CHOCOLATE!! Written by Mary F. Pisarkiewicz Is chocolate considered a spice? Well I certainly consider it a necessary SPICE for LIFE! Here’s a little history from UCLA History and Special Collections Library. “Although not often considered to be a spice, the seeds of the Theobroma cacao tree deserve to be thought of as an exotic, aromatic, flavor with medicinal values as a spice. It originated in the Yucatan area of Mexico, and it was used as a hot drink by the Maya and as a cold, sweetened drink by the Aztecs. Linnaeus chose to call the chocolate tree Theobroma, meaning “food of the gods”, since it was used as an offering by the Maya and Aztecs in their religious ceremonies.” Let’s talk about chocolate today! Now this cake has a lot of butter and a lot of chocolate, but every once in a while, it won’t kill you. Every time I serve this at a dinner party, guests always pick at the crumbs left over on the main cake plate, just to get a little more. My friend Joanne said I could make it for every dinner party I throw. She claims it is her all time favorite dessert. I hope it will become yours too! SILKY CHOCOLATE CAKE – adapted from Food & Wine magazine – serves 8 • 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, cut into tablespoons • 1 cup granulated sugar • 1/2 pound bittersweet chocolate, coarsely chopped • 1/2 cup all-purpose flour • 3 large eggs, beaten • Confectioners’ sugar, for dusting Preheat the oven to 350°. Wrap the outside of an 8 or 9-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan. In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Remove from the heat. Add the chocolate and stir until smooth and all the chocolate is melted; let cool. In a medium bowl, whisk the flour with the eggs until blended. Add the chocolate mixture to the egg mixture and whisk until smooth. Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform. Bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool in the springform on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving. Serve with lightly sweetened whipped cream with some vanilla. A few fresh raspberries are also a nice addition. Leave a Reply Cancel ReplyYou must be logged in to post a comment.