Tasty Tuesday: BBQ Chicken Pizza & Flourless Chocolate Cake

A friend recently celebrated a birthday. When celebrating a birthday you have to have a delicious cake. I always think that a person should be allowed to eat what they want on their special day, so she chose the menu for the evening. BBQ Chicken Pizza is her favorite thing that I make, so I wasn’t surprised when she wanted to eat at on her birthday, but somehow I didn’t know she loved chocolate cake. I made a flourless one (because I’d never tried one before but it sounded decadent and that’s what everybody wants in a cake). Here’s what we ate:

BBQ Chicken Pizza

1 Rhodes Frozen Bread Dough, defrosted
2 Tablespoons butter, melted
1 tsp garlic powder
1 tsp dry mustard
1 Tablespoon Italian seasoning
dash of pepper

1/2 – 3/4 cup Prepared BBQ Sauce (I use Famous Daves Texas Pit or Sweet & Sassy)
1 cup Cooked chicken breast cut into bite sized pieces
1/2 cup Purple onion, sliced very thin
6-7 Mushrooms, sliced thin (I love baby portobellas, but button work too)
2 cups Mozzarella Cheese
1 cup Cheddar Cheese

Preheat oven to 400. Prepare baking sheet/pizza stone with non-stick spray or butter. Roll out dough. Mix Butter with seasonings and spread onto dough. Bake 5 minutes to set the dough a bit. Remove from oven and spread BBQ sauce on top. Add chicken, onion, mushrooms. Top with mozzarella and cheddar. Bake 15-30 minutes – until cheese is bubbly or starting to get crusty, as you desire. Enjoy!

Flourless Chocolate Cake (from Tyler Florence)

1 pound bittersweet chocolate, chopped into small pieces (I used Ghiradelli)
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar
2 cups heavy cream, cold

Preheat the oven to 350 degrees F. Prepare springform pan with butter or non-stick spray.

Put the chocolate and butter into the top of a double boiler until melted. Whisk egg yolks with granulated sugar until light yellow in color.

My lovely assistant performed the mixing. She did a fantastic job, as usual.

Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Whisk in the rest of the chocolate mixture.

You need four of these blocks of chocolate. FOUR! I chose three bittersweet and one semisweet because I love the sweet. SWEET!
(oh look, there is bread dough rising in the background for the pizza. HI BREAD DOUGH!)

Melting! Okay. Full disclosure. I dorked this recipe up. There is no butter melting with these chocolates. I forgot to add it. SO LAME. The entire cake was in the oven when I turned around and saw the butter sitting on the counter. I freaked, pulled the cake out. Melted the butter in the microwave. Mixed it into the batter and then put it back into the pan and then back into the oven. Perhaps it would have been fluffier if I'd done it properly, but it still rose and was just fine.

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, about 25-30 minutes. Let stand 10 minutes, then unmold. While the cake is cooking, make the whipped cream.

Whip the cream until it becomes light and fluffy. Serve the room temperature cake with a side of cream. Enjoy.

No cracking in the top. I pulled it out before then because I was nervous about over baking. Don't fret, friends! Let it bake. Let it crack. Mine was slightly underdone in the middle (which made it kind of like fudge and not bad at all, but for sure not done).

This was the most delicious chocolate cake ever. It is rich and delicious and I could not love it more. You’ll cut tiny pieces because this will be so rich that you wont be able to eat more than a sliver at a time. Serve it with some raspberries or strawberries to freshen it up and you’ll probably get marriage proposals.

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