An 18th Birthday Celebration

My twin boys turned 18 yesterday & we spent the day in Manhattan celebrating with them, their sister & a cousin and her beau.

A fine time was had by all. After taking them all over for touristy things, we went to Brooklyn to "Little Odessa" and had lunch at an unbuttuming restaurant (Cafe Bistro on Neptune Avenue) with little to identify it in English. I looked inside at the happy diners and they were all speaking Russian. We took this as a good omen and in we trouped to feast on borscht, smoked salmon, pelmeni, pierogi, kebabs and lamb chops. We ate and ate, until we could eat no more and even had a bagload of food to carry home. The bill for the 7 of us was less than $100.

Then we headed back to Manhattan to visit Jacques Torres Chocolate factory on Hudson Street. All I can say is that it was more expensive than the Russian restaurant.

We dropped the boys off at their dad's in the city, their sister went back to college from Penn Station and my niece and friend continued on their long weekend in NYC. My husband and I, exhausted by that time spent with youth, happily drove back to New Jersey.

We did not have time for a birthday cake in the city yesterday, and so when the boys returned home today, I decided to make them one. I looked around the archives here and goggled a bit for flourless cake recipes. I found one and used the large block of chocolate from Jacques Torres' place to make it. It was a great success

I found the recipe at the web site below, and they indicate that it is from Bon Appetite in 1999.

I skipped the chocolate shavings and leaves, as we had gorged on chocolate yesterday and used the microwave instead of the stove top. It was served with whipped cream.

The cake is a delight. I will make it again,

Enjoy!

Boron

Flourless Chocolate Cake with Chocolate Glaze 10 ö 12 servings Bon Appetite ö January 1999

Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ² cup (1 ¸ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract

Glaze ¸ cup whipping cream ¸ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread ¸ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.