(Photo: John, in Chicago. TPC logo is only to thwart dastardly image robbers...)
Gawd, the stuff I find in my inbox at 5:00 in the morning! Today's "drool til you're satisfied" moment is brought to once again by John, in Chicago. John's offering/torture is a flourless chocolate cake, with butter toasted walnuts and a kona bittersweet chocolate sauce. It was a sin to crop this picture, just seeing the full shot of this chunk o' heaven brought chocolatey tears to my eyes.
BTW, John has a really cool photography website called Open Tune.org. I'm begging him- post some of your food pictures, too!
Email me your food pics and recipes, I'm going to arbitrarily start awarding an occasional tin of Scovie Award winning Survival Spice™, especially to those submitting for the first time. Remember, simple or elaborate, I don't care, the only criteria I ever use revolves around "Does it taste good?"
Flourless chocolate cake, butter toasted walnuts and kona bittersweet chocolate sauce- by John in Chicago.
4 eggs combined with 2/3 cup sugar in one bowl, in a dbl boiler melt 1 stick (cut up) butter with 8 ounces bittersweet chocolate, temper the chocolate mix with the egg mix and combine ..................... heat oven 350 degrees, take 8 inch cake pan (I use a springform then wrap with foil tightly), line with parchment paper (both sides buttered) then put pan in hot water bath and then bake for 1 hour to 1:15 min ............... let it cool a bit then dust with confectioners sugar and quality cocoa. I then take walnuts and saute them in butter and then dust them with cocoa. .....................................I drizzled "charlie trotters" bittersweet kona chocolate sauce on top ......................you can make your own choco sauce by dbl boilin bittersweet & semi sweet choco with espresso .......................... gotta go eat it
