Tuesday, June 12, 2012
It has been almost one year since I posted in this blog. What have I been up to? Mostly running back and forth between two jobs, while somehow finding the time to successfully complete two semesters of graduate school. Things are less busy now. I just have two jobs, an internship, and two online summer classes.
Okay, so maybe not really less busy. But I'm here anyway.
Recently it was a friend of mine's birthday. That friend likes his chocolate, so I brought this cake to his party. People I'd never met asked if I was some sort of gourmet baker. It got tons and tons of compliments. So many that I was almost embarrassed. Why? Because this is the easiest chocolate cake to make. Ever.
The Easiest Chocolate Cake Adapted from Orangette
7oz dark chocolate or chocolate chips (at least 60% cocoa)
1 cup plus 2 T sugar
1 T flour
Preheat the oven to 375 degrees.
Chop the chocolate (if using bars) and butter and microwave for 30 seconds at a time, stirring, until completely melted. Stir in the sugar. Allow to cool for a few minutes, then stir in the eggs one at a time. Finally, add the flour and pour into a greased 8-inch round pan. Bake for 25 minutes. The middle of the cake should barely jiggle.
You can serve it with a dusting of powdered sugar or some whipped cream. It's super chocolatey on it's own, but if you want to get crazy....
Adapted from Baked: New Frontiers in Baking
8oz dark chocolate (at least 60%)
1/2 cup heavy cream
1/4 cup light corn syrup
Chop the chocolate and set aside. Combine the cream and corn syrup in a saucepan and bring to a boil. Pour over the chocolate and let sit for two minutes, then stir until smooth.