My cousin flew in this morning from Chicago! We celebrated tonight with a flourless chocolate cake. It was a raving success- rich, dense, and cheesecake-moist (recipe below).
We're off to Amsterdam in the morning, and my circadian rhythm (and the heaping piles of unfolded laundry) could use some loving attention.
xxx
j
Completely Flourless, Deeply Chocolatey Cake with Cloud-Light Ginger Whipped Cream
wildly adapted from The Cottage Homestead
- 1/2 c water
- 1/4 tsp salt
- 3/4 c brown sugar
- 1/2 c dark chocolate chunks
- 1 cup unsalted butter
- 6 eggs
- 1 Tbsp vanilla
- 1/2 c whipping cream
- 2 Tbsp powdered sugar, plus more for dusting
- 3 tsp ground ginger
- Preheat oven to 300 degrees F (150 degrees C). Butter or line with parchment one 9-inch springform pan.
- In a small saucepan over medium heat combine the water, salt, and brown sugar. Stir until completely dissolved and set aside.
- In the microwave melt chocolate chips in 30 second increments, and stir until melted.
- Beat eggs until mixed and foamy, 2-4 minutes.
- Cut the butter into pieces and beat the butter into the chocolate in your mixer. Slowly add the hot sugar-water, and fold in the eggs. Add the vanilla until well blended.
- Pour the batter into the prepared pan. Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet. Chill cake for 1 hour in the freezer.
- Immediately before serving, cut out a heart from a piece of paper, lay on cake, and sift powdered sugar where the cake meets the heart's outer line. Remove paper carefully, making sure no sugar falls off the paper.
- Serve with cream whipped with powdered sugar and ginger until soft peaks form.
