My first thought as I began to make this week’s TWD recipe was, “Thank heavens for air conditioning!” The DC area has had a string of 90+ degree days with humidity off the charts – weather in my book that does not necessarily scream for baking, much less baking something rich and chocolate. But, like I said, it was cool inside…so I forged ahead!
The cake itself couldn’t have been any easier. The only snafu I ran into was that I somehow managed to lose my grip while taking the little bowl of (really hot) raspberry jam out of the microwave, subsequently sending it EVERYwhere and turning the kitchen into something that looked a bit like a scene from CSI. Woops. And OUCH. All at the same time.
As far as taste goes, it was a little rich and heavy for me, but my guess is that my office chocoholic population is currently snarfing it down like the breakfast of champions.
Check out Amy’s blog for her version and the recipe!