To be truthful, I didn’t know how I was going to fit this in before the big move. So I didn’t. I chose to make it one of my first projects after arriving back in the states. Many of you are probably wondering how I am doing. I wish I knew, so I could tell you!
Just a few days ago a friend took me to a grocery store and we bought a cartful so I could create a Peruvian meal and yummy dessert in her home. Also, I spent a day in the kitchen yesterday and it was much needed. It seems that is where I think, relax and enjoy life. After going through a few of the photos afterward, I somehow slipped into a folder of pictures I hadn’t looked at. From my last trip to the jungle. My heart was tugged, my eyes filled with tears and the memories flooded back.
But, I am not here to share those stories or those pictures with you. Maybe soon, but it’s not time just yet. Instead I am here with what so many others are sharing today, a flourless chocolate cake. Please accept my apology for not also sharing the ice cream with you.
I can tell you that being in a “new” country does present a challenge or two. First off, you wonder where to buy chocolate. In Peru, I knew where to go, knew what to buy and knew how much to pay. Here, I was faced with all of those questions. Secondly, in Peru we just don’t refrigerate our eggs so I use room temperature eggs all the time. I beat these egg whites while they were still a bit cold and never really saw “peaks” although the whites did seem to get stiff. I think it had to do with the temperature.
My final product? The cake was dense, rich and…crumbly! Maybe it had to do with the egg whites? Maybe the chocolate? So instead of it turning out like a chocolate quiche as one person was expecting, it turned out more like chocolate feta.
Flourless Chocolate Cake
adapted from Sweet Treats by Chef Wan450 grams of bittersweet chocolate, roughly chopped
12 tablespoons of butter
5 large eggs, separated
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water and melt, stirring often. Once melted, remove and cool.
2. Line pan with parchment or foil and coat with cooking spray to prepare.
3. Whip the egg whites in a large bowl until stiff peaks are formed.
4. In a small bowl, beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in a third of the egg whites into the chocolate mixture and follow with remaining egg whites; until no white remains, without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F for 25 minutes or until the top of the cake appears similar to a brownie and a cake tester will appear wet.
5. Cool cake on a wire rack for 10 minutes, then unmold.
Flourless Chocolate Cakes are being served up for the February Daring Bakers Challenge. The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. Please visit the Daring Bakers Blogroll to see what other wonderful Flourless Chocolate Cakes are being served up!
Take a peek at the other Daring Baker challenges I have completed!!
They still look lovely
And the berries are a lovely touch!
looks delicious!!!
Looks really lovely! I can imagine that is must be very hard to leave Peru behind after 6 years;I only spent there a month and a half during 2 visits and still miss that lovely country.But I am glad to hear you are going to continue posting about Peruvian food
that looks amazing! congratulations!
Well your chocolate feta looks delish! I love the photos of the warm day… It is minus 26 this morning with the wind chill factor.. nature can be cruel.
Nice to see a post, been thinking about you. Lovely photos.
It looks delicious! Great job!
This cake is an amazing find.We hope you are adjusting to life back in the States and that you are healthy and happy:D.
What a trooper you are! Moving and baking and taking great pictures simultaneously – I’m impressed!
Hope you are settling into your new home well.
“Chocolate feta” — I love the description. It looks beautiful anyway!
Yeah Susan took the words right out-a my mouth – chocolate feta! Actually that sounds pretty good to me.
Nice to hear that you’re setting in a little, Gretchen. I’m glad you were able to join in this month. Your cake turned out perfectly! Mine was a little crumbly too, but it was certainly delicious, no?
Take care.
Your cake looks wonderful! I hope you are doing well as you continue to settle in and adjust back to life in the US.
I love the simple presentation. It reminds me of dining in the French countryside, just beautiful.
Nicely presented, loved those berries!
I actually found it a bit dry the first day, but moist and fudgy after that. Feta cake wasn’t really what I was going for
Yours looks wonderful!
Gretchen, your cake looks wonderful! I hope your transition to new life in US is smooth. It must be difficult to say good bye to things you got used to so much.
Your cake looks gorgeous. The cake really is a stand alone dessert. I love the simplicity of a few blackberries. Beautiful!
Simply beautiful cake, it looks just as it should- Delicious.
Chocolate feta is fine…especially with berries. It is a challenge baking in a different country…or even different state. Love the photos.
I LOVE your photos…so pretty! Mine turned out pretty crumble-y too.
Sounds great with blackberries. Good thing you were able to fit it in with your busy schedule
Love the photo on the bench 
Chocolate feta is such a perfect way to describe this cake!
chocolate feta…hmmm…not sure mine was that texture but i know i whipped my egg whites while they were still fairly cold. i love the blackberries that you added – fresh fruit is always nice w/chocolate
Your cake looks wonderful. I totally agree with the chocolate feta texture comment. I hope you are settling in okay.
Ciao ! I love your setting and I hope your memories will soon bring a smile on your face !!
Transitions can be hard… I hope you find your happy. In the meantime, your cake looks lovely. My cakes were a bit dry and crumbly on the edges, too.
hey chocolate feta sounds yummy! hope all is going well.
Its understandable that you feel unsettled. Hopefully you’ll feel better after a while?
Your cake looks lovely. I hope you liked it.
Your cake looks lovely! Especially with the blackberries on top.I hope that you are settling in – it will likely take time. But be patient with yourself.
Looks delectable. At least what kind of flour wasn’t an issue for this project.
Beautifully done! The taste combination but mostly the textures, must have been out of this world! Bravo!
I like the combination with the fresh berries. I would not have expected “quiche” but rather dense, fallen Souffle.
The chocolate one uses seems to make quite a bit of difference in the flavor.
Alexandra, who is impressed that you were able to participate so soon
Beautiful job Gretchen. I know it is bittersweet but welcome back! I can’t wait to see more pics of your wonderful time in Peru!
what lovely photos! Your cake looks delicious!
Welcome to the Northern hemisphere! (again) I am amazed that you made this despite the move–kudos.
Your cake looks delicious!great job
I hope your transition back to the states is smooth.
great job on the cake!
Gretchen, Glad to see you made it home safe and sound. And what a way to come back with such a lovely cake. Can’t wait to see what you do next. Welcome back.
Gretchen, I love your new site! It really is cosy and special.
Well done with the challenge. I imagine how difficult it must be at first to get the right things at the right price. So great you’ve completed despite all difficulties.
Wishing you all the best in the States!
[...] that day and since I seem to be the master of indecision, I wanted to make sure I had something chocolate-y, something citrusy and another fruity type dessert by the end of the day. I might have kneaded some [...]
[...] I have several friends who have begun the gluten-free life in order to deal with health issues and although I think gluten-free meals are not to difficult, I am particularly challenged with the thought of gluten free baking. So much so, that the only thing you might find in the way of gluten-free baked goods is a flourless chocolate cake. [...]