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Flourless Chocolate Cake

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FOOD
September 29, 2012
Flourless chocolate cake Total time: 1 hour, plus cooling time Servings: Makes 1 (8-inch-round) cake Note: From Na Young Ma of Proof Bakery in Atwater Village. 12 ounces 60% chocolate 4 ounces (1/2 cup, or 1 stick) butter 2 tablespoons cocoa powder 4 egg yolks 6 egg whites Pinch salt 4 ounces sugar 1. Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter.
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NEWS
August 9, 2013 | By Mary MacVean
Some of the best bakeries in Los Angeles are heeding the call for gluten-free desserts. Short Cake, Sycamore Kitchen and Huckleberry have all developed more than just a flourless chocolate cake or a macaroon to satisfy the strong demand for baked goods without wheat, barley or rye. “You can't deny there's  a huge demand for gluten-free pastries,” said Karen Hatfield, owner and baker at Sycamore Kitchen, on LaBrea Boulevard near 1 st ...
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NEWS
August 9, 2013 | By Mary MacVean
Some of the best bakeries in Los Angeles are heeding the call for gluten-free desserts. Short Cake, Sycamore Kitchen and Huckleberry have all developed more than just a flourless chocolate cake or a macaroon to satisfy the strong demand for baked goods without wheat, barley or rye. “You can't deny there's  a huge demand for gluten-free pastries,” said Karen Hatfield, owner and baker at Sycamore Kitchen, on LaBrea Boulevard near 1 st ...
NEWS
November 16, 2012 | By Jessica Ritz
Los Angeles paper artist Anna Bondoc, whose how-to behind seasonal place cards was posted Friday on L.A. at Home, has offered a bonus DIY project for readers: a snowflake cake stencil that you can download as a pdf and print at home. Bondoc, who worked as a chef in New York City , is an avid home baker. What she produces in her home kitchen reflects the sensibility visible in her art: She avoids overly elaborate embellishments, and when it comes to baked goods, "I don't make icing," she says.
FOOD
September 8, 1988 | ROSE DOSTI, Times Staff Writer
Dear SOS: I recently had lunch at the wonderful Chez Melange in Redondo Beach and they make a delicious Almost Flourless Chocolate Cake. It would be wonderful to serve after a light meal. Please try to obtain the recipe. --MARLENE Dear Marlene: Chez Melange accommodated you with a flourish. Everyone on the taste panel gave it two thumbs up. The cake is as moist and soft as soft brownies. It probably is a forerunner of brownies.
NEWS
November 16, 2012 | By Jessica Ritz
Los Angeles paper artist Anna Bondoc, whose how-to behind seasonal place cards was posted Friday on L.A. at Home, has offered a bonus DIY project for readers: a snowflake cake stencil that you can download as a pdf and print at home. Bondoc, who worked as a chef in New York City , is an avid home baker. What she produces in her home kitchen reflects the sensibility visible in her art: She avoids overly elaborate embellishments, and when it comes to baked goods, "I don't make icing," she says.
NEWS
September 29, 2012 | By Noelle Carter
This week, deputy Food editor Betty Hallock profiles Proof Bakery and its owner and chef, Na Young Ma. An excerpt: If the heart of a bakery is its oven, then Proof Bakery 's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays - or 72 pies - at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse. "When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' " "But I have learned to love it. " (She also has since installed a modern igniter.)
FOOD
September 8, 1994 | CHARLES PERRY
Linda McCartney--yes, Paul's tambourine-player--introduced a line of frozen dinners called Linda McCartney's Home Style Cooking Meatless Entrees this spring. She plans to market them nationally this year. The Jerkiest Jerky So you think you know Italian food; ever hear of musciame ? It's sun-dried dolphin meat. Every so often fishermen off the Tuscan and Ligurian coasts accidentally harpoon a dolphin.
FOOD
December 17, 1987 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
When it comes to thinking up a luscious dessert for a holiday menu, the words chocolate and holiday are synonymous at my house. Nothing quite equals the glamour of a great chocolate cake. This nearly flourless chocolate cake contains a small quantity of bourbon. It would be equally good with Grand Marnier, Kahlua, Frangelico or dark rum; the flavor will vary accordingly. The small amount of liqueur blends an exotic flavor into the chocolate.
FOOD
February 22, 2006 | Barbara Hansen, Times Staff Writer
Dear SOS: Please can you get me the recipe for the brownies from Le Pain Quotidien? It's almost like a flourless chocolate cake. I've been trying for ages and I can't duplicate it. LOIS BROOKS Los Angeles Dear Lois: These rich, moist brownies are wildly popular at Le Pain Quotidien bakeries. No wonder you've worked so hard to copy them. But labor no longer. Here is the recipe, adapted for use at home.
FOOD
September 29, 2012
Flourless chocolate cake Total time: 1 hour, plus cooling time Servings: Makes 1 (8-inch-round) cake Note: From Na Young Ma of Proof Bakery in Atwater Village. 12 ounces 60% chocolate 4 ounces (1/2 cup, or 1 stick) butter 2 tablespoons cocoa powder 4 egg yolks 6 egg whites Pinch salt 4 ounces sugar 1. Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter.
NEWS
September 29, 2012 | By Noelle Carter
This week, deputy Food editor Betty Hallock profiles Proof Bakery and its owner and chef, Na Young Ma. An excerpt: If the heart of a bakery is its oven, then Proof Bakery 's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays - or 72 pies - at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse. "When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' " "But I have learned to love it. " (She also has since installed a modern igniter.)
FOOD
September 8, 1994 | CHARLES PERRY
Linda McCartney--yes, Paul's tambourine-player--introduced a line of frozen dinners called Linda McCartney's Home Style Cooking Meatless Entrees this spring. She plans to market them nationally this year. The Jerkiest Jerky So you think you know Italian food; ever hear of musciame ? It's sun-dried dolphin meat. Every so often fishermen off the Tuscan and Ligurian coasts accidentally harpoon a dolphin.
FOOD
September 8, 1988 | ROSE DOSTI, Times Staff Writer
Dear SOS: I recently had lunch at the wonderful Chez Melange in Redondo Beach and they make a delicious Almost Flourless Chocolate Cake. It would be wonderful to serve after a light meal. Please try to obtain the recipe. --MARLENE Dear Marlene: Chez Melange accommodated you with a flourish. Everyone on the taste panel gave it two thumbs up. The cake is as moist and soft as soft brownies. It probably is a forerunner of brownies.
FOOD
December 17, 1987 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
When it comes to thinking up a luscious dessert for a holiday menu, the words chocolate and holiday are synonymous at my house. Nothing quite equals the glamour of a great chocolate cake. This nearly flourless chocolate cake contains a small quantity of bourbon. It would be equally good with Grand Marnier, Kahlua, Frangelico or dark rum; the flavor will vary accordingly. The small amount of liqueur blends an exotic flavor into the chocolate.
FOOD
May 16, 1991 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: I had a piece of Flourless Chocolate Cake at Misto Bakery and Cafe in Torrance. The cake was almost pure chocolate candy, wonderful for chocoholics. Would you have a recipe for such a decadent delight? --SYLVIA DEAR SYLVIA: Decidedly decadent and delightful. MISTO BAKERY FLOURLESS CHOCOLATE CAKE 2 pounds bittersweet chocolate 1 1/4 cups butter, at room temperature 8 eggs, separated Dash salt 2 tablespoons granulated sugar Powdered sugar Melt chocolate and whisk in butter until blended.
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