{"id":1389,"date":"2013-07-25T15:59:31","date_gmt":"2013-07-25T15:59:31","guid":{"rendered":"http:\/\/www.nashcc.edu\/news\/?p=1389"},"modified":"2013-07-26T11:30:26","modified_gmt":"2013-07-26T11:30:26","slug":"chocolate-flourless-cake","status":"publish","type":"post","link":"https:\/\/www.nashccnews.com\/news\/2013\/07\/chocolate-flourless-cake\/","title":{"rendered":"Flourless Chocolate Cake"},"content":{"rendered":"

\"\"<\/a><\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

8 oz. Chocolate, semisweet, chopped
\n4 oz. Butter
\n6 ea. Eggs, separated
\n\u00bd C+ 2 Tbsp. Granulated sugar<\/p>\n

Procedure<\/strong><\/p>\n

    \n
  1. Preheat the oven to 350\u00b0F (175\u00b0C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of ramekins.<\/li>\n
  2. Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.<\/li>\n
  3. Whisk together the egg yolks with \u00bd cup sugar until thick and pale yellow in color.<\/li>\n
  4. Stir chocolate into the egg yolk mixture.<\/li>\n
  5. Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.<\/li>\n
  6. In several additions, fold meringue into chocolate mixture.<\/li>\n
  7. Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.<\/li>\n
  8. Transfer pan to rack. Cool 10 minutes.<\/li>\n
  9. Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment.<\/li>\n<\/ol>\n

    A note from Chef Don Sexauer: If you let it cool you can lift the entire cake up to your mouth and eat the whole thing in one sitting. Oh\u00a0 you might need a little milk to go with it! One cake serves one person who really really loves chocolate. (Let the others make their own!)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: 8 oz. Chocolate, semisweet, chopped 4 oz. Butter 6 ea. Eggs, separated \u00bd C+ 2 Tbsp. Granulated sugar Procedure Preheat the oven to 350\u00b0F (175\u00b0C). Cut a piece of… Continue Reading<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1389"}],"collection":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/comments?post=1389"}],"version-history":[{"count":5,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1389\/revisions"}],"predecessor-version":[{"id":1393,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/posts\/1389\/revisions\/1393"}],"wp:attachment":[{"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/media?parent=1389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/categories?post=1389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nashccnews.com\/news\/wp-json\/wp\/v2\/tags?post=1389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}