Chocolate Cake for Ginger
My old high school friend Tammy started reading In Praise of Leftovers in the spring. She told her friend Ginger about it, who quickly became Leftoverist Fan #1. Tammy contacted me this summer with an idea--for Ginger's 40th, could I come and surprise her? So we've been planning since then. Mostly Tammy, actually. She invited Ginger's friends, set a beautiful table, faked getting lost on the way to the party. And we were not disappointed. Not even a little bit. When Ginger knocked, I opened the door. She looked at me, looked back at Tammy, then said, "Is this Sarah?" When Tammy nodded, the freaking out ensued, and it was easily one of my 2009 highlights. Screaming, hugging, laughing, jumping up and down. All of us.
There were so many things about the evening that I loved--seeing Ginger's friends love and celebrate her; seeing Tammy's sheer delight in surprising her in such a thoughtful way; meeting new people and getting to be part of their lives for a night. Even more, though, I'm so honored that they wanted me there. More than my food (which we ate plenty of), they invited me so we could cook together, rub off on each other a little bit. Ginger said a few times, "If I were you, I'd be feeling really good right now." And I was--in every way. Thanks for a memorable night, ladies. And Happy 40th, Ginger. Such good things are in store for you.
One of the prerequisites was chocolate for dessert. That's a pretty wide boundary, but I knew right away I would make Molly Wizenberg's Winning Hearts and Minds Cake. It's in her book, and I'm sure it's all over the blogosphere. But no one has made it for Ginger's 40th before, I'm willing to bet. This almost-flourless cake is dependable, easy, perfectly silky and rich, and can be dressed up any way you want. This photo with a bit of orange zest is from a few weeks ago. I've also poured a balsamic reduction around it, and last night, I served it with candied Meyer lemons and lightly sweetened whipped cream. I cut it into very small wedges, as it's akin to eating a truffle--you just need a bit. Plus, by that time, we were hardly hungry anymore.
I keep Molly's book up with my cookbooks, and it's all dog-eared and grease-stained already. I join the thousands of other food bloggers who say things like, "I started my blog after reading Orangette," or "I was inspired by Molly." Though her posts have been infrequent the last few months, I'm still drawn there--her humor, descriptive (but not overly) prose, and the light she shines on her little corner of the world. In many ways, the joy of last night could be traced back to one winter day last year when I sat down to read her blog for the first time.
Molly Wizenberg's Winning Hearts and Minds Cake
I used nicer chocolate this time, but I made this before with Trader Joe's bittersweet chocolate and it turned out just as good. I wouldn't advise using semisweet chocolate chips, though. Too sweet and chalky.
7 ounces best-quality bittersweet chocolate (I used Callebaut 60%, and Molly says you can even use Ghiradelli 60% chips)
7 ounces (1 3/4 sticks) unsalted butter cut into ½-inch cubes
1 c plus 2 Tb. sugar
5 large eggs, room temperature
1 Tb. unbleached all-purpose flour
Preheat the oven to 375F degrees, and butter an 8-inch round cake pan. Line the bottom of the pan with parchment, and butter the parchment too.
Finely chop the chocolate and melt it gently with the butter in a double boiler, stirring frequently to combine. Add the sugar to the chocolate-butter mixture, stirring well until dissolved, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition before adding another. Lastly, add the flour. The batter should look silky and luxurious (though it might not look that way 3 eggs in--don't worry).
Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.)
Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan onto a flat dish, remove the parchment, and flip it back over onto another flat dish, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
You can keep this fresh on the counter for 3 days, wrapped in plastic wrap, or tightly wrapped in the fridge for 5 days. And you can serve it with a million different twists depending on what's in season.
December 12, 2009
Reader Comments (29)
That sounds like a wonderful evening! You are a very sweet friend, and it sounds like your friends are just as sweet! I feel like it's rare nowadays to surprise someone with a birthday party, so kudos to you and Tammy for pulling it off. Spectacular!
I've been waiting for a great occasion to make this cake - as if I really need a great occasion? This sounds delicious with the candied Meyer lemon. I wish I could find those around here in Jersey!!
I too have found inspiration from Molly - I found her book before I found her blog, but her book has definitely changed the way I look at food. I think reading about her relationship with recipes has made me more aware of my connection with ingredients and dishes, especially when they're related to my childhood. Out of curiosity, what are your fave top 3 recipes from her book? I love the stewed prunes, Italian grotto eggs, and Dutch pancake.
By the way, I rate your blog as highly as hers; your voice is just more mature, having had a family already. :)
Sarah I can't thank you enough for such a wonderful evening. You truly blessed every single one of us, not only with the most incredible spread of food, but with your company. You inspire me! I have found myself thinking throughout today of all that we chatted about last night, wow, deep and thought provoking. Ginger and I have already discussed a trip to visit you in January, overcoming our fears 101 :). Thank you for giving so generously last night.
