Saturday, February 20
...and chocolate. Apparently this combination is starting to pop up everywhere... I guess it was the logical next step after bacon and chocolate. That trend is still going strong here, by the way, but then pig fat in general has a mighty following in this city.
Anyway, as much as I want to roll my eyes at food trends sometimes, anything that involves chocolate and salt gets my automatic support. Combining these two will definitely get you a mixed reaction-- about 50% OMG THAT SOUNDS DELICIOUS and about 50% I AM VOMITING IN MY MOUTH AT THE MERE THOUGHT. I bet even your more skeptical friends might be convinced, though, if you can just get them to try it. I find that taunting people and calling them pussies usually does the trick.
Flourless chocolate cake with blue cheese whipped cream
10 oz dark chocolate (anywhere from 58-70%)
5 oz butter
3.5 oz sugar
A tasty but mild blue cheese (I used Roquefort)
1 Preheat the oven to 350.
2 Heat the cream and blue cheese together gently, just enough to melt the cheese into the cream. The ratio is pretty much to taste-- but start with a small chunk, if only because you'll have an easier time getting a nicely-textured whipped cream. Chill.
3 Melt the butter and chocolate in a double boiler.
4 Whip the eggs and sugar until very light and thick. Spoon out some batter and let it fall back in the bowl; it should make a "ribbon" or hold its shape for just a couple seconds before it melts back in.
5 Fold the chocolate and whipped egg mixture together.
6 Pan and bake for about 20-30 minutes, or until the center springs back lightly when touched. The cake will sink a little after baking.
7 Whip the cream to a soft peak. I found that it had a tendency to start to curdle with all the extra fat from the blue cheese-- if this happens (and you haven't made butter yet), just add some more liquid cream and fold it in gently until it's a good texture again. If you have made butter, just start over.