Happy Independence Day from Fireislandchef! It is a beautiful day in Greenville, Maine and everybody is out celebrating the 4th of July. We got the kids up this morning and drove into town for the annual parade.
Everybody had a wonderful time celebrating the 4th of July. Parades like this are a reminder of what truly makes this country great. I love to see people coming together to celebrate our differences and the values that unite us all, freedom, liberty and the pursuit of happiness!
Independence Day wouldn’t be complete without a cookout and, of course, a patriotic dessert! Here is my recipe for individual flourless chocolate cakes with whipped cream, blueberries and strawberries.
This is a great dessert to make for a crowd because you can make it up to a week ahead of time and just garnish and serve when everybody is ready for dessert!
Makes: 8 individual servings
½ Cup Sugar
1½ Sticks Butter
14 oz. Chocolate Chips
Preheat oven to 325.
Whisk together eggs and sugar vigorously by hand or in a stand mixer until sugar completely dissolves.
Slowly pour the melted butter and chocolate (I used Ghiradelli semi-sweet chips but you can use whatever your favorite chocolate is. The better the chocolate, the better the cake!) into the eggs and sugar while whisking continuously. When completely combined, pour mixture into 8 six ounce ramekins.
Bake for 25 minutes or until mixture is just set but still jiggles. Remove from oven and carefully take ramekins out of the water bath. Allow to cool completely at room temperature. Cakes will keep in the refrigerator at least one week.