Editor’s note: Rachel Candelaria has long had an interest in food and photography, showcased on her blog, Not Just Sweets, which she describes “as a chronicle of my culinary adventures in the kitchen”. She’s given InMenlo permission to highlight some of her musings and photos from time to time.
I may not have found a dress for New Year’s Eve yet, but I did find the dessert equivalent of the perfect “little black dress”. It is rich and decadent, doesn’t require much effort to make, and you can accessorize it a myriad of ways. I made mine with vanilla extract and plain whipped cream, but you can use swap out the vanilla extract in the cake for espresso powder or orange zest (and replace the vanilla in your whipped cream with Kahlua or Grand Marnier).
The “Little Black Dress” Chocolate Cake
Adapted from Rozanne Gold’s recipe
– 10 tablespoons unsalted butter
– 5 large eggs
– 16 ounces Scharffen Berger semisweet chocolate, chopped
– 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line the bottom of a 9-inch spring form pan with parchment paper and generously butter side of pan.
Using a stand mixer, beat eggs and pinch of salt on medium-high speed for 8 minutes. Melt the chocolate and butter slowly over low heat in a medium saucepan; stir until smooth. Using a flexible rubber spatula, fold the chocolate mixture into the egg mixture until completely incorporated. Add the vanilla.
Pour into prepared pan. Bake 16-18 minutes (you want to remove the cake from the oven when the center is still soft). Cool on a rack for 30 minutes.
Photo by Rachel Candeleria
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