Valentine's is a day for lovers. Well, if you don't have a bazillion kids it is. If you have a bazillion kids you have to get creative.
NO, NOT THAT. That's how you get a bazillion kids! Geez. Amateurs.
Creative as in; ditch the bazillion kids (5 out of 6, anyway), share cooking duty to make your own dinner but then pretend you are at a fancy restaurant, hang out with a few great people and their sweethearts, sup on scrumptious food (is it wrong to compliment our own cooking?) and...well... do your own dishes. But hey, the dessert turned out great, and the company was excellent.
Flourless Chocolate Cake
1 pound semisweet chocolate chips
2 sticks butter, plus 1/2 tablespoon
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Preheat oven to 325 degrees F.
Okay, this is the most annoying part, but don't worry, it's quick, or if you hate it, just dump it all in a well greased pan and hope for the best. Take a spring form cake pan and wrap the outside with foil.
Melt chocolate and butter in the micro, stirring every 30 seconds.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared spring form pan and place in the roasting pan. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. I topped mine with Chocolate mouse and garnished it with raspberries and chocolate hearts.
Kathy, her folks, and Joanna and William
(oh, and us)
The years are beginning to show. There have been 19 of them, after all.
Wayne and Kathy, and us guys. We all cleaned up real nice.