TODAY | March 03, 2010
>>> 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!
>> 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.
>> 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