Tuesday, September 2, 2008

Dying for Chocolate

Murder on the Menu/TeamBuilding Unlimited does an awesome chocolate tasting that I blogged about last week. We usually give our clients all the chocolate that's leftover after a tasting, and we bring bags to make it convenient. No sticky hands or gooey purses or pockets. Nevertheless, even though we do our best to give chocolate away, our office always seems to be filled with lots--from 40% to 90% cacao-- from many different chocolate companies and regions.

So yesterday I decided to make use of some of that left over dark chocolate. I found a very easy fantastic recipe for a flourless chocolate cake. Thought I'd share it. By the way, Murder on the Menu isn't a catering company or a restaurant. You have no idea how many people have asked that. Would you hire a caterer or go out to dinner at a place called Murder on the Menu. Who knows what you'd get. But that's another story.

Dying for Chocolate!

4 ounces (or more) fine-quality chocolate (not unsweetened, 70% cacoa or more)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Break chocolate into pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder or powdered sugar and serve with ice cream or whipped real cream.

I used vanilla ice-cream and scattered fresh strawberries on the plate.
Unbelievable and so easy.

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