Review for Balthazar in New York!

Review of the Red Velvet Bundt Cake from Nothing Bundt Cakes

Hot Chocolate from Blue Bottle Coffee Stand in the outside of the Ferry Plaza Farmers Market in San Francisco, CA.

So delicious!

*Click Photo to get to Blue Bottle Coffee’s Farmers market info!

Mini Flourless Chocolate Cakes!

Today I made Martha Stewart’s recipe for Flourless Chocolate Cakes but in my own way.

I didn’t have any semi sweet chocolate, and even after going to the corner store came home empty handed.

Luckily I thought of the alternative and decided to use Hershey’s chocolate (which normally isn’t my particular favorite, but decided to try it anyways).

Here are the ingredients & steps to make this wonderful cake(s)!

Ingredients

• 6 tablespoons unsalted butter plus more for pan
• 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
• 6 large egg yolks
• 6 large egg whites
• 1/2 cup granulated sugar
• Confectioners’ sugar for dusting

First, preheat your oven to 275 degrees (and don’t forget to wash your hands!). Next put the semi-sweet chocolate (or Hersheys in my case) and the room temperature butter in a large bowl and microwave in 30 second increments. Stir every thirty seconds until the two are melted. After letting the chocolate and butter slightly cool, add in and whisk the 6 yolks (one at a time). 

In a separate bowl, beat the 6 egg whites to “soft peaks” (click here to find more on what soft peaks are). Then gradually add in the sugar, and continue to beat until it becomes glossy and stiff. Then whisk a quarter of the egg whites/sugar into the first bowl of chocolate/butter. After whisking, fold the whole first bowl into the remains of the whites. 

Next, pour it into the pan (or in my case, cupcake pan to make mini cakes). When baking in the springform pan, bake until the cake pulls away from the sides (probably 45-50 minutes). If baking in the cupcake pan, time varies, but mine took about 25-30 minutes. You know that they are ready if you stick a piece of uncooked spaghetti into the center of a cake and barely anything sticks onto it when pulled out (will demonstrate soon!). Once cooled, sprinkle with powdered sugar and serve the final product! 

My Review of the Cake:

The recipe was perfect because of it’s simplicity ingredients wise. I enjoyed the final product, but am still deciding if I prefer it over my usual flourless cake recipe. I would recommend making this, especially if someone in your household cannot eat gluten. Will post the other recipe sometime soon, as it is quite delicious as well!

*Please note, the steps were based off of the original recipe, my notes were just added in after rephrasing. Click the photo to view the original recipe.