We had a wonderful evening on the lake with our dear friends Penny of The Comforts of Home and her hubby. The weather was near perfect and I had an easy meal planned. David had made smoked shrimp on the grill as an appetizer before we hit the water. Unfortunately I did not get a picture of them or any part of the meal that followed the boat ride.
The lake is magical in the evening. It is true what they say about clouds having a silver lining. When the sun is going down, sometimes this awesome phenomenon occurs. Lake pictures courtesy of Penny.
We headed back to the cottage before it got dark and had dinner on the porch with lively conversations and good cheer. It was a lovely evening.
I photographed the chocolate cassis cake this morning. Chocolate Cassis Cake is an Ina Garten recipe. It is a decadent flourless cake that incorporates creme de cassis, a black current liqueur. Sam of My Carolina Kitchen has also made this cake. Her pictures are heavenly.
Penny brought me a jar of fresh herbs from her garden. I will make good use of them. This cake is worthy of a celebration amongst friends.
CHOCOLATE CASSIS CAKE (The Barefoot Contessa)
For the cake:
Baking spray with flour, such as Baker’s Joy
12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder
6 tablespoons crème de cassis liqueur
1 teaspoon pure vanilla extract
5 extra-large eggs, at room temperature
1 cup sugar
1/4 teaspoon kosher salt
For the glaze:
6 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
2 to 3 tablespoons crème de cassis liqueur
1/2 teaspoon pure vanilla extract
2 (1/2 pint) boxes fresh raspberries
1 pint fresh strawberries, hulled and thickly sliced
1 tablespoon sugar
2 tablespoons crème de cassis liqueur
For the cake, preheat the oven to 350 degrees F. Spray a 9-inch round spring form pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, flour, cassis, and vanilla and set aside.
In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.