Regaurding my last Blog... Jim's Dessert Surprise... here are the results...
Thank you all for the suggestions!
Apple crisp cups - bd.weld
peach cobbler - king sparta
tiramasu - lela
bourbon pecan pie -gderr
coeur a la creme -readwulf
Turkish coffee pudding - readwulf
flourless chocolate cake - Lucy love
DRUM ROLL PLEASE...
Flourless Chocolate Cake !
I have all of these recipes in my box execpt for the winner... that one Is listed below... AR is not copy friendly today, so I couldn't get it in my recipe box!
I know Jim will enjoy... and he will get all the other recipes throughout the new year!
Thanks again! You know I'll post pics and blog on our special tradition!
Special shout out to Duffy! I can't wait for Jim to taste his gift!!!
Flourless Chocolate Cake
8 large eggs, cold
1 lb. bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 lb. unsalted butter (2 sticks), cut into 1/2-inch chunks
1/4 cup strong coffee or liqueur (optional)
Confectioners' sugar or cocoa powder for decoration
1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line
bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan
underneath and along sides with sheet of heavy-duty foil and set in large
roasting pan. Bring kettle of water to boil.
2. Beat eggs with hand-held mixer at high speed until volume doubles to
approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric
mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid)
to achieve same result, about 5 minutes.
3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in
large heat-proof bowl set over pan of almost simmering water, until smooth and
very warm (about 115 degrees on an instant-read thermometer), stirring once or
twice. (For the microwave, melt chocolate and butter together at 50 percent
power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3
of egg foam into chocolate mixture using large rubber spatula until only a few
streaks of egg are visible; fold in half of remaining foam, then last of
remaining foam, until mixture is totally homogenous.
4. Scrape batter into prepared springform pan and smooth surface with rubber
spatula. Set roasting pan on oven rack and pour enough boiling water to come
about halfway up side of springform pan. Bake until cake has risen slightly,
edges are just beginning to set, a thin glazed crust (like a brownie) has formed
on surface, and an instant read thermometer inserted halfway through center of
cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath
and set on wire rack; cool to room temperature. Cover and refrigerate overnight
to mellow (can be covered and refrigerated for up to 4 days).
5. About 30 minutes before serving, remove springform pan sides, invert cake on
sheet of waxed paper, peel off parchment pan liner, and turn cake right side up
on serving platter. Sieve light sprinkling of Confectioners’ sugar or
unsweetened cocoa powder over cake to decorate, if desired.