Flourless Chocolate Cake and Cookbook Giveaway!

My Day So Far: Laundry, packing, stocking up the iPod, hoping airport delays will clear up...

Naptime Goals: Make Flourless Chocolate Cake for early Valentine's Day celebration

Tonight's Meal: Take-out from our favorite restaurant, cake for dessert.

Parenting Lesson of the Day: There is no such thing as too many toys in the diaper bag when traveling!

We are celebrating Valentine's Day a little early this year because we will be in Florida during the actual holiday. This doesn't bother us in the least. Hallmark holidays are fun and all, but we don't take them too seriously. In fact, this year we are happy to pass up going out to dinner altogether since we plan to be taking in the ocean breezes from my in-law's porch in Venice, Florida.

There is one thing about Valentine's Day I refuse to give up, however, and that is chocolate. I'll happily forgo balloons, sugar candies and roses, but you'd better give me a rich, dense chocolate dessert or I will be one unhappy girl. For this year's meal we are ordering out from one of our favorite neighborhood restaurants. Since we are traveling the following day I don't want to buy lots of ingredients that will go bad in the fridge. Instead, we agreed to order the main course and cap off our meal with a fabulous homemade dessert.

Obviously I am more than happy to be responsible for the cake production given my love of baking. Last year I made mini-bundt cakes and this year we'll enjoy a delicious Flourless Chocolate Cake from one of my new favorite cookbooks, Park Avenue Potluck Celebrations. You may remember, I hosted a virtual celebration to trumpet it's release back in October. Since then I've been cooking and baking my way through each chapter, loving the delicious results of each recipe.

I don't have a very well-stocked bar, so I had to wing it a bit when it came to the whiskey-soaked currants. I used Grand Marnier instead, which I quite enjoyed. I loved the boozy orange flavor it gave the cake and think I will do it again the next time I make it. Best of all, this cake is ideal to make-ahead. Since part of the process of making it is allowing it to cool in the fridge for at least 3 hours, I had no trouble making it during my daughter's naptime. It would also be great to make in the morning, or even the night before you want to eat it since it can chill for up to 24 hours without going bad.

As you can probably guess, I had about .5 seconds to take the photographs here before my husband dove right in for a bite. I guess that is to be expected with something this good. Happy Valentine's Day!

Since Valentine's Day puts me in the giving mood I am happy to give away a cookbook to one lucky winner. To enter please leave me a comment below by midnight EST on 2/22/10 and tell me your favorite Valentine's dessert!

Flourless Dark Chocolate Cake

adapted from Park Avenue Potluck Celebrations

1/2 lb. unsalted butter, room temperature

1 c. dried currants

1/2 c. Grand Marnier

1/2 lb. Bittersweet Chocolate (at least 70% cocoa), finely chopped

6 large eggs

1 1/2 c. superfine sugar

1 t. potato starch, sifted

1 t. good quality vanilla extract

1. Preheat oven to 325ºF. Butter a 10-inch round cake pan, set aside.

2. In a small bowl place the currants, add the Grand Marnier and set aside.

3. In a heatproof bowl place the butter and chocolate. Microwave it in 20-second bursts for up to a minute, stirring after each to melt butter and chocolate together. Melting the chocolate can also be done over a double boiler.

4. In a mixer fitted with a paddle attachment beat the eggs and sugar until pale and creamy, about 4-5 minutes. Fold in sifted potato starch. Then, with a wooden spoon, stir in the chocolate mixture, vanilla, the currants and remaining Grand Marnier from the bowl.

5. Pour batter into cake pan and bake for 40 minutes. The cake will be firm but a test will not be perfectly clean. 

6. Allow the cake to cool to room temperature, the refrigerate for at least 3 hours or overnight before serving.

Naptime Notes:

Naptime Recipe Variations and Ideas: The original recipe calls for whiskey or brandy with currants or raisins. If you'd prefer either of those feel free to use them, I liked the orange flavor of Grand Marnier myself. I like to serve this with vanilla ice-cream or fresh whipped cream on the side.

