That's what she said

January 21, 2010

I am not much of a baker. Mostly this is because I hate measuring - I'm more of an eyeballer. And since I usually prefer to stuff myself to capacity with dinner and then have a tiny bite of something sweet an hour later, I don't really want to have baked goods just sitting around because I'll never eat them. But for special occasions I'll whip out the measuring spoons - but only if its brainlessly easy. Which is why this originally fell into my repetoire. Add in the fact that it is SO SO GOOD, and bam - we have a winner! In fact, its known around our house as Chocolate Orgasm Cake.

Spicy Chocolate Orgasm Cake, adapted from Bon Appetit, February 2002
Serves 4
1/2 cup flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon aleppo pepper (or 1/8 teaspoon cayenne pepper)
3/4 teaspoon baking powder
1 stick salted butter, melted
1/2 cup sugar
1/2 cup (packed) brown sugar
2 eggs
3/4 teaspoon vanilla extract
2 oz. dark chocolate chunks

Stir the flour, cocoa powder, hot pepper and baking powder together in a bowl. In a separate bowl, combine the butter and sugars. Add the eggs one at a time, then stir in the vanilla. Add the dry ingredients to the wet ingredients. Spoon the batter equally into four small ramekins and divide the mini-chocolate chunks on top. Cover with plastic wrap and let the cakes chill for at least an hour in the fridge. (This is when you can eat dinner.)

Preheat the oven to 350 degrees. Let the cakes stand at room temperature for a few minutes, then bake for 12-15 minutes. Let them cool for 5 minutes, then serve warm. They'll be puffed, warm and deliciously gooey in the middle.