Wednesday, September 30, 2009 1 comment
Like most bakers, I have a habit of adapting recipes to suit my own taste. I can never leave a "good" recipe alone. One recipe that has always intrigued me is the flourless cake. I'm sure you've heard of it, and maybe even tried it. The texture is not cake-like at all. The crust is chewy like a brownie and wraps around a warm gooey custard filling. Delish? Definitely!
I love the simplicity of this cake, however, the original ingredients were a little run-of-the-mill. I definitely felt the texture of this cake could handle a little more depth of flavor. All chocolate elements have been replaced with dark chocolate and a dose of baker's espresso powder. This could easily be the perfect ending to a romantic dinner. It's rich, but in spite of the darkest elements, not too rich.
My new favorite ingredient just happens to be dark chocolate cocoa powder. This cake has an extra sprinkling on top. Do I see home-made Oreos in my future? I think so.