FLOURLESS CHOCOLATE CAKE

yield: 12 to 16 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 12 hours

This rich flourless chocolate cake is a chocolate lover's dream!

INGREDIENTS:

8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.

Note: Don't use springform b/c mine always leaks water in despite tin foil

2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.

3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).

Note: I heated it in the microwave at 30 second intervals being extra careful not to overcook

4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).

7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.

(Recipe from Cook's Illustrated Cookbook)

Recipe+Picture: http://www.browneyedbaker.com/flourless-chocolate-cake/

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Prep time:10 mins
Cook time: 40 mins
Total time: 50 mins


Author: Cookie and Kate

Ingredients

Spicy Thai Peanut Sauce
½ cup creamy peanut butter
¼ cup reduced­sodium tamari or soy sauce
3 tablespoons apple cider vinegar
2 tablespoons honey (or agave nectar, to taste)
1 teaspoon grated fresh ginger
2 cloves garlic, pressed
¼ teaspoon red pepper flakes
2 tablespoons water

Roasted vegetables
2 sweet potatoes, peeled and sliced into 1x1x1/2­inch wide chunks
1 red bell pepper, cored, deseeded, and sliced into bite­sized strips
about 2 tablespoons coconut oil (or olive oil)
¼ teaspoon cumin powder
Sea salt, to taste

Rice and garnishes
1¼ cup jasmine brown rice (or any variety of long­grain brown rice)
2 to 3 green onions/chives, sliced into thin rounds (green and white parts)
Handful cilantro, torn
Handful peanuts, crushed
Sriracha/rooster sauce on the side (optional)

Instructions

1. Prep: Bring a large pot of water to boil. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle and another rack near the top.
2. Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.
3. Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
4. In the meantime, cook the rice: Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork and season with salt to taste.
5. Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
6. Serve: Top rice with roasted vegetables, a heavy drizzle of sauce, and a sprinkle of chopped green onions, cilantro and peanuts.

Notes

Storage suggestions: Leftover sauce should keep well, refrigerated and covered, for a couple of weeks.

Wake up the flavors with a little bit of apple cider vinegar or tamari if necessary.

Make it gluten free: Tamari is a Japanese soy sauce that has a great flavor and is gluten free, unlike most other soy sauces. I like the San­J brand.

Make it vegan: Use agave nectar instead of honey for vegan sauce.

Other recipes you might like: my summer rolls with spicy peanut sauce, peanut soba noodle bowl and Thai green curry.

Jeanine is also on a peanut sauce kick with peanut noodles and salad wrap


Recipe + Image:  http://cookieandkate.com/2013/spicy-thai-peanut-sauce-over-roasted-sweet-potatoes-and-rice/