chocolate, check. sugar, check. eggs, check. This recipe came from one of my favorite sources: Orangette Molly has yet to lead me astray whether it’s the oatmeal sandwich bread or the Italian vegetable soup. Today’s treat is the Winning Hearts and Minds Cake. In case you’re not connecting the dots, I’m talking about a rich decadent cake with a killer name. I think you need to make it just to brag you made something so amazing. I decided to make this as a morale boost but Molly from Orangette made it for her wedding cake. Granted this would even be perfect for any old Tuesday as it is simple and gives a big bang for the effort. The only downside to this is that it would be cruel to change this recipe – as tempting as it is to find a way to decrease the points value per serving.
Carver described this as souffle meets brownie meets cake and I have to agree with his findings. What I like is the depth of flavor, the contrast in textures and the subtle sweetness. Yes, I’m raving but the cake has earned it. Full disclosure, I edited the recipe a bit – increased flour from 1 tablespoon to 3, added vanilla extract and coffee.
Winning Hearts and Minds Cake
- 7 oz good dark chocolate (I used Ghiradelli 70%), cut into 1/2″ chunks
- 7oz unsalted butter, cubed
- 1 1/3 cup sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons brewed coffee
- 3 tablespoons flour
So first things first – preheat the oven to 375 and prepare muffin tins with liners and a quick spray of Pam; set aside.
In a medium glass bowl combine butter and chocolate, microwave for 1:30 pausing to stir every 15 seconds. You may not need the whole 90 seconds, but you need almost all the chocolate to be melted. Small chunks will melt with enough stirring. Whisk in sugar and set aside and let cool for about 5 minutes.
Whisk in eggs to chocolate/butter 1 at a time. Next add in remaining ingredients and whisk well to combine. Pour batter into prepared tin – for me it took 1/4 cup plus 1 tablespoon per cup. Now it’s time for the magic… Bake this in the middle of the oven for 20-25 minutes. I baked for 18 minutes, rotated sheet halfway through and then baked for another 5 minutes. Then remove them from the oven and cool in pan on a rack for 15 minutes and finish cooling out of pan. Yields 12 cakes at 13 points plus per cake.
I’m told they are delicious with a cup of milk and well worth burning your tongue on… 3 guesses who shared that bit of information.