Tis the season – for hot chocolate. A double chocolate hot chocolate! Deep. Rich. Dark. Chocolate. Real Chocolate. And Cocoa. With Frozen Whipped Cream. Yeah, you heard me right. Frozen Whipped Cream.
Usually you’ll find me making truffles in the winter – maybe for Christmas or New Year’s but today it’s July. I guess anytime is a good time for truffles, but beware – truffles and excess heat don’t mix. These poor babies got a little warm and then I tossed them in the fridge so they lost a bit of their gorgeous shine.
I remember nothing else about the day – but this I do remember: I came home and the November 1997 issue of Gourmet was in the mail. I leafed through, as I often do, looking at the photos before a more (hopefully) thorough reading later on. I was instantly captivated by this humble little five ingredient cake. I made it that night, and many, many times since. Too many times to count. This is “our” cake.
With a few pantry ingredients and about five minutes of time, you can whip together a chocolate syrup that is so unbelievably good it doesn’t even deserve the same name as they store-bought kind. It’s so good, you’ll feel sorry for every poor creature out there who has never had the opportunity to taste this elixir.