Movies Seen 2018, January-March

01/05 Bright (vod)
01/06 Dark Crystal (v, rw)
01/06 Labyrinth (v, rw)
01/07 Kung Fu Yoga (vod)
01/13 Get Out (vod)
01/25 Jumanji: Welcome to the Jungle
01/30 Wasabi (v, rw)

02/17 Black Panther
02/24 Atomic Blonde (v, rw)
02/24 Killing Gunther (vod)

03/17 Butch Cassidy and the Sundance Kid (v, rw)
03/18 Tomb Raider
03/25 Run, Lola, Run (v)
03/28 A Wrinkle In Time

Fourteen movies seen, four via video on demand, six through my personal library and five of those were re-watches.
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Apparently I never posted the recipe for my Flourless Chocolate Cake

So here it is.

Flourless Chocolate Cake

16 oz (1 lb) Chocolate chips
10 tbs Butter (1¼ sticks)
5 large eggs, separated: retain whites and yolks
¼ tsp Cream of Tartar
1 tbs Sugar

Add vanilla extract and/or a little chili powder as desired.

Preheat oven to 325f. Grease an 8x2” round cake pan.

Melt butter and chocolate in double boiler, take off heat and whisk in the egg yolks. Set aside to cool.

Whip whites and Cream of Tartar in a mixer on medium until medium peaks, add sugar and beat on high until stiff peaks. It doesn’t take long.

Fold a quarter of the egg whites in to the chocolate to temper it, then fold in the remainder. Pour in to the cake pan. USING A WATER BATH FILLED ABOUT HALF WAY UP THE 8” PAN, bake for 30 minutes. It will have a slight crust but still be very jiggly: don't bother testing it with a toothpick as the toothpick will always come out dirty. Leet it cool on a cooling rack for half an hour, then put in fridge to set, about 4 hours minimum.

From The Joy of Cooking, 1997 edition, pg 960.

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It's pretty quick to put together, which is nice. But since you're looking at 4 hours minimum in the fridge, this is a 'make well ahead of time' cake. In this case, I'm making it for Sunday, when we're getting together with friends for tabletop gaming. I'm going to cut it in to 16ths and make a strawberry/blueberry compote to drizzle across it. Should be quite interesting.

I personally use a heat-proof large glass bowl and a medium sauce pan as my double boiler. That way I don't have a uni-tasker pan taking up space, which I do not have. I use a scale: cut up the butter in to smaller chunks, put it in the glass bowl, put it on the scale, zero it, then add the chocolate up to 16 ounces! Tres easy!

The recipe, and most flourless chocolate cake recipes, list using bittersweet chocolate. I much prefer using about 75% bittersweet, 25% semisweet, so in this case that would be 12 oz bitter, 4 oz semi.