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February 2, 2010 / kristieinman

>Hey – you got your chocolate in my peanut butter!

>If you have no idea what my title is referring to then you have truely missed the golden age of the adverstising geniuse! How could one go wrong with two flavors as perfect as peanut butter and chocolate? How?

Recipe for these yummy little babies here.Bill’s parents sent out some groovey gifts. Bill got an Irish cap, Enoch wants it! I think it makes Bill look very civilized, don’t you? I absolutely love love love my new apron! Dannid got one too. We decided they are perfect for cooking, dancing, and doing kickboxing in!I have been experimenting with a flourless chocolate cake. Bill and I had one at PF Changs 4 or 5 months ago and I fell in love. This recipe has been the best so far. (I used Boisenberries [for the sauce] that the kids picked for me last summer – gotta love the freezer!)

Eve making the cake….Family Home Evening treat!

FLOURLESS CHOCOLATE CAKE

(A Restaurant Replica from Piatti Restaurant, Thousand Oaks)

12 ounces bittersweet chocolate, chopped (see Note)

2 (1-ounce) squares unsweetened chocolate, chopped

1/2 pound (2 sticks) unsalted butter

6 large OR 5 extra-large eggs

1 1/2 tablespoons sugar

Raspberry Sauce Fresh raspberries and whipped cream for serving

Butter an 8-inch springform pan and dust with sugar. Wrap outside of the pan with a double thickness of foil (make sure foil comes up sides of pan). In a large glass bowl in microwave oven, melt chocolates and butter on high power 1 1/2 to 2 minutes or until smooth when stirred. Remove and set aside to cool. In medium bowl of an electric mixer, beat eggs and sugar until doubled in volume. Fold 1/2 of beaten eggs into cool chocolate mixture. Gently fold in remaining eggs only until no streaks remain. Turn batter into pan, spreading evenly. Place cake in another pan and add enough very hot water (for water bath) to come 1/2 inch up sides of outside of springform pan. Bake, uncovered, in preheated 425-degree oven 5 minutes. Cover loosely with foil and bake 10 to 15 minutes longer (cake will not be set in center; don’t worry, it will set up when refrigerated at least 3 hours or longer before serving. Bring to room temperature before serving, if desired.

Serve with Raspberry Sauce, fresh raspberries and whipped cream. Makes 1 cake, about 8 to 10 servings.

RASPBERRY SAUCE: In a food processor or blender, combine 2 (12-ounce) packages individually frozen raspberries, partially thawed, and 1/3 cup (or more to taste) powdered sugar. Blend until pureed and as smooth as possible. Press through a fine sieve to remove seeds (straining process can be messy). Refrigerate sauce until serving time. Makes about 2 cups.

NOTE: Because this cake is mostly chocolate, use a high-quality chocolate such as Callebaut, Guittard or an imported Belgian bittersweet chocolate pound-plus bar from Trader Joe’s.

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One Comment

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  1. cate / Feb 5 2010 4:44 am

    >I love your aprons! Very cute.

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