Tag Archives: cake

Flourless Chocolate Cake

Flourless Chocolate Cake is the ultimate recipe for me in the baking realm.  Minimal ingredients, minimal prep, huge taste. Have I mentioned I’m not a baker? I’m not. This cake isn’t overly sweet and I like that, but some might not… so be warned. 



1/2 cup water

1/4 teaspoon salt

3/4 cup sugar

12oz bittersweet chocolate

1 cup unsalted butter

6 eggs

Preheat oven to 350 degrees and grease a spring form pan. Put chocolate, butter, and salt in a microwave safe bowl and cook until chocolate is melted and smooth.  You could heat it over a saucepan but were not going to go crazy here.  It tastes the same.  Beat eggs and sugar until light and thickened, about ten minutes.  Fold in the melted chocolate into the egg mixture until evenly combined.  Don’t over mix, you want the mixture to be light.  Pour the batter in your prepared pan and bake for an hour and 15 minutes. 

Fun trick: When ready to serve, place a doily over the cake and dust it with powdered sugar for a fun design.  Again, impressive, but easy! That’s the key. 

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Three Layer Chocolate Mousse Cake


My new Kitchenaid mixer has arrived, begging to be put to use. I was dying to fulfill its request.  I wanted to blend, to mix, to knead. Now just to find the perfect recipe.  Cookies…too easy, cake…no flair. I have struggled long enough using an electric mixer that probably was once used by my great grandmother.  I wanted to really put this mixer to work.  I settled on a three layer chocolate mousse cake.  Flourless chocolate cake on the bottom followed by a layer of chocolate mousse topped with a layer of white chocolate mousse.  Fun fact: white chocolate and I are enemies.  It pretends to be chocolate yet taste like plastic.  I am confused by it.  HOWEVER, this recipe really has no gross white chocolate taste so don’t be afraid.  Also don’t be afraid of the amount of cream in this recipe…embrace it, love it.


First Layer 

6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, finely chopped
¾ teaspoon instant espresso powder
1½ teaspoons vanilla extract
4 eggs, separated
Pinch salt
⅓ cup light brown sugar

 Middle Layer:
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped
1½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt

 Top Layer
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces (1 cup) white chocolate chips
1½ cups cold heavy cream


Preheat the oven to 325 and grease up a 9 inch spring form pan.

To begin, I disobeyed the recipe and used actual espresso grounds rather than instant.  I cheated.  If you have instant use it. If you don’t, well I haven’t dropped dead yet from using real grounds so I say go for it.  I love these grounds that I got from Zumbach’s in New Cannan, CT.


I added the espresso grounds, butter, and chocolate into a large heatproof bowl and set it over a saucepan filled with about an inch of simmering water.   I used Nestlle TollHouse Semi Sweet Chocolate chips.



Keep the mixture over heat and stir occasionally until the chocolate becomes smooth and silky.


Remove the mixture from the heat and  cool.  Whisk in the egg yolks, making sure to save the whites, and set aside to cool.


Meanwhile in your mixer ( I can say that now, cause I have one) pour egg whites and salt.

ImageBeat on high until whites are frothy.  Add the brown sugar and continuing beating. ImageContinue beating until soft peaks form, about a minute longer.


Take 1/3 of the egg white mixture and whisk it into the chocolate mixture.  Continue until the chocolate has reached a light brown color.


Then fold in the remaining egg whites into the chocolate mixture.  Be careful not to stir too much because the mixture will become very thin.  Stop folding when you can no longer see white streaks.

ImageThen pour the batter into the spring pan and bake for 13-18 minutes until the center is firm.

ImageThe cake needs to cool and any formal recipe would tell you to refrigerate it for like three days or something absurd but I have absolutely no patience for that, so I stick it in the freezer for about 15 minutes.  That probably breaks many baking rules but I’m not a professional.

ImageYes that is my handprint.  I obviously thought the best way to test if this cake was cool was to smack the palm of my hand directly onto the top.  I repeat, I am not a professional.  The cake was in fact cool.

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Crab Cake Sliders with Basil Aioli

So I’m really on an aioli kick these days.  It’s ridiculously amazing and people think you’re fancy when you make it.  Little do they know its an enhanced mayonnaise…oops.   I had a can of crab sitting in my pantry begging to be used.  I also like to incorporate old bay into almost all my recipes so this is a rather easy fit. Old Bay and crabs.  I question those who deny it.


Lets start with the aioli.  Plop about 3/4 of a cup of mayonnaise and mix it together with 1 cup of shredded basil, 2 cloves of garlic, and the juice and zest of one lemon.  Sorry but I can’t resist using the word plop to describe mayonnaise.


Stir together until evenly mixed and creamy.  Take as many bites as necessary.  Cover and refrigerate.

Now for the crab.  Mix 12 oz of crab, any form will due, I used canned.  Combined the crab meat with roasted red peppers, and 3 tablespoons of the Basil Aioli and 1/2 teaspoons grated lemon peel.  Season to taste with salt and pepper.  Mix in 2 egg yolks until the mixture is soft and slightly wet.


Form the crab mixture into 3/4 in thick cakes.  Coat the cakes on both sides with flour and shake off the excess.


Brush both sides with 2 beaten egg whites, then coat with remaining breadcrumbs.Image


Melt butter in skillet over medium-high heat.  Cook cakes evenly until golden brown.  Roughly 4-5 minutes per side.  Serve with remaining Basil Aioli.  Sprinkle cakes with old bay as desired.


hehe it looks like a face.  Ps. cooking the crab cakes is like cooking pancakes.  First batch takes roughly ten hours, second batch takes roughly ten seconds.

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