Two weeks ago to reopen the Guest Post Spotlight, I hosted the lovely Catherine Pappas from Living the Gourmet, who made a fantastic Pork Ratatouille Lasagna.
Today, I am fortunate to host her extremely talented daughter Tammy Pappas.
An aspiring author who, along with her equally gifted brother Michael, shine on the writing blog TMP Literary.
Although it is her skills as a baker which will be on display today. Tammy bakes up some delicious creations on her baking blog, Il Dolce Bacio. I am not a huge sweets eater but I find myself repeatedly tempted by Tammy's treats, such as...
Spiced Almond Cookies
Soft & Zesty Chocolate Chip Cookies
Yes, I love cookies! What's the problem?!
I was so excited and flattered when Laz asked me to guest post on his blog. I’m a big fan of Lazaro Cooks not only because all the food looks like a work of art, but because it offers a different culinary experience than most sites- presenting exciting and new variations on classic dishes.
Having grown up in a family where life revolves around the kitchen, it’s not all that surprising that I’ve joined my mother in the foodie blogsphere, who by the way, was featured here on Laz’s site a couple of weeks ago.
Though I enjoy cooking, I find the most enjoyment in baking desserts.
This week, I will be sharing with all of you, a flourless chocolate cake, that I have been itching to make for quite some time now. If you have never tried a flourless cake, you’re in for a real treat. I hope you enjoy, it’s been a pleasure!
La Bete Noire/The Black Beast
(adapted from Bon Appetit)
Prep Time: 15 minutes
Cook Time: 50 minutes
For flourless chocolate cake you will need:
9 ounces bittersweet chocolate, chopped
1½ sticks unsalted butter, diced
1 cup sugar
¾ cup dark cocoa powder, sifted
6 large eggs
For ganache you will need:
1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
For garnish you will need;
Preheat oven to 350 degrees F. Butter a 10-inch diameter springform pan. Line bottom of pan with parchment paper, then butter parchment. Wrap 2 layers of heavy-duty foil around the outside of pan, bringing foil to top of rim.
In a large saucepan, melt chocolate and butter. Whisk until smooth. Remove from heat. In a large bowl, combine sugar, cocoa powder and eggs. Whisk until well blended and add in the chocolate-butter mixture. Pour batter into prepare pan. Place cake pan in a large roasting pan and add enough water to come halfway up the sides of cake pan.
Bake until the center of cake no longer moves when pan is gently shaken, approximately 50 minutes. Remove from water bath, transfer to rack and let cool completely in pan.
For ganache, bring whipping cream to a simmer in a small saucepan over medium heat. Remove and add chocolate. Whisk until smooth. Pour over the top of flourless cake and spread evenly. Garnish with lavender, then refrigerate cake in pan until ganache sets, about 2 hours.
When ready to serve, use a hot knife to cut cake. Dip cake cutter into hot water, wipe it dry and slice. Repeat for every serving. If desired, dust each piece with icing sugar or a dollop of whipped cream.
Please check out Tammy over at Il Dolce Bacio.
That's it for now...till we exchange a few words again...Peace!