Wednesday, January 26, 2011

Flourless Chocolate Cake

Last night I had a dinner party, and I suck as a blogger because I took no pictures!  I made scallops and risotto again, but the risotto had three kinds of peppers.  I feel like it's a nice warm wintery meal, with the creaminess of the risotto, and the lightness of the scallops.  Of course there will be salad, and to top off the meal - a flourless chocolate cake with homemade whipped cream, and a warm raspberry sauce.

Flourless Chocolate Cake 
12 oz semisweet chocolate chips
1 1/2 cups sugar
1/4 tsp salt
1 1/2 sticks of unsalted butter
6 large eggs, room temperature

Preheat oven to 325 and butter and flour a 9x2 pan.

Put the chocolate, butter, and salt into a microwave safe bowl.  Melt for 2 minutes, and stir until the chocolate is smooth and creamy.  Meanwhile, beat the eggs and sugar until light and thickened - about 8 minutes.  Fold the egg mixture slowly into the chocolate until fully mixed.  Pour into the pan.

Bake at 325 for 1 hr 25 minutes.  Cool on a rack.

Serve with whipped cream and fruit!

I also made a warm raspberry sauce - yum.

Raspberry Sauce 
In a sauce pan mix the following ingredients
10 oz frozen raspberries
1/4 cup water
1/4 cup sugar
1 Tbsp raspberry preserves

Bring to a boil and then reduce to a simmer, stirring till thick.  Serve over chocolate cake or ice cream.

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