This weekend I was watching "Everyday Baking" the Simple Cakes episode. I had seen Master baker John Barricelli the host of the show on Martha Stewart's show in the past. I really liked how he explained things, so that even a novice baker could follow his recipes. I'm not a novice, but I do like things spelled out so I can make something equally as good.
Something happened that day on her show to make me chuckle. Martha has been getting quite talkative with her new format. When he was on her show demonstrating a recipe she started talking about his personal life. She said he had been married 3 times and had a baby with each wife. His face was turning slightly pink and his eyes were rolling around. You could just see the look on his face saying, "Gee thanks Martha for making me look like an alley cat." BUT he was a very good sport and kept on baking. Martha could tell that she put her foot in her mouth and joined right in on the recipe. John Barricelli is a little dry, but you can tell he's a master baker and enjoys his work. He gives great ingredient tips and baking tips.
From this weekends show my son and I decided we had to try his Flourless Chocolate Cake. I had recorded the show and good thing too. I went to the internet to print the recipe. Upon reading the recipe I could see that it was different from the one on his show with ingredients and method. So, I went back to the recording and wrote down the recipe and instructions. I've highlighted in green the internet recipe and instructions. I made the recipe as per the TV show method. It turned out delicious. I was surprised what a nice texture it had. Not eggy, more like a light brownie. We made fresh whipped cream to have with it. Though the Flourless Chocolate cake was delicious and didn't go to waste it was kind of a pain in the patooty to make and not great enough to make it again.
Flourless Chocolate Cake
Serves 10 Prep time: 20 minutes Total time: 1 hour 10 minutes
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
(show: 6 ounces semisweet chocolate)
6 large egg whites
(show: 5 whole large eggs, room temperature)
6 tablespoons unsalted butter, plus more for pan
(show: 8 tbsp of butter, pluse more for pan)
1/2 cup granulated sugar
(same as show)
6 large egg yolks
(eggs not separated on show)
(show: 1/2 tsp of salt)
Preheat oven to 275 degrees, with rack in center. Butter a 9-inch spring form pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
(show: Preheat oven to 350 degrees. Butter 9 inch cake pan. Parchment circle on bottom. Butter again and sprinkle with cocoa powder. Butter and chocolate was melted over stove, but I did use the microwave method mentioned above. In another bowl add 5 egg, sugar and 1/2 teaspoon of salt. Beat with mixer until triple in volume. Add small amount of egg mixture to melted chocolate mixture. Use whisk to stir it in. Then add chocolate mixture to remaining egg mixture bowl. Fold both together. Pour into prepared pan and bake for 30 to 35 minutes. Let completely cool.)
In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
