It all began three years ago when I was researching aphrodisiacs for an article on Saint Valentine’s Day recipes. I’ve always loved flourless chocolate cake, and so I decided to try my hand at an extra special version, with ginger, cayenne, and vanilla to stimulate the appetite...
The cake was a hit with my friends, and the requests came, so to speak, pouring in.
The first trial occurred after a friend of mine went out with a considerably older man. The night began extraordinarily, but when they returned to his place, well, everything sort of fell (fell!) into place.
She was crazy about him, and hoped it was simply a case of stage fright or nerves. But just to be safe, she asked me to bake them a cake for their second date, a dinner at hers.
In short (and as it happened, quite long), it worked like a charm! They spent a rapturous evening together. It worked so well that she left him soon after, when she caught him making more than eyes at a curvy friend of hers.
The recipe is variable, and can also be prepared as a simple dessert, and topped with fresh berries or a bourbon sauce.
I can’t bring myself to reveal the exact proportions, but the following should yield a moist and deluxe chocolate confection for any occasion!
Ingredients:
1 and 1/2 sticks of butter
1 and 1/2 bars of dark chocolate
1/2-2/3 cups of brown or white sugar; Honey is also nice.
3 eggs
1/2 cup of unsweetened cocoa powder
1 pinch of salt
1 Tsp vanilla
Optional Additions:
1/4 Tsp of cinnamon
1/4 Tsp powdered cayenne pepper
1/2 Tsp of grated ginger
Procedure:
Preheat the oven to 350 degrees. In a double boiler, melt the butter and chocolate bar. Add the desired spices, vanilla, sugar, and salt. Remove from heat and blend in the eggs and cocoa powder. Pour into a 9 x 11 inch cake pan and bake for approximately 20 minutes or until a fork comes out clean. Serve with your choice of topping. I like a cherry reduction sauce or whipped cream and berries. Enjoy!
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