The Slow-Cooked Sentence

A cup, a crunch, a crumb

Rachael Conlin Levy
Courtesy of Anders Andermark.

1. Tea. I spent much of the day with a friend and a pot of Earl Gray.

2. Numbers. I found a place to record and track my progress when it comes to novel-growing, muscle-building and consciousness-raising.

3. A cake recipe. This chocolate mousse cake is the bomb; I made it twice this week because it is that good. Straight from the oven, you eat this with a spoon, cracking through the crunchy top and scooping up the luscious, warm insides. The next day you’ll need a fork to cut through the cold, fudgy chocolate, so intense and rich, you’ll also need another cup of tea.

Gateau au Chocolat

Gateau au Chocolate by Dance in the Kitchen.

Gateau au Chocolat
Chocolate Mousse Cake

Serves 8

7 ounces bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3 eggs
2 tablespoons flour
2/3 cup sugar

Preheat oven to 400 degrees. Butter a 9x5x3 inch loaf pan. Warm a kettle of water and keep handy for a bain-marie (a water bath used to cook the cake).

In a double boiler over simmering water, melt chocolate and butter with two teaspoons of water. Remove pan of melted chocolate from double boiler and let cool briefly.

Beat eggs, flour and sugar until light and pale colored. Add melted chocolate and blend well. The mixture will be runny.

Pour batter into the buttered loaf pan and place the pan in a baking dish. Place in oven and pour warm water into the baking dish to a depth of one inch. Check cake after 30 minutes If it’s browning too quickly, tent with foil for the last 10 minutes (40 minutes total). The top will be crunchy, but the inside remains very moist.

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