The four of us celebrated Valentine’s Day last night since the girls have gymnastics practice on Tuesday nights. We will probably still do something little tomorrow (like have the leftovers of this cake) and open cards and a few little treats.
After our trip to the goat farm yesterday afternoon we ran over to The Fresh Market to get a steak, a baguette (for eating the Chevre we got at the goat farm) and a bottle of wine. I love The Fresh Market and if you have ever had their steaks you will know that one is probably plenty for everyone to get a good taste. We also grilled some sea scallops which tasted amazing.
On the side we had asparagus and baked potatoes…..and a mushroom sauce on the steaks for Ella and me.
I have to say that while everything was wonderful the stars of the evening were the scallops and the mushroom sauce that we put over the steaks.
Jim made this dinner. It was wonderful……can you see why we are a good pair? Jim actually said that one of his favorite things to do is grill (or cook) and have a glass of wine (or a beer.) I agreed and then I told him that is why we make a good pair:-)…ok, that’s it for my Valentine’s Day mushiness:-).
For dessert I made this recipe from Ina Garten for a Chocolate Pudding Cake. It almost tasted like hot fudge and we all loved it. The edges and the top get nice and crispy like a brownie and the insides are the consistency of a thick pudding (hence the name:-).) We dolloped a bit of vanilla ice cream on top and it was heavenly. It is undoubtedly a rich dessert, but the chocolate flavor is irresistible. Plus it is extremely simple, especially if you have a stand mixer to mix the eggs and sugar.
The cake bakes in a water both for an hour, but definitely test the batter to make sure it is done. I probably could have baked mine another 5-10 minutes although I loved the pudding-like consistency underneath the crust. I doubt you will be bothered by this once you have a taste.
If you are looking for a last-minute dessert for tomorrow give this one a try. Ina’s Chocolate Pudding Cake (or Brownie Pudding) will make everyone’s heart go pitter patter. Enjoy!
Source: Ina Garten
- 2 sticks unsalted butter (I use the butter that is left on the papers to grease the dish.)
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- Seeds scraped from 1 vanilla bean (I used a few splashes of Vanilla extract)
- 1 tablespoon framboise liqueur (raspberry liqueur – optional, I used Frangelico because that is what I had))
- Vanilla Ice Cream for serving
- Preheat the oven to 325 degrees.
- Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish.
- Melt the butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow (I went the full 10 minutes.)
- Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, lower the speed to low and add the vanilla, Liqueur and then the cocoa powder and flour mixture.
- Mix only until combined.
- With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the mixture into the prepared dish and place it in a larger baking pan.
- Add enough very hot tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
- A cake tester inserted 2 inches from the side will come out 3 quarters clean.
- Allow to cool and serve with vanilla ice cream.