Ah, where were we? Oh, that's right. I was going to tell you something cool and then share a recipe. Isn't that how it usually goes?
To be honest with you, I've been stuck in a rut. Maybe you've noticed, maybe you haven't... regardless, it's real. It is not that I don't love sharing my life or that I haven't had time, but more so that I've been lacking inspiration and I don't want to fling any old dirt into the internet universe with my name on it.
I've got my head buried in the sand in a few different places around this beach of a life and it gets a little overwhelming. I'm in the process of moving to another bakery (in Georgetown!), which is really exciting, but carries a lot of its own challenges. And, oh yeah! I'm getting married in a few months which isn't dreadful in the least, but constantly present in my mind.
I'm sort of waiting for the wedding panic to set in, but so far everything seems to be falling into place. I'm sure if I looked hard enough, I could find something to stress over. But, for now, I'll just keep buying vintage stamps and pining over registry items. So far, planning a wedding is AWESOME and kind of ridiculous at times. In reality, it's probably a great distraction for me, providing me something special and real to come back to when I need a moment to remember what's really important.
Here is the recipe for the flourless chocolate cake that I made the night I officially accepted the position in my new spot. I also got a mani-pedi, a much needed haircut, and talked down from chopping bangs five months before my wedding. Thank lord for the kindness of strangers.
This guy is totally gluten-free and totally way indulgent. I also topped it with tons of fresh berries to brighten it up. Be careful not to over bake this cake as it tends to crumble a bit. Also, be sure to use a good quality chocolate since it's such a predominant ingredient. I mean, seriously. Chocolate, eggs, butter, sugar? OK.
Recipe for Flourless Chocolate Cake recipe adapted from Whole Foods Market
12 oz bittersweet chocolate, chips or chunks
1 cup unsalted butter + 3 tbsp, cut into chunks
1 1/4 cup sugar
1 cup unsweetened cocoa powder
3 tbsp heavy cream
Preheat oven to 375F. Spray 9in springform pan with cooking oil. Line bottom with parchment and spray again lightly.
Slowly melt 8oz chocolate and 1 cup butter in saucepan on low heat, stirring frequently until completely smooth. Pour mixture into large bowl and thoroughly mix in sugar. Add eggs one at a time, whisking until completely incorporated. Sift in cocoa powder and stir until smooth.
Pour mixture into pan and bake around 30 minutes, or until cake has risen and has a thin crust. Center should be set, but not firm. Remove and let cool ten minutes (cake will fall, don't panic!) before flipping onto a plate to cool completely.
In the meantime, take rest of 4 oz chocolate, 3 tbsp butter, and 3 tbsp heavy cream to make the glaze. Put chocolate in medium sized bowl. Melt butter in saucepan with heavy cream until melted, but not boiling. Add cream and butter to chocolate and let sit one minute. Whisk together, working from the center and moving your way out through the edges.
Pour glaze onto middle of cake and spread to edges with back of spoon or off-set spatula. Top with berries and serve! Keep refrigerated.