<B>CB</B><P>Love the topic. Food! LOL<P>Okay here's another one...<P><B>*****************************<BR>RECIPE: FLOURLESS CHOCOLATE CAKE<BR>********************************</B><P>INGREDIENTS:<BR>8 large cold eggs<BR>1 pound bittersweet chocolate, coarsely chopped<BR>8 ounce unsalted butter, cut into 1/2 inch chunks<BR>1/4 cup strong coffee<BR>* Powdered sugar and whipped cream for garnishing<P>DIRECTIONS:<BR>Position the oven rack to the lower third of the oven (lower<BR>center) and preheat to 325 degrees. Line the bottom of the pan<BR>with parchment paper and grease the sides. Set the pan on a<BR>wide sheet of heavy duty foil and wrap the foil up the sides<BR>without tearing it. Set the pan in a larger baking pan or a<BR>roasting pan. Bring a kettle of water to a boil. Use a hand<BR>held mixer to beat the eggs at high speed for 5 minutes until<BR>the volume of the eggs doubles to approximately 1 quart. If<BR>you have to use a heavy duty mixer such as a Kitchen Aid, use<BR>the whisk attachment and speed 6, beating to the same volume<BR>which will tack about the same amount of time. Meanwhile melt<BR>the chocolate, butter and coffee in a large heat proof bowl<BR>either set in a pan of barely simmer water or in the microwave<BR>at 50% power for 4-6 minutes, stirring frequently until the<BR>mixture is smooth and warm (about 115 degrees). Fold 1/3 of<BR>the egg foam into the chocolate mixture with a large rubber<BR>spatula until just a few streak of egg are still visible;<BR>fold in half of the remaining foam likewise. Fold the remaining<BR>foam into the batter until completely incorporated. Scrape<BR>the batter into the prepared spring form and smooth the surface.<BR>Set the roasting pan on the oven rack and pour in enough<BR>boiling water into it to come about halfway up the side of<BR>the springform. Bake until the cake has risen slightly, edges<BR>are just beginning to set, a thin glazed crust (like a brownie)<BR>has formed on the surface, and an instant read thermometer<BR>inserted halfway into the center of the cake registers 140<BR>degrees, 22-25 minutes. Remove the springform pan from the<BR>water bath and set on a wire rack. Cool to room temperature.<BR>Cover and refrigerate overnight to mellow. Cake can be kept<BR>covered and refrigerated up to 4 days. About 30 minutes before<BR>serving, remove the springform pan sides, invert the cake on<BR>a sheet of waxed paper, peel off parchment pan liner, and turn<BR>cake right side up on a serving platter. Sift with powdered<BR>sugar for garnish. <P>Yield: 1 8-inch cake<P>It's taking all I have not to hit the kitchen right now. I still have to loose the five pounds I gained from Easter and the stuff that "Dagned Rabbit" left here. Praise the Lord for computers and addictions to them, huh?
<P>Hugs to you all,<P>------------------<BR><B>God bless you and all of us. We are all going to make it, all of us!
With God on our side we can't lose!
What God has joined together let no man put asunder. <P>Samantha</B><p>[This message has been edited by A blessed Samantha (edited April 24, 2001).]