Please find it in your hearts to forgive the lack of posts over the last few days. I think I can make it up to you though... with a post about chocolate. Because who doesn't like that? The whole choco-extravaganza you see below took place at my friend Addie's house. I love love love her kitchen. Many a scrumptious (and ambitious) New Year's dinner has been cooked there, and (as you'll see below) I always learn or find something new.
We made this cake to celebrate our friend Sarah's belated birthday. Sarah really loves chocolate, and is gluten-free. Hence a flourless chocolate cake! Read on for a real live double boiler from the 1940s, a new trick for buttering and "flouring" cake pans, recycling brooms as baking items, and 167 things (okay, just 2 things) to do with leftover melted chocolate.
I was feeling kind of fancy. So I made three kinds of Chocolate Tofu Pudding--one with ginger, one with mint, and one with coconut. While this pudding is amazing by itself, I felt like trying something new. Out of the three new varieties, the coconut was definitely my favorite. I can also see a salted caramel version...a nutella version...a Mexican chocolate version...the possibilities are endless! The basic recipe is below, along with a whole bunch of suggestions for different flavors!
