Week 2, Feb. 8

Ahh, chocolate! This week it's all about the richness of dark chocolate, enveloped in more dark chocolate!

I was so disappointed when I looked at the calendar as I was planning out future CSB treats in January, noticing that Valentine's Day falls on a Monday this year. I wanted to share my Flourless Chocolate Cake with members, and making it one day late didn't seem to make sense. So, you're receiving this wonderfully delicious treat one week early!

This cake is similar to a really fudgy brownie, but slightly different still. The edges are crisp-crumbly, the center is fudgy and moist, and the whole thing is covered with an over-the-top dark chocolate ganache. The quality and type of chocolate used is critical, especially when it's the main ingredient. I was fortunate to find that our local Greenway Ecomart could special order Guittard chocolate in bulk; otherwise this cake would not have been economical to prepare (the quantity of chocolate-12 oz in each one-makes it very expensive to make!).

Technically you should be able to get 10-12 servings from this little cake. I know that seems hard to believe at first glance, but after taking one bite you'll soon see what I mean! It's so rich, so delicious, so satisfying, that one little wedge is all it takes to finish off a delightful meal. It just gets better a day later. Keep it, wrapped, at room temperature for up to three days, or for longer storage, refrigerate. There isn't any flour in this treat, so I don't see how it could possibly go stale! This cake also freezes exceptionally well, so wrapping half and freezing for later would ensure that some makes it to Valentine's Day.