This is a rich, dense, dark chocolate-almost flourless- cake. I dream of this! Only a tiny slice is needed, as this is so decadent. Be sure to plan ahead as this torte needs to cool overnight for best results.
Serves 10-12
1 cup fresh raspberries
14 oz dark chocolate (70% cacao or more), chopped into small pieces
1 cup (2 sticks) unsalted butter, cubed
6 eggs, separated
1/4 cup unbleached A/P flour
1/4 cup sugar
Pinch of sea salt
Spread the raspberries on a plate or tray and place in the freezer. Leave the raspberries to freeze while you make the batter. This will help keep them together in the torte and not become too mushy.
Preheat the oven to 400 degrees. Grease a 9 inch springform pan with some of the butter. Wrap a large (ovenproof) dinner plate in aluminum foil. Set aside.
In a heavy bottomed pot, melt the butter over low heat. Turn the heat off. Add the chocolate, stirring constantly until melted and smooth. Stir in a pinch of sea salt.
In a separate bowl, whisk the egg yolks and flour together until thick and there are no more lumps. Add this to the chocolate mixture and mix well. Set aside.
In the bowl of a stand mixer, beat the egg whites with the balloon whisk until soft peaks form. Add the sugar and whisk a few seconds more to combine. Gently fold the chocolate mixture into the egg whites. Add the frozen raspberries and stir gently. Pour the batter into the springform pan.
Bake in the oven for 15 minutes. After the 15 minutes, place the foil wrapped plate on top of the cake, like a cover, and leaving the oven door ajar just a bit, bake for another 10 minutes. Remove the torte from the oven with the foil plate still on top. Leave to cool down to room temperature. Once cool, place in the oven for at least 4 hours or overnight.
The torte will be mousse-like in the center. Serve these little slices of heaven.
Enjoy!
Everyone loves a bagel with lox and cream cheese, and this is my scrambled egg version. This is so easy to make, yet still elegant.
Serves 4
1 tablespoon butter
8 eggs, beaten
4 tablespoons cream cheese, cubed
4 slices cold smoked wild salmon, cut into pieces
2 scallions, thinly sliced
1/2 teaspoon Sea salt
1/4 teaspoon freshly ground black pepper
Heat a sauté pan over medium to medium-low heat. Add the butter. Once melted, add half of the scallions, saving the remaining scallions for garnish. Pour in the beaten eggs. Sprinkle the top with the sea salt and pepper. Now, using a spatula, slowly stir the eggs, scraping the bottom. When the eggs are almost cooked completely, but they are still a bit loose, turn off the heat. Add the cream cheese and salmon and stir a bit, being sure to not let the cream cheese melt completely-you still want some yummy hunks of cream cheese. Immediately transfer to plates and garnish with the remaining scallions.
Enjoy!
This is fantastic served over sliced avocados, especially if you can find Florida Avocados. I was addicted to this dressing served over an entire, huge avocado and romaine salad this past summer.
Into a high-speed blender, whiz up the following:
1/4 cup honey
1 cup extra virgin olive oil
1/2 cup ketchup
1/4 cup onion, chopped
Juice from 1 lemon
1 tablespoon Worcestershire sauce
1 teaspoon apple cider vinegar
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1/2 teaspoon sea salt
Enjoy!
I just love the flavor of pancakes that this recipe makes. It's just amazing.
Makes about 15 4" pancakes
1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1/2 cup vanilla yogurt
Juice and zest of 1 lemon
3/4 cup water
2 eggs
1 cup blueberries, fresh or frozen
Butter or olive oil for cooking
Pure Maple Syrup for serving
In the bowl of a stand mixer, combine the flour, sugar, baking powder, and sea salt. Add the water, yogurt, juice and zest of the lemon, and eggs. Mix well. Stir in the blueberries.
Heat a griddle pan over medium-low heat. Grease the pan with butter or olive oil. Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Flip the pancakes when little bubbles form on the surface. Cook for just another minute or so on the other side.
Serve with warmed maple syrup. I like using Grade B; it has a much more intense flavor.
Enjoy!
