I have this old Wine Spectator magazine. The date on the tattered chocolate-splattered cover reads October 31, 1999. What would possess me to keep an overpriced out of date wine magazine? It is certainly not for the pompous over intelligent writings about long drank cabernet. I keep it only for the recipe on page 70. Yes, I could copy the sheer brilliant incantation onto an index card and locate it onto my computer’s hard drive. But I am a romantic at heart, and like the port recommended to accompany the cake, some recipes need to be read, as if aged in the mind on yellow faded paper, getting better every time you attempt and taste the masterpiece. So without further delay I will introduce you to the perfection on page 70.
What you need:
- 1 cup of butter
- 8 ounces of bittersweet chocolate
- 4 eggs
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup flour
- Pinch of salt
- 2 tsp vanilla extract
- 250ml whipping cream
- 1 tsp Kahlua (coffee liqueur)
How it’s done:
- In a mixing bowl over a pot of simmering water, or in the microwave, melt the butter and chocolate.
- In another bowl beat the eggs and egg yolks with a mixer on medium until thick and light in colour.
- Mix a dollop of the egg into the chocolate mixture.
- Then fold this mixture back into the eggs.
- After a few strokes add the sugar, flour, salt and vanilla.
- Continue to fold until all the ingredients have been mixed thoroughly.
- Pour into individually greased muffin cups.
- Bake at 350F for 7-8 minutes.
- The cakes should be firm on the exterior yet soft in the middle.
- Let cool before un-molding.
- For the whipped cream: Combine whipping cream and substitute Kahlua instead of vanilla.
- Whip intill peaks form.
- When you are ready to serve reheat the cakes in a microwave for 15-20 seconds, top with whipped cream and serve. (they are good cold as well)