Today is Fat Tuesday and yesterday was the Chinese New Year. Are you celebrating? For us, we usually always celebrate every.single.holiday. You know, because we love any excuse for a good meal shared with good company.
But something’s up with 2016 because so far this year everything has snuck up on me. I know we’re only in February, but so far I’ve missed out on the Super Bowl, Chinese New Year and now Mardi Gras. I know none of these are “major” holidays and really no big deal, but when you are a writer and blogger, one should be on top of and all over these things. I mean holidays like these mean you don’t even have to even think of content, since it practically writes itself.
This year, maybe I’ve just got too much going on or maybe I just haven’t had the energy, but I have totally slacked. I even had a one or two recipes for each of these holidays to share but, like I have said, life has totally gotten the best of me.
Even though I am sad that we *only* had Buffalo Chicken Stuffed French Bread (good, but not the real deal) and watched the “big game” at home and I successfully disappointed all my Cajun relatives by missing all the Mardi Gras fun this year, at least there’s still many more big and small holidays and celebratory events on the horizon.
Like Valentine’s Day this weekend.
After spending many years in the food and beverage industry, out of all the holidays, Valentine’s Day is probably my least favorite holiday. So many people *expect* this day to be perfect, even though, since everyone goes out on this day, people must realize “perfection” goes out the window, as service industry people have too much to deal with.
Even though some think Valentine’s Day is hokey, we celebrate this holiday pretty much like we do every holiday, with a special dinner at home. To me nothing sounds better than a a big juicy steak, crunchy wedge salad, and something sweet and indulgent for dessert in the comfort of my own home.
If you’re like me and staying in for Valentine’s Day but want a rich and chocolaty dessert, this cake is for you! I love flourless cakes because they have a fudgy, chocolate center with a flaky top and chewy edges. To make this version extra special, it has an orange spiked whipped cream and homemade candied orange peel for a totally divine dessert!
One Year Ago: Celebrate the Chinese New Year with an Asian Inspired Dinner Party
Two Years Ago: Chicken Tortilla Soup
Three Years Ago: Chocolate Bar Pie
Four Years Ago: Celebrate Valentine’s Day with a Romantic Dinner at Home
Five Years Ago: Seven Tips to Throw a Superbowl Party
Six Years Ago: Stir-Fried Chicken
Flourless Chocolate Cake with Orange Whipped Cream and Candied Orange Peel
Prep Time: 30 minutes Bake Time: 30 minutes Serves: 8
Flourless Chocolate Cake:
2 (4-ounce) dark chocolate baking bars, chopped
1 cup unsalted European-style butter, cubed
1 1/3 cups granulated sugar
5 large eggs
1 tablespoon cocoa powder
4-5 tablespoons powdered sugar
Orange Whipped Cream (recipe below)
Candied Orange Peels
Preheat oven to 375 degrees F. Using 1 tablespoon butter, grease an 8 or 9-inch round cake pan. Line the base of the pan with parchment paper, and greasing the parchment paper with an additional tablespoon of butter. Set aside.
Heat a small saucepan filled with 2-3 inches of water over medium-high heat. Top with a metal or glass bowl, to form a double boiler, and add chopped chocolate to bowl and stir continuously until chocolate is completely melted. Once chocolate is melted, add the remaining butter a little at a time, continuously stirring until all of the butter is added and fully melted. Quickly stir in sugar and set aside to cool slightly.
Add the eggs to the chocolate mixture one at time, whisking well after each addition. Whisk in cocoa powder.
Pour batter into the prepared cake pan and bake for 25-30 minutes, until the center of the cake is set and the top is shiny and begins to crack.
Let the cake cool in the pan on a wire rack for 15 minutes; then carefully invert the cake onto a plate, to remove it from the pan. Carefully invert the cake onto another plate or cake stand, so that the crackly side is facing upward again.
Allow the cake to cool completely (the cake will deflate slightly as it cools) before serving. Serve at room temperature topped with a dusting of powdered sugar, orange whipped cream and candied orange peels.
Orange Whipped Cream
Prep Time: 15 minutes Yields: approximately 2 cups whipped cream
1 pint heavy whipping cream
3 tablespoons powdered sugar
1 large navel orange, zested
2-3 tablespoons fresh orange juice
In a large bowl, using a hand-held mixer or stand mixer fitted with the whisk attachment, beat the whipping cream, powdered sugar, orange zest and juice until soft peaks are formed.
Serve immediately or store in an air tight container for 2-3 days.
Note: If making in advance, whip cream until stiff peaks form to hold up in fridge.
Other recipes you might enjoy:
Mini Dark Chocolate Cranberry Orange Tarts
One Bowl Chocolate Cupcakes (Eggless)
Chocolate Mousse Pie
Chocolate Strawberry Brownie Kisses
Paleo Chocolate Cupcakes with Chocolate Sauce Drizzle