Today I have a DELICIOUS guest post for you. Melissa Esplin is a friend of mine who used to live here in Menlo Park. She also happens to have a pretty awesome blog with a staggering amount of original content that I am in awe of. Melissa was an art major in college and has continued to utilize her artistic abilities years after graduating from school. You cannot believe the amazing things she creates…I mean, the girl knows how to weld. WELD. How can you not make amazing things with those kinds of skills?
Anyway, as a baby gift to me, Melissa agreed to do a guest post for my blog. And I’m so glad she did because it involves chocolate and David Lebovitz, a few of my favorite things. (I know David isn’t a thing, but how can I resist a Julie Andrews reference? Especially since David (and chocolate) are way better than raindrops on roses.) Thanks, Melissa, for helping out. I hope you all enjoy her lovely post!
Hello! Melissa Esplin here, can we all collectively say, “WOW & Congratulations!”? I’m just so amazed at how Jane is right back into things after kiddo numero 3! I’m so excited for you, Jane! Owen is absolutely beautiful.
I’m here to share with you my new favorite treat: Chocolate Idiot Cake with a salted caramel whipped topping. Mmm. Mmm! Chris said he just wanted chocolate or fudge for his birthday cake. No cake. Immediately I knew what I needed to make. I had found a recipe for a flourless chocolate cake on Pinterest that I knew would totally fit the bill. And it did. This cake is decadent, you only need the tiniest of slivers to send your tastebuds in chocolate shock. This recipe is so easy “Only an idiot would mess this up”, which naturally made me nervous before embarking. The guy who wrote the recipe is obviously a professional, and major foodie at that. What he thought would be an idiot-proof recipe I thought might be a bit on the complicated side. No way.
I made one change to the recipe, which ended up alright in the end. I don’t have a springform pan (gasp!). Aren’t ladies like me who like to cook supposed to have multiple springform pans? Instead I used a regular cake pan & lined the bottom with parchment paper. You’ll want to cut out the disc shape in your parchment, butter the bottom of your pan, then set place the parchment down. You don’t want the batter going underneath the parchment, hence the butter. Then you butter & powder the pan as suggested in the recipe. It took under 7 minutes to prep the cake batter & put it in the oven. SO FAST! Once I was done cooking, I let the cake cool properly before getting it out of the pan. I loosened the sides with a butter knife & loosened a couple of the edges of the parchment lining the bottom (being extra careful not to disturb the cake itself). I inverted the cake onto a cake plate & tapped the heck out of the pan. The cake came out perfectly!
For the topping, I made a salted caramel sauce (if the link to the blog that the recipe originally came from does not work, you can also find the recipe here) and folded a few heaping tablespoons of that into stiff whipped cream. Mmm. The salted caramel cream balanced out the rich cake with a lot of lightness & a touch of sweet. I can’t wait to make this again!
If this cake is really as easy as Melissa claims, I might just try making it myself despite the fact I’m a total zombie right now. Be sure to check out Melissa’s blog I Still Love You for a daily dose of fashion, crafting, tutorials, printables & more! I’m telling you, it’s good stuff.