Chocolate Cake Orgasm

I've been making this cake at work for the past couple of weeks and I have to make two every time, one for the staff one for the menu. This cake is super rich and intense, but it's soft as velvet and melts in your mouth, definitely for the chocolate lovers out there. Here's how....

Flourless Chocolate Cake

Over a double boiler melt one pound of semi sweet chocolate and 1 1/4 stick of butter. (For a double boiler make sure the water is not at a rolling boil, you just want steam otherwise the chocolate will over cook and split.....not good).
While that's melting separate 5 large eggs. In a mixer, or with a whisk, beat the egg whites until soft peaks start forming then add 1/4 teaspoon of cream of tartar, or a tablespoon of sugar (or both) this helps to stabilize the egg whites so they don't go all liquidy.....the egg whites should be firm when you fold them into the melted chocolate.
When the chocolate and butter has melted fold half the egg whites in, and them fold in the other half. Then pour the mixture into a greased pan with parchment over top. I use a terrine mold at work, but I'm sure you can use a loaf pan of any type. Now the tricky part with this is that the cake pan needs to be in hot water when it goes into the oven, so if you have a another, larger, cake pan place your cake into the second pan and fill it with hot water until your comfortable with transfering it into the oven. Bake at 350 and check every half hour. The top should be somewhat firm, but don't use the toothpick test because this is a flourless cake and it will never come out clean. Put in fridge directly after it comes out of the oven and wait atleast 4 hours. Cut with a hot, clean knife and try not to eat too much or you will get a belly ache....like me last night at work. If you're feeling adventurous try adding orange zest to it. Serve with whipped cream.

Enjoy!

Looking for an awsome date?

The "Group of 7" are back again, this time using their own photography as inspiration for the menu. There are only a few seats left so book this rare dining opportunity now, and trust me you won't regret it. This months dinner will take place at The Department at 1389 Dundas street west. To book your seat use this link   http://groupofsevendinner.eventbrite.com/  Bon Appetit!

TUM

This past Sunday was the second edition of the Toronto Underground Market with a sold out crowd of 1500! The Brickworks provided the ultimate backdrop for the hip and friendly atmosphere. Food, friends and drinks were in abundance, lineups were a little slow, especially the La Carnita line, but for the most part was totally fine as long as you had a pint or hot tottie in hand. Some personal favourites were The Picnic Society's bacon fat and spiced popcorn, West Side Beef's pulled pork sandwich...the buns literally melted in your mouth, and of course the Cupcake Lady...I totally forgot to get her name or her company name, all I could see were a million cupcakes, I bought 6. Anyway if anyone out there remembers who she was please share her info. The third TUM will be held at 99 Sudbury November 19th, hope to see you all there! Check out some photos from TorontoLife.......

http://www.torontolife.com/daily/daily-dish/foodie-follies/2011/09/26/toronto-underground-market-2/

Worth the Drive

A new restaurant in the small Ontario town of Eugenia, just two and a half hours North West of Toronto has people talking, and I can see why. I ate there this past Friday and the food much like the decor was reminiscent of something your grandma might own or make, but with a hip modern flair. The plates were piled high with fresh local produce, and everything was more delicious than the last. The restaurant is small, only 25 seats, so make a reservation. His name is (Chef) Shawn Adler and the restaurant is The Flying Chestnut. Congratulations! I can't wait till next time!

This Olive Oil is 4 Life

Last year for Christmas I was gifted a bottle of this olive oil, and I have been obsessed with it ever since. This oil is practically impossible to find, unless you live in the Owen Sound area, or pay double the price for a bottle with McEwan's name on the side of it. If you can get your hands on a bottle of this, buy two, it makes for a great present, personally I'm buying a case next time. Rallis is the name, check it out.

FOODSTOCK

Light rain, mud up to your ankles and cool temperatures didn't stop the crowd from flocking to Michael Statlanders FOODSTOCK on Sunday, which drew up to 28,000 people! There were 100 participating chefs, and with the spread out set up, getting around was muddy but pretty easy. Some lineups were outrageous, The Flying Chestnut had a 1 hour lineup by 3pm, but for the most part we waited an average of 10 min. Statlander was serving up a potage of sorts, with tons of harvest veggies including brussel sprouts and served in a cabbage leaf. Other highlights were Cafe Belong chef Brad Long shucking oysters, Kaiseki Sakura was hay smoking marinated fish served on sliced daikon garnished with onion and garlic from Eigensinn Farm, Hasaii Bakery's German style apple pie with spiced whipped cream, and so so many more. If you weren't there here a few pictures of the event.

This is going on my Christmas Wish List

I first saw this little nugget in action when Iron Chef Morimoto made ginger cotton candy for the ginger battle against Tyson Cole. This mini/micro cotton candy machine could come in handy for a number of occasions, a child's birthday party...a grown ups birthday party....Tuesday....cotton candy will be at (and on) my finger tips! I could have a different cotton candy amuse bouche every night! Some for me, some for you.