… but the party was a success! Hey, that rhymes! That should be my mantra after every get-together at my house, when I look around the downstairs and wonder if my home will ever be the same neat and tidy place it was just a few hours before.

Tonight, I managed not to stress myself out to the point of being unable to enjoy myself. In fact I was pretty relaxed. There was only one time that my friend Jaime had to rush an emergency glass of wine into my hand.

The hit of the party was definitely dessert. After last week’s experience making my first ever cake, I decided to try my hand at making my second cake ever, using a different recipe. It’s from the September 2003 issue of Bon Appetit and it’s called Easy Chocolate Cake.

I tried to make it look pretty on a platter.

In my opinion, this cake is only “easy” by Bon Appetit standards. Or by expert cake-maker standards. The recipe required that I do a few techniques that I hadn’t tried before. I had my first experience with a springform pan, lined with parchment paper. Also, I don’t believe I’ve ever baked anything in a water bath. I actually made two of these cakes for the party, since we were expecting so many people.

It was a little scary serving a cake that I hadn’t ever tasted before, but I figured that with Scharffen Berger chocolate and such simple ingredients, I couldn’t go wrong.

I was right. I earned nothing but raves and both cakes were fully consumed by my happy party guests.

Special thanks to Heidi and all the ladies who were lifesavers in the kitchen with me today!

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Easy Chocolate Cake
12 Servings
Bon Appetit September 2003

Nonstick vegetable oil spray

6.5 ounces unsweetened chocolate, chopped
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1.5 cups sugar

1/2 cup plus 2 T water
3/4 cup (1.5 sticks) unsalted butter, cut into 1-inch cubes, softened

6 large eggs

Unsweetened cocoa powder

Preheat oven to 350. Tightly wrap outside of 10-inch-diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.

Combine both chocolates in large metal bowl. Set over saucepan of simmering water and stir just until melted. Remove from over water. Bring 1 cup sugar and 1/2 cup of water plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into melted chocolate (mixture may look curdled). Add butter; whisk to blend.

Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up the sides). Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.

Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.

Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.

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Notes:

• I microwaved the chocolate to melt it. If anyone can tell me why that is horrible, please do! It just seems so much easier to me.
• I used butter instead of the nonstick spray.
• I made the cakes the day before and refrigerated them, letting them sit out for a half hour or so before serving. I think they could have used a full hour to warm up a bit.

If any of you were curious about some of the other dishes I mentioned for the party, don’t worry - recipes will come with time. I’ve only been writing this blog for a week and I already feel overwhelmed by all of the topics I want to write about!

Have a fabulous Monday!