I know, right? I was skeptical too. I mean, isn’t that the whole thing with cake: it’s made with flour and you bake it. And yet…. and yet…
But I was still very intrigue by this recipe when I saw it on Heidi’s blog. And the thought of NOT turning on my oven (during the oh-so-hot season we are having around here) but still getting to enjoy chocolate cake called to me like a Siren I just couldn’t say no to.
I had to do it. I just had to.
And although I will not try to convince you that this is indeed ‘cake’ I will tell you that it was a lot more cake-like than I expected. And so rich. So chocolate-y. Such a perfect (and easy) little dessert.
Side note: a cherry-pitting tool seems so unnecessary in an over crowded kitchen drawer. Until you need one, that is. My finger tips were soaked RED by the time I was done prepping these little cherries.
Cherries: 1, Emma: 0
Ingredients: 8 ounces dark (like 70% or more) chocolate, 8 ounces heavy cream and 1/4 teaspoon salt.
In a glass bowl set over a pot of boiling water (or a double boiler, if you are the rare-breed who owns one) melt the chopped chocolate and salt. Once melted remove from heat and whisk in the cream, making sure the ‘batter’ is well combined and cohesive. Pour into a mini loaf pan lined with parchment (or wax) paper. Cover and freeze for 3-5 hours, or overnight. Serve with a dusting of cocoa and fresh fruit.