Thank You God for Chocolate Cake

Last Friday my husband Chuck and I took a mini vacation to Dallas and had a fabulous dinner at Dragonfly Restaurant, located inside the Hotel Za Za where we stayed the night.  Both the restaurant and hotel are very edgy and cool, with a decorating style we named "Bombay Deco."  Lots of monkey art and interesting sculptures blended in with rich, sultry textured fabrics everywhere.  You get the picture.....

Anyway, as part of our 3 course Restaurant Week dinner, we had the option of choosing from several desserts.  As expected, included in the choices was a decadent sounding chocolate dessert called "Oh God! Chocolate Cake, with fresh berries and raspberry sauce.  It was also touted as being

a flour less, gluten free option.  Sounds perfect, right?  Decadent and sinful, it was obviously one of those better than you know what desserts.  Then I had a flash back to the 90"s.....  I know this recipe!  I used to make this very same dessert for dinner parties at home when catering to the needs of a gluten intolerant guest.   It's super easy, impressive and every bit as sinful as the Oh God! restaurant version.  Interested in learning how to impress dinner guests at home?  Here is my super easy version:

FAUX FANCY'S "THANK GOD" CHOCOLATE CAKE

8 ounces semi-sweet chocolate  (you can use chips, but I suggest you go for it and buy the really good stuff, like Ghirardelli

8 oz. sweet butter, room temp

1 cup sugar
8 eggs, separated (you know, the yellow part from the white yucky part)

Melt chocolate in a double boiler.  (You can use a microwave, just start out low and slow, until it's just melted)  Combine butter, sugar, and chocolate; mix well and cool.  Add egg yolks, two at a time, beating after each addition.  Beat egg whites until stiff.  (That means that when you pull the mixer out the whites form little peaks and stand up on their own.)  Fold whites into the chocolate mixture.

Pour 3/4 of the batter into a greased and floured 9-inch spring form pan.  If you are going gluten free, then substitute a gluten free flour or use parchment paper to line the pan.)  Bake 35 minutes at 325 degrees.  lake cake stand at room temperature until cool.  Spread remaining batter on top.  Refrigerate or freeze until serving time.  Serve cold, frozen or at room temp.  Top with fresh raspberries.

This is great to make ahead and pull out of the freezer before the guests arrive.  I really like that option when entertaining.  If you don't have fresh raspberries you could use strawberries or a fruit relish.  Drizzle a little chocolate sauce on top, top it with the berries and you are set!  It's basically fudge on a plate, so word to the wise, a little piece goes a long way. 

To be extra fancy, serve with a nice dry champagne and pop a few of the red berries into the glass before you pop the cork and pour.  Your guests will be so impressed it won't matter if you are serving with Waterford crystal or supermarket chic plastic. 

Then raise your glasses in a toast, and thank God for good friends, good food, good times and, of course, chocolate cake!