My friend Lisa made a flourless (or almost flourless) chocolate cake for us and I loved it! It was not my first time having one of them, but this particular one was so fudgy. I was flipping through a cookbook later and came across this recipe. Even though it sounded pretty close to Lisa’s version, I still wanted to try it because apparently I really needed some fudgy chocolate cakes. This is full of chocolate, and I used extra dark when I made it, including some unsweetened chocolate.
Pssst. Monday had a dessert post, today is a dessert post, and Friday will have a dessert post….don’t tell anyone! But I figure it’s ok because next week I am bringing a week of savory. Italian savory. So, be prepared!
This post was all about using random food items I had accumulated through the week. This included half of a stale baguette, half of a doubled Walnut streusel recipe, some heavy cream, and some egg whites. It all worked together very well with this bread pudding. Feel free to make some additions or subtractions when you make it.
It’s new ingredient time! This dish looked interesting and tasty in the cookbook. It also received bonus points for being a Cantonese dish. I told K that we could leave out the black beans if we couldn’t find them, but in his words, “they make the dish”. Of course, I didn’t find out until later that Chinese black beans are apparently a type of soy bean. Somehow, they did not bother me in this dish, so I am still trying to figure out my soy issues. Luckily, though, I could enjoy this dish.
K grew up with Jasmine rice, but he also loves Basmati rice. Partly because of one of our favorite restaurants, but also because it’s different. It’s really simple to make, so if I find a recipe that uses it, I am ok with it, even though that means I go without our rice cooker. I am sure you can use the rice cooker, but I haven’t wanted to mess with a good method! Well, this time I decided to mess with “the method” a little bit. Instead of just plain Basmati rice, I added some turmeric and curry powder when I added the rice to the boiling water. This turned the rice a pretty yellow color, and it tasted really good with the main course. It makes me think about what I should try next time, or what I could add to Jasmine rice!
If you have time to do some prep work ahead, this cake is really easy to come together because you can bake it a couple days after you assemble it. Thus, fresh coffee cake! I like the bit of chocolate in the middle because it looks like it is smiling.
A view of the loaf from the side:
fudgingahead 