Guess who's back?

Back again?

The LG's back, tell a friend.

Guess who's back, guess who's back, guess who's back..

dananadada

The LG's back, which means that

1. I need to prepare myself for eating dessert after every meal.

2. I should start trying out my new recipes on him.

3. I must work out DOUBLE TIME.

For his homecoming, I used a saved recipe from Julia's blog. She made a flourless chocolate cake that sounded scrumptious and super easy to make. Both turned out to be true. The cake was deliciously moist- almost brownie like in texture. And it also took very little effort to make. The most effort that I put in was while trying not to lick the batter.

Anywhoo, here she is:

I added some blueberries so that I could fool myself into thinking this was a healthy treat.

Here's Julia's recipe:

Flourless Chocolate Cake

adapted from Bakin' and Eggs

Ingredients:

8 ounces good quality bittersweet (not semi-sweet) chocolate, roughly chopped

2 sticks unsalted butter, cut into pieces

1 1/2 cups sugar

6 eggs

1 cup unsweetened cocoa powder

Ganache:

8 ounces good quality bittersweet chocolate, roughly chopped

1 cup heavy cream

Directions:

Preheat oven to 350 degrees. Generously grease a 9 or 10 inch springform pan and line the bottom with wax or parchment paper (cut into a circle to fit bottom of pan). Make sure to grease the liner as well.

In a double broiler or in a large bowl over a pan of simmering water, add chocolate and butter. Stir constantly until melted. Remove bowl from heat and whisk in sugar. Add eggs, one at a time, mixing well after each addition. Last, sift cocoa powder into mixture and whisk until just combined.

Pour batter into prepared springform pan and bake for 35-40 minutes. A toothpick inserted in the center should come out with moist crumbs and top should have a thin crust.

While the cake is baking, melt chocolate and heavy cream in a double boiler, and mix until smooth. Set aside on low heat.

Cool cake in pan on a rack for 10 minutes and then remove sides of pan. Invert cake on a plate and then back onto the rack to fully cool before serving.

When the cake is fully cooled, pour the ganache over the top and spread around with a spoon. Set cake aside until ganache firms up.

Yield: 10-12 servings

Happy Baking!