Girlfriend, don’t ever, never ever, bake for this guy. Oh, I know, he’s cute–not like hot-hot, like an athlete, but he’s just soooo funny. And you find his undefined upperarms endearing. You may think there’s a spark between you, because there is. He laughs at your jokes. He smiles when he sees you walk into class or work. You flirt. You BOTH flirt. There was that time when you were just talking about the weekend and he mentioned how he really, really wanted to go see this movie and you told him that you wanted to see that movie, too, (because you really did want to see that movie) and he just kind of looked away like he was getting nervous and you thought he was going to ask you to go see the movie together, but he didn’t. On Monday, he told you he went to go see the movie over the weekend. (You should have, too–alone.) Then, there was the time after THAT when he was having a bunch of people over for the 4th of July and even though you already had plans you told him that in the evening you were free (because you would make yourself available if he wanted to do something) and he asked for your number so he could call you and give you the details. You made yourself available and you had your phone with you all night long waiting for him to call and you were ready to go out, but he never called.
This guy? Don’t bake for him. If he hasn’t asked you out on a real, bona fide date by now, no type of cookie will ever convince him. Even if they’re soft baked–the way he likes them. Instead, bake for yourself. Bake a Bad Decision Cake, invite over your girlfriends, sisters and your mom. Have a girls night and forget this impotent crush.
This cake has a rich chocolate flavor and a unique texture. It’ll come out of the oven looking high and mighty, but when it cools, it sinks down into a density that will satisfy any chocolate craving.
Bad Decision Cake (This recipe is from my younger sister. I don’t know where she got it, but she’s responsible for naming it this.)
1 cup unsalted butter
1/4 cup heavy cream (I use “heavy whipping cream”)
8 ounces bittersweet chocolate
5 large eggs
1 cup granulated sugar
1/4 cup cocoa
Butter up a 9″ round cake pan and coat it with extra cocoa. Coat it well, because this is a very, very moist cake. Over low heat, melt the butter with the cream. Add the chocolate and stir until it’s smooth. Remove from heat and set aside. In a bowl, whisk together the eggs, sugar and cocoa. Then, whisk in the chocolate-butter-cream mixture. Pour into the prepared pan. Bake for 35-40 minutes (the cake will crackle a bit on top and go with your gut as far as the “jiggle factor” of the cake is concerned). Let it cool for an hour, remove from the pan. Sprinkle powder sugar on top.
One thing I like to do is to serve it with homemade whipped cream. Because you’ll never be able to buy a 1/4 cup-sized container of heavy whipping cream, you’ll have plenty leftover to make whipped cream. Do this: pour about a cup into a mixing bowl. Add a tablespoon or two of sugar and maybe a teaspoon of vanilla. Whisk it and whisk it. (Best done with an electric mixer.) But, don’t whisk it too much or you’ll make sweet butter.