Tonight we’re having “fridge night”. This means that everyone picks a leftover meal from the fridge and has that. Sometimes the meals are a bit odd for example a plate with tilapia, chili and leftover roasted squash but everything gets eaten.

I always make a special desert though and tonight we have flourless chocolate cake to look forward to 🙂

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

PreparationPreheat 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.

My food sins though are a whole pint of STRAWBERRIES that I got as a special treat and then languished away in the fridge. I almost never get berries out of season and so I am really cross with myself.

I had some carrots that were starting to go/dry-up and played with another flourless cake recipe last night for carrot cake. It is SO simply. Just take 2 cups of grated carrots, 1/4 cup of brown sugar, 250 grams of ground almonds, 4 eggs, 1 1/2 tsp of baking powder, cinnamon and nutmeg to taste, 1/2 tsp of vanilla and 1/3 cup of white sugar. Mix. Place in a 9 inch springform pan and bake at 330 for 30 minutes (remember that all ovens are different and rarely are the temp. that you set it at-so check the cake after 20 minutes).