Being “empty-nesters” with our son at school now makes meal planning a little less stressful as we don’t have to make sure dinner is something he would like. It also makes us think twice about a dessert because there is only the two of us at home. And like every other person at the beginning of the year, we are trying to cut back. Christmas desserts have been finally removed and we aren’t really interested in making anything that is going to last for two long. Finding this recipe was perfect. A quick dessert that is meant for two. So, no leftovers that linger and tempt us. Note – coffee is a great liquid for this recipe. You can substitute milk.
1/4 cup granulated sugar
1/4 cup all-purpose flour
2 (heaping) tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1 large egg yolk
2 tablespoons milk
1 tablespoon + 2 teaspoons vegetable oil
1/4 teaspoon vanilla
1 tablespoon warm coffeeFor the frosting: 1/4 cup powdered sugar + more as needed for frosting consistency 1 (heaping) tablespoon cocoa powder coffee, as needed sprinkles, optional
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
2 1/2 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
5 Tbsp lemon juice
1 lemon, zested
Hubby and I saw this cake being made this morning on the Food Network and thought that it would be good to make for dessert tonight. We thought that we had to go to the liqour store for the Creme de Cassis but when I looked on Google for what it was we realized we already had a bottle from Ina’s Blueberry Pie recipe we made last summer.
When I was prepping the recipe my husband exclaimed that when he goes to find a recipe he likes on line, he get’s sick of all the long stories that accompany the blog post and the advertisments. He said “cut to the chase and just post the recipe, no one want to read all that stuff”. So in honor of his request – Here is the recipe!
Baking spray with flour, such as Baker’s Joy
12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder, such as Pernigotti
6 tablespoons creme de cassis liqueur
1 teaspoon pure vanilla extract
5 extra-large eggs, at room temperature
1 cup sugar
1/4 teaspoon kosher salt
2 (1/2 pint) boxes fresh raspberries
1 pint fresh strawberries, hulled and thickly sliced
1/3 cup sugar
1/3 cup creme de cassis liqueur
For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.
Recipe From Ina Garten’s cooking with Friends
Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.