The first of our amaryllis, planted about a month ago, are blooming, and just in time for the holidays. This variety is Amaryllis hippeastrum ‘Papillion,” and is one of the prettiest I think. ‘Papillion’ has three separate stalks, which means three bunches of flowerheads!
Our hot cocoa party quickly became a chocolate party when Nicole arrived with a platter of chocolate-dipped-and-delicious strawberries, pineapples, and bananas (and I had as usual doubled the amount of chips in the chocolate chip cookies). I so hope the kids fall asleep tonight!
Divine and To Die-for Flourless Chocolate Cake Recipe From Our Friends Chef Matt Beach and Meghan Pozzi
Last week I had a fabulous and fun evening taking Chef Matt’s and Meghan’s Decadent Desserts cooking class, held at Savour Wine and Cheese. I was planning to post this on Valentine’s Day, but thought that if you want to make the cake for your loved ones for Friday, I had better share today. And, if you don’t have time to make the cake, please contact Chef Matt and Savour Wine and Cheese. They will be happy to make this yummiest of cakes for you!
Enter Chocolate Heaven ~
Flourless Chocolate Cake
8 oz. Semisweet chocolate (Meghan used Bakers)
¼ lb. Unsalted butter, cut into pieces and softened
6 large eggs, 2 whole and 4 separated
1 C. Sugar
2 Tbs. Grand Marnier (or Cointreau ot Triple Sec)
Zest of one orange
Preheat oven to 350 degrees
1) Line the bottom of an 8” spring form pan with parchment paper.
2) Melt chocolate and remove from heat.
3) Whisk in butter and set aside.
4) Whisk 2 whole eggs and 4 egg yolks with ½ cup of sugar. Whisk in the warm chocolate mixture, whisk in Grand Marnier and zest.
5) In a separate bowl with an electric mixer beat the remaining 4 egg whites until foamy. Gradually add the remaining ½ cup sugar until the whites form soft mounds.
6) Stir about ¼ of the whites into the chocolate mixture to lighten.
7) Gently fold in the remaining egg whites
8) Pour into pan and bake for 35-40 minutes.
9) Let cool.
Note: The cake will sink, forming a crater with high sides.
Whipped Cream Topping
1 ½ C Heavy Cream
3 Tbs. Confectionary Sugar
1tsp. Vanilla extract
Whip cream, sugar, and vanilla. Fill the center of the cake with the whipped cream and spread evenly. Dust with shaved chocolate.
Oftentimes flourless chocolate cakes seem somewhat leaden-like to me. Have you had that experience? That simply is not the case with Matt and Meghan’s recipe. This is the dreamiest and most cloud-like chocolate cake imaginable! My family loves my chocolate cake with lemon frosting and they will barely allow to me make any other cakes for birthdays. I think they may change their minds after sampling this cake! My daughter Liv is coming home next week and I’ll post a photo then.
My friend Briar Forsythe, proprietor of Willowdale Estate, made this gorgeous gift of fabulously delicious baked treats for my family. The bursting-full-of-yumminess box contained gingerbread cookies, Willowdale signature cookies, pumpkin bread, apple cake (her Italian grandmother’s recipe), which Briar enhanced to include cranberries.
Imagine, despite the fact that she is the owner and operator of of Willowdale, where she employs over 100 local people, Briar continues to take the time to bake and hand decorate cookies and treats for her friends and family. Very fortunately for we, her friends and her employees, she bakes throughout the year, not just at Christmastime!
Briar has perfected her gingerbread cookie recipe. The “Little House” cookies not only look amazing, they are actually super delicious as well (which isn’t always the case with gingerbread house dough).
The Little House images are courtesy of a google image search.