Yes to Yummy

Decadent Chocolate Cake for Two

November 9, 2013 Leave your thoughts Print this page

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My one true love is chocolate. Sorry to all of those admirers who have been waiting with blenders and whole roasted ducks…common, I know you’re out there…I’m taken.

But why did I have a date with my long-time lover to begin with? Allow me to explain.

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Everyone, these are my friends. Wait…you have friends?! And they’re LIVING?! And in this picture, they are eating Decadent Chocolate Cake for Eight instead of for Two.

This year, I held my second dinner party, featuring simple, tasty, healthy food. While the kale remained untouched (I try, but it takes a particular palate to appreciate the green stuff) and some shied away from the spiciness of the butternut squash soup, I was still happy with the result of showing my friends what I like to eat…but still, the star of the show was definitely dessert: chocolate cake is pretty hard to beat.

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I was originally going to make some cupcakes, but a few days before the party, I heard my love calling my name. I found a simple recipe from David Lebovitz, made a few adjustments, crossed my fingers, and hoped for the best.

I put them in the oven, topped them with a scoop of ice cream, and took a bite. Oh my god, it was one of the best chocolate cakes I have EVER made.

I couldn’t quite put my finger on what the magic ingredient was…probably because there were so many little touches that together combined to make one fabulous cup of heaven. Unfortunately, I couldn’t bring any into school to share–they really need to be served hot–but whoever I served was satisfied with my result.

I downsized this recipe to make it perfect for a date night like I go on dates or a sudden after-dinner craving. It takes very little time to put together and is most definitely restaurant-quality. It’s gluten-free and grain-free, of course–and there’s no refined sugar, either–but I did include some butter because it gives the chocolate a wonderful richness that other fats can’t quite nail. If you’re allergic to dairy, I highly recommend trying ghee (clarified butter–no milk solids), but if you absolutely can’t eat it, coconut oil or palm shortening should do. HOWEVER, I haven’t made this recipe with either, so you’re heading into uncharted territory. Seriously, if you’re avoiding butter for health reasons, just go for it: good-quality butter is fine on the health spectrum, just stumble around the internet and see!

Are you ready to have your taste buds blown? Good: let’s get started.

Preheat the oven to 400 degrees and grease two 6-ounce ramekins (oven-safe, please–we don’t want an explosive cake) with butter or coconut oil. Grease ’em well, folks.

Separate two eggs and place the whites in the bowl of a stand mixer. On high, whip them with 1/4 teaspoon of cream of tartar until stiff peaks form, about 4 minutes. Set the egg yolks aside.

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But we’ve already seen your beautiful, kitten-like egg whites before! Boooooooringggggg. Too bad. I like taking pictures of my pretty peaks.

Once the egg whites are stiff, pour in 1 tablespoon of coconut sugar and whip just to combine, about 1 minute more. Then, leave them be!

In a double-boiler or microwave with 30-second intervals, melt 5 ounces of dark chocolate (I recommend between 73% and 85% cacao mass) with 2 tablespoons of butter. Go low and slow so the chocolate won’t burn, and remove it from the heat when it’s just melted.

To the warm chocolate-butter mixture, fold in the egg yolks, 1 tablespoon of coconut sugar, 1/2 teaspoon of vanilla extract, 1 teaspoon of Grand Marnier, and a generous pinch of salt, cinnamon, clove, and ground black pepper. When I say “a generous pinch,” I’m looking at somewhere around 1/8 teaspoon, but no way am I exact. The idea is that you want a little, but not a lot.

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Using a spatula, gently fold in 1/3 of the egg white mixture into the chocolate. Slowly and carefully incorporate it into the chocolate until no streaks remain, then add the rest of the egg whites. DO NOT over-mix, or you’ll ruin the eventual fluffiness! Stop when you think you’ll be done in about 5 turns of the spatula.

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Evenly divide the batter between the two prepared cups, and bake until just barely firm on top, about 10 to 12 minutes. Your objective is to slightly under-bake. This way, you’ll be left with a warm, gooey texture instead of a dry cake.

Let cool for just a minute or two, then serve alone or with a scoop of ice cream.

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What’s your favorite elegant dessert? Leave me a comment here or on Facebook and let me know!


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