Lucia’s Chocolate Flourless Cake
Ingredients
4 oz. unsalted butter
8 oz. bittersweet chocolate
5 eggs separated
2/3 cup sugar
Pinch of salt
Powdered sugar for garnish

Preparation
  • Preheat oven to 335º degrees. Spray a 9 or 10 inch round cake pan and line with parchment paper
  • Melt the butter and the chocolate in a sauce pan on low heat.
  • Whisk together the egg yolks, salt and all but 3 tbs. of sugar
  • Temper the chocolate mixture and mix with the egg yolks
  • Meanwhile, in an electric mixer, beat the egg whites until soft peaks form
  • Gradually add the rest of the sugar and continue to beat until peaks are stiff but not dry
  • Fold the egg whites into the chocolate mixture.
  • Pour into the pan and bake for 35 minutes at 335º
  • Turn cake upside down and remove parchment paper
  • Sprinkle with powdered sugar

Chocolate Ganache
½ cup heavy cream
8 oz bittersweet chocolate finely chopped
1 tablespoon unsalted butter

Preparation
  • Heat cream in a saucepan to a simmer
  • In a bowl pour the cream over the chocolate
  • Add butter and stir until smooth
Serving Instructions
Drizzle chocolate ganache over a serving of cake and enjoy!

Episode 6: A Romantic Dinner
Tomato, Mozzarella and Basil Salad
Angel Hair Pasta with Shrimp
Chocolate Flourless Cake

Lucia’s Angel Hair Pasta with Shrimp
Ingredients
1 lb. peeled  & deveined shrimp
2 tablespoons olive oil
3 cloves of garlic chopped fine
1 15 oz. can of finely diced tomatoes
½ tsp. dried oregano
¼ cup fresh chopped parsley (optional)
1 tablespoon fresh basil (optional)
Cayenne pepper to taste (optional)
Salt & pepper to taste
½ cup sweet vermouth
½ cup of heavy cream
½ lb. of angel hair pasta (cook according to box instructions)

Preparation
  • Saute  the garlic but don’t brown it.
  • Add the tomatoes, oregano and salt & pepper.
  • Optionally add cayenne pepper, fresh parsley and basil
  • Cook for about 7 minutes. Add the shrimp and cook about 2 minutes on each side.
  • Add the vermouth and let evaporate about  1 minute on high.
  • Add the cream and cook another 3 minutes.
  • Toss with the pasta.
Caprese Salad—Tomato Mozzarella and Basil Salad
Ingredients
Large ripe tomatoes
Mozzarella cheese
Fresh basil leaves
Olive Oil
Salt and pepper

Simple Preparation
  • Slice the tomato and mozzarella approximately the same size, about ¼ inch
  • Layer tomato, cheese and basil leaves on plate
  • Sprinkle with olive oil, salt and pepper
Fancy Preparation
  • Hollow out whole tomotoes
  • Dice the tomato meat (optionally remove seeds)
  • Dice mozzarella cheese into cubes
  • Slice basil leaves
  • In a bowl combine the tomato, cheese, basil, olive oil, salt and pepper
  • Spoon the mixture back into each tomoato until filled
  • Serve on a bed of arugula or your favorite greens, sprinkled with balsamic vinegarette