JA, if you’re reading this, I have the chocolate for tomorrow. Help is on the way.
Some days require chocolate. Lots of it. In a continuous dose. Preferably intravenously. This has been one of those weeks, and like I said, help is on the way. To cure the crisis, I turned to a new recipe for Chocolate Fudge Cake from an old issue of Redbook magazine. Right now, it’s cooling peacefully on the counter, so I won’t be able to try it until tomorrow, but given the ingredients, I don’t think it could go wrong. And given the ease of the recipe, if it’s good, we’ll be adding this to our “guests are coming, what to make for dessert?” rotation.
For tonight’s nod for New (to Me) Blogger on the Block, we’re going clear across the country to Naperville, Illinois and Little Spatula. Whether it’s the homemade angle food cake from Barefoot Contessa, Individual Peach Upside Down Cakes, or a hearty, tummy-warming Chicken Stew, you’re sure to find some delectable here.
A year ago today … young love.
Chocolate Fudge Cake
Recipe courtesy of Redbook magazine
Whisk 1 lb chopped semisweet chocolate into 1 cup hot half-and-half until chocolate melts; whisk in 2 sticks softened butter and 1 tablespoon vanilla. Slowly whisk chocolate mixture into 8 egg yolks. Bake in a greased 8 inch springform pan at 350 for 30 minutes (center will be soft).