Flourless Chocolate Cake - Paula Deen

Dark, rich and decadent, that is what flourless chocolate

cake is meant to be.

In my tablescape that I posted for yesterday's

Tablescapes Thursday, I mentioned that my new dishes

can be baked, so I had to try something out right away.

Since Lynn at Happier Than a Pig In Mud 

was having a meme featuring Paula Deen's recipes,

 I found one in Paula's Best Desserts

Magazine that would be perfect for baking in

individual sizes.

This is the perfect size for Paula's Flourless Cake.

(Do you find that you nibble on the chocolate while cooking?

I do!)

So velvety and smooth now.

Paula's Flourless Chocolate Cake

1 C. butter

14 oz. semisweet chocolate, chopped and divided or chips

4 oz. bittersweet chocolate, chopped

1 C. sugar

6 large eggs

1 T. vanilla

1/4 C. heavy whipping cream

Makes 1-9 inch cake or 8-10 smaller servings.

Preheat oven to 350.  Spray a 9 inch round springform pan

with baking spray.  Wrap up and around with foil.

In microwave melt the butter and 8 oz. semisweet chocolate

and the bittersweet chocolate.  Heat for 1 minute, stir, then

heat for 30 second increments, stirring between each one

to prevent the chocolate from scorching.  Stir until smooth.

Whisk in sugar until smooth.  Add eggs one at a time, whisking

between each addition.  Whisk in vanilla and pour batter

into the prepared pan.

Set the foil wrapped pan in a 13x9 inch pan.  Fill pan with

1 inch hot water.  Bake for 45-55 minutes or until center is set. 

For the individual ones, I baked it for 40 minutes. 

Let cool in water 10 minutes, then remove and let

it cool in pan completely.

In microwaveable bowl mix remaining 6 oz. semisweet

chocolate and heavy cream.  Heat for 30 seconds, stir, then

heat for another 30 seconds.  Stir until smooth. 

Spread chocolate over cooled cake and refrigerate

until set.

Here the cups are in the water bath.  I was a little nervous

about that, but they did fine, after all they are oven safe.

I forgot to mention in my tablescape, the dishes are

Tribeca from

I Godinger & Co. 

 I purchased them at Bloomingdale's Home.

I just love individual serving desserts.  I topped

this one with some fresh violets from the garden.

In the individual serving you don't have to wait for

it to cool before you eat it!  It was luscious.

Hope you give this a try. Hop on over to

Happier Than A Pig In Mud to see more

fun Paula Deen Creations.

I will also be posting with

Foodie Friday

Show and Tell Friday

Sweets For A Saturday

Weekend Wrapup

Tasty Tuesday

Wow Us Wednesday

Seasonal Sundays

Paula Deen's Magic Bars

I remember my aunt making magic bars for the

first time.  I thought they were truly magical.

There are a lot of variations on magic bars

out there and when Lynn at 

Happier Than A Pig In Mud

announced she was hosting a party featuring

Paula Deen's recipes, I knew I wanted

to try Paula's version of Magic Bars.

I grew up watching 

Julie Child

and

The Galloping Gourmet

long before the wonders of The Food Network.

My sister Jean and I would cook in the kitchen and

pretend we were Julia Child (trying to imitate her 

accent) and instructing an imaginary television audience.

(photo courtesy of Photobucket.com)

Then Food Network with all of its incredible stars

came along and I loved, loved, loved it!  I couldn't get

enough of it.  One day my sister-in-law Vicki asked if

I had tried Paula Deen's recipe for fudge using Velveeta.

I hadn't even heard of Paula Deen.  Well, once I checked

out Paula, I was in love.

(photo courtesy of Photobucket.com)

Who wouldn't be charmed by this enchanting lady?

My favorite part of Paula's fabulous show is when 

she takes a bite of what she makes and she rolls her eyes!

What an endearing southern woman!

Here's to Paula Deen - a modern day rags to riches story.

Instead of graham cracker crumbs, Paula starts her Magic Bars

out with chocolate chip cookies.

Then she tops then with chocolate chips, butterscotch chips,

toffee pieces and pecans.

The finale is sweetened condensed milk, as usual.

I tweaked her recipe just a little to have a thicker bar.

Hope you try this and enjoy it as much as we did.

Magic Chocolate Chip Bars

1 lb. frozen of fresh cookie dough

(I used 12 frozen Otis Spunkmeyers, she calls for

a package of refrigerated dough.)

1 C. semi-sweet chocolate chips

1 C. butterscotch chips

1 C. toffee bits

1 C. chopped pecans

1 can sweetened condensed milk

Preheat oven to 350.

Lightly spray a 9x13 inch pan with Pam (she called for

a 10x15, but I wanted mine thicker).  Lightly flour your hands

then press the thawed

cookie dough into bottom of pan, completely covering the

pan.  Bake for 8 minutes.  Remove from oven and sprinkle

with all of the chips and bits and nuts.  Pour the sweetened

condensed milk over the top.

Return to oven and bake for an additional 20-25 minutes

or until lightly browned.  Let cool completely before

cutting into bars.

These are really hard to resist.  They are perfect

for my one daughter as she is not a fan of coconut.

Click here for a printable recipe.

I enjoyed the addition of the butterscotch chips as I 

love that flavor.

Come visit Happier Than A Pig In Mud

and 

wallow

in more Paula Deen goodies

on May 17th.

I found the recipe in Paula Deen's Best Desserts

Magazine and since

Kitchen Bouquet is having her Great Cooking

Magazine Challenge, I thought I'd join her party too.

Come over and see the fun recipes people made from 

their collection of cooking magazines.

(I need to cook more out of 

my magazines don't you?)

I will be posting this with

Great Cooking Magazine Challenge

Tasty Tuesday

Foodie Friday

Happier Than A Pig In Mud's Paula Deen Party

Sweets For A Saturday