The Old Guard

It was the mixing of the old playgroup, in part, and new friends at a Lunar New Year celebration today.  I rarely see the friend who hosted the party anymore--her children go to a different school--after almost five years of weekly encounters.  The same with most of my old playgroup--we might run into each other at the store or at extra-curricular activities, but nothing matches the intensity of the toddler years.  So it was delightful to spend time with some of them (not nearly all and I missed the ones who would have been there if it had been a playgroup.)  And, while we greeted the others and even conversed (some even knew each other!), we congregated together, catching up . . . . while eating wonderful food, as usual (indeed, my fourth post ever mentioned all of the food)!

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Hello Ladies----
It was so great to see everyone today, thank you so much for such a lovely afternoon.  Here is a link to the cake recipe: http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478

The only thing I would say is that when it calls for wax paper I would use a layer of parchment instead (with the buttered parchment layer on top of it), I don't think it's great to bake with wax paper. 

Anyway, I felt fed on many different levels today, so great to catch up with you all!  

xoxoxoxo

Flourless Chocolate Cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
preparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)