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I just found this recipe and realized it is primal...Flourless Chocolate Cake
8 large eggs, cold
1 pound bittersweet chocolate (enjoy life chocolate chips, maybe?)
1/2 lb butter, (recipe calls for unsalted, but I like it with salted)
1/4 C strong coffee or coffee liqueur (optional)
Preheat to 325
line 8" springform with parchment grease sides and set in an aluminum foil "bed" (incase it leaks)
beat eggs until volume doubles to about 1 quart-about 5 minutes
meantime melt chocolate, butter and coffee if using in a large bowl
fold in 1/3 of egg foam till only a few streaks are visible, fold in another 1/3 and then the last and continue to fold in until no streaks are left.
place in prepared pan. and place that on a roasting pan in the oven and put water in the roasting pan (a bain marie-I think)
cook for 20 to 25 minutes, till the temp of the cake is 140. cover and refrigerate overnight or up to 4 days to allow to mellow.
About 30 minutes prior to serving invert cake onto a sheet of waxed paper and peel off the parchment then flp it right side up onto the serving platter.
Dust very lightly with cocoa powder.
"Life isn't about waiting for the storm to pass. It is about learning to dance in the rain."
Till the date one of my favorite cake is "Deliciae Patissarie" carrot cake. My mum had ordered it on my birthday and for the first time I loved carrot cake. I would like to share the pic of my cakeCarrot CAke.jpg