flourless chocolate cake
On October 13, 2005, our family lost one of it's members to cancer.
Karen was a phenomenal woman, wife and Mother to three very special kids. She battled oral cancer, and heaven received a true angel at the very young age of 41.
The month of October is full of pink ribbons for breast cancer awareness, it would be hard not to associate Karen to the word cancer; but her cancer did not define her. Alas, when you lose someone close to this horrible disease, that word just sticks in your mind.
Not that I need "a word" to remind me of Karen. I think about her every day.
Her kids have so many characteristics of her. Their eyes, their sense of humors, even the way they walk and just carry themselves. Even her daughter's voice. Sometimes I have to do a double take.
I know her kids know what a terrific person she was, but it breaks my heart that they don't have her here with them.
So, in honor of my sister-in-law, Karen, I baked a flourless chocolate cake. Because if there was anything Karen loved, aside from her family, it was CHOCOLATE CAKE.
So, it didn't seem appropriate to make just any 'ol chocolate cake. This required something decedent.
And this cake is just that.
Karen and I always fought over the Special Dark candy bars in the Hershey's Miniature bag.
This bittersweet chocolate cake would have put a smile on her face.
And that is the way I remember Karen. A glass of wine in one hand, a bite of chocolate cake on the fork in her other, and her completely from-her-belly infectious laugh.
We all miss you Karen, more than you could ever know.
So, here's looking at you kid!
Flourless Chocolate Cake
8 ounces of Ghirardeli Bittersweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, eggs, and vanilla. Pour into prepared pan.
(I melted my butter and chocolate in the microwave)
Bake in preheated oven for 35 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack or plate and cool completely. I recommend serving this cake warm.
I topped it with melted semi-sweet chocolate chips and served it with vanilla ice cream and my triple berry preserves.
Karen and I having fun.... back in the day.