Mid April Recipes

Mid April

Diana is off on a trip to Atlantic City to present at a conference. She’s talking about accidents in cars driven by independent contractors. I know that she’ll make it very interesting despite the topic sounding incredibly legalese to me. I’m more interested in the fact that the conference is being held in a hotel on the boardwalk and she can get real saltwater taffy to bring home. I want to surprise her with a fun dessert and picked this recipe. You’ll love the fudginess of the cake -- which is sometimes called a torte. Try it and let me know what you think.

Flourless Chocolate Cake 

Ingredients

• 1 c. (2 sticks) unsalted butter, plus more for pan

• 8 oz. bittersweet chocolate, chopped

• 1 1/4 c. sugar

• 6 large eggs

• 1 tsp. pure almond extract

• 1 c. unsweetened cocoa powder, plus more for dusting

• Whipped cream, for serving

Directions

To get ready: heat your oven to 350o F. 

You’ll need to lightly grease parchment paper to line a

9 inch springform pan

(Tip: grease the parchment paper before you use it to line the round springform pan. It’s easier.)

First:

• Melt the  butter and chocolate, stirring until combined in a medium heat saucepan. Do not let it boil.

• Second:

When the butter and chocolate are melted, take the saucepan off the heat and cool the mixture for about 5 - 7 minutes

Third:

•  Add sugar to the chocolate mixture and mix the sugar in  to combine. 

• Fourth:

• Whisk in eggs 1 at a time until the mixture is smooth. Then  stir in your  almond extract and cocoa powder until again smooth.

• Fifth:

• Pour your batter into the greased parchment paper lined  pan. 

• Sixth:

• Bake for 25 to 28 minutes until the center is firm.

• Seventh:

• Keep the cake in its  pan on a rack to cool for about  10 minutes, then remove the cake from the pan and let it cool completely.

• Eighth:

• Dust with cocoa and serve with whipped cream if desired.

What wine goes well with your chocolate flourless cake?

Galil Yiron wine is a full-bodied wine with aromas of berries, cherries, and plum jam, and flavors of vanilla and toasted oak. It has a Bordeaux color and a long, classic finish. It's a complex, bright and juicy wine. It’s an elegant wine to serve with chocolate desserts.