Naptime Stopwatch: Preparing this batter takes about 20 minutes and is very easy. Then bake it, cool it, and dessert is ready.

Naptime Reviews: My daughter did not love the currants in the cake, but loved the rest of it. My husband adored the cake overall, it was a delicious holiday treat.

Napping on My Birthday!

I believe that birthdays are meant to be festive occasions. There is nothing wrong with getting older. Even though it may mean a few more fine lines on my face, or indicate that my youthful 20's are truly over, I don't mind. I always try to live life to the fullest, and on my birthday I like to spend my time celebrating the good, not worrying about the bad.

Of course, I don't mean to sound like Pollyanna, my life isn't all wine and roses. Just yesterday I burned my finger on a hot pan, and this morning my toddler daughter threw a four alarm tantrum when I wouldn't allow her to wear party shoes to the playground. Oh well. I am still going to embrace my happy birthday and celebrate by eating lots and lots of chocolate cake.


This year, when contemplating potential birthday desserts, I decided to pay homage to everyone's culinary hero and make myself a delicious cake by Julia Child. Many people I know share the dream to follow in Julia's footsteps and become food professionals and, even, icons. This is especially true after the release of last summer's blockbuster, Julie & Julia. Since I started my own culinary career a mere two years before Julia did I think I am off to a good start in retracing her career path. Only, I live in New York, not Paris or Cambridge, my husband is taller than me, and, I was never a spy. I guess this means we have a few differences, too. However, despite these, I am confident that we share a similar culinary point of view. Like Julia's, mine includes a love of butter, sharp knives, eggs, roast chicken, and, of course, cake.

I've baked quite a lot from MtAoFC and to honor my birthday this year I chose to bake Julia's Reine de Saba. A delicate chocolate cake made with almond flour that is subtly sweet, with a tender crumb and pure chocolate flavor. It seemed perfect to celebrate with a classy dessert that is simultaneously decadent and restrained.

I know Julia didn't have children, but with this cake she definitely wrote a recipe that is Naptime Chef-friendly. I was able to bake this while my daughter napped yesterday. Then I let it cool for the afternoon and iced it this morning. (There is no way I would ice it in advanced and offend Julia!)


Shortly before I posted this article my husband declared the cake too good to look at, and we served ourselves big slices for breakfast. Some people would consider it sacrilege that I intend to eat my birthday cake all day long, but, I pay them no mind. There is nothing wrong with eating delicious food all day to celebrate my birthday, and, although I didn't know her, I am pretty sure Julia would feel the same way.

Julia Child's Reine de Saba
adapted from Mastering the Art of French Cooking
4 oz. semisweet chocolate, finely chopped
2 T. strong brewed coffee
1 stick unsalted butter, room temperature
2/3 c. plus
1 T. sugar
3 large eggs, separated
1/2 t. Kosher salt
1/2 c. finely ground almonds
1/4 t. almond extract
3/4 c. cake flour, sifted, then measured

Icing:
1 oz. semisweet chocolate, finely chopped
1 T. brewed coffee
3 T. unsalted butter, room temperature

For the cake:
1. Preheat oven to 350. Grease a 8-inch round cake pan and set aside.
2. Melt chocolate and coffee together in the microwave. Stir together and set aside to cool.
3. In a mixer fitted with the paddle attachment, beat butter and 2/3 c. sugar until light and fluffy. Add egg yolks and beat until fully blended.
4. In a separate mixing bowl beat egg whites and salt until the whites form soft peaks. Add 1 T. sugar and beat again until stiff peaks form, but are not dry.
5. Pour cooled chocolate, ground almonds and almond extract into butter mixture. Then, fold in 1/4 of the beaten egg whites to lighten the batter. Then, alternate folding in the 1/3 the egg whites, then 1/3 of the cake flour until everything is combined.
6. Transfer batter to prepared pan. Push some batter 3/4 inch up the sides of the pan with a spatula. Bake for 25 minutes, or until cake is puffed and gently set and a cake tester yields only a few moist crumbs. Cool cake for 8-10 minutes in the pan. Then release it from the pan and cool it completely on a rack for at least 2 hours.

