Posts Tagged ‘Dashboard Confessional’
Monday, March 22nd, 2010
Today I spoil you, Dear Reader.
After all–we’ve been together long enough where a person might blushingly recognize the proper time to bequeath an invention: one which is not just any old grandmotherly reading recipe, but rather, THE reading recipe. At least it is in my world. This is my baby. My love. Treat her well. Perhaps pair her with a strong red wine or dark coffee and an afternoon reading of Austen or Tolkien.
Both elegant and easy, she tastes amazing served hot from the oven, or (if you’re in a time-crunch) made a day ahead and chilled.
And I’ll just say it now: You’re welcome.
But tell me this before you go: What luscious work of fiction are you currently entangled in?
Flourless Mexican Chocolate Cake
- 2 bricks Mexican chocolate (such as Ibarra)
- 10 oz. semisweet chocolate chips
- 2 sticks butter
- 1 tsp. vanilla extract
- ¼ cup sugar
- 7 large eggs
- Heat oven to 350 degrees. Line the bottom of a 8 or 9-inch springform pan with wax paper. Spray the sides with cooking spray.
- Melt butter, vanilla, sugar, and both types of chocolate in a heavy saucepan over low heat, stirring continuously until smooth. Cool for 15 minutes.
- Bring whole (not yet cracked) eggs to room temp by placing them in a bowl of warm water for 5 minutes. Remove and crack into separate bowl.
- Use an electric mixer to beat the eggs until thick and pale, about 5 minutes. Blend ½ cup into chocolate mixture. Fold in the rest.
- Pour batter into the prepared pan and place on a baking sheet in the oven. Bake until tester inserted into center comes out moist but not runny. About 35 to 40 minutes. Cool in pan 20 minutes.
- Run knife around pan sides to loosen. Remove springform sides. Gently place platter upside-down over cake and flip cake onto platter. Remove pan base and wax paper.
- Serve warm or chilled with whipped cream.
What’s the mood noise of the moment?
- « Older Entries
- Newer Entries »