Sunday, May 29, 2016

Chocolate cloud cake

  This recipe comes from  Classic Home Desserts by Richard Sax.  I founded from Nigella and the picture was amazing....dark gooier chocolate, light as a cloud....flaky and topped with wiped cream.    I am going to try a raspberry mouse wiped cream... I think is going perfect with this dessert!



INGREDIENTS:
for the cake
  • 9 oz bittersweet chocolate (minimum 70% cocoa solids) I used LINDT dark chocolate   orange flavor, almost 3 bars

  •           9 tablespoons unsalted butter (softened, at room temp is very important)
  •          6 large eggs (2 whole, 4 separated)
  •          ¾ cup superfine sugar
  •          2 tablespoons Cointreau (optional)
  •           grated zest of 1 orange 
  • for  topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon Cointreau (optional)
    used  one cup  raspberries preserve  blended in wiped cream
  • ½ teaspoon unsweetened cocoa powder (for sprinkling)t as a cloud)  
Method


    Preheat the oven to 350ºF.


    Line the bottom of a 9 inch spring form cake tin with baking parchment.




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