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Flourless Chocolate Cake by Sandra Boyett

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.

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Creme Brule by Sandra Boyett

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

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