- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.eVyALSMd.dpuf born and raised: The Great Collapsible Paving Stone

Wednesday, November 10, 2010

The Great Collapsible Paving Stone

This is Birthday week times two.
November 6th was my mom's birthday, and the 9th was Nick's birthday. Truth be told between eating out and eating leftovers we have not been cooking very much. On Monday however we had my mom and Gary over for a birthday dinner. We grilled a bunch of pizzas, had a simple pear salad, and drank plenty of wine.
As for a birthday cake I decided to make a flour-less cake because this particular flour-less cake is amazing, and because we nearly used all the flour we had making double batches of pizza dough.
As far as we know, we have no allergy to gluten. In fact we eat a lot of gluten rich foods. I have often said I could live on bread and cheese. So the motivation behind baking gluten-free is a delicious product, not necessarily for any health benefit. If you do have an allergy to gluten, bake this cake! Even if you don't! Just please, please be patient!

The cake is a Chocolate Pave, pave is the french word for paving stone, and call so because this is a rich often dense cake. This particular recipe is rich, and seemingly dense, but light as air at the same time. The texture is amazing!

Chocolate Pave
Preheat the oven to 350
In a double boiler heat until melted and smooth
7 1/2 oz. GOOD dark chocolate and 15 T unsalted butter [ :) ]
Set aside to cool
separate 6 eggs,

Whist the yolks with 1/2 cup sugar, whisk until the sugar has dissolved and the mixture ribbons, 10 minuets or so (my right forearm is still sore, maybe use the kitchen-aid mixer) fold the yoke into the chocolate.
In a separate bowl whisk the egg whites, gradually add 1/4 cup sugar, and a pitch of salt. Whisk until the whites look shiny and hold shape.

In three parts fold the whites into the chocolate, just until combined. Pour the mixture into a cake pan that has been buttered and flowered (I used cocoa powder)
Bake for 35 to 40 minuets, The top will crack and it is done when the sides our set up and the center is still slightly soft.
This is where the patience  comes into play. It is important to let the cake cool completely before you remove it from the cake pan. This particular morning I was a little over eager and this beautiful cake kind of collapsed.
Before my mom came over for dinner I lightly dusted the cake with powdered sugar in attempts to disguise my "ambition", not that it mattered, we all devoured large sections before giving the cake much of a second glance.


  1. Mmmmm, looks fantastic! I want some.~Lisa

  2. Thanks, I think it would go especially well with rose tea and cream (wink wink)! Thank you for reading too! xo

  3. ...And I got some! With a little lavender added - it was heaven. Thanks a million ~Lisa