From Lisa Barnes
So if you read my blog this time last year you’ll be reminded that both my children’s birthdays are in July. Last year was the quest for the perfect cupcake. I had some success and some failures. This year as it approached my daughter’s birthday I asked her what she wanted to choose for her special dinner. She said Thai food. Yes, she is quite decisive and specific for a newly turned two year old. We made plans to go to a new favorite Thai Restaurant without any problems.
Then I asked about the dessert (or as she pronounces “dirt”). I was kind of cringing at the cupcake request, but I lucked out and she said chocolate cake. My husband was happy too as he quickly said how about the flourless chocolate cake. This is such a quick and easy (yet very rich) cake. The recipe is from Gourmet Everyday. I felt a bit guilty since it would not have frosting (just too over the top) so I decorated with powdered sugar. Instead of a simple dusting or using a pre-made stencil, I thought of a way the kids could help. Remember making snowflakes out of paper? I folded a piece of wax paper (careful not to crease) and my son and I used the scissors to cut shapes. When we unfolded it we placed our own snowflake stencil on top and sprinkled the confectioner’s sugar over the cuts. Voila!
My daughter didn’t really notice the decoration. She liked seeing the candle and loved eating the cake.
4 oz. fine quality bittersweet chocolate (I use at least 65% cacao), chopped into pieces
1 stick (1/2 cup) unsalted organic butter
3/4 cup sugar
3 large cage free organic eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Melt chocolate with butter in a double boiler (or microwave) and stir until smooth. Whisk sugar into chocolate mixture. Whisk in eggs. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 25 minutes or until top has formed a thin crust. Cool in pan on rack for 5 minutes and invert onto a serving plate.
To serve, dust with powdered sugar as explained above or sprinkle with cocoa. Goes great with a scoop of vanilla ice cream.
See also Lisa’s Easy, Creative Organic Dips For Kids Recipes
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
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