Flourless chocolate Cake
Elegant and delicious on short notice
8 Tbsp butter
4 ounces bittersweet chocolate
2 large eggs
2 egg yolks
¼ cup sugar
2 tsp flour
Butter 4-4ounce ramekins and place on baking sheet. Pre-heat oven to 425 degrees.
MELT: butter and chocolate in microwave, about 1-2 minutes, cool slightly
BEAT: with paddle attachment eggs, yolks and sugar until thick in consistency, about 4 minutes
ADD: melted butter- chocolate mixture too egg mixture. Slowly pour chocolate into eggs with the mixer running on low. Mix until blended.
STIR: with a spoon, stir the flour into the mixture.
DIVIDE: mixture into ramekins
BAKE: 425 for 7-8 minutes
SERVE: place ramekin on serving dish and top with ice cream or whipped cream and serve.
This dessert is also great cold.
My Best Cream Brule
by Sandra Boyett
4 cups heavy cream
1 vanilla bean, scrapped and seeds reserved
1-cup sugar, plus 1 Tbsp
7 large egg yolks
Place 8 ramekins in a pan with sides. Pre-heat oven 300 degrees.
In a microwave safe bowl, stir together the heavy cream, vanilla beans and sugar.
HEAT: in the microwave stirring occasionally until mixture smooth and hot, near boiling. This will take about 3 minutes total time.
WHISK: egg yolks in a large measuring bowl, preferably with a pouring spout.
TEMPER: while stirring slowly pour a small amount of hot cream mixture into the yolks, stir constantly and continue to pour the cream until mixture is completely incorporated.
POUR: mixture into ramekins, place in oven and fill pan with hot water to about half way up the ramekins.
BAKE: 55 minutes
CHILL: at least 4 hours
SPRINKLE: with sugar, tapping off excess on to another ramekin and continue until all dusted with sugar. Caramelize sugar with a kitchen torch or under broiler. Be careful not to over heat if using the oven broiler.
SERVE: with pride