This week at work we celebrated my boss' birthday and since I work in a small office of four people I thought it would be nice to surprise them with a homemade treat. I started flipping through my Smitten Kitchen Cookbook and came upon this Tiny, but Intense Chocolate Cake. Deb writes a great little intro before each recipe, either commenting on why she loves the recipe or how it came to be. This recipe in particular is her "go-to" cake for those last minute celebrations or the perfect "cheer up" cake for a friend who has had a bad day. The ingredients are minimal and you can even change up the chocolate to reduce the intensity.
|A Simple Mise En Place|
Since I wasn't sure how intense my co-workers like their chocolate I decided to use half semi-sweet chocolate and half milk chocolate and since I didn't have a 6 inch cake pan I used my smallest CorningWare dish and adjusted the cooking time. I also found myself with a big ol' bag of dark brown sugar, but no light brown sugar as specified in the ingredients. The difference between light and dark is the amount of molasses mixed with the sugar. So here's a great tip...use half dark brown sugar and half granulated (regular) sugar and there you go...light brown sugar!
|Browned Butter to Melt Rich Chocolate|
|Creamed Sugar and Eggs with Chocolate|
|Gentle Folding of Egg Whites with Chocolate Batter|
|Chocolate Perfection with Strawberries and Whipped Cream|
Enjoy and Happy Baking,