One Great Dish #1: When Easy Just Happens to Be Delicious
This is one of Chef Robert Stearns’ recipes from Ophelia’s
Restaurant and Inn. If you’re slightly
addicted to chocolate (and if you’re not, I am so sorry for you!), here is
something slightly (?) decadent to end a dinner with a flourish. Or begin one.
Ingredients:
4 oz. fine quality bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Directions:1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375°, line baking pan and butter
the paper.
Chop chocolate into small pieces. In a double
boiler or metal bowl set over sauce pan of barely simmering water, melt
chocolate with butter, stirring, until smooth. Remove from heat and whisk in
sugar.
Add eggs and whisk well. Sift 1/2 cup cocoa powder
over chocolate mixture and whisk until well combined. Pour batter into pan and
bake for 25 minutes or until top has formed a thin crust. Cool cake in pan for
10 minutes and invert on to serving plate.
Optional: Cover cake with warm ganache or whipped cream.I used only slightly sweetened whipped cream when I made this last Saturday night for a dinner with friends; we swooned on cue. Truly.
Ophelia's Restaurant
201 North Main
Independence, MO 64050
Ph. 816- 461-4525
Website
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