Wow that looks like a ridiculously easy chocolate cake! Most tortes (or almost tortes) I know require separating eggs and beating the egg whites separately (a la Joy of Cooking). This looks so much simpler, and with ingredients I almost always have around the house. (Unless I've been studying like mad and haven't been grocery shopping in ages. Oops.)
p.s. I've taken to melting butter and chocolate in the microwave. I hate setting up a double boiler, and nuking it always works. I stir every 30-45 seconds, because the chocolate will often hold its shape despite having mostly melted.
What a wonderful evening! I'm glad you were able to share in such a special party. I too was inspired by Molly's blog and I'm glad you were as well!
Sarah, Last night was SO much fun and it was so wonderful to see you again. You are an amazingly, talented person and I find myself in awe of you, as I often did when we worked together at New Horizons as well. Thanks for a truly amazing evening! The food and company was fabulous!!!!!
We're all thankful for that winter day last year when you sat down and read Molly's blog. One of your stated goals with your blog was you wanted to use your food blog and your talents to connect with people. This is the perfect example of how it is happening. You would've thought you surprised her with a celebrity like Julia Child when she saw your face.The video you downloaded caught her sheer surprise of finally meeting, someone she's been admiring all year long.......and the best part is, she has already had gotten to know you. Thanks again for being real and vulnerable, and willing to be known. We all enjoy connecting with you in your kitchen.
Thanks for sharing your sweet little life with all of us all year long,and for all the time and dedication you have poured into this blog, for no other reason than for your love for people and food.
Looking forward to 2010, maybe this is the year someone notices you, and you land some book deal. Cheers !!!! to some of the best reading and cooking I've done all year.
From another secret admirer.
I love reading this post, what a thoughtful birthday surprise! Count me as an Orangette offspring as well - have you been to Delancy, the pizzeria they own? It's in the Seattle area, right? Her book is sitting on my kitchen counter as we speak. But guess what? I like your blog more than Orangette. :)
soak in the love Sarah. Do you hear what these people are saying to you? You deserve it all.
Birthday surprises are so much fun! She's so lucky to have you guys as friends.
Molly's blog and book are both so so wonderful (and I think you're blog is really inspiring too!) I haven't gotten around to making anything from the book yet, but I definitely am going to try this cake!
This is the perfect birthday. You must have had such a great time. Beautiful chocolate cake.
How nice to connect and what a great b'day present. I wish my husband, my #1 cake fan loved chocolate cakes....
I am so glad I was in the right place at the right time and became aware of you and your blog. What community you are creating, and I am happy to be part of it! When I turn on my computer, IN PRAISE OF LEFTOVERS is where i go first --and usually more than once during the day. You advocate for the very best in life--family, food, spirituality, caring for others--THANK YOU, SARAH! I have not yet made this cake, but I am going to Chocolate Necessities tomorrow and get some FINE chocolate. If I get home with the chocolate, I'll proceed to the cake!
love the apron! :) CUTE pic of you...see, you DO take good pictures. my fortune last night was "someone will give you good advice." what a stupid fortune, but how true! your advice to make this cake is GREAT advice. oh, and i love your blog too. you're a rockstar. :)
Couldn't help noticing that there were six comments after your most recent soup recipe, and fourteen comments after this decadent dessert recipe. Can you tell what foods impress? In my family, at holiday meals, we have been known to photograph all the desserts; no relatives in the photo, just the desserts. I'm sure the surprise birthday/celebrity party had something to do with the number of comments, as well. What an honor for you. Still love reading your blog, Sarah. I won't be surprised when you sign the book deal.
That's my kind of family, Zip--making sure all the desserts get photographed. Thanks for being such a faithful reader. I hope you and your kids have a great Christmas.
Got lots of compliments on my apron. I proudly told them you made it. xoxo
I remember Chocolate Necessities! Kevin started that in Bellingham way before artisan chocolate was springing up everywhere. Glad it's still going strong.
That's a great way to melt chocolate. I don't do it that way because my microwave is a piece of $%* and I don't trust it not to burn everything.
Hi Katherine! I haven't tried any of your Molly favorites. I've got some work to do! I've made her banana ginger bread a million times, and the coconut macaroons are the way to my husband's heart.
hey sarah. have you made the sweet and salty cake out of baked, by chance? i've got some friends here this coming weekend and have eyed that cake for ages...
Hi Sarah, I did make a trip to Chocolate Necessities out on the Guide and was not disappointed. I love that shop and in addition to getting the chocolate for the cake, found several little gift items. I baked the cake today and mine doesn't look as high as the one you made for Ginger. It smells good, however! I'm freezing it until Saturday and will serve it for a holiday dinner we're having on Sunday. Hope it's as good as those you have made.
Hmmm...this may have to be a Christmas Eve dessert. Did you just top it off with orange zest???
Sarah, I served the chocolate cake tonight. . .unreal! Thanks so much for posting this recipe. It was a perfect holiday dessert!
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