one of the skills I picked up in ecuador, while it is not an ecuadorian dish, is making a nice flourless chocolate cake. steph’s mom has a gluten thing so she asked me if I could make one, so I did today.
differences in making one in the US vs Ecuador? here, you can choose your oven temp, plus there’s a spring form pan to use, fancy. and steph has a kitchenaid so I don’t have to beat my eggs by hand. however, being cheap and not planning ahead, the ingredients are the same. I still don’t really follow a recipe though, as with most things it’s a technique not really an exact science.
so use about six eggs, and beat with a fair amount of sugar until super fluffy. I use about a cup, but recipes call for more and you could use less if you want, it depends on what kind of chocolate you’re using. then, melt 2 or 3 sticks of butter and either baking chocolate or cocoa. the amount of butter you use depends on whether or not you have baking chocolate. I usually use cocoa because it’s what I have, there’s no baking chocolate in Duran. use a lot of chocolate. it’s important. fold the chocolate and butter into the eggs and sugar, you want it to be a dark brown color, if it’s not, add more chocolate. then pour into a buttered floured springform pan (I’d parchment paper the bottom ideally), cover the outside of the pan with tin foil, put the springform into a casserole dish or something bigger and then pour hot water into the casserole outside the springform. put into the oven, and bake until done, a toothpick will not come out clean but not be gooey, so use your best judgement. let it cool before you take it out of the pan (or just be very careful, cause it is tasty right away).
that’s how I do it, it’s pretty simple and I don’t have an exact recipe. we served a small slice (a big slice will give you a stomachache) with some left over strawberry pink stuff from saturday’s party, and it was very good. the very light strawberry stuff complimented very well the very dense chocolate cake. also, it looked great.
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