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>Demo: Flourless Chocolate Cakes + Homemade Whipped Cream

3 Mar

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6 cakes, over 150 samples, and a 30 minute demo in front of a large room of UC Berkeley students. The Cal Cooking Club.

I arrive a bit flushed from my hectic walk over. My skin is damp with a few drops of sweat, leaving my glasses to slip down my nose every few seconds. Alas, I made it through my demo without burning down the building and spilling chocolate on my blouse.



Flourless chocolate cake. This dessert makes it on the menu at work very often. It is just a simple, comforting, chocolatey delight. And it is such a great base for experimentation and dressing up the plate: Rosemary caramel sauce anyone? Creme fraiche with candied orange peel? Brandied cherry and slivered almonds? Pine nuts, whipped cream, and olive oil (a favorite of mine!)?! The possibilities are endless with this simple base. It could even be fun experimenting with different chocolates-I usually use bittersweet, but I would love to see what you can do with semisweet, dark, even milk chocolate!



Please. If you like to cook, if you like to bake, if you like to eat, do it, enjoy it. Keep cooking. Cook with friends, with family, with strangers. Go into a restaurant and chop garlic all day. Throw dinner parties. Go to happy hours. Go out and try some new food that you would never think to make at home.

Go home and make flourless chocolate cake. You won’t regret it. I promise.

Flourless Chocolate Cake/Torte



(thanks, Kiri!)

9 oz. (about a heaping cup) Bittersweet Chocolate (at work I use Callebaut or Valrhona brand, but I am also a fan of Trader Joe’s chocolate as well as Ghiradelli)

9 Tablespoons Unsalted Butter

5 Egg Yolks

½ Cup Sugar

1 ½ Tablespoons Unsweetened Cocoa Powder

¼ Teaspoon Sea Salt

½ Teaspoon Vanilla

5 Egg Whites

In a bowl over a pot with barely simmering water, melt butter with chocolate. Let cool slightly.

In a mixer with whisk attachment, beat egg yolks with sugar until very thick and pale (you can also do this by hand).

Meanwhile, add the cocoa powder (sift if lumpy) to the chocolate-butter mixture with sea salt and vanilla.

Fold beaten egg yolks into chocolate mixture.

In a clean bowl, beat egg whites to stiff peaks, being careful not to overbeat. Your whites will looks white and thick (you’ve gone to far if you start to see curdled chunks). Fold into chocolate mixture and pour into a parchment-lined 9” round pan.

Bake at 350 degrees F until edges are slightly puffed and cracked, and middle is set but just slightly jiggly, about 30 minutes. Let cool (cake will fall slightly). Cut into slices with a hot wet knife (I’ve heard floss works, too!).

May be wrapped well and refrigerated for several days. Serve at room temperature.

Suggested servings: with whipped cream, caramel sauce, or a personal favorite olive oil and whipped cream. Or add chopped toasted nuts (hazelnuts, pine-nuts…).

Homemade Whipped Cream


1-2 cups heavy whipping cream

about 4 Tablespoons sugar

In an electric mixer with the whisk attachment, whip your cream until thickened and to your liking. Add the sugar and stir for another 10-15 seconds.

Serve atop flourless chocolate cake!



Thank you to Cal Cooking Club for this wonderful opportunity!

Blood Orange Olive Oil Cake

18 Feb
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It has been a long week of no coffee, bed-ridden sickness, and lots of rain. By last night, extreme exhaustion took over. I fell asleep around 10:30 pm in the depths of a rainy night storm.

So deep in sleep was I that apparently I blurred the lines between reality and dreamworld.

I got a phone call from my good friend, Natasha at 11:30 pm. I answered the phone by saying “good morning” in flirtatious voice over and over and over. Natasha yelled, “Stephanie, it’s 11:30 at night! Go back to sleep!” I replied, “ok, see you in 4 hours.” Natasha and I had no plans to meet up at 3 am. I was indeed sleep talking. I was hypnotic, woken from the depths of my extreme slumber.

And there you have it. Apparently I sleep talk sometimes.

This morning I decided that I needed to get some good strong caffeine in my body. I did just that, and then I baked a cake. Ah, I’m back in business, back to being me. I made a beautiful cake. This beautiful cake has beautiful blood oranges and olive oil in it.


I got to supreme and segment some lovely bloods (see recipe below for definitions/instructions).

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I juiced one of the oranges and mixed it with some plain yogurt to get a pretty pink mixture.


I mixed up the batter and folded in the blood orange segments.

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Beautiful. The taste is all in the name, blood orange with hints of olive oil. Perfect.

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Blood Orange Olive Oil Cake

makes one loaf pan

From SmittenKitchen

Butter for greasing pan
3 blood oranges
1 cup (200 grams or 7 ounces) sugar
Scant 1/2 cup (118 ml) buttermilk or plain yogurt I used non-fat yogurt
3 large eggs
2/3 cup (156 ml) extra virgin olive oil
1 3/4 cups (219 grams or 7 3/4 ounces) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Honey-blood orange compote, for serving (optional, below)
Whipped cream, for serving (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.

Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.

