Tasty Tuesday: Flourless Chocolate Cake

Easy Flourless Chocolate Cake with Silky Chocolate Glaze Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients:
•6 1-ounce squares coarsely chopped semisweet chocolate
•1/2 cup (1 stick) unsalted butter
•3/4 cup sugar
•3 large eggs
•1/2 cup cocoa
•1/4 teaspoon salt
•1 teaspoon vanilla
•For Glaze:
•2 1-ounce squares coarsely chopped semisweet chocolate squares
•1 1/2 tablespoons unsalted butter
•1 1/2 teaspoon milk OR light coconut milk
•1 1/2 teaspoons Agave syrup OR honey
•1/8 teaspoon vanilla

Preparation:
Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.


1.Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2.Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3.Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4.Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5.Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6.Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
7.To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
8.Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

Tasty Tuesday

Buffalo-Style Chicken Cordon "Blue"
Serves 4
By Rachael Ray

•4 boneless, skinless chicken breasts
•4 slices French-style ham or other wet-cured ham
•1/2 cup blue cheese crumbles
•Salt and pepper
•1 cup flour
•1/4-1/3 cup cornstarch (eyeball it)
•2 large egg whites, beaten
•1 1/2 cups breadcrumbs
•3 tablespoons butter, melted
•About 3 tablespoons hot sauce
•Canola or other high temperature oil, for shallow frying
•Carrot and celery sticks, for garnish
PreparationSplit the breasts open and cut them across horizontally. Pound the meat out a little, then stuff the breasts with the ham and cheese. Fold the chicken over and press the edges together to secure the stuffed breasts. Season with salt and pepper and coat first in the flour mixed with cornstarch, then the egg whites, then the breadcrumbs tossed with the melted butter and mixed with hot sauce.

Heat a shallow layer of oil about a quarter-inch deep in a large skillet over medium to medium-high heat. When the oil is hot, cook the chicken on each side until golden and cooked through, about 6 minutes on each side. Drain the chicken briefly on paper towels and serve with carrot and celery sticks alongside.

Motivational Monday

The real art of conversation is not only to say the right thing in the right place but also to leave unsaid the wrong thing at the tempting moment.

WEEKEND MOVIE RELEASES! 08.06.10

The Other Guys
MPAA Rating: PG-13

Detective Allen Gamble is a forensic accountant who's more interested in paperwork than hitting the streets. Detective Terry Hoitz is a tough guy who has been stuck with Allen as his partner ever since an unfortunate run-in with Derek Jeter. Allen and Terry idolize the city's top cops, Danson and Highsmith, but when an opportunity arises for the Other Guys to step up, things don't quite go as planned.


Step Up 3D
MPAA Rating: PG-13

A tight-knit group of street dancers, including Luke and Natalie, team up with NYU freshman Moose, and find themselves pitted against the world's best hip hop dancers in a high-stakes showdown that will change their lives forever.

Tasty Tuesday- Fettucine Alfredo

Fettucine Alfredo

Cook Time:15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Directions
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Motivational Monday

You must keep your mind on the objective, not on the obstacle. - William Randolph Hearst