My husband joked last week that if you walked though our house you’d find every TV turned to the weather channel and each computer screen set on the weather forecast. We have had so much snow in western Mass that one might mistake our backyard for a scene from Siberia. To counter the chaos outdoors, I’ve made countless runs to the supermarket, loading up on food so I could cook during the storms. The dense, deep dark chocolate cake featured here has been one of my projects since Valentine’s Day is so close at hand.
This classic, flourless cake calls for four primary ingredients—bittersweet chocolate, butter, sugar, and eggs. You need only to melt the chocolate and butter together, stir in the sugar, and finally add the eggs one a time before pouring the batter into a deep sided pan and baking it.To give this traditional cake a little extra embellishment for Cupid’s Day, I cut out a paper heart and centered it on the top before dusting the cake with powdered sugar. A bowl of espresso-scented whipped cream is a tempting garnish.
A view of our snow-covered back yard!
My friends all know that I have been a bona fide chocoholic for decades. Bars of rich 70 % dark chocolate are tucked away in my kitchen cupboard, ready to satisfy my chocolate cravings at any hour of the day. You’d also find bowls piled high with Chocolate Kisses in our living room, on our sun porch and in both guest bedrooms at our house. When asked by cooking students to list what I might like for my last meal, I say the only requirement is that it end with chocolate! So when Valentine’s Day arrives each year, I celebrate with a special homemade chocolate indulgence.
This month I pulled out a recipe for a luscious dark chocolate flourless cake that I baked several years ago during a winter visit to Paris, and then adapted for my newspaper column when back home. I had spotted this particular cake in a French cookbook, and noticed that it was prepared with a slightly different twist. What caught my attention was that the sugar was first caramelized, then diced butter and chopped chocolate were stirred into the hot liquid until they melted. Finally, egg yolks and beaten whites were incorporated before the batter was poured into a pan.