"Little Black Dress on a Plate"

TIME: 45MIN/ COST: NOT BEING ABLE TO EAT ONLY 1 SERVING / TASTE: SLOW DANCING TO GREAT MUSIC


INGREDIENTS:
-6oz DARK Chocolate
-5oz Butter
-2 Large Eggs
-1/2 Cup Sugar
-1/4 Cup Greek Yogurt
-1/2 Teaspoon Vanilla Extract
-1/4 Teaspoon Ground Cayenne Pepper
-1 Pinch Salt -1/4 Cup Powdered Sugar
-1/3 Second Spray (ie. Pam)
-1/2 Cup Water

METHOD to the MADNESS:
-Pre-heat the oven to 375 degrees.
-Coat, liberally, w/ non-sick spray, the interior of a spring-form pan (I used 4″ pans, as opposed to one large 8″ pan – should be enough ingredients for four 4″ cakes).
-Pour water into a small sauce pan & bring to a light boil.
-Once water reaches a boil, pour DARK chocolate, butter, cayenne pepper, & salt into the pan.
-REDUCE heat to LOW & let products meld. -do NOT allow to boil or simmer.
-Stir occasioinally for 3-5min while over low/medium heat.
-Remove chocolate from heat, stir in sour cream & vanilla, & cover.
-While the chocolate / butter mixture is melding, crack eggs & separate yolk from the whites. Egg yolks in one mixing bowl, egg whites in another.
-Wisk egg whites until SOFT peaks form.
-Pour in 1/4 cup sugar & wisk the egg / sugar mixture until STIFF peaks form.
-Empty remaining 1/4 cup sugar into the egg whites & beat until a yellow paste-like texture forms.
-Next, pour the chocolate mixture into the egg yolks & thoroughly mix (by hand or medium speed hand blender).
-While mixing the chocolate / egg yolks, slowly fold in the stiff egg whites.
-Allow enough time for THOROUGH MIXING of the chocolate / egg yolk / egg whites mixture.
-Once all ingredients combined… Pour mixture into the spring form pan, filling 1/2 – 3/4 of the pan.
-Place spring form pan in oven & let cook on 375 for ~30-45min (Depending upon your oven / size of pan / amount of mixture in the pan… you will notice the ingredients rise as they heat, fall back in upon itself / crack slightly, & finally, the edges of the cake firm up & pull from the pan).

-Once pulled from the oven, allow to cool / firm for 10-15 minutes.

-FINALLY, DUST WITH POWDERED SUGAR, GRAB A FORK & LET THE MAGIC HAPPEN!!


PLATING:
-Ensure you allow the product to COOL (If NOT cooked thoroughly enough / allowed cooling time, the bottom of the cake may pull away & remain in the spring-form pan).
-Sweet berries are refreshing w/ this cake & a PERFECT complement to the DEEP, RICH FLAVORS of the CHOCOLATE & hint of the cayenne.

WHY A WINNER: Cake prep is simple & results is GLUTTEN-FREE, delicious, lite, sexy… AND versatile; complimenting nearly any meal!!

THE COUNT PER SERVING: 180 Calories, 14g Fat, 6g Carbs, 12g Protein.

Little Black Dress on a Plate

Little Black Dress on a Plate

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.