|Leftover Cake, But Not for Long|
Recipe from Classic Home Desserts
As the year winds down to the solstice, dark days and long nights are upon us. What better time to bake a deep, dark, dense, chocolaty cake? And to keep the light alive during this annual time of darkness, how about adding a thick layer of whipped cream on top? If only this cake had lasted longer at a recent potluck, I could have gotten better photographs of it. But the combination of dark chocolate and light cream is irresistible. The cake itself is lighter in texture than some flourless cakes; the eggs make it rise and stay moist inside, and form a thin chewy (and chocolaty) crust on top. It’s no wonder that Richard Sax features this cake on the cover of his Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes, the best-ever dessert cookbook.