Friday, February 1, 2013

My Anniversary Menu!

This is my favorite wedding picture.

Trent and I will be celebrating our anniversary this weekend.  Picture me sitting at the kitchen bar with my leg propped up and giving my sweetheart instructions on how to make the following:

Trent and Michelle's Anniversary Menu

Braised short ribs
Blue cheese polenta
Ginger carrots and parsnips
Green salad
Flourless chocolate torte

Makes your mouth water, doesn't it!
I don't know about you; but, if I were you I would be saying, "Okay, the menu is fine but where's a recipe?"  I thought I would share my recipe for Flourless Chocolate Torte.  Literally, this recipe took me over a year to develop. 
Flourless Chocolate Torte
Flourless Chocolate Torte Recipe
(16 Servings)
Cocoa for dusting spring form pan

Butter for greasing spring form pan
2 1/3 cups mini semi-sweet chocolate chips
1¼ cups butter
6 eggs, separated
1/3 cup sugar
¼ cup cocoa
1 ½ tsp. vanilla
Pinch of salt
¼ tsp. cream of tartar
Optional garnish- Whipped cream and strawberries or raspberries
Directions: Preheat oven to 300°F.  Place a pie pan on the bottom rack of the oven. Grease a spring form pan and dust with cocoa.  Place butter in a large bowl and microwave until melted.  Add mini chocolate chips and cover with a plate.  Allow to rest for 5-10 minutes.  Stir butter and chocolate chip mixture until smooth.  This eliminates the need for a double boiler pan to melt the chocolate chips.
In another large bowl mix with an electric mixer egg yolks, sugar, vanilla, and salt until egg mixture is light yellow and thick.  This takes about 3 minutes on medium high speed.  Pour in chocolate mixture and cocoa and mix until smooth and well mixed.
In another bowl beat egg whites and cream of tartar until medium firm peaks form.  Fold egg whites into chocolate batter ½ at a time.  Remember to fold not mix!  Pour batter into prepared pan and place in oven.  Pour one cup boiling water into pie pan quickly closing oven door.  Bake for 35-40 minutes or until a tooth pick inserted in the middle of the pan comes out moist but not liquid.
Remove torte from oven and cool on a wire rack.  When torte has cooled to room temperature refrigerate for several hours or overnight.

 You will find my Ginger carrots and parsnips on page 135 of my latest cook book, Quality Cooking at a fraction of the cost: Mastering the art of loss leader menu planning.


  1. Michelle made the gingered carrots and parsnips for my family once, and I can confirm that they are delicious!

    1. Thank you for the compliment and thank you for inviting me to play "Grandma" with your children. They are adorable!

  2. YAY! I am so happy to have this recipe. Thank you so much for bringing this to the meeting last night. It tastes fantastic, and my life is better now that I've had it. :)

    It's so great that you have a blog. I especially like the pictures of you and Trent.

  3. Glad you liked it!
    Here's a tip or two-
    • My flourless tortes turn out better in my non-Teflon coated spring form pan.
    • I grease my pan with refrigerated butter. It's soft enough to glide and it magically puts down perfect amount. The wrapper also keeps my hands clean.
    • When I powder the pan with cocoa I keep the left over cocoa for the 1/4 cup that the recipe calls for later in the recipe.
    • You know when it's done when the edge has risen and the center appears cooked but jiggles. Usually this is at 35 minutes.
    • And the last tip is to allow your torte to warm for 30 minutes before serving.