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One Day Café

~ good eats from a small kitchen

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Tag Archives: flourless chocolate cake

Call it a “Going out of Buenos Aires” sale…

12 Wednesday Dec 2012

Posted by Anonymous in buenos aires

≈ 7 Comments

Tags

baked goods, carlos gardel, despedida, expat life, flourless chocolate cake, food, fruit pizza, guinea pig, holiday desserts, mi buenos aires querido, new adventures, pumpkin roll, shark steaks, special orders, tres leches

Desserts for Sale

Well folks, cue the dramatic music…

I’ve been putting off this post because I’ve been in denial. But it’s time to confess. Our time here in Buenos Aires is coming to a close. Without delving into the details, suffice it to say I’ve got incredibly mixed feelings. I’m going to miss it here on a level that is difficult to describe, but I’m also excited for whatever’s next…which is (gulp) actually still TBD. Yes, my inner “Katie Plan Ahead” is having panic attacks.

What I do know is in January, nos vamos, and we’ll be driving around the continent for a few months and figuring out what’s next. I’ll continue to document our food adventures, whether we’re eating guinea pig in Peru, grilling shark steaks in Uruguay, or piling up an asado over the campfire in Chile. In the meantime, I intend to soak in Buenos Aires to the very last drop.

So! For those of you in Capital Federal, one month left to order homemade Tres Leches, Fruit Pizza, Pumpkin Rolls, Chocolate Cakes….and the list goes on. I’m currently taking orders for the holidays, so let a girl know! Check out the Orders/Pedidos page for all the details on products and prices in English and español.

*sigh*

Tell it, Carlos.

Recipe: Flourless Chocolate Cake

17 Thursday May 2012

Posted by Anonymous in desserts, recipes

≈ 3 Comments

Tags

dessert, flourless chocolate cake, gluten free, passover, special occasion

I’d long heard great things about flourless chocolate cake but somehow had never tasted one, let alone attempted to create one, until recently. Something about it just sounded intimidating…rich, decadent, made in a springform pan. (Springform pan = high level of difficulty, duh.)

Yeah, I don’t know.

But one day, on the hunt for something to bake for my friend Lisa’s gluten-free family that wouldn’t require obscure flours, I stumbled across this recipe and decided to give it a try. Sidenote: Whole Foods website has some great recipes. Who knew?

Wow. Yes, it’s rich, decadent, made in a springform pan…and actually pretty simple. Best of all, my friend’s family enjoyed it thoroughly, as you can read about on her blog. If gluten free’s your thing, she’s got some recipes you should check out as well.

Because it’s so indulgent and just plain beautiful, it’s perfect for a special occasion. Or if you’re just in the mood to eat half of a fudgy chocolate cake with a spoon. No judgement.

FLOURLESS CHOCOLATE CAKE

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped 

1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks 

1 1/4 cups sugar 

6 eggs 

1 cup unsweetened cocoa powder 

1 tablespoon milk 

1 tablespoon honey 

1/4 teaspoon vanilla extract

Raspberries, strawberries, or whatever you may like to garnish the cake with

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (If this sounds like too much trouble, you can use your microwave to melt the butter with the chocolate). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

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