Good Evening Reader!
In the spirit of Valentines Day, I wanted to share this amazing recipe from exactly one year ago. I make this recipe every single Valentines Day, and it will forever be my favorite dessert to split with my love and a cup of decaf coffee by the fire. Enjoy!
Today I will be publishing our Recipe of the Week AND the next installment of the Femininity Series! It's a busy day on the blog, but for good reason: I took Monday off for a bit of a social media detox.
Honestly I would recommend taking a break if you are feeling overwhelmed, tired, or just overstimulated. Yesterday I got down-and-diggity with some library books, baking, exercise, and just... not having my phone around. Surprise, surprise, I now feel recharged and happy.
Today, to kick off this week of our regularly scheduled blog posts, I am thrilled to tell you that the Recipe of the Week is my favorite dessert in the entire world: romantic, rich, and always delish, Flourless Chocolate Cake.
One of my fondest memories of college dating was a night at a fancy Italian restaurant in the city. We were too cheap to get an actual dinner, so we ordered decaf coffee and a dessert to share from our server's recommendation. When it arrived at the table, I remember feeling concerned that we were going to split it because the portion was so small! But after one bite, it became clear why: this cake is so dense and rich that one small slice is extremely satiating.
Those memories and college days are long gone, but the deliciousness doesn't have to be! For a cheaper, at-home version of this classic, I'm bringing you MY take! Pair with a mug of decaf coffee, and you are sure to float away into a realm of elegance and delight.
Flourless Chocolate Cake:
Ingredients
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
1 teaspoon vanilla
1/4 cup dark chocolate chips
1 cup unsalted butter
1/3 cup cocoa powder
5 eggs
Directions
Preheat your oven to 325 degrees and grease a 10 inch cake pan or brownie pan of your choice.
Head to your stovetop and combine the water, salt, and sugar over medium heat until it is dissolved. Melt the chocolate chips in the microwave, pour them into a bowl, and beat the butter with the chips. Once the butter and chocolate is beaten, add the sugar-water, cocoa powder, and eggs to complete the batter.
Pour the batter into the cake pan and bake at 325 degrees for 40 minutes. The center will look wet, but allow the cake to chill in the fridge overnight. Enjoy!