The Plot Bunny Farm

It is no secret that I love chocolate. White chocolate, milk chocolate, dark chocolate. The chocolate oranges that you whack to break apart, candy bars, chocolate chip cookies, chocolate-covered pretzels, chocolate truffles (easiest ever are from one of Marcel Desaulniers’ cookbooks), hot chocolate on a winter day. A couple of years ago, my husband gave me this luscious chocolate-brown long winter coat for Christmas. Chocolate everything.

In celebration of the “What’s Your Chocolate?” blog hop today, I’m sharing my favorite chocolate recipe, a flourless torte adapted from one that appeared in the first issue of Chocolatier magazine. ( Read the rest of this entry » )

Originally published at Erin M. Hartshorn. You can comment here or there.

Found via YumSugar: Mars is giving away coupons on Fridays through September for bags of Twix, Dove, etc.

Check out RealChocolate.com. If you're one of the first 250,000 on a given Friday to visit (or the first 500,000 today), you get the coupon! Or that's the theory, anyway. I did the registration, but didn't get any coupon to download. Maybe they're going to send it to me via mail?

UPDATE: I received an e-mail this morning saying that yes, I do get the coupon . . . it will be mailed to me, and I should see it in about six weeks. O.o

I thought cammykitty would enjoy this, and Val agreed that I should post it.

6 ounces very good bittersweet chocolate (I use Scharffenberger, 70% cacao), chopped
1/4 cup strong brewed coffee

6 ounces unsalted butter, softened

3/4 cup white sugar
4 large eggs
1 tablespoon vanilla extract

Wrap bottom of springform pan in foil. Spray inside of pan with cooking spray. Preheat oven to 350 degrees F.

Place the chocolate and coffee together into a double boiler over hot water for 5 minutes. Remove from heat, let sit 5-10 minutes. Whisk until smooth. Add butter.

In large bowl, combine sugar, eggs, and vanilla. Beat. Pour chocolate mixture in while stirring constantly.

Pour batter into prepared springform pan. Bake 30-35 minutes.

Let cool before releasing from pan and serving.

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I may tinker with the recipe a bit; it came out a bit cake-like, and I'd like it more like a fallen soufflé, I think.