Sunday Night Supper, continued
I have posted the appetizer and salad recipes earlier. For our main course we had Roman Style Meatballs and Gnocchi alla Romana. Here is a picture of the meatballs:
The recipe for the meatballs and the gnocchi can be found on the Williams Sonoma website.
For dessert we had Flourless Chocolate Cake with vanilla ice cream.
7 oz. really good (45-50% cocoa) semisweet chocolate (I used Ghiradelli)
3/4 cup butter
1 cup sugar, divided
4 eggs, separated
Powdered sugar
Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler, remove from heat once melted. Stir together 1/2 cup sugar and the four egg yolks; add to melted chocolate mixture. Using an electric mixer, beat the egg whites, slowly add remaining 1/2 cup sugar and beat until stiff peaks form. Fold mixture into chocolate mixture; pour into greased 9-inch cake pan. Bake 40 minutes or until knife inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
The recipe for the meatballs and the gnocchi can be found on the Williams Sonoma website.
For dessert we had Flourless Chocolate Cake with vanilla ice cream.
7 oz. really good (45-50% cocoa) semisweet chocolate (I used Ghiradelli)
3/4 cup butter
1 cup sugar, divided
4 eggs, separated
Powdered sugar
Preheat oven to 350 degrees. Melt chocolate and butter in a double boiler, remove from heat once melted. Stir together 1/2 cup sugar and the four egg yolks; add to melted chocolate mixture. Using an electric mixer, beat the egg whites, slowly add remaining 1/2 cup sugar and beat until stiff peaks form. Fold mixture into chocolate mixture; pour into greased 9-inch cake pan. Bake 40 minutes or until knife inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
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