“Madame Scorch Editor! May I ask a question? How much funds were allocated to Scorch Magazine in the 2012/2013 Fiscal Budget?” Solange tell me, “things hard like bangaseed Chef”

With that answer from Scorch I knew I had to get in a gear with my recipes. These days water more than flour or in this case, premium gas more than BMW and Audis. But trust me, Christmas right around the corner and that ain’t going to stop us. Trinis done know we operate to suit and as you see VAT gone from Crix and cheese now, that is all people getting when they parang by me. So talking about parang, Christmas nearly here and you know everybody sharpening their chops to mash up pastelle and ham. So now is the time to start eating properly before the pre-Carnival exercising madness that takes place around the Savannah and at Long Circular Gym. So with that in mind, I decided to mix together a Pre-Christmas + Budget + Water more than flour dessert for allyuh.

Try my Scorch flourless chocolate cake this season and tell us what you think. It’s rich, creamy and did I mention flourless for all the carb watchers and Starch-less Scorchers who watching their figure and pocket. In addition, Big up meh boy Tall Pall on de Avenue. Man have some bess burgers made from the heart and soul. Paul I coming later for my endorsement money eh!

Rep Your Colours with my Red, White and Black Chocolate Dipped Strawberries.

See You in the next session ah Scorch ! / ! / Seductive / Salacious / Satiate / Sexy / Scorch / ! /

Chef Jason Chef & Executive Lecturer @ TTHTI

Ingredients:

1lb bittersweet chocolate, chopped into small pieces

1 stick unsalted butter*

9 large eggs, separated

3/4 cup granulated sugar,

2 cups heavy cream,

1 tablespoon cold Confectioners’ sugar, for dusting

Method:

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over about 1 inch of simmering water (but not touching) until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in colour. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs. This keeps the eggs from scrambling from the heat of the chocolate. Whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy. Serve at room temperature dusted with confectioners’ sugar and topped with whipped cream.