Chocolate Nemesis

Birthday Cake 2011
from Good Housekeeping December 2005
Prep: 35 minutes plus cooling (overnight)
Bake: about 30 minutes
Makes: 16 servings

This was slightly a disaster. With only sugar, chocolate, and eggs, it couldn't have tasted bad... but the texture was all wrong. Ours turned out super rich and almost fudge-like.

1/2 C water
1 C sugar
1 pound bittersweet chocolate, chopped
2 sticks unsalted butter, cut up
7 large eggs, at room temperature
softly whipped cream or creme fache and fresh raspberries for garnish

1. Preheat oven to 325. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up on outside of pan to prevent water from leaking in during baking.

2. In 4-qt saucepan, heat water and 1/2 cup sugar over medium high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.

3. Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar 6-8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.

4. Pour batter into prepared springform pan; place in large roasting pan and set on oven rack. Pour enough boiling water into pan to come halfway up side of spring form pan.

5. Bake cake 30-35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove springform pan from water bath and place on wire rack. Cool cake to room temperature. cover and refridgerate overnight.

6. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. serve with selected garnish.

Each serving about 345 calories, 5 g protein, 22 g carbohydrate, 27 g total fat

Peanut Butter Oat Bites

Adapted from allyou.com. I also stole the below picture from allyou because we gobbled ours down so fast.


Prep: 30 minutes
Yield: 24

2 Tbsp. unsalted butter
2/3 C creamy peanut butter
1/4 C confectoners' sugar
3 T honey
1 tsp vanilla extract
1 1/2 C Rice Krispies cereal
1 C quick oats
1/4 C semi-sweet chocolate chips
1/4 C white chocolate chips

1. Melt butter in a medium saucepan over medium heat, then stir in peanut butter, confectioners' sugar, honey, and vanilla. Stir in rice krispies and oats. Allow mixture to cool.

2. Stir in chips. Form mixture into balls and store in an airtight container in refrigerator.