Flourless Chocolate Meringue Cake

I planned to bake this beautiful cake for Valentine’s Day as soon as I saw a photo of it in Bon Appétit. So pretty! ❤ It was crunchy on top and rich and creamy in the center. We ate it with vanilla ice cream- which was essential– and the perfect compliment to the texture of the cake. It could also be served with whipped cream.

The recipe was adapted from What’s for Dessert: Simple Recipes for Dessert People by Claire Saffitz, via Bon Appétit. It is actually featured on the cover of the book. Saffitz said that “one of her favorite moments in baking is the swirl you get when folding meringue into a chocolate batter. Not only does it look beautiful on top of the cake, it bakes into a light and crispy shell that yields to the rich crumb.”

The magazine article described it as a “sophisticated-looking and -tasting masterpiece that doesn’t take much effort to achieve.” Rich and delicious.

Yield: Serves 10

• vegetable oil (for pan)
• 10 oz (283 g) semisweet chocolate (64%–70% cacao), coarsely chopped (I used 72% Belgian chocolate)
• 6 T grapeseed, avocado, or other neutral oil
• 1/4 cup strong brewed coffee
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt, plus more
• 5 large eggs, separated, at room temperature
• 2 tsp pure vanilla extract
• 1 cup (200 g) granulated sugar, divided
• 3/4 cup (72 g) almond flour or almond meal
• vanilla ice cream or whipped cream, for serving

1. Place a rack in middle of oven; preheat to 350°. (I set my oven to true convection.)
2. Brush pan with vegetable oil, making sure to coat sides all the way to the rim. Line bottom of pan with a parchment paper round; brush parchment with oil.
3. Heat chopped chocolate, neutral oil, brewed coffee, and salt in a large heatproof (I used glass) bowl set over a medium saucepan of gently simmering water (bowl should not touch water), stirring occasionally with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes.
4. Remove bowl from heat; add 5 large egg yolks, at room temperature, vanilla extract, and 1/4 cup (50 g) granulated sugar; vigorously whisk to combine.
5. Add almond meal and mix well. (Don’t worry if it looks broken and separated.)
6. Add 1/4 cup water and whisk vigorously until mixture comes back together and looks smooth and glossy. Set chocolate mixture aside.
7. Using an electric mixer on medium-low speed, beat egg whites, at room temperature, and a pinch of salt in a large non-plastic bowl until frothy, about 20 seconds.
8. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds.
9. Beating constantly, gradually add remaining 3/4 cup (150 g) granulated sugar in a slow, steady stream. Increase speed to high and beat until stiff peaks form and meringue is dense and glossy. (Be careful not to overbeat or it will be dry and grainy and difficult to incorporate into the batter.)
10. Scoop out a heaping cupful of meringue and set aside.
11. Scrape about half of the remaining meringue into bowl with reserved chocolate mixture and fold gently with spatula until just a few streaks remain.
12. Scrape in the rest of the meringue; fold just until evenly mixed and batter is light and airy.
13. Scrape batter into prepared pan; smooth surface.
14. Spoon dollops of reserved meringue over batter. Using a skewer or toothpick, swirl into batter—a little or a lot; it’s up to you.
15. Bake cake until surface is risen and cracked, meringue is light golden, and a tester inserted into the center comes out shiny but clean, 60–70 minutes. (I baked the cake for 60 min but may check it around 55 min next time.)
16. Transfer to a wire rack and run a small knife or offset spatula between very top of cake and pan to loosen anywhere it may be stuck (this will help the cake settle evenly as it cools). Let cake cool in pan.
17. To serve, run knife around sides again to loosen cake, then unmold. Serve with vanilla ice cream or whipped cream, as desired.

Classic Creamed Spinach

If I didn’t need to watch my waistline, I would eat creamed spinach every night. It is SO GOOD! 🙂 Sometimes the recipe is over the top. This version seems to offer just the right amount of decadence. We ate it with Baked Mustard Chicken as part of my husband’s birthday dinner. This recipe was adapted from Food and Wine, contributed by David Walzog of Michael Jordan’s The Steak House N.Y.C.. Wonderful!

• 2 1/2 to 3 pounds fresh spinach, large stems discarded
• 1 tablespoon plus 1 teaspoon avocado or extra-virgin olive oil
• 1 large shallot, minced
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan-Reggiano cheese
• 1/4 cup water
• coarse salt and freshly ground black pepper

1. Heat 1 tablespoon of oil in a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes.
2. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
3. Heat the remaining 1 teaspoon of oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes.
4. Add the cream; cook until reduced by half, 6 to 7 minutes.
5. Add the butter and swirl to incorporate.
6. Stir in the Parmesan and cook over low heat for 2 minutes.
7. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.

Make Ahead: The creamed spinach can be refrigerated overnight; rewarm over moderately low heat.

One Year Ago:

• Baked Eggs with Yogurt, Arugula, & Chili

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• Steakhouse Creamed Spinach versus Lighter Creamed Kale

Rick Bayless’ Classic Mexican Fried Beans with Onions & Garlic

Refried beans are an essential side dish to every Mexican meal. I am a fan of Trader Joe’s Vegetarian Salsa Style Refried Pinto Beans- I am not sure if I should be embarrassed to admit it. 🙂 They are smooth-textured and tasty.

This dish, Frijoles Refritos, is very different- and delicious as well! The beans are coarsely mashed and thick-textured. I used pinto beans (my preference) but any type of bean could be used and each would have a unique flavor. I also used avocado oil, but I am sure that they would be even tastier with bacon drippings!

This recipe is from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine. We ate them with Tacos of Creamy Braised Chard, Potatoes, & Poblanos. It would be pretty easy to just eat them as a dip with tortilla chips too.

Yield: Makes about 3 1/2 cups, 6 generous servings

• 2 T vegetable oil, rich-tasting lard, bacon or chorizo drippings
• 1 medium white onion, chopped
• 4 garlic cloves, peeled and thinly sliced or finely chopped
• 4 cups undrained, seasoned cooked beans, preferably slightly warm for easy mashing (I empty the canned beans into a measuring cup and microwave them, in their liquid, for 2 minutes.)
• coarse salt, to taste
• about 1/2 cup (2 ounces) crumbled queso fresco, or pressed, salted farmer’s cheese, dry feta or Parmesan, for garnish
• cilantro, for garnish, optional
• tortilla chips for garnish, optional

1. In a large (10- to 12-inch), well-seasoned or nonstick skillet, heat the oil or pork fat over medium heat.
2. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so.
3. Use a slotted spoon to scoop in about 1/4 of the warm beans, leaving most of the liquid behind. With a potato masher or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all of the beans have been added and coarsely mashed.
4. Add about a cup of the bean liquid (or water if you have no liquid) and stir frequently over the heat until the beans are still a little soupier than you’d like to serve them (they’ll thicken as they sit). They should have the consistency of warm mashed potatoes. The total cooking time will take 10 to 15 minutes. 
5. Taste and season with salt, if necessary.
6. Serve sprinkled with crumbled cheese, cilantro, and tortilla chips, as desired.

Notes:

• It is easier to mash warm beans than cold ones. (I microwaved the beans to warm them before adding to the pan.)
• Cook the beans softer than you want them because the dish thickens as it cools.
• If the dish is made in advance, keep the beans warm in a double boiler rather than over direct heat. Check consistency and stir in a little water, if necessary, before serving.

One Year Ago:

• Hungarian Lentil Stew
• Lentil-Kielbasa Soup