Some of you IMC peeps might remember this dessert i brought to work a while back. This dessert is not for the faint of heart. You must be quite the lover of chocolate. It begins with a food processor and a
package of oreos. I blended till the oreos were supa fine....then you add 5 tablespoons of 'that which makes all things better' (aka butter) and mush everything together. Then i mushed it all in a springform pan. If you don't know what a springform pan is or have never even heard of it (which is quite! the shame) check one out here.
After baking the crust, en chocolat was added to the pot of melting butter. Now on the next step, which includes whipping up egg whites, i think some people are scared to do it! Which, like anything, with a little practice is not so complicated as first thought. One key thing i like to do is add a dash of cream of tartar. This will add a pretty gloss to the end result. So, here i whipped the egg whites till they were foamy.
I then added the sugar gradually and whipped until they were at soft peaks (meaning when you lift up the beaters they still droop slightly).
There are a few other steps like beating the egg yolks and folding the egg whites into the chocolate mixture to make the next layer...a flourless chocolate cake! This also takes some getting used to....because if you don't whip up the egg yolks and egg whites just right it won't turn out. Practice, practice, practice!!! :)
While that layer is cooling i got started on the chocolate pudding, which is the final layer to this luscious creation (made possible by Matt Lewis and Renato Poliafito, the authors of this fabulous book). Whenever making a flourless cake it will fall like so:
So do not be frightened!
After the painful waiting for each layer to refrigerate i added the chocolate pudding to the flourless cake....and voila!! Deliciousness at your fingertips.
Please mind the messiness. Since I just made this for home i didn't really take care to make it look super professional looking. But believe me.....it was yUMmy!! I think the key to this recipe and any super chocolatey recipe for that matter is to use quality chocolate. Valrhona chocolate is my current favorite. Above anything their cocoa is absolutely to die for!! If i couldn't buy anything else i would still buy their cocoa. It's that amazing :) As far as store brands go i do like Ghirardelli chocolate. Believe me when i say it DOES make a difference.