For Icing:
1. Combine chocolate and coffee in a glass bowl over simmering water. Once it is combined and smooth remove the bowl from the simmering water and stir. Using a wooden spoon beat in the butter, 1 T. at a time, until icing is completely smooth.
2. Place bowl over slightly large bowl filled with ice water. Stir the icing until it is cool and thickened enough to be spread. Ice the cake when both the icing and cake are completely room temperature.

Naptime Note:
Naptime Recipe Props: The best part about this birthday cake is it's size. Unlike a gigantic tiered cake, this one is a perfect proportioned 9-inch round pan. It looks immaculate the minute it comes out of the oven and is perfect to serve at almost any occasion.
Naptime Stopwatch: I opted to make my own almond flour which took a bit of time but was worth it. Overall the batter preparation took about 20 minutes then I popped it in the oven. The icing was also a snap to make and complemented the cake beautifully.
Naptime Reviews: Who doesn't like chocolate cake? Happy Birthday to me!

Napping with Easter Cake

I am a dessert person through and through. I have a sweet tooth that would make Willy Wonka's head spin, and the grocery bill, denoting bags and bags of Domino sugar, to prove it. Since a young age I have been a firm believer that the end goal of every meal is dessert. As a child I was known to speed-eat my way through many family dinners, so I could get to whatever sugary treats my mom had on hand, as soon as possible. Naturally, being a dessert lover, I would then spend several minutes eating one single cookie or brownie, taking my time to savor every crumb. The pace of my eating - spending a minute on a large plate of food and several minutes on one bite of cookie - greatly perplexed my parents. But, since I never got cavities or indigestion, they let me have my sweets after dinner, not wanting to pick a fight they could never win. The love of all sweet things has never left me, I proudly carried my sweet tooth straight through high school, college and into the present day. I will always be a dessert lover and, now that I have my own kitchen, I can bake sweet treats just about any time I want.


When I plan my meals, for holidays or otherwise, I always make sure I plan for a decadent dessert to cap off the meal. I like to make things that are scrumptious and tasty, calories be damned, the kind of sweet dish that sticks in your memory as being out of this world. I know I've achieved my goal when someone can't quite recall the whole dinner menu, but can describe what was served for dessert in great detail. I have to say I've made a few extraordinary desserts in my life, most of which I've been able to duplicate. And, thankfully, in making these beautiful things I have been good about keeping a record of most of them, stashing them in my recipe box with a flag that the recipe is definitely worth making again. The cake I made this Easter is one of those recipes that has stood the test of time. After all, chocolate cake is a classic dessert, there is nothing fussy, trendy or frilly about it. I've made this cake many times before and have never once been disappointed. Judging by the way my friend's often ask me to make it, I don't think they have been disappointed, either.


This cake is much lighter and sweeter than the one I shared with you in February. I prefer to serve it for spring and summer events, the light flavor and color seems more appropriate for the seasons then something dark and dense. And, as with all my favorite baked goods, it is a cinch to prepare during naptime. Combining the ingredients takes very little time and, because it is so light, the baking time is quite short. The lightness of this cake comes from the generous heap of whipped egg whites that are folded into the batter before baking. When it is in the oven they cause the whole cake to rise up in a great poof, which slowly collapses as it cools. The end result, when the cake is fully cooled, is that a shallow crater, about one inch deep, forms on the top. Some might find this ugly and unappetizing, but don't let the imperfection deceive you - this cake is delicious. To add to the lightness of the cake I like to drop dollops of whipped cream into the crater, along with a scattering of chocolate candies. To me it looks like a cloud of sweet vanilla has landed on top of my rich chocolate pillow. Whenever I eat this cake, which is often, I am always struck by the wonderful rich chocolate taste and light texture. It is really a wonderful standby for someone like me with my sweet tooth. In fact, the details from Easter Dinner last Sunday are already slipping away, but I can still tell you about the cake.


