12 ounces 60% chocolate
4 ounces (1/2 cup, or 1 stick) butter
2 tablespoons cocoa powder
4 egg yolks
6 egg whites
4 ounces sugar
1. Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat, then whisk in the cocoa powder and after that the egg yolks. Set aside.
2. In a medium bowl, whisk the egg whites and salt until foamy. Gradually add the sugar to the egg whites and whip to medium peaks.
3. Stir a third of the whites vigorously into the chocolate mixture until fully combined. Then fold in the remaining whites in two parts until all ingredients are incorporated.
4. Pour the mixture into a greased, parchment-lined 8-inch cake pan and bake until puffed and set, 18 to 20 minutes. (For individual cakes, use 4-inch greased brown paper molds. Fill each with 4.5 ounces batter; bake for 13 to 15 minutes.) Cool completely on a rack, then cover and refrigerate until chilled. Serve chilled, or bring to room temperature before serving.
Each of 8 servings: 446 calories; 7 grams protein; 38 grams carbohydrates; 4 grams fiber; 30 grams fat; 18 grams saturated fat; 125 mg cholesterol; 30 grams sugar; 70 mg sodium.
Recipe from From Na Young Ma of Proof Bakery in Atwater VillageRead More
Love Surfas, this weekend I had the fortune to attend one of their cooking demos hosted by food photographer & Master chef contestant; Becky Reams. The demo was a three course meal wich consisted of; Smoked trout roulettes with brioche crackers, hot sauce mousse and shaved cucumber, no photo of this one, ate it before getting a photo of it :). Second course knocked my socks off, it was ginger beer braised pork served over grits and a radish salad. My first encounter with grits and boar!! Tasting unknowns is so much fun lately, I truly enjoyed it.
The salad was topped with shiso leaves, have you had those? That was another first for me. For dessert, chef Becky made an inverted carrot cake with a cream cheese frosting, caramel mouse with coconut & pecan crumble……
My taste buds where spinning with joy. Inspiring experience overall. Now to try one of these recipes at home!
some red onion
2 tbs rice vinegar
some jalapeño/thai chillies/heat of choice
1 tsp brown sugar
Thinly slice cucumbers, jalapenõs, red onion
Mix liquids along with sugar and stir until dissolved
add cucumber, chili, mint, and red onion
this is one of those recipes you adjust ingredients to your preferences
taste and adjust seasonings for a balance of sweet, salty, tangy flavors.
Cover and refrigerate for 1/2 hour.
Garnish with cilantro and crushed peanuts