French Chocolate Cake

March is a big birthday month here at Kid Cultivation and Mufasa is first in line.

Typically I'm all about inclusiveness, food allergies and all, but not when it comes to the point of exclusiveness. You follow, right? I didn't think so.

Backstory: 10 years ago I picked The Cook's Encyclopedia of Chocolate out of the bargain bin at Border's (yup, Border's, remember that relic of the past?) About 3 recipes into the book, there's this deep, dense, elegant, nearly flourless slim chocolate cake that caught my attention. That year, long before the KC kids were in existence, I made it for Mufasa's birthday, at which time he declared it his birthday cake every year from here on out unless otherwise specified. For the record he has never otherwise specified.

Then we entered this strange land of food allergies and eggs, in my baking at least, fell by the wayside. It's not fair to tell a 4-year-old he can't have any cake when everyone else is oohing and ahhing over the fudgy goodness. But, it's not fair to deprive a pre-diabetic adult man his most treasured and anticipated annual indulgence either. So, sorry Roo. This one's for Daddy.

By the way, Roo enjoyed a generously frosted dark chocolate vegan cupcake, much to the dismay of his sisters who were forced to eat the "regular" French Chocolate Cake.

French Chocolate Cake
From The Cook's Encyclopedia of Chocolate

9 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small pieces
1/2 cup sugar
2 tbsp brandy or triple sec
5 eggs
1 tbsp all-purpose flour
powdered sugar (for dusting)

Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or cooking spray. Trace the bottom of the springform pan onto a sheet of parchment paper and cut out a circle to fit the base of the pan. Lay the parchment circle in the base of the springform pan, and grease the top of the parchment paper too for good measure. Wrap the bottom and sides of the pan in foil to prevent water from seeping in during cooking. It should look like this:

In a double boiler (or the microwave), melt the chocolate, butter, and sugar, stirring frequently until smooth. Cool slightly and stir in the liquor.

Put a tea kettle on the stove to boil. I'm serious. 

In a separate large bowl beat the eggs lightly for about a minute. Add the flour and beat again. Slowly stir in the melted chocolate mixture and stir until well blended. Pour the batter into the prepared pan.

Place the springform pan into a large roasting pan or other rimmed pan. Open the hot oven and place the whole ensemble on the center rack. Carefully pour boiling water from the tea kettle into the roasting pan until it comes up about 3/4-inch up the sides of the springform pan. Bake 25-35 minutes, until the edges of the cake are set but the center is still a bit soft.

Remove the springform pan from the oven. Be careful not to drip hot water everywhere. Remove the foil and cool the cake on a wire rack. Don't worry if the cake starts to sink in the center. It's supposed to be slim. Remove the side of the springform pan. Let the cake cool completely. Flip the cooled cake over onto your serving platter, so it's bottom side up. Remove the base of the springform pan and the parchment paper.

Cut 6-8 strips of parchment paper and lay them over the cake in a crisscross pattern.

Sprinkle powdered sugar over the top of the cake then remove the strips.

Happy birthday, Mufasa! I hope it was worth the wait.

French Apple Tart

Because I have an unhealthy obsession with Ina Garten and because I can't stop thinking about dessert, French Apple Tart.

All this rustic charm is even easier than pie, thanks to frozen puff pastry, so you can impress your friends very little effort.

First, peel, core, and slice your apples.

Don't skimp on the butter.

And voila!

French Apple Tart
adapted from Barefoot Contessa Back to Basics

1 rectangular sheet frozen puff pastry
4 Granny Smith apples
1/2 cup granulated sugar
1/4 cup unsalted butter, diced
1/2 cup orange marmalade*
1 tbsp dark rum, Calvados, or apple cider**

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unfold and arrange the puff pastry on the parchment and refrigerate while you prepare the apples.
2. Peel the apples and slice them in half right through the stem. Use a paring knife and a melon baller, remove the cores and stems. Slice the apples cross-wise into even slices about 1/4-inch thick.
3. Pull the pastry out of the fridge and arrange the apple slices in diagonal rows starting at one corner of the pastry and overlapping the slices just slightly all the way to the opposite corner. Continue additional diagonal rows on either side of center until the pastry is covered and you are happy with your design.
4. Sprinkle with the sugar and dot with the diced butter.
5. Bake 45-55 minutes until the pastry is crusty and delicious and the apples are nicely browned. If you see or smell smoke, fear not. The pan juices will start to burn long before the tart itself is in any danger. When the tart is finished baking, use a spatula to loosen the it from the parchment.
6. Heat the marmalade and liquor (or apple cider) in a small sauce pan. Brush the mixture all over the apples and pastry and allow to cool. Serve warm or at room temperature.

Serves 6

*Barefoot Contessa Back to Basics calls for apricot jelly or jam, put through a sieve. Given Roo's peach allergy, apricots are just a little too close for comfort so I prefer orange marmalade. I leave in all the gooey rind pieces because I like the chewiness they add in the tart but if you prefer a smoother glaze, feel free to strain your jam.

**I reduced the liquor by half to make the glaze more palatable for kids but be forewarned, a faint boozy aroma remains. I suggest keeping it a grown-up dessert or sub in the apple cider if you'll be serving to kids. Mine didn't appreciate the booze.