Sac Foodies

Can you believe it? Last month, the Sac Foodies officially celebrated our second birthday! To commemorate two years in the blogosphere, we recently gathered to enjoy each other’s company and impress one another with some of the best potluck dishes around! Sac Foodie Kris Caputo Hurley graciously hosted (again!) as we ate and drank the night away.

Perhaps most importantly, we want to include YOU – our loyal readers – in the celebration, so we’ll be posting pictures and recipes from our gathering for the days and weeks to come. Enjoy and thanks for joining us! 

Miniature Flourless Chocolate Cakes with Raspberries

Ohhhhh college – the glory days. There’s finals week and frat parties, football games and career fairs. And of course, the Miniature Flourless Chocolate Cakes with Raspberries. Confused? Read on.

As a student, I was fortunate enough to spend some quality time working for my uncle’s catering company, Hugh Groman Catering (HGC). Among many culinary lessons, HGC taught me that there’s more to cooking than a microwaver, mojitos can be made from scratch and gazpacho is a delicious cold soup – not a form of foreign military. But of all the recipes I encountered at HGC, this recipe for Miniature Flourless Chocolate Cakes with Raspberries was definitely among the best. Enjoy!

Recipe By: Hugh Groman, chef and proprietor of Hugh Groman Catering and Green Leaf Platters

Serving Size: 20 (40 squares) 

Ingredients
12 ounces bittersweet chocolate
7 ounces unsalted butter
7 large eggs
5 ¼ ounces sugar
¼ cup hot water
½ tablespoon instant espresso, dissolved into ½ cup hot water
¼ teaspoon salt
40 raspberries
Melted chocolate; used to adhere berries to cakes 

Directions
1. Melt butter and chocolate together in double boiler
2. In a separate bowl, crack eggs, add sugar, salt and espresso and whisk until frothy
3. When chocolate and butter mix has cooled, whisk into egg mixture
4. Pour into parchment lined pan about 8″ x 11″ or similar size
5. Put pan into a larger pan with sides and add water to create a water bath (not so high that it will spill into the cake batter)
6. Cover whole set-up with foil or another cookie sheet to create steamy environment.
7. Bake at 350 degrees for 30 minutes or until done (set in center but not too puffy around the edges

By Brittany Mohr