Tony found a copy cat recipe for Portillo’s chocolate cake recipe. Since our neighbors were buying the crab this time for Crab Fest 2010, I offered to make two desserts – something I rarely make! But these two desserts are show stoppers. Both are super simple, but taste as if you were a pastry chef!
I kept thinking yesterday was Saturday since I was off! Being Friday, that meant no meat for Tony, and one of his favorite things is egg salad sandwiches. I followed Martha Stewart’s recipe for perfect hard boiled eggs. I always have a problem with peeling off the egg whites with the peel, or there is a green ring inside the egg yolk. Not this time!
Put eggs in pan and cover with cold water – just an inch above the eggs. Simmer over medium heat until the water comes to a boil. Once the water is up to a boil, remove from heat, cover and let sit for 12 minutes. Run under cold water to stop the cooking process.
Since I woke up so late yesterday, I made Tony his egg salad sandwich and I made a grilled ham and cheese. Kraft actually makes pepper jack cheese that’s wrapped exactly like their American cheese – each slice is only 45 calories!
With an ounce of potato chips on the side:
Did anyone watch Chef Academy on Bravo? Chef Novelli made this dessert called Chocolate Pot – and when the students ate it they were gushing how great it was. Since I made it at our last crab fest, I decided to make it again.
|ounces dark chocolate
|ounces heavy cream
|ounce cocoa powder
- Warm cream and milk together. Bring to warm temperature, remove from heat and melt chocolate.
- Add cocoa powder and mix well. Stir in honey and whiskey – put in four bowls and chill for 4-6 hours.
Each serving: 494 calories, 33 fat, 41 carbs, 5.7 fiber and 7.6 protein. You can print out a printer friendly version here. Obviously, with stats like this, this is a once in a while treat! Serve with whip cream.
The last time I made this, when I added the cocoa powder, it was hard to make it smooth in the sauce. This time I put it through a strainer and it worked out great.
Then pour 1/2 cup into 4 separate bowls.
So the word on the street is that the reason Portillo’s chocolate cake is so moist is because there is mayo in it. Tony found a copy cat recipe that uses a cake mix – so simple! Make sure you buy super moist Betty Crocker mix, 1 cup water, 3 eggs and 1 cup mayo. That’s it!
I baked mine in a 10 inch cake pan and baked it at 350 for 30 minutes. I set it outside to cool faster so I could frost it. I made this one a yellow cake, because it’s my neighbors favorite. But I plan on making a chocolate version for Easter Sunday! 😀
Oh, did I mention the butter cream frosting I made for this??
- 2 sticks of butter, softened
- 1 pound powdered sugar
- 1 teaspoon vanilla
- 6 tablespoons heavy cream
So while this is usually the star of Crab Fest:
This clearly stole the show!
I am pretty sure that cake was insulin worthy – to the tune of 15 units of insulin!! But it was so worth it! 😀
On tap for today: baking bread! It’s rainy and chilly today, so it’s a great way to spend the day inside and bake! Oh, and that pile of clothes I mentioned yesterday? Um, they are still there – I need to spend at least an hour today on that.
And I got this in the mail yesterday – so many recipes I am going to make this week are from this magazine!
Hope you have a great Saturday! 😀