50 Shades of Jazz ~ Jazz Bytes ~ Almost Flourless Chocolate Cake with Meyer Lemon Whipped Cream By Kenzi Wilbur ~ Accompanied by Norah Jones

Happy Thursday  I know Valentine’s Day has passed, however, I believe that putting a little sweetness into your life everyday is good for the soul and spirit.  This is an awesome find, Bon Appétit Mes amis!! JBC 8-)

“Thinking About You” from Not Too Late by Norah Jones. Released: 2007.

Almost Flourless FhocolateCcake

Almost Flourless Chocolate Cake

 

Author Notes: This cake is only very lightly adapted from Molly Wizenberg’s Winning-Hearts-and-Minds Cake — and it gets better as it ages (or is stashed in the freezer) – Kenzi Wilbur

Makes one 9-inch cake

Cake

  • 7ounces best-quality dark chocolate
  • 7ounces unsalted European-style butter, cut into 1/2-inch cubes
  • 1 1/3cup granulated sugar
  • 5large eggs
  • 1tablespoon all-purpose flour
  1. Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of the pan with parchment, and butter that, too.
  2. Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
  3. Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
  4. Pour batter into the prepared cake pan and bake for about 25 minutes — or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
  5. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
  6. Serve in wedges at room temperature with whipped cream — or nothing at all.

Meyer Lemon Whipped Cream

  • 1pint heavy whipping cream
  • Peels from 1 Meyer lemon
  1. Combine the lemon peels and the cream in a heavy saucepan, and bring to just under a boil.
  2. Before it comes to a boil, take the cream off the heat, cover, and let steep for 30 minutes.
  3. Cool completely, strain, chill, and then whip to soft peaks. Alternatively, if you don’t have much time, you can grate lemon peel into cold cream before you whip it.

This recipe is a Community Pick!

Copyright © 2011-2014 by Jannat Marie/Jazzybeatchick. All rights Reserved.

This material has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks or added to websites; please do not change the original content and, provide appropriate credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

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  1. #1 by helenrj on February 20, 2014 - 6:27 pm

    Oh, my…I want to make this right now! Norah Jones’ voice is the perfect accompaniment.

    Like

  2. #3 by Ayesha (Miss Spicy Hat n' Sugar Socks) on February 20, 2014 - 7:34 am

    lovely!! :)

    Like

  3. #5 by sherayx on February 20, 2014 - 5:41 am

    Reblogged this on SherayxWeblog.

    Like

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