16 Apr Sometimes the best desserts are ugly.
Sometimes the best desserts are ugly.
Sometimes they stick to the pan and have to be wedged out with a butter knife.
And then sit lop-sided on a plate, while one half crumbles into little pieces.
Sometimes those best desserts are made in your kitchen by a tall, blue-eyed boy.
Who let’s you watch Pretty Little Liars while he ‘bakes for you, for once‘.
Even though it’s his birthday week.
So the best ugly desserts aren’t ugly at all.
They’re rich and fudgy and the perfect mate for vanilla ice cream.
Made with the sweetest of intentions.
Best eaten right before a cuddle session with said handsome, thoughtful, geeky-smile-inducing chef.
A big thanks to my Steve. You’re the best. 🙂
- 4 oz fine-quality bittersweet chocolate
- 3/4 cup sugar
- 1/4 cup butter, melted and cooled to room temperature
- 3 eggs, lightly beaten
- 1 cup cocoa powder
- 1 1/2 tbsp instant espresso
- Preheat the oven to 375F and grease a 8-inch round cake pan.
- In the top pan of a double boiler, melt the chocolate over simmering water. Scrape the melted chocolate into a large bowl, add the sugar and melted butter, and stir to mix well. Add the eggs and mix well.
- Sift in the cocoa powder, add the instant espresso and stir until the batter is smooth.
- Pour into the prepared pan and bake until the top begins to form a fudge-like crust, 20-25 minutes.
- Remove the cake from the oven and let cool in the pan for 10 minutes, then invert onto a plate. Dust with cocoa powder and serve with whipped cream.
Recipe source: This Is a Cookbook.