Halve remaining orange and squeeze juice into a measuring cup; you’ll will have about 1/4 cup. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs and olive oil.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of orange segments. Pour batter into prepared pan.

Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote (below), if desired.

Honey-Blood Orange Compote: Supreme 3 more blood oranges according to directions above. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

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All Good Things Cakes, Bundts, and Loafs

31 Jan

Because all I want right now is cake.
Because I am too lazy to go make a cake in my kitchen and then clean up the mess.
Because all I want is for YOU to make ME a cake so I can eat it with you.
Any of the following cakes will suffice:


Rainbow Cake. Layers of colorful almond cake, raspberry jam, and a chocolate sprinkle top. Takes me back to childhood.


Polenta Cake with Olive Oil and Rosemary. This cake screams Italian.


Pear and Cranberry Holiday Spice Cake. Moist. Studded with pears. Full of spicy sweetness.


Carrot Cake. What’s the secret to the best carrot cake ever? Fresh ginger.


Meyer Lemon Yogurt Cake. Pretty pretty princess.


Peanut Butter Banana Bread. With melty choco chips? I’m so there.


Buttermilk Pound Loaf. She’s a lady, wowowow, she’s a lady…


Buttermilk Avocado Pound Loaf. The mean green fighting machine.


Red Velvet Cupcake Cones. Cupcakes DEFINITELY count as cake.

>The Chocolate Room, Brooklyn

15 Jan

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(Above you see brother and mom, post-chocolate indulgence) Nestled next to a quaint movie theater in Cobble Hill, Brooklyn, The Chocolate Room knows how to hit the spot on a cold, snowy day.


Immediately when you walk in a case of gorgeous chocolates will tempt you.


You can sit at the bar or go to the back and sit at a table (If you sit at a table there is a beautiful tall window with which to watch the snow flakes fall). The waitstaff hands you a menu and a little sample: almond cake drizzled with chocolate.


It is pretty much a given that you must order hot chocolate when the snow is falling and you are at a place called “The Chocolate Room.” Oh, and please do order a homemade marshmallow to swim in your hot chocolate. The Chocolate Room also has a hot chocolate with a shot of espresso in it. It is called a Cafe Torino. My eyes just got a little brighter thinking about it.


So five of us “dined” at the Chocolate Room. We each got a drink and then shared two chocolate desserts. A flourless chocolate cake with raspberry sauce and whipped cream=dense and dreamy, and I loved the raspberry-chocolate combo.


Chocolate pudding cake with whipped mascarpone and brandied cherries. Rich and oozing chocolatey goodness. Definitely my favorite chocolate delight from The Chocolate Room.

Both of the desserts–the flourless chocolate cake and the chocolate pudding cake–were on the specials menu.

I feel like I have taken a chocolate and burger tour of New York. My stomach has never hurt so good.

The Chocolate Room
86 5th Avenue
New York, NY 11217
(718) 783-2900

>Pear and Cranberry Holiday Spice Cake

28 Nov

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Studded with pears and dotted with cranberries, freshly grated nutmeg and sweet powdery cinnamon, beautiful bundt lines and a dusty sugar top. If that doesn’t scream cozy fall cake then…well…then I don’t know.

Then go for a walk in New York’s Central Park…


…and when you are done with your walk, come eat my cake. Maybe then the cake will scream “cozy fall day on a plate”.

This cake is dairy-free (it uses oil instead of butter). This cake is not non-fat. This cake is moist and satisfying and just flat-out cozy. Lately I have been craving cozy. A lot. For now, this cake helps fill my cozy void.



30 minutes after the cake came out of the oven, it slipped right out of the pan. It slipped right out of the pan and then I flipped it out onto a platter to cool. It slipped right out of the pan, flipped onto the platter, and later that night and for the last few days, I dipped it into my coffee and popped it right into my mouth.

Thanks for the great recipe, Joy!

Pear and Cranberry Holiday Spice Cake

recipe from joythebaker.com

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups vegetable oil

3 large eggs

1 1/2 cups granulated sugar

1/2 cup lightly packed brown sugar

1 Tablespoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 Tablespoon dark Rum (or Bourbon or orange juice)

1 teaspoon vanilla extract

3 pears, peeled, cored and cut into a 1/4 inch dice (you can make the pear slices slightly bigger if you like a chunkier cake)

1/2 cup fresh cranberries, coarsely chopped (or raisins or dried cranberries or dried apricots diced or chopped walnuts maybe even chocolate chips)


Directions:

Put a rack in middle of oven and preheat oven to 350 degrees F. Generously butter and flour a 12-cup Bundt pan, knocking out excess flour.

Sift together flour, baking soda, and salt into a bowl.

Whisk together oil, eggs, sugars, cinnamon, nutmeg, rum or bourbon and vanilla in a large bowl until just combined. Fold in flour mixture until just combined, then fold in apples and cranberries. The batter will feel thick and heavy. Spoon the batter into pan.

Bake until a wooden pick or skewer inserted in center of cake comes out clean, about 1 hour and 15 minutes. Cool cake in pan on a rack for 30 minutes, then turn out onto rack to cool completely. Dust with powdered sugar before serving.

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