Pages Navigation Menu

Flourless Chocolate Cake by Sandra Boyett

Flourless chocolate Cake

Elegant and delicious on short notice

Ingredients:

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.

Read More

Creme Brule by Sandra Boyett

My Best Cream Brule

by Sandra Boyett


Ingredients:

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

Read More