Several folks have asked me for the recipe for this dessert. Here it is. Enjoy!
FLOURLESS CHOCOLATE CAKE (or Brownies)
Yield – 9-12 servings
Preheat Oven to 350
- 5 oz good quality chocolate chips
- ½ Vegetable Oil
- 1 C plus 2 T brown sugar
- ½ C Almond Meal
- ¼ C Brown Rice Flour
- ½ tsp salt
- ¼ tsp baking soda
- 2 eggs, beaten
- 3/4 T Vanilla
- ¼ T Bourbon
Optional:
- ½ C chocolate, white chocolate or butterscotch chips to place on top
- ½ C chopped nuts
Method:
Spray either an 8×8 inch round or square baking pan with oil and line the bottom with parchment paper.
In a small saucepan, melt the dark chocolate and oil over low heat, gently stirring.
In a small mixing bowl, beat together the eggs.
In a separate mixing bowl, whisk together the dry ingredients. With a spoon, make a well in the middle of the dry ingredients. Add the beaten eggs and the melted dark chocolate mixture. Beat on low to medium speed for two minutes, until the batter begins to come together. Keep beat until the batter becomes smooth and glossy. Stop mixing and add nuts (if adding) by hand.
Spread the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter. If you are using additional chips as garnish, sprinkle them on top of the batter and lightly press down.
Place the pan in the center of a preheated 350 oven for 30-35 minutes, until the cake is set. The top will crack.
Cool on a wire rack. Remove the cake from the pan. Chill for an hour before cutting.
ICE CREAM BASE
- 2 C Heavy Cream
- 2 C Whole Milk
- ¾ C Sugar
- 1 Vanilla Bean split in half
- 6 Egg Yolks
Method
Combine the cream, milk and sugar in a heavy saucepan. Scrape the seeds from the vanilla bean into the milk mixture. Add the bean halves. Bring mixture to a gentle boil over medium heat. Remove from the heat. Set aside.
Beat the egg yolks in a medium bowl. Temper the hot milk and cream mixture gradually into the egg yolks. Put the mixture into a clean saucepan. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees on an instant read thermometer. (Approx. 5 mins.)
Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down the plastic against the liquid to prevent a skin from forming. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and add any garnishes*. Pour the mixture into the bowl of an ice cream freezer and freeze according to the manufacturers instructions. Transfer to an airtight container and freeze until ready to serve.
*Optional Garnishes:
Guiness Ice Cream – While base is chilling, reduce 12 oz Guiness by ¾ until you have 3 – 4 oz. Cool and chill. Add to base before placing it in ice cream freezer.
Prior to placing base in ice cream freezer, you can add chocolate chips, peanut butter chips, chopped toasted nuts, chopped cookies, cookie dough, crushed peppermint candy, etc.
Irish Whiskey Caramel Pecan Sauce
- 1 cup sugar
- 3/4 cup heavy cream
- 3 tablespoons Irish Whiskey
- 1 teaspoon fresh lemon juice
- 1 cup toasted chopped pecans
Method
In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Remove pan from heat and carefully add cream, bourbon, lemon juice, and pecans (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
Pour sauce into a bowl and cool slightly. (Sauce keeps, covered and chilled, 2 weeks.)
TO SERVE
Place a slice of cake on a plate. Place a scoop of ice cream either on top or to the side of the cake. Spoon sauce over top.
Rantings and Ravings 