No-Flour Chocolate Cake or Crispy Chicharon for Dessert

Image by chocolateandcarrots

Although it seems strange, it is possible to bake a chocolate cake without using flour. However, this cake does not rise so don't be surprised if it appears low. Those people who have tried it say they love the rich, creamy texture.

Ingredients:

• 8 squares (8 ounces) semi sweet chocolate, chopped
• 1 cup white sugar
• 2 cups chopped almonds
• 6 eggs, separated
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar

To decorate:

• Powdered sugar
• Whipped cream
• Chocolate curls

 Procedure:

1. Grease a 9-inch diameter springform pan. Set aside. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor or blender, combine chocolate, sugar and almonds. Process or run through blender until ingredients are finely chopped and texture appears grainy.
3. In the large bowl of an electric mixer, beat egg yolks and vanilla until thick. Fold in chocolate mixture and blend well. Set aside.
4. In another large bowl, beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form (peaks should hold up when beater is lifted from the bowl). Do not overbeat. Gradually fold egg whites into chocolate mixture, making sure to blend well.
5. Pour into springform pan and bake in preheated oven for 35 to 40 minutes or until top feels firm when pressed lightly. Let cool on cake rack.
6. When cool, run knife around sides of pan to loosen cake. Release pan sides and transfer cake to serving platter.
7. Decorate with sifted powdered sugar, whipped cream and chocolate curls. 

Crispy Chicharon

Image by ztopics

Make sure to have a vinegar dip ready when you serve this crackling snack. Ice cold soda or beer is the perfect drink to go with chicharon. This is also great while you are watching movies in your home.

Ingredients:

• 1 kilo pork skin with 1/2 inch thick fat
• 2 tablespoons salt
• 3 cups water
• 2 cups lard or cooking oil
• Tap water for sprinkling

Procedure:

1. Season both sides of the pork with salt.
2. In a kettle, heat water and allow to boil. Lower heat and add pork. Let water simmer until pork becomes tender, about 1 hour. Remove pork from water and drain. Discard water. Preheat oven to 250 degrees Fahrenheit. Cut the pork skin into uniform rectangular pieces, 1" by 4". Arrange the pieces on a baking tray.
3. Bake the pork skin in preheated oven for four hours. Remove tray from oven. Strain the collected oil and set aside. Repeat baking and straining of oil for another day or two until pork skin is very dry. (In the summer, dry the pork directly under the sun for several days until pork is very dry.)
4. Dried pork skin will be reduced in size and will curl.
5. Submerge the pork in collected oil for two days.
6. In a frying pan heat lard or oil and deep-fry the pork skin over medium heat. Sprinkle tap water on the pork pieces as these are frying to make them form blisters and become crisp. Remember that some of the oil will splatter so protect yourself by half-covering the pan while you sprinkle the water.
7. Fry until the pork pieces curl and become light brown. Remove from pan and drain. Serve with a dip of vinegar, garlic and chili.

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