Hey there– It really feels like summer here now. How about where you are?? Warm days with all the windows thrown open to catch the breeze. The maple trees are all leafed out and shading the backyard. Yesterday Mr. Wicks brought over yellow string beans from his garden and I watched the all the Johnson kids next door load up and take off for a day at the beach.
And at the market there are piles of berries. So here’s one of the richest cakes that’s graced our table in a long time– super chocolatey and with cream and those berries pile high– really delicious on a summer evening.
FLOURLESS CHOCOLATE CAKE WITH CREAM & BERRIES
1/2 cup + 2 tab. butter (1 1/4 stick)
2 2/3 cup chocolate chips
1 tsp. instant coffee granules
1 heaping tab. of sugar
1 pint whipping cream
1 tsp. powdered sugar
2 tsp. instant vanilla pudding mix
2 cups mixed berries
1 tsp. sugar
Drop the butter and chocolate chips into a large glass bowl. Microwave it all for about 90 seconds, stopping to stir it around every 30 seconds– until the chocolate is all melted into the butter. Mix in the coffee granules.
Separate the 6 eggs, whites in a mixing bowl, yolks in a smaller container. Then gradually stir the yolks into the chocolate mixture.
Beat the whites and heaping tablespoon of sugar with an electric mixer (the whisk attachment works best) until soft peaks form (it will take a few minutes!)
Stir the beaten egg whites into the chocolate mixture just until it is all blended. Spoon the batter into an 8″ springform pan (or a cake pan) that has been sprayed with cooking spray. Bake it up at 350 degrees for about 35 minutes. Let the cake cool a bit and then set it into the fridge for a couple hours to firm it up.
When you’re ready to serve the cake beat the whipping cream, together with the powdered sugar and vanilla pudding mix (it sets up the cream so it will stay firm) using an electric mixer and the whisk attachment. When it is firm, pile it onto the top of the cake.
Mix the berries with the teaspoon of sugar and let them sit for a couple minutes until the juices from the berries liquify the sugar. Then spoon them onto the top of the cream. Serve right away!