And it's so easy your kids may be able to handle it! Hope you're doing well.
QUICK CHOCOLATE CANDY CAKE
from Classic Home Desserts by Richard Sax.
"...the little black dress of chocolate cakes, understated but always right. Made without flour but with fresh bread crumbs and ground nuts."
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 Tbs. apricot preserves
1 Tbs. Grand Marnier or Cognac
3 large eggs
4 oz. semisweet (I prefer bittersweet) chocolate, melted and cooled slightly
1 cup blanched almonds, finely ground in a food processor (I save out a couple spoonfuls of the sugar to grind them with--it's easier that way.)
Grated zest of 1 orange
1/4 cup soft fresh bread crumbs
Powdered sugar, for sprinkling
Whipped Cream or custard sauce, for serving
Preheat the oven to 375*F.
Butter the sides of an 8" round cake pan. Line with a circle of parchment or wax paper; butter the paper.
In an electic mixer, cream the butter and sugar until light. Beat in the preserves, Grand Marnier and 1 of the eggs. Add the remaining 2 eggs, one at a time, and beat until smooth. Stir in the melted chocolate, ground almonds, orange zest and bread crumbs until combined. Pour batter into prepared pan.
Bake until the cake is set but still slightly moist in the center, about 25 minutes. Do not overbake! It should stay a little gooey in the middle.
Cool in the pan on a rack for 15 minutes. Turn it out of the pan onto the rack and remove the paper. Turn the cake right side up and let cool to lukewarm or room temperature.
Sprinkle the top with powedered sugar and serve in wedges with a spoonful of whipped cream, or surrounded by a pool of custard sauce.
QUICK CHOCOLATE CANDY CAKE
from Classic Home Desserts by Richard Sax.
"...the little black dress of chocolate cakes, understated but always right. Made without flour but with fresh bread crumbs and ground nuts."
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 Tbs. apricot preserves
1 Tbs. Grand Marnier or Cognac
3 large eggs
4 oz. semisweet (I prefer bittersweet) chocolate, melted and cooled slightly
1 cup blanched almonds, finely ground in a food processor (I save out a couple spoonfuls of the sugar to grind them with--it's easier that way.)
Grated zest of 1 orange
1/4 cup soft fresh bread crumbs
Powdered sugar, for sprinkling
Whipped Cream or custard sauce, for serving
Preheat the oven to 375*F.
Butter the sides of an 8" round cake pan. Line with a circle of parchment or wax paper; butter the paper.
In an electic mixer, cream the butter and sugar until light. Beat in the preserves, Grand Marnier and 1 of the eggs. Add the remaining 2 eggs, one at a time, and beat until smooth. Stir in the melted chocolate, ground almonds, orange zest and bread crumbs until combined. Pour batter into prepared pan.
Bake until the cake is set but still slightly moist in the center, about 25 minutes. Do not overbake! It should stay a little gooey in the middle.
Cool in the pan on a rack for 15 minutes. Turn it out of the pan onto the rack and remove the paper. Turn the cake right side up and let cool to lukewarm or room temperature.
Sprinkle the top with powedered sugar and serve in wedges with a spoonful of whipped cream, or surrounded by a pool of custard sauce.
