Flourless Chocolate Cake

Hey everyone,

     So just some background information on this recipe, it comes from our old Pastry Chef at Cafe Belong who now owns her own bakery off of Gerrard in Toronto. She is a very talented chef and it is honouring to share her recipe.Additionally I will be making this into a cake for my friends birthday, i will share that picture.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 8-12 servings, size depending

INGREDIENTS

8 oz Chocolate - at least 65% cocoa, chopped in small pieces\
1 cup Unsalted Butter, cut into pieces
1-1/2 cups Organic cane sugar or granulated sugar
2 tsp pure Vanilla Extract
6 large Eggs, at room temperature
1 cup Unsweetened Cocoa Powder
1/2 tsp Course or Kosher salt

Method

1. Butter 12-cup, non-stick muffin tin (regular or fluted)
2. In top of a double boiler melt the chocolate and butter, stirring until smooth.
3. Remove the bowl form the heat. Whisk in sugar and vanilla. Whisk in eggs  1 at a time.Set fine-sieve over the bowl. Sift in cocoa powder. Stir in salt. Whisk until just combined.
4. Divide among 12 muffin cups.
5. Bake in central of preheated 375F oven until centers are just set and tops are shiny and begin to crack, about 15-18 minutes. Cool cakes in a pan on a wire rack - for 5 minutes. remove cakes to cool.
6. Serve warm. If desired, top with whipped cream and chocolate.

The recipe can be found here

Good eats,

S

March Break: Cafe Belong

Hey People of Earth,

     So as you may have previously known I had spent the vast majority of my March Break working again at Cafe Belong in Toronto. I worked a straight 5 days there mainly in the production and catering kitchen (primarily due to the fact in the menu changes I am not accustomed to yet). While I spent my time there I met some of our new kitchen staff: Amis and Kim (she's from England!). Nothing like those "production kitchen life chats."

     However, I'd like to bring recognition to the events of Wednesday the 15th of March. That day our wonderfully talented restauratuer Brad Long was being interviewd for a segment on CBC for the top chefs in Toronto. Good for him!Practically all day they were videotaping, interviewing and taking shots of us cooking and all that. I'll be sure to post the link to the video of it all when I find it/ the time comes,

     Shut out the Laird our Executive Sous Chef for letting me stay at his apartment for the time, and I'll see you guys later,

S

March Break

Hey Everyone,

     So, for the next week I will be off in Toronto working at Cafe Belong to spend my break off of school. I won't be able to post any recipes during this time; however, I may post about what's going on in the restaurant instead (If not I will when I get home next Thursday night).

     Have a safe vacation and I'll see you guys later,

S

Introduction

Good afternoon,

     My name is Steven Vick. I am currently a student at Brantford Collegiate Institute and in the following school year I will be attending Stratford Chef School. As predicted from my future education, I am an aspiring chef and restaurateur. I have a true passion for food and everything about it.
 
    My current experience in the culinary field includes; numerous catering events up to 150 people, Cold Apps. Cook at F.I.N.E. Restaurant in Grandbend, ON, Prep Cook at Veritas, Toronto, ON, and Line Cook at Cafe Belong, Toronto, ON. I am still working part -time at Cafe Belong as an apprentice to Brad Long, the owner.

     This blog will be dedicated to my experiences, adventures, creations relating to cuisine and dining. I will hopefully be able to include new recipes and ideas that you can utilize on your own for others to enjoy.

See you around,

S