Flourless Chocolate Cake Recipe

Friday, September 18, 2009

I first tasted this cake when our Nana made it several months ago. Every bite I took I let out a “MMmmm!” - so you know it has to be good :) I really like anything chocolaty, but THIS cake is by far my favorite chocolate dessert. I don’t have a good picture - I made it two days ago, but it fell apart in places (I didn’t get the sides of the springform warm enough to take it out). It basically looks like (and is a similar consistency to) a cheesecake, except chocolate :)

8 Large Eggs
1 lb. Semisweet Chocolate Chips
1 cup Unsalted Butter, cut in small pieces
1/2 cup Strong Coffee

Preheat oven to 325F

Grease a 9-inch springform pan and line the bottom with parchment paper (I used wax paper), wrap the outside of the pan in foil to prevent leaks. Prepare a pot of boiling water and set aside. Using an electric mixer, beat eggs until double in volume - about 5 minutes.

Melt chocolate and butter with the coffee in a double boiler (I simply used a big pot on the bottom with boiling water and set a smaller sauce pan inside with the ingredients) stirring occasionally. Fold in the whipped eggs in 3 additions, mixing only enough as is necessary to incorporate, then pour the mixture into the prepared springform. Place the springform pan into a deep roasting pan and place on the lower middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up on the sides of the cake.

Bake about 25 minutes until cake rises slightly and has a thin, delicate crust. Thermometer inserted in the center should read 140F - it will still jiggle in the center. Transfer the springform to a wire-rack and cool to room temp. Refrigerate overnight. Before serving, warm sides of the springform with a hot towel to loosen, then pop open, cut with a hot, wet knife and dust with powdered sugar or cocoa powder.

2 comments

By Lauren in Recipes

Spicy Cornbread Chicken Pot Pie Recipe

Monday, June 8, 2009

I tried this one out a few nights ago, and I’m actually looking forward to eating the leftovers this time!

The recipe is from a Campbell’s cookbook, but I changed it up just a little by adding some rotel. I try to find recipes with ingredients I normally keep around the house anyway - and I happened to have all these. If you try it out let me know!

Spicy Cornbread Chicken Pot Pie

SPICY CORNBREAD CHICKEN POT PIE
1 can cream of chicken soup
1 can whole kernel corn (about 8 oz), drained
2 cups cubed cooked chicken or turkey
1 pkg (8 1/2 oz) corn bread/muffin mix
3/4 cup milk
1 egg
1/2 cup shredded Cheddar cheese (2 oz)
1/2 can rotel

1. Preheat oven to 400. In a 9-inch pie plate (I used a deeper dish) mix soup, corn, rotel and chicken.

2. Mix muffin mix, milk and egg. Pour over chicken mixture. Bake for 30 min or until golden. I believe it was about 25 minutes for me.

3. Sprinkle with cheese.

2 comments

By Lauren in Recipes

Chicken Pockets Recipe

Wednesday, April 1, 2009

I’m no cook, but I love finding a recipe that is quick and extremely tasty. I’m sharing this one that I fixed last night. I have a cookbook that my mother-in-law put together for me that I use constantly along with other family recipes. This one happens to come from that book and is originally from her cousin, Carol. Try it out and let me know what you think - or share some of your favorites!

Chicken Pockets

CHICKEN POCKETS
3 oz. cream cheese
2 c. cooked chicken, chopped
1/8 tsp pepper
2 Tbsp. chopped chives
3 Tbsp. melted butter, divided
1/4 tsp. salt
2 Tbsp. milk
1 can crescent rolls

Mix chicken, cream cheese, 2 Tbsp. butter, salt, pepper, milk and chives together. Roll out crescent rolls to form 4 squares. Divide chicken mixture into 4 servings. Place each serving in center of pastry square. Fold 4 corners of square up to meet at center. Pinch together and brush remaining melted butter. Bake at 350 on greased cookie sheet until brown for 15-20 min.

I always stick my baking stone (or pan) in the oven while it heats up to make sure the underside of the dough cooks thoroughly. Also, to make smaller portions you can divide the crescent rolls into 8 squares instead of just four. Enjoy!

6 comments

By Lauren in Recipes