. Slice & serve.


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Serve slices with a drizzle of chocolate sauce or a sprinkle of powdered sugar. Add fresh berries or mint leaves to the plate, if you like.


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One Comment
  1. Pamalama permalink
    November 16, 2011 5:27 am

    What a beautiful post in every way! For the “cake”, I would suggest a dollop of freshly whipped cream that has seedless raspberry jam stirred into it. Tho it looks like you solved the palate refreshing problem with champagne…maybe the best solution of all!

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