Thursday, April 18, 2013

Kyle's 30th Birthday Cake

Well ski season ended here in Colorado, so of course we get tons of snow! So we are headed to the mountains to take our 2 year old skiing for the first time. My husband turns 30 years old tomorrow, so we decided to celebrate his birthday a day early. Every year since we have been married, I have given him a few cake choices (always with chocolate in them) to choose from and I make him the cake he wants. Win/Win for me since I get to bake something new and get to eat it, too! This year Kyle decided he wanted a Flourless Chocolate Cake with Raspberry Sauce. It was delicious - just the right amount of a rich chocolate taste with a tart raspberry sauce! Here is the recipe I got from TLC Cooking and a few pictures. Enjoy!

Fourless Chocolate Cake

7 oz. Baker's semi sweet chocolate
3/4 cup unsalted butter
5 eggs, separate yokes and whites
1 tsp. vanilla
1/3 cup sugar
2 tbsp. unsweetened cocoa powder
1/8 tsp. salt

1. Preheat oven to 350 degrees. Grease a 9 in. springform pan.
2. Heat chocolate and butter in a sauce pan. When melted, remove from heat and whisk in egg yokes, vanilla. Add sugar, cocoa powder and salt.
3. Beat egg whites until they peak.
4. Stir 1/4 of chocolate mixture in with the egg whites and then add the rest to the chocolate mixture.
5. Spread batter evenly in springform pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let cake cool 2-3 min. Loosen cake edges with a knife and remove the side of the cake pan. Cover and refrigerate.

Raspberry Sauce

12 oz. bag frozen raspberries, thawed
1/3 cup sugar

1. Place raspberries in a blender and blend until smooth.
2. Optional: Strain seeds and add sugar to remaining raspberry sauce.
*We chose to place our sauce in a saucepan and heated it up. So good!

Our 2 year old placing 30 candles on Daddy's Birthday Cake

Flourless Chocolate Cake served with warmed Raspberry Sauce


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