Decadent Chocolate Cake

A while back I cooked a decadent chocolate cake and it was delicious. I wanted to share the recipe that I received from Chef John at Foodwishes.com.

This cake probably comes in second to the chocolate cake my wife made for my birthday recently. It is very rich, and very firm. It is very similar to a chocolate cheesecake. Here is what you need:

For Cake:
One 9 inch cake pan.
18 ounces semi-sweet chocolate-Preferred 62% cacao but I used less
10 tablespoons unsalted butter
One tablespoon plus one teaspoon sugar
One tablespoon plus one teaspoon flour
Five large eggs(room temperature)

Take your 9 inch pan and butter all the surface area with your fingers. This should create a very thin film on the pan. Take teaspoon of flour and dust the inside of the pan until coated with flour.

In a boiler safe mixing bowl, add 10 tbsp of butter and 18 ounces of chocolate.

In a double boiler simmer about 6 cups of water. When simmering turn heat down to low.

Place chocolate and butter over boiler and allow to melt, stirring occasionally. 

Once it has all melted, turn off heat and set to side until needed.

In a mixing bowl or mixer bowl add one tablespoon of sugar and five eggs.

Mix eggs and sugar until it creates a thick white mixture

Add one tbsp flour. Still well.

Mix about 1/4 of egg mixture into chocolate mixture. Stir until mixture is incorporated. Add chocolate mixture into rest of egg mixture. Fold until you have a light batter.

Place mixture in baking pan and shake to evenly distribute. Place into a 425 degree oven for 14 minutes. The top should still 
jiggle slightly. Allow to cool to room temperature then cover and place on freezer for about and hour.


Raspberry Sauce:
1 ½ pounds of raspberries
3 teaspoons lemon juice
¼ cup sugar
Water to thin out sauce

Rinse raspberries and place into a sauce pan. Add lemon juice, sugar, and one tbsp water. Cook on medium heat until sugar is dissolved and raspberries are broken down. Don't simmer! 

Put sauce through a mesh strainer and strain well. You should have a nice thin sauce. Allow to cool to room temperature then put in fridge for about 45 minutes.

Once everything is cooked, take it out, slice, place and eat. Awesome? I do believe so yes.








Cream Cheese Wontons


When going to a Chinese or Japanese restaurant, one of my favorite items to eat is the crab Rangoon that is basically a fried piece of cream cheese. As I was enjoying one, I asked myself the question, "how hard could they be to make?" I decided to try my hand in these, and found out they are not that difficult. Here is what I did:

Yum

8 egg roll wrappers
1 block of softened cream cheese
1/2 pack imitation crab meat
2 tbsp sugar
1 tsp lemon juice
1 tsp vanilla
1 egg
1 tsp water
1 quart vegetable oil

In a bowl place softened cream cheese, sugar, lemon juice and vanilla. Mix well. Add imitation crab meat. Mix well. Place back in fridge and chill for about 30 minutes.









Remove cream cheese mixture from fridge. Now, I got so excited I didn't take pictures of how I stuffed the Rangoon but I'll describe what I did. Take the one egg and crack in a bowl. Add one tsp of water. Beat the egg, which will be your egg wash for the wrappers.

Take a basting brush and baste the egg wash in a square all around the edges of the wrapper. Place about two tsp of the cream cheese mixture in the center of the wrapper.

Take one corner of the wrapper and fold over the mixture to where it meets the other corner.  It should look like a triangle. Then fold the left side to the middle where the stuffing is, then the right side. Finally take the top folded corner and fold over the other two. When finished it should look like a little envelope.

Take preheated vegetable oil(about medium-high or 350 degrees) and place egg rolls in, about four at a time. Cook until golden brown on each side, which only takes about 4 minutes per side.

Remove from oil and place on paper toweled covered plate. Finish cooking the rest.

I will say these are just as good and perhaps better than the ones I've had in the restaurant. Give this one a try, they are delicious!

Spicy Crab Salad Recipe

Now that I'm stuffed like the cliff swallows from Capistrano, I wanted to share how I made my crab salad that I used to stuff(and top) on my sushi. This crab salad is delicious, and our daughter Kelly loves it with sushi. This is what you need:

1 package imitation crab meat(the stick is better but I just  had the chunks)
2 heaping tbsp mayonnaise(creamier better)
Sriracha to taste
Panko bread crumbs(optional)
About 1 tbsp water



 In a mixing bowl put two heaping tablespoons of mayo.
 Put about 3 teaspoons of sriracha sauce with the mayonnaise. I like more, but this is for my family so I cut back the heat a little.
 Add one tablespoon of water and mix contents together. Set aside or refrigerate when needed.
 Take the crab meat and shred into long fine strips or dice(my method). Place crab meat into ANOTHER mixing bowl. That way you can measure how much of the yummy sauce to put over it.
Pour sauce over crab and mix well. Adjust sriracha or mayo for your own consistency.











I did't try this, but with the panko bread crumbs I would toast them in a saute pan for a few minutes and then top on crab salad when ready to eat.

ONE MORE TIP: If you have some left over sauce, this is a good base to start YUM YUM sauce, which you find in Japanese steak houses. I'll give the recipe for that one soon!

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Welcome to my food blog! I will be cooking some recipes, trying some I have found, and show off some tasty food...