I hope you are enjoying the first day of Summer so far--It's finally here!! :D ...And I think I was this excited as to use exclamation points already by the second sentence, as well as a giant happy face, because Seattle doesn't get purely sunny days very often during the year (as you probably have already heard), so today is definitely a day to enjoy. :)
It is cloudless in the sky and the birds are gleefully chirping nonstop, and I plan to savor every minute of it until the Sun goes back to its resting place.
Anyway, I want to share with you the first recipe I decided to bake from, that I read in the lovable memoir A Homemade Life by Molly Wizenberg (I mentioned her in a previous post on this page, called Coconut Sauce and Powdered Sugar). I baked the amazing chocolate cake last Wednesday late at night, as I stirred up the hot fusion of rich butter and delectable chocolate while watching Love Bites from the corner of my eye as it played in the living room. And once the cake was ready, I had to lie to my mom that "I used oil not butter", and "No, I didn't add any sugar," to get her to enjoy the dessert...My family is very healthy, so that was the only way I could get them not to miss out on the times one may find some of life's little pleasures in desserts. Thus, I ended up eating most of the cake until I finally scraped up the last of it this morning as part of my breakfast...yet I didn't mind that one bit. ;)
I have to warn you by saying this is honestly the best chocolate cake I've ever made or tasted...I needed to warn you before you also find yourself trying not to devour all of the cake!
I hope you enjoy the chocolate mountain of heaven; I sure did!
(see the recipe below I copied from Molly Wizenberg's well-known and well-beloved blog Orangette.)
P.S. I personally thought the cake tasted better after it was refrigerated for awhile...That way, it tastes denser as you get a stronger taste of the rich chocolate.
7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour
Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.
Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.
Note: This cake is even better on the second day, so consider making it the day before serving.