As promised, here it is. A romantic dinner for two, or four, (and 10 for dessert!) with all the recipes posted to date. (Feb. 12, 13, 14th.) This is one title that says it all: A single bite will distract you from anything else going on at the table. Somewhere between a chocolate truffle and chocolate mousse, your fork glides through it effortlessly. The cake is baked in a water bath which helps give it its unusual texture. Use a great-quality chocolate, one from Valrhona, perhaps, not unsweetened, and not semisweet, but one with a slightly bitter edge, around 70%.
Happy Valentine’s Day.
Chocolate Oblivion with Sun-Dried Cherries
12 ounces bittersweet chocolate
2 sticks unsalted butter
7 extra-large eggs
1 scant cup sugar (7/8 cup)
1 teaspoon almond extract
1 cup unsweetened dried cherries
Chop chocolate and butter into pieces. Place in a heavy saucepan over very low heat until chocolate and butter melt. Stir occasionally so that the mixture is completely smooth. Break eggs into bowl of electric mixer. Beat on high with sugar, almond extract and a pinch of salt. Beat for several minutes until slightly thickened. Using a flexible rubber spatula, add melted chocolate to eggs and beat briefly until ingredients are just incorporated. Butter a 9-x-2 inch round cake pan. Line with a circle of parchment paper. Pour batter into pan and smooth on top. Scatter evenly with dried cherries, cutting them in half if they are large. Cover pan tightly with foil. Place pan in a larger pan to make a water bath. Pour boiling water half-way up the sides of the cake pan. Bake 1 hour and 10 minutes. Remove from the oven. Remove cake pan from water bath. Remove foil (the center will still be soft.) Let cool. Serves 10 to 12