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A cross between a flourless chocolate cake and an Italian budino.
Preheat your oven to 300°F and place the rack in the middle position. Butter a round cake pan, line the bottom with parchment and butter the parchment.
Melt together the chocolate and butter in a large bowl set over a pan of simmering water (or double boiler). Stir occasionally until smooth and then remove from the heat.
In a separate bowl, beat together the eggs and 1/3 cup of sugar with an electric mixer at high speed until it has tripled in volume and is thick enough to form ribbons when the beater is lifted.
In a small saucepan over medium heat add the remaining 2/3 cup sugar with the 7 tablespoons of water and stir until sugar is dissolved and the syrup is clear (about 2 minutes.) Pour the hot syrup into the melted chocolate. Stir to combine and then let cool about 10 minutes.
Add the chocolate syrup, a little at a time, to the egg mixture, beating at medium speed. Continue to beat until it is just incorporated and then pour the batter into the prepared cake pan.
Place the cake pan into a roasting pan that has been lined with a kitchen towel. Add enough boiling water to reach about 3/4 of the way up the sides of the cake pan. Bake just until set, about 50-60 minutes. Cool the cake completely in the water bath before taking it out of the pan, about 2 hrs. I actually let the cake cool in the water bath and then refrigerated it overnight. It was still easy to unmold the next day. Run a thin knife around the edges of the cake pan to loosen if necessary. Place a plate over the pan and flip the cake onto the plate. Carefully peel off the parchment.
This cake is outrageously good. But it is dense and rich and it is best served with some homemade whipped cream to lighten it up. I also served it with fresh berries and chopped hazelnuts!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!