What are the three worst holidays to eat in a restaurant? New Year’s Eve, Valentine’s Day and Mother’s Day. It’s near impossible to get a reservation and most restaurants are less concerned with providing a fine dining experience and more concerned with turning your table over multiple times in one evening. Why go through the hassle and expense for Valentine’s Day when you can have a much more relaxing and romantic time at home? When you cook for your Sweetie you’re showing your love and that’s what Valentine’s Day is all about. Well, that and chocolate too!
This cake is dense, delicious and incredibly rich. A little goes a long way. Unless this is all you’re serving, or you’re hosting the entire neighborhood, there will be leftovers. That’s okay. It’s so good you’ll want to eat it again the next day.
- 6 oz bittersweet chocolate, chopped
- ½ cup (1 stick) butter
- ¾ cup sugar
- 3 large eggs
- ½ cup cocoa
- ½ tsp salt
- 1 tsp vanilla
- 1½ tsp espresso powder
Preheat oven to 350˚. Spray a 7-inch tart pan with non-stick cooking spray or line with parchment paper. Melt chocolate and butter in a medium glass bowl in the microwave (in 30 second increments) or in a heavy saucepan over medium-low heat. When chocolate has melted completely, add sugar, stir and continue cooking (30-45 second increments or medium-low for 1-2 minutes) until sugar has melted slightly. If cooking in a saucepan, remove from heat. Whisk in eggs one at a time. When eggs are thoroughly incorporated, mix in cocoa, salt, vanilla and espresso powder. Pour batter into prepared pan and bake on center rack in oven 25 minutes. Center of cake should be just firm to the touch. Let cool at least 15 minutes before serving. Can also be served at room temperature. Serve with vanilla whipped cream and strawberries or raspberries. Enjoy!
- Looking for something to serve prior to dessert? What about blood orange and fennel salad and lobster risotto? Feeling adventurous? Try the Zuni Café roasted chicken with bread salad.