Wednesday, March 24, 2010

Chocoholics Unite & Rejoice…Double Chocolate Cake

To say that my wife loves chocolate is to say that water is wet. Her deepest loves in life are coffee, our cats Bailey and Newbie, her car, DJ Hero, scallops and me. However, everything on that list pales in comparison to chocolate. Most chocoholics would say that the greatest gift the universe has bestowed upon them is the tree, Theobroma Cacao, the original source of chocolate. However, do they know that chocolate contains certain alkaloids, such as Theobromine, that stimulate the kidneys as a mild diuretic? How about the fun fact that Count Chocula famously OD’ed on the stuff leading to the cancellation of his cereal line. Allegedly. Any how…



This is a very simple recipe. First off, I’d like to talk about the garnishes I added. Citrus goes groovy with chocolate. Here’s a cool tip for preparing orange zest for this dessert. Use only organic oranges and wash them thoroughly. Slice off the top and bottom of the fruit exposing the inside. From the top cut down with your knife following the curvature of the fruit. If you have any of the white pith, lay the fruit horizontally on the board and “filet” off the pith. Now cut the zest into thin matchsticks. Prepare a simple syrup, which is equal parts water and sugar, brought to a boil, to dissolve the sugar. At this point the zest is preserved in the simple syrup till ready to use. The green you see on the dish is a tart and creamy lime jam.


3 sticks butter cubed
½ cup whole milk
6 medium cage-free organic eggs
2 cups powdered sugar
Sea salt
2 vanilla beans (split in half)
3 cups flour
½ cup unsweetened cocoa powder
2 tsp baking powder
4 ounces white chocolate chips

To make the cake – Remove the butter 35 minutes before use to soften at room temperature. Preheat the oven to 350 F.

Heat the whole milk in a small saucepan till warm. DO NOT BOIL. In the bowl of a KitchenAid stand mixer add the eggs, butter, salt, sugar, and warm milk. Scrape the vanilla seeds from the beans and add to the bowl. With the mixer attachment on, stir at a low speed until incorporated well.

Add the flour, cocoa powder, and baking powder. Mix further. Stir in the white chocolate chips. NOTE – before mixers existed cooks used their hands to stir so…if you don’t have a KitchenAid…

Lightly grease a 9 inch springform pan with olive oil. Pour the cake batter in the pan. Bake at 350 F for 8 minutes. Lower to 300 F and cook for an additional 45 minutes.

To plate – Stack two pieces of cake. Use a fine mesh strainer to dust the plate with a mixture of cocoa powder and powdered sugar. Gently place the pieces of citrus zest on the cake. Drizzle the plate with the simple syrup. Add the lime jam.

Trouble-free lip-smacking chocolate goodness any night of the week.

That’s it for now…till we exchange a few words again…Peace

7 comments:

  1. Looks delicious, Love the addition of citrus zest! I think most women love chocolates (I don't know a woman who doesn't ;o) it puts us in good mood

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  2. Mmm... yummy chocolate goodness! I would love to try a piece!

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  3. citronetvanille...Thank you. Love the combination of citrus and chocolate. Not just the zest, but the lime jam is amazing. It really does help with the mood, no doubt. For me it's Vanilla Coke, but I'm just weird that way.

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  4. 5 Star Foodie...Thank you as well. I would love to offer you a piece...FedEx maybe?

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  5. Thanks for the recipe! Send me some as well or I'll get it from 5 Star Foodie's front door, hehe (just kidding of course).

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  6. Art and Appetite...thanks for stopping by. Glad you enjoyed the recipe...and sharing is caring so check your front door. Have a great day.

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  7. Lazaro, my question is how does your wife keep in such good shape in light of your delectable desserts? I love, love, love the citrus chocolate combination. Have you tried Mexican chocolate, such as Ibarra? If you haven't, I suggest you do, it has layers of spice in it, such as cinnamon and nutmeg or something like that. It's wonderful grated and in milk, mmm. Good job primo.

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