mix & match

i spent last weekend with evan in phoenix at the arizona biltmore.  we were there for a family matter of the unfortunate and sad kind, after already going through the boston incident, it was a rough week.  it was ridiculously hot outside.  our northeast spring has been slow-coming, and at first i was looking forward to a change in temperature.  but i, the sun worshiper, could not stand more than 5 minutes in direct light.  it was HOT.

so, let’s talk about something good.  something like food.

at the lunch buffet there was also a sweets table with itty bitty bite size treats.  among them was a flourless chocolate torte that took on the shape of a pyramid with glitter on it.  i was at first skeptical of everything about it.  do you really need glitter on chocolate to entice me to eat it?  (that answer is no, by the way, if anyone is keeping record)

and then i ate it.  and then i changed my mind.  it was pretty fantastic.  myself, evan, his brother and his brother’s fiance all had seconds (maybe thirds) of the sparkly chocolate pyramid.  the seed was now planted in my brain and i knew when we returned home it was absolutely going to be my next project.

cake aerial

isn’t is lovely?  looking back now, project seems too hefty a word, because this took me about 30 minutes to throw together.  although i have to admit it isn’t a true flourless cake (i had to add some flour and cocoa powder to stretch it out).  the result is denser than regular cake but not fudgey thick.


i had some leftover whipped ganache frosting in the freezer from my birthday cake, about 1.5-ish cups worth.  here’s my macgyver-ed recipe:

practically-flourless chocolate cake

preheat oven to 325 degrees fahrenheit.  melt down the ganache in a double boiler with some butter.  after letting it cool for a bit, add 2 beaten eggs with 1/2 teaspoon of vanilla.  then add about 1/2-3/4 cup of sugar (depends on how sweet you want).  next, sift in about 1/4 cup of flour, 1/4 cup black cocoa powder*, 1/4 teaspoon of salt, and mix to combine.  pour into a 9″ round cake pan lined with parchment on the bottom and greased on the sides.  bake for about 45 minutes, or until a toothpick in the middle comes out clean.  let cool for about 15 minutes in the pan, then remove and let completely cool on a rack.  can be served as is or sprinkled with powdered sugar, and anything else you can imagine.


*black cocoa powder is awesome and gives any chocolate recipe a deep dark hue that cannot compare to regular dutch process cocoa powder.  i used E. Guittard.


About mariel

new yorker. tv freelancer. pork bun enthusiast. cat person.
This entry was posted in cooking, food, travel and tagged , , , , . Bookmark the permalink.

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