My First Paying Gig

I think my first paying gig was actually a cookie cake about 4 years ago, but for this post I'm gonna forget that. Had I never said anything, you wouldn't know any different....so don't know any different. OK?


Last fall, a co-worker was hosting an Italian themed progressive dinner. After much deliberation, we decided on two cakes: the Italian Cream cake seen on my first post, and a flourless chocolate torte.


Italian Cream cake....what can I say? It's absolutely delicious. Ab.so.lute.ly. Trust me. Three layers of light, moist, yummy cake frosted with homemade cream cheese frosting. I'm drooling right now just writing about it. You can actually find the same recipe I use on allrecipes.com. The key is to whip the egg whites, fold them in at the end, AND to use high quality vanilla. I now use Madagascar Bourbon vanilla, thanks to my friend Susan's recommendation. It's totally worth the splurge.


The frosting is really easy to make: 2 packages of cream cheese, 2 sticks of real butter, 2 lb. of powdered sugar, 2 tsp vanilla. While a fan of Madagascar vanilla in baking, I like to use an imitation vanilla in frostings so there's less bite. But that's just me.


The flourless chocolate torte was also an allrecipes.com jewel. When I make it, I add some chopped macadamia nuts. You can leave it plain or add any nut you want. Beware: if you like chocolate, you will love this torte. It's really more like a smooth, velvety fudge, but a little goes a long way.


Just take a gander at this lovely torte.

Hello, beautiful.

Try it.
Or the Italian Cream cake.
Or both.
Seriously.
Go.

Flourless Chocolate Torte

1/2 c. water

1/4 tsp. salt

3/4 c. sugar

1 c. unsalted butter

18-1 oz. chocolate squares

6 eggs

8-inch round pan

10-inch round pan

Preheat oven to 300 degrees. Cut a circle of parchment to fit the 8-inch round pan. Spray generously with Pam. Place in 10-inch round pan. Pour water into larger pan (between pans) until 1/2-3/4 full.

In a small saucepan, heat water, salt and sugar. Stir until sugar is completely dissolved and set aside. In a double boiler, melt chocolate a few squares at a time. I've used a variety of chocolate. I like to use bars of Ghiradelli chocolate (one semisweet, one bittersweet) and then make up the difference with Baker semisweet squares. When melted, pour into the bowl of an electric mixer. Add butter a tablespoon at a time. Beat in sugar mixture. Beat in eggs one at a time. Pour into an 8-inch pan and bake for 45 minutes. When removed from the oven, the center will still look wet. Remove smaller pan from waterbath and cool in refrigerate overnight. When ready to serve, run a knife around torte, place pan in warm water for 10 seconds, and invert onto plate. Garnish with powdered sugar, fruit, or whipping cream.