Last Minute Chocolate Cake

Good day and Happy Valentine’s Day! Today I decided to start my cooking journey of exploring Ruth Reichl’s recipes from the book Garlic and Sapphires. I was given this book by a good friend for Christmas and enjoyed every page of this delightful story of food critic Ruth Reichl. Although this book is an autobiography it reads like a narrative because she tells us about how she had to disguise herself in different characters so that should would go undetected as she dined in various restaurants in New York City. As a foodie myself, my favourite parts of the book were the recipes interspersed throughout. Today being Valentine’s Day I chose to try my hand at her Chocolate Cake from page 328 called Last Minute Chocolate Cake. Let’s see how it turns out. I just put in the oven and the batter looks a bit runny…maybe it’s one of those super moist cakes. Anywho, this is the recipe I followed.

DSCN02184 oz. unsweetened chocolate

3/4 stick butter

3/4 cup strong coffee

2 tbsp. Grand Marnier (I substituted for Rum because I don’t have Grand Marnier)

3/4 cup sugar

1 egg

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

The instructions

1. Preheat oven to 300 F.

2. Butter and flour a loaf pan.

3. Combine the chocolate, butter and coffee in a double boiler and melt together. Set aside until cooled down.

4. Beat the egg with sugar in a separate bowl and then whisk in the chocolate mixture.

5. Stir the flour, baking soda and salt together in a small bowl and then add this to the wet ingredients.

6. Pour batter in the loaf pan and bake for 30 to 40 minutes.

The cake was a success! Very moist and not too sweet. The combination of the semi-sweet chocolate and the coffee gave the cake depth in flavour and the rum was a nice touch too. Everyone loved their little bit of chocolate love. Thank you Ruth Reichl for sharing this simple recipe to your Last Minute Chocolate Cake.


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