Just one of the stake specials we did at the restaurant. Grilled flat iron, roasted garlic smashed potatoes, and prosciutto sealed asparagus.

My chef this week gave me the task of making the dessert special. I came up with a flour-less chocolate cake. Here is a picture of it plated in the restaurant.

The cake was super easy to make.

8 eggs (cold)
1/2 lb of butter
1 lb of bittersweet chocolate

Melt chocolate and butter in double boiler.

Whip eggs in mixer till they double in size.

Combine egg slowly to chocolate till all incorporated.

Line the bottom of a spring form with parchment and fill with mix.

Place pan in a hot water bath, and put on the middle rack of a 325 degree oven for 22 min.

Let cool in refrigerator for a few hours cut and serve with a scoop of raspberry sorbet.

You can also add a flavored liquor or expresso to change it up. Have fun with this recipe, and let me know how it works out for you.

Got hungry at work the other day and made a broccoli and white cheddar risotto.

My name is Steven Barcomb. I’m a Hospitality student and a line cook. This blog will be my culinary outlet. It will serve as a place for me to express my thoughts and ideas regarding the culinary world i live in. Everything form menu, recipe, and restaurant ideas, reviews on restaurants i have been too, to pictures of food that i have created at home or work.

More about me. Like i said I’m a student studying Hotel, Restaurant, and Tourism Management at Plattsburgh State University, in upstate New York. I am also a line cook at a little local Italian Restaurant. I love to cook and have a passion for the food industry, and one day will own my own restaurant. 

Feel free to ask me questions on anything i post or suggest recipes or topics to discus. Hope you enjoy.

Steven T. Barcomb