Inside every older person is a younger person – wondering what the hell happened yeah.. right ! Anyway, I feel blessed and lucky at 42 ; with a great families I have, with many nice people around me ..
Pecan Chocolate Cake
7 oz. dark chocolate
1/2 lb. salted butter
2/3 c. plus 1 Tsp. sugar
1/2 c. half and half
2 tsp. vanilla extract
1/4 tsp salt
Preheat oven to 350.
Using butter or shortening, grease a 10" spring form pan.
In a heavy saucepan over low heat, melt the butter and dark chocolate.
Once melted and combined, remove from heat and add sugar, stirring to dissolve.
Stir in the half and half, vanilla and salt.
Whisk the eggs in a separate bowl.
Slowly pour and mix the chocolate mixture into the eggs, mixing completely until very well blended.
Pour the batter into the spring form pan and bake for 20 to 25 minutes, until the cake is just set.
And be sure the ring is properly attached to the base of the spring form pan before pouring the batter in or you are in trouble!
Remove cake to a cooling rack and allow to cool completely before removing the ring.
Remove the ring and refrigerate the cake until chilled, leaving the cake on the spring form base.
Decorate your cake with Dark Chocolate Ganache
Dark Chocolate Ganache
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped
1.In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.