Jun 132013

This dish is what is known as a flourless chocolate cake. What most people don’t know is that Chef Warren Leruth started his career as a baker. His first job was at Solari’s as an apprentice in the bakery. The space that was Solari’s is now Mr B’s Bistro.

1 8″ Cake Pan (line with paper)

12 Eggs (separate yolks from whites)

12 oz Sweet Butter

12 ozĀ  Sweet Dark Chocolate

1 tablespoon Vanilla Extract

Melt chocolate. Fold beaten yolks into melted chocolate. Then fold in sweer melted butter. Whip whites until they are stiff then fold into above. Pour mix into mold and chill overnight. Serve with sweetened whipped cream.

Coming Soon

Creole Cajun Chef’s Creole Shake

Creole Cajun Chef’s Web Store



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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