Making cupcakes

Inspired by Lisa Clark. Raspberry Lemonade and French Vanilla Oh La La

Chocolate Flourless Cake

In the mood for a decadent chocolate dessert that is Gluten free? This is your match! This rich cake is like the moistest brownie you will ever have. Perfect for a Sweet heart dessert or an Anniversary celebration! It takes a little more time to prepare but worth it!

Most people don't have a convection oven so I made a make shift one. Filling a hotel pan with hot water and setting my oven             * Pre heat 300 degrees

While the oven  preheats I prepare my pans.I decided to do individuals,you can also use a 9'inch cheesecake spring form pan.I line the bottom with parchment and place them on a baking sheet.

Then I melt on med heat my butter and chocolate in a double boiler.In the meantime I whip{by hand} my eggs and sugar until thick and wait to incorporate the melted chocolate and egg mixtures. *Be careful to not over mix because it can souffle your cake.

Then your ready to bake. Bake 20 min the rotate and bake additional 15 min. the top will shrink after cooling and may be a little uneven.

 

Pull them out, let cool for 20 min. then refrigerate over night before removing them from pan (s). Once removed  and cold you can slice the top to make it even. I decided to dust the top with powder sugar but it is wonderful with ganache on it too!

 

My Ratios

 

9.25 oz sugar

7 whole eggs

 

2 sticks of butter plus 1.5 tbsp.

9.25 oz  60% Cacao Chocolate

 

I'm back

 

 

 

 

Can you believe I'm alive? After a long time without a blog who would of thought I would start again...I came close to deleting it but with lots of  personal struggles and changes since my last post enduring life's darkness I came to realize that during the healing process you have to find inner peace and identity.My blog reminded me when I was happy............. sharing my art and love of baking with others.

In the past year and a half I have had some sucess' along the rough ride. Kansas was good to me I graduated the Pastry and Baking Program at Johnson County under the hard hand of Chef Doug Flick.I never blogged about my accomplishment because I didn't even think I was going to finish.

Just before graduating  I start working under Lisa Clark Pastry chef and owner of

Cupcake A LA Mode

I learned a lot about production and design. I threw myself into work so I could get through my trials.Along the way I meet lots of fun people and made some good friends!

 

I had so much fun making specialty cupcakes and managing the shop on the country club plaza in Kansas City. Leaving it was hard.

 

Now that I'm back in California I hoping to get back into the field soon but in the mean time I'm taking sometime to bake, heal and enjoy the sunshine :)

 

 

 

Back to the drawing board......