Tuesday, January 13, 2009

Sweet Paul design, craft & food

Sweet Paul isn't called Sweet Paul for nothin'. His site is as beautiful as his recipes are delicious. If you love cooking or food or photography, you must visit Sweet Paul. How many times can I say Sweet Paul in one post? Sweet Paul offers a gift to his readers every Monday. He calls it Recipe monday (lowercase "m") because he's clever that way. Many of his photos are taken by the gifted Colin Cooke. Stop by Sweet Paul's. You'll be a better person for it, or at least sweeter.


This is such a great cake.
No flour so it’s great for Passover.
You can not cut slices of this cake so it needs to be served with a spoon.
Serves 6

9 ounces dark chocolate
1 cup butter
6 eggs, separated
1 1/2 cup sugar

Preheat the oven to 350F.
Chop the chocolate.
Melt chocolate and butter in a bowl over hot water.
Beat the egg yolks and sugar in a bowl until pale.
Combine the egg mixture and the chocolate.
Whisk the egg whites into stiff peaks.
Fold them gently into the chocolate mixture.
Pour the batter into a 12-14 inch pie tin.
Place in oven and bake for 16-20 minutes.
The cake will rice and then fall.
Don’t worry, its supposed to fall.
Serve warm with whipped cream or ice cream.

Photo by Colin Cooke

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