New Year’s Resolutions & Grilled Flour-less Dark Chocolate Cayenne Cake

| January 4, 2013

By David Olson

Greetings, my Friends!  As another fantastic year has closed, we each begin to consider our New Year’s Resolutions (i.e. those things we have committed to, but, as statistically documented, begin to set aside on January 2nd in place of existing habits / indulgences, etc.).  The University of Scranton published interesting findings around New Year’s Resolutions in the Journal of Psychology:

Top 5 Resolutions:

  1. Lose Weight
  2. Get Organized
  3. Spend Less / Save More
  5. Stay Fit and Healthy

Percentage of American’s who make Resolutions: 62%

Commitment to Resolution Maintained through:

  • Week 1 (75%)
  • Month 1 (64%)
  • Month 6 (46%)
  • Month12… Interestingly, there appears to be a lack of data to support!

5 Key Recommendations to Maintaining Resolution without Dilution!

  1. Commit to a specific Goal
  2. Give support to/ask for support from family and friendsdark chocolate cayenne cake
  3. Expect bumps in the road
  4. Understand that commitment is a creative process
  5. Reward yourself along the way!

That said, 2013 for this bachelor is ALL about numero quatro on the list of top resolutions!! I commit to ENJOYING life to its full extent. Working tirelessly in pursuit of my passions and cooking with an absolute sense of creativity (hoping my grill has a similar sense of resolution for the creativity that shall be enjoyed over those hot grates – not just steaks, chicken and veggies in 2013!).

So, in kicking off what shall be a year of epic adventure, lots of laughs, love and eating far better than I deserve… I give you my Grilled Flour-less Dark Chocolate & Cayenne Cake. This original recipe represents a token of my commitment to this year’s resolution and was among the creative sweet treats served at my annual New Year’s Eve Party.

I hope your Holidays were filled with joy and that you were surrounded by family and those you love the most!  Best wishes in 2013.

CHEERS! -David

Ingredients:chocolate bits

  • 16 Ounces bitter-sweet chocolate (dark chocolate)
  • 10 Tablespoons butter, unsalted
  • 7 Large eggs, separated
  • 3/4 Cups granulated sugar
  • 2 Tablespoons vanilla extract
  • 1 Teaspoon ground cayenne pepper
  • Confectioners’ sugar and coarse sea salt for dusting

Method to the Madness:

Place baking stone over center grill grates and pre-heat grill to 300 degrees Fahrenheit.

Grease bottom / sides of 9″ spring-form pan & set aside.

Combine chocolate and butter in microwave-safe bowl.

Heat in 30-second increments, stirring until completely melted and smooth.

Allow chocolate to cool for 3-5minutes and slowly whisk separated egg yolks.

In large bowl beat egg whites and vanilla until soft peaks form.

Add sugar and continue beating until firm, shiny peaks form.

Whisk 1/3 of egg whites into chocolate and then slowly fold in remaining until thoroughly combined.

Pour batter into prepared spring-form pan.chocolate cake molds

Place over the baking stone, close the lid of grill.

Bake for 45minutes, or until cake separates from spring-form pan and toothpick pulls cleanly from center of cake.

Remove cake from grill and allow to cool to room temperature on rack.

Release spring-form sides of pan, slice and plate.

Serve with dusting of confectioners’ sugar, coarse sea salt and pinch of cayenne.