Belated Valentine's Day

The day of love has came and gone, but that does not mean that we can't appreciate the better parts Valentine's Day has to offer all year round! Chocolate, pastries, chocolate, cookies, and did I mention chocolate!?! With that in mind I thought I would share a recipe from Garlic and Sapphires which combines my two favorite things in the world: chocolate and cake!

Last-Minute Chocolate Cake

This cake just calls for a scoop of vanilla ice cream on each slice.

4 ounces fine-quality unsweetened chocolate

3/4 stick (6 tablespoons) unsalted butter

3/4 cup brewed strong black coffee

2 tablespoons Grand Marnier

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt


Preheat the oven to 300 degrees F.
Butter and flour a 9-inch-by 5-inch loaf pan.
Combine the chocolate, butter, and coffee in the top of a double boiler or in a very heavy pot, and stir constantly over low heat until melted. Let the mixture cook for 15 minutes. Then add the Grand Marnier, sugar, egg, and vanilla. Stir well.
Stir the flour, baking soda, an salt together, and add this to the chocolate mixture. Pout the batter into the prepared loaf pan and bake for 30 to 40 minutes, or until toothpick is inserted in the center comes our clean.
Serves 6

I am half way through Garlic and Sapphires by Ruth Reichl and am learning a lot and also getting very hungry while reading it. Last-Minute Chocolate Cake is a recipe from her book and I can't wait to try it. What do you think of putting coffee in a chocolate cake?

Remember our first Food For Thought Book Club meeting is February 24th at 6:30pm. We will have a cooking demonstration from one of Reich's wonderful recipes and there have been rumors about a take home prize at our first meeting!