I'm my own worst enemy.
It's been one party after another this weekend. We're off to our fourth party (swear to the big G) after this. I've kept to the program for the most part. Except I've eaten more than usual.
So this morning, I had yogurt (Fiber One, because it has the least amount of sugar), with chopped walnuts and a Baker's Flaxseed slice with whipped cream cheese, and some fresh cherries.
Then, for lunch, leftovers. A couple small falafels and 2 black bean burgers from the other day. With salsa, and green beans from my mother-in-law's garden. Since I've had so much bbq meat this weekend, I'm steering clear as much as I can the rest of the time.
Yesterday, I ventured into the world of flourless cake. My brother and father are celiac, so I wanted to bring a flourless cake to the bbq. I researched a few recipes, and went with a cupcake version:
FLOURLESS CHOCOLATE CUPCAKE
- 6 tablespoons (3/4 stick) unsalted butter
- 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
- 6 large eggs, separated, room temperature
- 1/2 cup sugar
- Ice cream, for serving (optional)
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
Divide batter evenly among lined cups, filling each three-quarters full. (I pour the cupcake batter, rather than spoon it in. No patience.) Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
NOW, the cupcakes look like this coming right out:
But this is what they look like after five minutes of cooling:
Do not be alarmed. The consistency is very brownie-like. Which you won't catch ME complaining about. This is a recipe I highly recommend. As my dad said yesterday, "They're ugly, but good!"
