>>>
four packs.
>>>
this morning in "today's kitchen," a fabulous
chocolate cake
that's flourless. hot chef
sophie dahl
may be a former model, but cooking is her first love. her new book is "miss dahl's voluptuous delights."
>>
thanks for having me.
>>
i've got to read from the beginning of your book herehe introduction. "as a small child, food occupied both my waking and nocturnal thoughts. i had clammy nightmares about dreadful men made from mashed potatoes wearing striped tights chasing me into dense forests." wow! what was that about?
>>
now imagine if they sent me to a shrink at the age of 6. um, a glutton. i'm a natural glutton, so i think food overtook my thoughts.
>>
so you have a love-hate relationship with food.
>>
nothing to hate about it. nothing to hate.
>>
you're going to make i think a recipe that your grandfather,
roald dahl
would have loved, with "
charlie and the chocolate factory
."
>>
he loved the chocolate.
>>
obviously, you inherited that.
>>
it's a gene thing, i think, me and my siblings.
>>
what's the hardest thing about making a flourless cake?
>>
well, it needs to be supported by fat and sugar. so, just because it's flourless doesn't mean it's virtuous.
>>
all right. there we go. much like ourselves. let's see what we're making here.
>>
in here we've got some semi-
sweet chocolate
, we've got some sugar and blended it up.
>>
right. so, it's all been kind of crumbled up.
>>
crumbled up. and what we're going to do is pour in some boiling water. so you don't have to mess around.
>>
we like that.
>>
easy peasy.
>>
then a lot of -- how much butter are you putting in? wow!
>>
a lot of butter, al. it's not a virtuous cake, i repeat.
>>
no. it's not. man! we missed some.
>>
i need your help. we need all the butter we can have. and it goes --
>>
man! somebody get some paddles and yet clear.
>>
so, in it goes.
>>
all right.
>>
egg yolk
, about six
egg yolks
. thank you very much.
>>
all right.
>>
lovely. some
vanilla extract
. coffee.
>>
yes. oh, coffee!
>>
yep.
>>
that's interesting. so it will keep you up at night, too.
>>
keep you fat and awake. turn it on. very, very, very quick.
>>
and you're here not only promoting your book, but you've got a show, a
cooking show
coming up on the bbc. and your husband, jamie, who is a musician, he's got an album out that he's promoting.
>>
he does. his album came out yesterday, so we're doing a little bit of a cross promotion.
>>
you should have brought a copy of the cd.
>>
i could have plugged him.
>>
we could have held it up. what's it called?
>>
it's called "the pursuit." very good.
>>
so, mixed this all up.
>>
we've mixed this up. it's smooth.
egg whites
here. they're already quite stiff. give them another ten seconds or so. and then they're going to go in this batch.
>>
oh, okay.
>>
can you get him out of the way.
>>
move that out.
>>
so, in they go.
>>
now, is it important, because sometimes you have to gently fold them in. is that necessary here?
>>
well, you can do it
either way
. you can either fold this mixture into the bowl or you can just pop it into the blender, fold them in that way. i mean, because there's a lot of
egg whites
, it supports itself.
>>
right.
>>
okay, i need your help, al. there we go.
>>
could be trouble here. no, that's not right.
>>
that's not right.
>>
damn this blender! hang on. get it all.
>>
well, let's just assume that it happened!
>>
okay, there, there, happened!
>>
and --
>>
and it's not starting!
>>
there we go.
>>
god, stress.
>>
i'm tired.
>>
exhausted. so, blend it for ten seconds, keep the air in.
>>
so, it gets a little lighter.
>>
boom, boom, boom. and then take it out. let's get you off, see if it's any easier to get you off. no, it's not. okay. and then into --
>>
a spring form pan.
>>
a spring form pan. oh, my loferd.
>>
okay, and that goes in the oven for how long?
>>
that goes in the oven at about 350 for about 40 minutes.
>>
and we've got the results right here. very lovely.
>>
this is the result.
>>
mm-mmm. hold on just a second.
>>
result a lot less stressful
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