Happy Birthday Queenbee! You are an invaluable person in my life and an invaluable member of this blog! I couldn’t do life without you and am so glad that you are my mama!:) Thanks for always being you, no matter the cost. This past Wednesday was Queenbee’s birthday, but we always make sure the birthday girl has a whole week of celebration! So, to conclude the week of celebration, and to give you all a small glimpse of the great blessing my family has been given, I would like to take a minute to list out some of the qualities that make Queenbee who she is.
Queenbee, you have to be one of the most dazzling people I have ever met, every time you walk into a room everyone’s attention is caught, and the smart ones like what they see. Your very presence brings the unsuspecting to their knees.
You have to be the most elegant person I know. You can take any one article of clothing and turn it into something amazing, you bring out the fullest potential in everything you put together. Everything about you is elegant, you define the word.
According to the dictionary, one of the many definitions of the word beaming is: ‘to smile radiantly’. You have a beautiful smile, in fact, it seems like you’re always smiling about something.;) Your smile radiates with the joy of the Lord, making you beautiful inside and out.
Well, that just about says it all, doesn’t it? The definition of this word that most describes you is: ‘worthy of attention; striking.’
You are a very affectionate person, you always seem to know when someone needs a hug or a word of encouragement (or a slap on the behind). One of my favorite things about you is your hugs.
In short, this family can’t do life without you!
Now, I know you all would like to discover what Queenbee had for her birthday dessert.
The Flourless Chocolate Cake Layer: 1 cup butter, 1 cup organic granulated sugar, 1 cup semi-sweet chocolate, 4 room temperature eggs.
Grease a 9 inch spring-form pan. Wrap a thick layer of foil around the outside. Set the foil-wrapped pan on top of a baking sheet. Set aside. Melt the butter and chocolate together in a double boiler (or a glass bowl over a pot of boiling water), stirring occasionally. Separate the eggs. Beat the yolks and half of the sugar together until the mixture is pale yellow in color. Beat the whites to soft peaks, add the remaining sugar, and beat to stiff peaks. Set the egg mixtures aside. Remove the chocolate mixture from the double boiler and let it come to room temperature, stirring occasionally. Add the egg yolk mixture to the chocolate, folding gently until just combined. Add the egg white mixture, folding gently until it is about 3/4 of the way combined. Spread the flourless cake batter evenly over the bottom of the spring-form pan. Begin preheating your oven to 350 degrees.
The Chocolate Cheesecake Layer: 2 bars room temperature creamcheese, 1/2 cup sugar, 3 eggs, 1/2 cup semi-sweet or dark chocolate.
Beat the creamcheese with a hand mixer until smooth, add the eggs one at a time, beating well after each addition. Add the sugar, mix until well combined. Melt the chocolate in your double boiler method of choice. When you can touch the chocolate without burning your finger, drizzle it very slowly into the cheesecake batter, mixing constantly. Carefully dollop the cheescake batter over the flourless cake layer and smooth it out ever so gently with a small rubber spatula. Bang the pan onto the counter-top a few times to release any air bubbles. Bake for 50 minutes. Remove from the oven. the cheesecake will still be wobbly in the center. Cool to room temperature (about one hour of cooling time). Place the cheesecake into your fridge overnight to set.
The Chocolate Mousse Topping: 1 cup whipping cream, 1-2 tbsp. powdered sugar, 1/2 cup melted room temperature 72% cacao dark chocolate.
Whip the cream and sugar to soft peaks, Slowly add the chocolate, mixing constantly until well combined. Let the mousse thicken in the fridge for about ten minutes. Spread over the chilled cheesecake and serve.
This is probably the most complicated recipe I have ever made, I consider it my current great work.