Don’t Judge a Book by the Cover

20 Jul

i want chocolate

You never get a second chance to make a first impression.  Not only is that some commercial tag line, it’s also the God’s honest truth.  Sometimes, bad first impressions can’t be overcome.  Other times, if you look past them, you find that you were totally wrong.  Like that time in middle school when both Kristen Heher and I thought each other was trouble, with a capital T.  Maybe we were, but after we got to know each other, we were best friends for two years.  As hard as it is for me to admit when I am wrong, it’s even harder not to share with you something so ugly it’s good.

I very nearly threw this cake in the trash.  The top was unevenly puffed and when I went to turn it out of the pan, big chunks of the cake stuck to the parchment.  But then I remembered a bit that George Carlin did about picky eaters , the point of which was ‘how do you know you don’t like it if you’ve never even tried it’.  Thanks George, for the cosmic reminder not to judge too quickly.

The top eventually settled and once I turned the cake onto a serving plate, the gashes were hidden.  But there were large air bubbles in the interior of the cake.  I probably overmixed the batter as I added the eggs.  It seemed too grainy at the time so I just kept whisking until it had smoothed out.  Next time, I will have to remember not to be so zealous in my whisking.

If you like your chocolate cake dense and fudgey, this is a recipe for you.  The chocolate is rich and dark and if you have more restraint than I do and don’t inhale each bite, it will melt in your mouth.  To ensure that we didn’t gobble the entire cake up in one sitting, I cut it up and hid well wrapped pieces in the freezer.  Sadly, we’re down to our last serving.  I don’t know how to break the news to SFC;  he thinks the cake fairy brings it.   Maybe I’ll tell him the cake fairy went on an extended vacation.  He’d believe that, wouldn’t he?

Melt In Your Mouth Chocolate Cake

Trish Deseine’s “I Want Chocolate” as shared by Chocolate & Zucchini and washingtonpost.com

I added 1 1/2 teaspoon espresso powder.  You should too.

  • 7 ounces (14 tablespoons) butter
  • 7 3/4 ounces dark chocolate
  • 1 1/4 cup sugar
  • 5 eggs
  • 1 rounded tablespoon flour

Heat the oven to 400 degrees.  Line the bottom of an 8 inch non-stick cake pan with parchment paper.

Melt chocolate and butter together.  If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.  Add sugar and let cool.  Add eggs, 1 by 1, mixing well with a spoon after each addition.  Add flour and mix well.

Pour into the cake pan and bake for 25 minutes.  The center may still be a little trembling, or not.  Let cake cool a bit then turn out on a rack to cool completely.  Serve warm or wrap tightly in plastic wrap and refrigerate.  Let it come to room temperature for about an hour before serving.

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