Mr. Food's Flourless Chocolate Cake Recipe




Mr. Food's Flourless Chocolate Cake Ingredients

12 oz semisweet chocolate chips
1 package butter plus extra for coating
1/4 cup sugar
1/4 cup water
1 tsp instant coffee granules
3 eggs
1 whipped cream for topping

A Recipe for
Mr. Food's Flourless Chocolate Cake

 

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George Bush , U.S. president, 1990



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This is a recipe for Mr. Food's Flourless Chocolate Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Mr. Food's Flourless Chocolate Cake recipe - a tasty recipe for you to add to your collection!

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




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Mr. Food's Flourless Chocolate Cake

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)






Mr. Food's Flourless Chocolate Cake Directions

=======================================================
============== ==== == Preheat the oven to 425 F. Butter the bottom
and sides of a 9 inch pie plate. Place a 12 inch square sheet of
waxed paper in the plate and butter the waxed paper. In a medium
sized saucepan, combine the chocolate chips, 1/2 cup butter, the
sugar, water, and coffee granules; heat over medium heat for 2 to 3
minutes, until the chocolate and butter are melted, stirring
constantly. Remove from the heat and stir in the eggs, until the
mixture is smooth. Pour into the waxed paper-lined pie plate. Bake
for 10 minutes; the cake will not be completely set in the middle.
Cool, cover loosely, then shill for 6 to 8 hours, or overnight. When
ready to serve, remove the cake from the refrigerator and allow to
sit for 10 minutes. Invert the cake onto a large flat serving dish
and remove the waxed paper. Top with whipped cream.

Serves: 12

 

 

 

 

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