Wednesday, April 18, 2012

Flourless Chocolate Torte

So, it's almost May. I had intended to post this recipe shortly after my birthday back in March....

Life got a little hectic and I simply didn't make time to write. Things in our little household are now settling back into a wonderful groove so the day has come to share some recipes.

But first- a few pictures from my birthday celebration! My family and I went to Cumberland Island for the day. We went hiking for the day, had a picnic on the beach, saw wild horses and other wild life, and simply had a delightful day.  All the horses are wild and cannot be touched. They will share their space with you as long as you leave them alone. What a great day to see some of God's creation, wild and free.

The horses started having babies early this year because the weather has been so warm.

Walking down the middle of the dirt road.

Grazing near the ocean

Ahhhh the ocean. Beautiful.

The Dungeness Ruins

Me at the old entrance to Dungeness, the shear size is breathtaking.

God gave me an amazing birthday. The weather was warm and sunny without being swelteringly hot. God sent dolphins to escort the ferry to the island, I knew right then it was going to be a very special day. Once we got to the island we started seeing wild turkeys, vultures, and little lizards.

We wandered down to the Dungeness ruins which is Jon's favorite place on the island. Along the way we saw all the signs that the horses were out. We came around the corner and out of the woods emerged several horses. They ambled their way past us and we just soaked it all in.

We made our way to the ocean to do some beach combing. Jon and I collect sand dollars and conch shells. Never in all our beach visits have we ever found so many conch! There were big shells with occupants and smaller shells that were no longer inhabited.

After a long day of fresh air we took our seats on the ferry to head home. Now, here's where I get a good clear look at God's sense of humor:

I was reflecting on the great day I had with my family. Now, you should know I am perpetually hunting sharks teeth at any ocean visit. I was so thankful for the things I had received I didn't give much thought to the lack of a shark's tooth. At that very moment my Mom pulled a sharks tooth from her pocket and announced- "Look what I found in my pocket! You can have it if you want, Becca." I accepted the tooth and giggled. My parents wanted to know what was so funny. I hadn't told my parents, or anyone for that matter, what I was hoping to get that day for my birthday. I had asked God for two things for my birthday- to see the horses and to get a sharks tooth. God uses his perfect timing even with silly things like sharks teeth. :)

My birthday gift from my Heavenly Father
After we arrived home, we had birthday supper. Then it was time for dessert!

My grandma sent my mom a recipe for flourless chocolate cake. Mom decided to make it for my birthday dessert. We topped it with whipped cream and fresh raspberries. We deemed it more of a torte than a cake because when I hear cake I think light and fluffy. This is a smooth, rich, velvety chocolate dream the moment it hits your mouth.

So there you have it, birthday review. Now onto the chocolate madness!

Here's to you and your culinary adventures, friends. Cheers!

Flourless Chocolate Torte
8-12 servings

4 oz fine quality bittersweet chocolate (NOT UNSWEETENED)
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Whipped cream and raspberries

Preheat oven to 375. Butter an 8 inch round baking pan. Line the bottom of the pan with a round of wax paper. Butter the paper.

Chop chocolate into small pieces. In a double boiler or a metal bowl, set over a saucepan of barely simmering water, melt chocolate with butter stirring until smooth. Remove from heat; add sugar and whisk. Add eggs and whisk again.

Sift 1/2 cup cocoa over chocolate mixture and whisk until just combined. Pour batter into the prepared pan. Bake in the middle of the oven for 25 minutes or until the top has formed a thin crust. Be careful to not over bake.

Cool cake in the pan on a rack for 5 minutes. Turn out onto a plate. Then invert onto your serving platter.

If desired dust with additional cocoa once completely cool.

To serve, cut into wedges. Add a dollop of whipped cream and sprinkle with fresh berries.

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