Anything that makes a cake more gooey and dense is always good, right?! This cake is somewhere in between fudge and a brownie, two of my favorite treats.
When I think of fudge, I think of my mother in law and when I think of brownies, my good friend Bekah comes to mind. Since it is Valentine’s Day I thought I would tell you about these two lovely women in my life and their love for chocolate.
My mother in law makes fudge every Christmas, the rich, buttery kind! She loves baking around the holidays and blesses the family with a bounty of rich treats. Her heart and presence is just a rich spirited as the desserts she creates. She enriches everyone she is surrounded by and her presence fills the room with joy.
My friend Bekah and I share a love for brownies. Upon hearing the fun news that she was pregnant with her first baby, we celebrated and went to a chocolate tasting class at Tony Caputo’s. In her first trimester, she had a really strong sense of smell and was often repulsed by things she loved befoe being pregnant. After tasting and smelling chocolate all evening she couldn’t touch chocolate for the rest of the nine months of pregnancy. She later thanked me for helping her to avoid sweets and stay slim while she was pregnant. She’s now back to eating chocolate and has a beautiful baby girl!
I am so blessed by the women in my life, family and friends. I hope that you will share the love with the women in your world this Valentines Day.
Flourless Chocolate Cake
adapted from The Photo Cookbook iPad App
8 oz good quality chocolate, broken into pieces (use Valrhona or Ghirardelli)
8 oz butter (2 sticks or 1 cup)
3 TB black coffee (brewed)
2 oz light brown sugar (1/4 cup)
1/2 tsp vanilla
8 oz *gingersnaps, crushed (1 cup)
3 oz raisins (1/3 cup)
3 oz walnuts, chopped (1/3 cup)
Line a 8 in *round cake tin with parchment paper. Melt the chocolate, butter, sugar, and coffee in a saucepan over low heat. Remove from heat, then stir in vanilla, crushed gingersnaps, raisins, and walnuts. Stir well. Spoon the mixture into the prepared tin. Transfer to refrigerator and leave to set for 1-2 hours.
*the original recipe called for wholemeal biscuits instead of gingersnaps. I loved the added flavor of the gingersnaps but you could also use any hard cookie you have on hand like a vanilla wafer. Instead of a cake pan I used a springform cheesecake pan so I wouldn’t have to flip the cake over. This made it super easy to get the fudge-like cake out of the pan.