It was a very busy Thursday morning followed by a very lazy Thursday afternoon. We were home by 2:00 and I vowed to stay in the rest of the day. Frankly, it was just too cold for any other option. It was time to light a candle, a fire, get the pj’s on and stay in.
I had two options this particular afternoon. 1. Fold an overflowing laundry basket (or two) that seemed to be screaming ‘please put me away’ or 2. Work on a decadent post for the upcoming Valentine’s Day holiday. I don’t even like Valentine’s Day all that much, but I like folding laundry that much less, so it was a clear choice for me.
Part of beginning this blog was to challenge myself even more in the kitchen, so I wanted to try something I have never made before. Something special. Cookies, brownies, and muffins are all in my weekly routine. I’m quite certain I could bake a batch of chocolate chip cookies blindfolded at this point. An indulgent flourless chocolate cake? Not in my normal repertoire. But, I want it to be…so, here we go.
While L napped peacefully on the couch I began to research some recipes. There are many different takes on this, and many different methods. I read a lot and settled on a recipe I seemed very comfortable with. It is by Kathleen King who owns ‘Tates Bake Shop’ in the Hamptons. She is Ina Garten’s good friend and comes highly recommended by her. I somehow trusted this recipe even more with that connection.
This recipe is easy yet it makes a statement, which is a killer combination. Oh – and it also happens to be delicious. Make it for yourself, make it for your love, make it for a friend. Just promise to make it!
Kathleen King – Tates Bake Shop
- 2 cups semi sweet chocolate chips
- 1 cup white sugar
- 1 tsp espresso powder
- 3/4 cup boiling water
- 1/2 cup (two sticks) salted butter, softened on the counter
- 6 extra large eggs
- 1 TBS vanilla
Preheat the oven to 350 degrees.
Prepare a 9 inch springform pan with baking spray and line with a wax paper circle.
In the food processor, combine the first 3 ingredients and process until fine. Slowly pour in the boiling water while processing until the chocolate mixture is melted. Add the sticks of butter, one at a time. Scrap down the sides. Add in the eggs and vanilla and process until smooth.
Pour the mixture into the prepared pan. Bake for 40 minutes. Loosen the sides of the pan, let cool, and then refrigerate for at least 3 hours. The cake will look odd, until it has time to set. Don’t worry, I promise it will be perfect.
(Note, in discussing this recipe with a few friends I wanted to make a note about the food processor. If yours is small, just process the chocolate chips and then transfer everything else to your mixer to make the batter. If you have a very large food processor, you can just make it all in that)
Garnish with whip cream…raspberries…strawberries…whatever your heart desires!
Ok, I had my fun. Time for laundry,