Today’s post is a cooking post. You see, I can’t decide whether this blog is about my crafts, my cooking fetish, thoughts on life or religion, or a mix of all. So…
May I introduce the Chocolate (Fallen) Cake! drum roll…..
I got this recipe off of Bakerella, who got it from a magazine. I made it today for the Bible study group tonight and I hope they love it!
I was going to start making it yesterday, but I couldn’t find my springform pan. I was sure I had one, because I had used it once to make a cake (that ran all over and made a HUGE mess in my oven). Not being able to find one, I called Kent’s cousin Martha, who lives just down the road. “Sure, no problem. I’ll call you this evening when I get home and you can come pick it up.” Come 10:30 this morning and still no call, and no answer to my voice mail. Finally I get the call and race over to get the pan, stopping at the grocery store on the way to pick up 8 ounces of semi-sweet baking chocolate, 8 ounces of dark, and (another) pound of butter. (I am going to be so fat, by the way, if I keep cooking. Do you have ANY idea how much butter I’ve gone through this week?)
Right. So I begin the recipe at 12:40, knowing the cake HAS to be in the oven by 1 PM in order to bake for an hour and cool on the counter for an hour before I put it in the fridge to finish cooling as I run out the door to teach piano lessons. Commando mode!
I melted the chocolate and butter. My bowl is actually blue, so that gives you an idea of how washed-out that photo is.
I had already separated six eggs while waiting for the phone call, so I happily mixed in 1 1/4 cup sugar and the six egg yolks to the melted chocolate.
Action shots are a little tricky. I proceeded to beat the six egg whites.
When they were lovely stiff peaks, I folded them into the melted chocolate mixture with my wimpy plastic spoon (wimpy because its mate melted in the pot once when I was making fudge).
While the chocolate was melting, I had put a piece of parchment paper inside a 9.5″ springform pan and greased it.
Now the lovely chocolate-egg white mixture got poured right in.
I tucked it into my preheated 325 F oven at precisely 1:03. Victory!
Here it is an hour later, fresh out of the oven and a little jiggly.
And now, after cooling for another hour, very nicely fallen. Hopefully fudgey and truffley, like the recipe said.
It has to chill in the fridge for four hours, so Kent will be bringing it to Patience’s house. If he forgets, he’s in big trouble! Let you know how it tastes. 
I’m off to teach piano lessons!
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Well, the cake was very fudgey and truffley, and everyone loved it! Patience mugged for a shot with her camera, so when she sends it to me, I’ll post it here.
I really love the way the cake turned out, but it is SO rich! I did hear one comment of “better than sex”…but the commenter shall remain anonymous. 
