Mystery Fanfare, as well as about Chocolate. I'm also the Editor of the thematic review Mystery Readers Journal. Last year (Volume 29:1) focused on Environmental Crime Fiction/Mysteries.
Today on Mystery Fanfare, I blog about Reservoir Noir: Books that deal with intentional flooding of towns and villages
because of building dams and reservoirs for water supply, irrigation,
power and other reasons--a sad addition to the environmental crime fiction list.
I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about while you enjoy “Cracked Earth Flourless Chocolate Cake” from the recipe below.
I've posted many flourless chocolate cake recipes, but this cake is adapted from Tyler Florence of the Food Network. It's his Cracked Chocolate Earth Flourless Chocolate Cake. And, it's Gluten-Free.
Cracked Earth Chocolate Flourless Cake
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick sweet butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
chocolate and butter in top of double boiler over
simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of
chocolate mixture into egg yolk mixture to temper the eggs -
this will keep eggs from scrambling from heat of the chocolate;
then whisk in rest of chocolate mixture.
egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with
nonstick spray) and bake until cake is set, top starts to
crack, and toothpick inserted into cake comes out with moist
crumbs clinging to it, 20 to 25 minutes (and then check every five
minutes after that--don't overbake).
Let stand 10 minutes, then unmold.