You can in fact make foams with whole eggs…

…as in this flourless chocolate cake. Would you believe our farmer’s market still has raspberries? No, neither would I. I bought these giants at the grocery store. In general I like my flourless chocolate cakes a bit firmer. In this case all I didn’t have all the chocolate I needed on-hand. Usually I use a 50-50 mix of bittersweet and semisweet. For this one I had to use half milk chocolate (it was a rush project for one the wife’s classrooms) so it turned out a little…goopy. Eh, they liked it. How bad can all that chocolate be? For a recipe comparable to the one I used, go to the Food Network site here:,,FOOD_9936_30296,00.html

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