This week is challenging. I have started a new work schedule, which means more office time. It’s a bit of an adjustment for the whole family. It’s getting up earlier and being much more organized, which might I say, is not my strongsuit.
My husband has been pulling Mom duty in the afternoon, getting the kids off the bus and taxiing them wherever they need to go.
Of course, it would also have to be marathon sports week for my son. Every day there is some sort of practice or tryout or something. Really, who has baseball practice until 9:00 p.m. on a school night for a 10 year old? There must be men running this program. Just sayin.
Ok, back to my point.
I had another work birthday cake to make last night. This was after hockey tryouts and bedtimes. So around 10:00 I put my apron on, slumped myself over my kitchen counter and looked over the recipe for the flourless chocolate torte I was going to make. Did you catch that? Going to make. ahem.
It had a lot of ingredients and baked for a long time. And I didn’t feel like it. I needed something a bit more simple with fewer ingredients that didn’t take so long. (fewer ingredients = fewer dishes = earlier to bed).
I happened to still have my Martha Stewart February edition hanging around and I knew there were chocolate recipes in there for Valentine’s Day. So I thumbed through and there it was. The Fudgy Brownie Cake.
I have to say, it looked a little boring, but the caption next to the photo said all I needed to know this was the cake.
“This cake may look plain, but inside, it’s moist, dense and intensely flavored. In other words, it’s a chocolate lover’s dream come true. That fact that it takes just 20 minutes of effort is all the icing you need”.
I fixed the boring aesthetic of the cake by dusting the cake with powdered suga, instead of cocoa powder and adding a dollop of vanilla bean whipped cream and fresh raspberries. Sorry for the lack of photos.
It was a hit! If you are a lover of chocolate, this recipe is for you. The fact that it is super easy is just a bonus. On a sidenote, the birthday girl was out sick today and she had no chance of getting a piece of that cake put aside for tomorrow. Better luck next year!
Fudgy Brownie Cake
1 stick unsalted butter, cut into large pieces, plus more for pan
3 tablespoons all-purpose flour, plus more for pan
6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped
3/4 cup plus 2 tablespoons sugar, divided
1 large egg yolk plus 3 large egg whites, room temperature, divided
1/4 cup unsweetened cocoa powder, plus more for dusting (or powdered sugar for dusting)
1/2 teaspoon coarse salt
Whipped cream and raspberries for garnish
1.Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
2.Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.
3.Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder or powdered sugar.
Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day
1 pint heavy cream
1 Tbls vanilla bean paste
2 Tbls sugar
Wisk all ingredients together on medium-high until stiff peaks form. Easy peasy