He's Going the Distance

Have flourless chocolate torte’s always been popular, or has anyone else noticed they’re kind of the “hot” dessert item at “higher end’ restaurants now?? I told you I was gonna try out (and post) one of Molly “Orangette” Wizenberg’s recipes on here before the summer’s over and last Thursday night, I made her “Winning Hearts and Minds” chocolate cake for the LOML (Yes, I’ve taken a (three?) week break from P90x, but I promise I’m getting back on the wagon soon). This recipe has a Tbs of flour, so technically it can’t be called flourless, but it definitely has the consistency, and dark, rich flavor you’d find at Hot & Hot or Bottega. I’d also like to dedicate this recipe to Wellmamma, because I know how much she loves her some chocolate (lava) cake.

Orangette's Chocolate Cake
7 oz. bittersweet chocolate
1.75 tbs butter
5 eggs
2 C 2Tbs sugar
1 TB flour

Molly writes that this is a pretty easy recipe, and she is right. First pre-heat your oven to 375. Next, melt (in the microwave or double-boiler) the chocolate and butter together in a bowl. Does anything look better than melted butter and chocolate (sorry Daniel)? Hmmmmmmm, calories!!

Next, stir in the sugar, and let cool the mixture cool for 5 minutes or so. After it’s cooled (you don’t want scrambled eggs in your chocolate), mix in the eggs on at a time. I found that the eggs really stiffened up the batter, but I just mixed until everything was incorporated. Then add your one Tbs of flour and mix some more.

Line an 8 in round cake pan with parchment paper and butter the pan so your cake won’t stick. Pour in the batter and bake for 25 minutes. Molly writes to check on it after 20 minutes or so to make sure it’s cooking properly (you want the center to “jiggle slightly,” but not too much). The sides of the cake will rise (and crack slightly) and the center will stay pretty low, but I found that 25 minutes was right on the money. After taking out of the oven, let it cool on the rack for 15 minutes before plating.

You want to plate the cake with the baked side facing up, so you have to flip it onto one plate, and then flip it back onto whatever you want to serve it on. I know that probably sounds a lot harder than it is.

We served this with good ole Vanilla ice cream and it was AWESOME!!

PS – Did any of you photo geeks notice my (parchment paper) white (semi) seamless?? I’m so DIY . . .

PPS – Yes, the LOML updated her blog tonight! (and she loves to give me a hard time, since I don't link to hers!!)