24 Hours into the Beef Stock Making…Posted: October 5, 2009
The huge bones are simmering on the stove..I felt like a cave woman in my kitchen last night…browning huge beef shank bones in my Dutch oven, in luscious coconut oil. So tonight it has been sloowly bubbling for 24 hours..I added carrots, onions, celery..all organic, with bay leaves, crushed peppercorns…Celtic salt.
And as I just tasted it for the first time…I realized that I have never tasted a true beef stock before…the mouth feel is nothing like the insipid, salty stuff I have had. The grass fed beef is heavenly to cook with…amazingly nutritious. The gelatin is developing, it’s silky texture is amazingly satisfying.
Another 24 hours to go…the house smells amazing.
I’m making beet salad from beets I grew, then roasted with the beef bones in the oven last night. I added dill and rice vinegar, light salt. Mmmm
While it’s bubbling….I’m making a flourless chocolate cake. Here’s the recipe;
Flourless Chocolate Cake Topped with Raspberries
- 12 oz semisweet chocolate chips
- 1/2 cup butter
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon instant coffee granules
- 3 eggs
Preheat the oven to 425 F.
Butter the bottom and sides of a 9 inch pie plate.
Place a 12 inch square sheet of waxed paper in the plate and butter the waxed paper.
In a medium sized saucepan, combine the chocolate chips, 1/2 cup butter, sugar, water, and coffee granules. Heat over medium heat for 2 to 3 minutes, until the chocolate and butter are melted, stirring constantly.
Remove from the heat and stir in the eggs until the mixture is smooth. Pour into the waxed paper-lined pie plate. Bake for 10 minutes; the cake will not be completely set in the middle. Cool, cover loosely, then chill for 6 to 8 hours, or overnight.
When ready to serve, remove the cake from the refrigerator and allow to sit for 10 minutes. Invert the cake onto a large flat serving dish and remove the waxed paper.
Top with raspberries across the whole top, begin in the middle and work out…letting the raspberry tips straight up.