*puts on aprin* now i no most of the people that post here a girls so i picked a good recipe CHOCOLATE yep now that i have your undivied attion lets get cooking

today will be: Chocolate fallen souffle cake <----------Pure choco

if your not familiar with souffle cakes, this dessert may look a little odd-but its delicious the cake is designed to be eaten once it has collapsed and cooled witch is the opposite of a regular souffle now then

what you will need:
12 oz fine-quality bittersweet chocolate (not unsweetend), chopped

1 1/2 sticks(3/4 cup) unsalted butter cut into tablespoon pieces

1 1/2 teaspoon vanilla

1/4 teaspoon salt

3/4 cup suger

5 large eggs, separated and at room temp for 30 min

1/4 cup all-porpose flour

ok that what you need NOW GO SHOPPING ill wait *taps foot and waits*
ahh i see your back well good now lets get cooking

put oven rack in middle postion and preheat oven to 350F butter a 9-inch springform pan and line bottom with a round of parchment or wax paper then butter paper

melt chocolate and butter in a large metal bowl set over a pan of berley simmering water (or nuke it in a microwave safe bowel at 50% power for 4 to 5 min but youll get better results with the water ;)) stirring frequently then cool completly. whisk vanilla salt and 6 tablespoons suger add yolks 1 at a time whiskin well after each addition now whisk in flour

beat whites with a pinch of salt in a bowl useing an electric mixer at medium high speed until they hold soft peaks then add remaining 6 tablespoons of suger a little bit at a timebeating, and continue to beat until whites hold a stiff glossy peaks

whisk about 1/4 of whites into chocolate mixture to lighen, then fold remaining whites gently but thoroghly pour batter into sringform pan speading evenly

bake until a wooden pick or skewer inserted into the center comes out with moist crumbs adhering, about 35 to 40 min

cool cake in pan on a rack for about 10 min remove side of pan and cool cake completly invert cake onto rack and remove bottom of pan piscarding paper then invert cake onto plate and eat it

hope you enjoy and yes i will be adding more to this ^_^ untill then enjoy this one

So is this going to be your official cooking thread? Public television wouldn't take you, huh? :lol:

That chocolate fallen souffle cake sure sounds...chocolatey.

Awesome! A food thread! *gets out her mixing bowls and runs off*

So is this going to be your official cooking thread? Public television wouldn't take you, huh? :lol:

That chocolate fallen souffle cake sure sounds...chocolatey.

dont rub it in :(

yes it will be unless its disapeers and all that typing i did god my hands hurt after that

YUUUUMMMY! CHOCOLATE O_O! *choco zombie*

Ummm that sounds sooooo good. :( I am craving chocolate so bad, but I don't feel like driving to the store right now. And I don't have flour or chocolate to make that recipe. :lol

Chocolate! Yay for chocolate! ;)

someone tell me there gonna do this :)

I'm going to write it down but I can't try it right now, not enough for anything extra. :(

Woohooo

im gonna try and get anoter one up tomorro

Hmmm....you've given me an idea...I'm going to make this as soon as I get back...providing I don't get myself banned from the kitchen...again :buckt:
*can't cook very well*

I really would like to make it, but I don't have all the ingrediants. Maybe in the morning I can get the stuff. :)

Chocolate Mousse

1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

Next: Chicken

stoppit! I can't take the chocolate-ness!

thats why i post them :-P *Evil*

I suck at cooking. I can barely cut an apple.

Omigosh, I made a soufle once..my parents and brother all told me it tasted like french bread. Just because I got created and added alot of extra flour (okay, so no one told me that it was supposed to be that watery!). Ooh, we have all those ingredients though. I'll make it tomorrow or some day soon like that, I have that whole chocolate craving thing going on.

I suck at cooking. I can barely cut an apple.
At least you never cut yourself chopping tomatoes! Why didn't anyone TELL me that you aren't supposed to use a butcher knife? Now I have a fear of it, and I can't straighten my index finger from the stupid scar.

I'm scared of onions. Once I was cutting one and its juice sprayed in my eyes! ahh! :eek:

You will all be my SLAVES eat meh cooking and feel happy that i control you :)

Broiled, Butterflied Chicken

1 1/2 teaspoons black peppercorns
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
3 to 4-pound broiler/fryer chicken
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
Canola oil

Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.

Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.

Arrange bird in roasting pan, breast up, atop vegetables.

Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.

Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

mmmmmmmmm i dunno whats next but there will always be more ^_^

Agh! A MEAT recipe! I don't like touching meat...it's nasty...

Mmm...chicken. I just got some of that Emeril dude's honey mustard and I've been meaning to try it. Honey mustard is great with chicken...or rather, chicken is great with honey mustard. :D

ok who wants more chocolate? otherwise im not gonna type it all out

i won;t cook the food, but i like reading recipes. makes me hungry, but happy... lol. all these sound good... haha. i can't cook. i hate cutting apples... or anything for that matter. haha. i avoid using knives...