Chocolate Easter Cake with Sweet Vanilla Whipped Cream
cake recipe adapted slightly from Feast by Nigella Lawson
8 oz. semisweet chocolate
1 stick unsalted butter
1 t. pure vanilla extract
6 eggs: 2 whole, 4 separated
1/3 c. sugar for the egg yolk mixture
1/2 c. sugar for the egg whites mixture

1. Preheat oven to 350 and grease bottom of an 8-inch springform pan. Do NOT grease the sides.
2. In a large bowl, break the chocolate up into squares and melt it with the butter in a double-boiler or the microwave.
3. In an electric mixer with the whisk attachment whip the four egg whites until firm, then add the sugar as you whisk, until the white hold their shape and are shiny white. Do not let them get too stiff.
4. In a separate bowl add the two whole eggs and four egg yolks. To this add the 1/3 c. sugar and vanilla extract. Stir the ingredients together until completely combined.
5. Add this egg yolk mixture into the melted butter and chocolate. Stir until completely combined.
6. Finally, fold the egg whites gently into the chocolate mixture, careful not the beat it too much, you don't want to deflate the egg whites.
7. Pour the batter into the prepared pan and bake for 35-40 minutes. You will know it is done with the center has risen and cracked a little bit.
8. Cool the pan on a wire rack. As it cools the top will collapse into a shallow crater. When it is completely cool remove the sides of the springform pan carefully.
9. Fill the crater with whipped cream and serve.

Sweet Vanilla Whipped Cream
2 c. heavy cream
4 t. confectioner sugar
1 t. pure vanilla extract

1. Whip all three ingredients together in an electric mixer. Do not make whipped cream ahead of time, or, if you do, put it in the fridge, covered for no more than 4 hours before you use it.

Naptime Notes:
Naptime Recipe Props: This cake is unfailingly simple and delicious. It works well at almost any table and for almost every holiday. At Christmas I've scattered the top with red and green candies, and last summer I filled it with cinnamon whipped cream for a friend's baby shower. Have fun with the look of it, the taste is so delicious you could top it with just about anything.
Naptime Stopwatch: The preparation for this cake is quite easy, just be careful when folding in the egg whites not to overbeat the batter and deflate it. The batter takes about 15 minutes to prepare and then baking is about 40 minutes. It is easy to make it during naptime, then let it cool during the afternoon and serve it at dinner.
Naptime Reviews: I have never met one person who does not love this cake. The chocolate flavor is rich, but not overpowering. Also, we think the flavor improves after a day or two, so feel free to make the cake ahead of time and add the whipped cream right before serving it.

Napping with my Valentine

I've come to realize that, the more I cook, the fewer kitchen tools I really need. My kitchen is equipped with all the basics and I stand my ground on the notion that buying kitchen equipment made for only one purpose is a waste of money. I've made the mistake before, buying a pumpkin shaped cake pan, and felt so guilty about the money I spent I ended up baking pumpkin cakes for two straight years just to feel like I'd gotten my money's worth. Sure, there is always a time and place for a novelty item, like I'm quite sure I will get a request for a homemade Barbie cake someday soon and I will definitely find a pan for that. But I keep the indulges to a minimum since the guilt, and kitchen clutter, is hardly ever worth the money.

However, despite my own self-control in buying only what I deem necessary, I still manage to acquire unnecessary, but really fun, pans and such from time to time. This usually happens when a thoughtful and generous friend, with my love of baking in mind, gives me something she knows I would never buy for myself. For example, last September I was given a mini-bundt cake pan for my birthday. I'll admit, I was a little perplexed by it since I have always used a regular bundt pan. When on earth, I wondered, would I ever need to produce six mini-bundt cakes? At that time I didn't have the foggiest idea. However, since it was a gift and I hadn't made the investment, I did not have the least bit of guilt about putting it in the cabinet for a few months while I looked for a reason to use it.



