June 10, 2011 § 1 Comment
When I don’t know what to give, I bake. Be it a distant friend’s birthday fiesta or a dinner party or whatnot, concocting something delicious seems a more personal present than the usual bottle of wine. Does he/she seem like a chocolate chugger? A vanilla villain? A peanut butter lover? Once I find out, I stir, pour, and mix away until the doing’s done and then wrap it in wax paper, then cellophane, then tissue paper, and tie ‘er up with a funky ribbon. So much sweeter than a boring bottle o’ tipsy. And always creates magic.
These BBC bars are so gooey. The textures of the crispy topping, creamy center, and crunchy nutty bottom are such a magnificent combo. I’m graduating college in less than a week (eek!) and made these for an intimate goodbye dinner among friends. Baked them the morning of, tied each bar up in red wrapping paper and blue ribbon, and gave them out at the end. Thanks, BBC bars. You were loved.
1/2 cup (1 stick) unsalted butter + more for greasing pan
1/2 cup sugar
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
2 large eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 package sweetened shredded coconut (7 ounces)
- Preheat oven to 375º. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil.
- Heat butter on stove top or in microwave. In a bowl, combine melted butter, sugar, and salt. Whisk. While stirring, add egg, cocoa, and flour. Continue to mix until smooth. Spread evenly in prepared pan.
- Bake about 12 minutes, or until just set.
- While bottom cools, prepare filling: in a clean bowl, combine eggs, sugar, and vanilla. Mix. Gently fold in flour, followed by coconut (BUT set aside 1/2 cup for later).
- Drop globs of coconut topping onto crust and, with moistened fingers or a wet spoon, smooth until evenly distributed.
- Sprinkle with 1/2 cup coconut and bake in oven for 25 minutes, or until knife comes out almost completely clean.
- Cool in pan before lifting out and cutting into squares.
adapted from always amazing Martha.
May 15, 2011 § Leave a comment
April 13, 2011 § Leave a comment
It’s quite amazing how the simplest of ingredients have the potential manifest into something so magical. This is a rapid recipe for a bodacious dessert that will most definitely delight your eating companions.
Best served with fresh whipped cream (i.e. heavy cream and confectioner’s sugar whipped up with an electric mixer on high). This cake is so chocolaty, so dense, yet extremely smooth. Refreshing yet satiating. Chocolate lovers, prepare yourselves!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F. Line the bottom of an 8-inch round baking pan with parchment paper and butter pan (including paper).
- Set a metal bowl over a saucepan or pot of water (flame on medium), and add butter and chocolate. Slowly stir until melted and smooth.
- Remove bowl and whisk in sugar. Add eggs. Whisk. Add 1/2 cup cocoa powder. Whisk.
- Pour batter into pan and place in middle of oven for approximately 25 minutes, or until a thin crust/shell has formed on surface of cake.
- Allow to cool for 10 minutes before inverting onto a platter.
- Once cake has cooled, dust with cocoa powder (and/or confectioner’s sugar, if you so desire). Serve with whipped cream or vanilla ice cream. (Don’t refrigerate it!)
Adapted from Gourmet Mag’s 1997 original recipe.