Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Wednesday, February 16, 2011

Flourless Chocolate Decadence

          Today we are in the kitchen with Amy at her beautiful home in the quaint, valley suburban neighborhood of Northside. Northside is a historical district in Cincinnati, that has a very diverse & plentiful sharing  of cross cultures. It has been the home of cosmetic mogul, Andrew Jergens. The nationally & historically renowned Spring Grove Cemetery & Arboretum is the northeastern gateway into this community. 
          Today we are celebrating the birthday of Amy's husband, Owen. It has been a very eventful past few days, trying to get Owen  to decide what cake he wanted for his 'Big Day'. After much thought and anguish over the matter, he has decided that he would like a dessert that comes from his favorite cookbook  The Joy of Cooking.
This recipe comes from the1997 edition as it was posted on

Flourless Chocolate Decadence
Have all ingredients at room temperature.
Preheat oven to 325 degrees. Grease an 8 x 2 inch round pan (not a springform) and line the bottom with wax or parchment paper.
Combine in a large heatproof bowl:
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 10 pieces
Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from the heat and whisk in:
5 large egg yolks
In another large bowl, beat on medium speed until soft peaks form:
5 large egg whites
1/4 tsp. cream of tartar
Gradually add, beating on high speed:
1 tablespoon sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fodl in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish into the oven, and pour enough boiling water into it to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool compltely, then refrigerate until chilled or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter. Sprinkle with powdered sugar, if you like, or decorate with raspberries!


  1. FYI- you must COMPLETELY chill this before trying to turn it out of the pan. Just sayin'.

  2. Ah, yes, Chocolate is Oooooey and Goooooey, especially when you combine it with butter & eggs. The thing that we must learn when we are working with Real Chocolate is that when we melt it, it goes back to a solid form when it cools down. Therefore, we must be go that extra step & be patient when we are making desserts with chocolate. They must set before playing with them!