Luckily, last weekend, the perfect opportunity for mini-bundt cakes finally presented itself, Valentine's Day. It has become tradition in our house that we eat in for Valentine's Day, mostly due to the severe lack of available babysitters and decent restaurant reservations. Prior to the holiday it usually takes me a few days to form the perfect Valentine's menu. I flip through cookbooks, ponder different recipes, and let the weather and seasonal offerings influence my choices. This year, due to the deep cold weather and lack of fresh produce, I decided to make my father's favorite short ribs recipe with noodles, a green salad and rich chocolate mini-bundt cakes. On this particular occasion the thought of having our favorite chocolate cake in personalized portions was very appealing. It meant that I could replicate the feeling of those indulgent individual desserts usually only had at fancy expensive restaurants, in my own home. Also, I was thrilled to finally have a reason to try my new pan and promptly added the dessert to our menu.


When it comes to making mini-bundt cakes having the the perfect recipe is equally as important as owning the proper pan. My friend Hilary gave me this recipe many years ago and it is my go-to chocolate cake recipe - everyone should have at least one. I have made it into an iced layer cake, cupcakes, a large bundt, and now, mini-bundts. I prefer to cover it with a thin vanilla glaze (which I turned pink on this particular holiday), but Hilary usually covers it in a rich cream cheese frosting which is pretty amazing. When I make this I always make sure to use a good Dutch cocoa, a true dark brewed coffee and whole milk, it makes all the difference. When you take the first bite of this cake you will understand why, the deep chocolate flavor is ratcheted up a few notches by the coffee, and the milk gives the cake it's moist, almost spongy consistency. The best part is that the assembly is a total snap, you essentially stand there with the mixer on low and add ingredients until everything is smoothed together in the bowl. How could it get simpler than that? The best news is that, though my husband had tasted this cake on many other occasions, he was a huge fan of the geometric mini-bundt shapes, which, somehow, made the dessert appear more sophisticated and decadent. While we ate it we wondered what Jack Donaghy would think, had we made our version of Lover's Delight? At the end of the evening I washed the pan and put it back in the cabinet to settle under the salad spinner. I think I'll find a reason to use it again, very soon.


Hilary's Go-To Naptime Chocolate Cake - based on a recipe from my friend Hilary
2 c. sugar
1 3/4 c. flour
3/4 c. good Dutch process cocoa
1/2 t. salt
1 t. baking powder
2 t. baking soda
1 c. sour milk (whole milk with 2 T. vinegar)
1 c. strong black coffee, brewed
1/2 c. vegetable oil
2 eggs
1 t. vanilla

Simple Vanilla Glaze Whisk together: 1 c. Confectioners' Sugar, 1 t. vanilla, 1-2 T. milk

1. Preheat oven to 350.
2. Grease and flour bundt pan, or mini-bundt pan.
3. Sift together dry ingredients in a mixing bowl.
4. Add wet ingredients, one at a time, into dry ingredients while mixing on low speed.
5. Mix all ingredients for a full four minutes until completely smooth.
6. Pour ingredients into pan and bake for 45 minutes or until knife comes out clean.
7. Let cake cool in pan before unmolding.
8. Once cool cover with glaze, powdered sugar, or frosting.
Yield 8 mini-bundt cakes or one large bundt cake.

Naptime Notes:
Naptime Recipe Props: This is a tried and true no-fail chocolate cake that has been passed around to all of my friends. I can guarantee that once you try it you will never go back. It is a total cinch to assemble. I prepared the batter during naptime and put it in the fridge. Then, when I was ready to bake, I pour it into the pan and popped it in the oven.
Naptime Stopwatch: Preparing the batter for this takes about 10 minutes. I have rarely met a cake that takes so little time to prepare. When it is baking your kitchen will yield the most terrific smells, you'll want to dive right in with your fork when it comes out of the oven.
Naptime Reviews: Everyone who has ever tasted this cake loves it. I will warn you though, giving a toddler even a small portion of this cake will cause her to become quite hyper, it is best to give her a taste prior to a full hour on the playground!