Dark Chocolate Brownies

Can you eat just one piece of chocolate? My brother Jeff can. He eats one piece every day. He says it satisfies his craving, that he doesn’t need more than his little daily nibble.

This is quite a statement coming from someone who can’t hold back at all when it comes to bread. 

But I am sure Jeff will be thrilled to know about this article, which speaks to the benefits of chocolate, specifically dark, bittersweet chocolate. 

It sounds almost too good to be true. But, at least according to what I read here, there’s evidence that dark chocolate fights cancer, heart disease, stroke and high blood pressure. It has antioxidants and flavanoids that fight free radicals and may protect us from aging too quickly and from Alzheimer’s disease. And it also may help improve your vision.

Holy cow! Get me some of this stuff now!

My mother always said my brother Jeff was smart.

Of course the article does say not to overdo the chocolate thing. Be more like Jeff. Just a small portion each day.

So maybe just one piece of these brownies every day? (Freeze the leftovers)

Btw, these would be nice for Valentine’s Day. Or anytime, really.

Dark Chocolate Brownies

12 ounces bittersweet chocolate

8 ounces unsalted butter

3 large eggs

1/2 cup sugar

1-1/2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped nuts or semisweet chocolate chips, optional

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish. Melt the chocolate and butter together in the top part of a double boiler set over barely simmering water. Stir, remove the top part of the pan from the heat and let cool. Beat the eggs and sugar together in a mixer at medium speed for 2-3 minutes or until the mixture is thick and pale. Add the chocolate mixture and vanilla extract and blend them in thoroughly. Combine the flour, baking powder and salt, add to the batter and blend thoroughly. Fold in the nuts or chocolate chips, if used. Spoon the batter into the prepared pan. Bake for about 35 minutes or until a cake tester inserted into the center comes out with a few crumbs clinging. Let cool and cut.

Makes 16-20 pieces

Pear Torte

Creative People aren’t usually creative just about one thing. They think in unusual and varied ways about a lot.

Like my niece Rachel, who writes children’s books (such as Sometimes I’m Bombaloo and Justin Case) and young adult fiction (such as Lucky and Brilliant).

She decided she wanted to bake the Plum Torte recipe I posted a few months back. But plums aren’t in season now. So she made the cake with pears, and added a little vanilla to the batter, because pears and vanilla, well, it’s a perfect duo.

So here’s her recipe. We had this as one of the MANY desserts on Saturday night at her mother and father’s (my brother) annual Hanukkah party. It was DE-LISH!

Pear Torte

1/2 cup unsalted butter

3/4 cup plus one tablespoon sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon finely grated lemon peel

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

2 ripe pears, unpeeled, cored, sliced

lemon juice (about one tablespoon)

cinnamon (about 1/4 teaspoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and 3/4 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and vanilla extract beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the pear slices on top, pressing them slightly into the batter. Sprinkle the cake with the remaining tablespoon sugar. Squeeze some lemon juice over the cake and sprinkle with cinnamon. Bake for 55-60 minutes or until browned, set and crispy. Let cool. Makes 8 servings

One Bowl Chocolate Cake with Fudge Frosting

Today is National Chocolate Cake Day. And also a snow day for a lot of us (we got at least another 14-inch dump of snow over the night and into the morning). I have to say, I resent a nighttime snow fall because I like watching the flakes come down. It’s so soft and quiet and makes me feel cozy and safe inside. When I woke up this morning it was all over, but for the plowing.

But I digress. It is National Chocolate Cake Day. A good day all around to make a dark, luscious, tender cake to enjoy while also maybe taking a snow day. It’s a good dessert for Valentine’s Day too. Or anytime really.

Here’s a cake I’ve been making ever since I was 12 years old, when I baked this for my own Bat Mitzvah celebration. I’ve tried dozens of different chocolate cake recipes over the years and haven’t found one I like better. And it’s easy to make too.

So, until I find a better cake, here’s my recipe for:

One Bowl Chocolate Cake with Fudge Frosting

• 2 cups cake flour

• 1-1/2 cups sugar

• 2/3 cup unsweetened cocoa

• 1-1/2 teaspoons baking soda

• 1 teaspoon salt

• 1-1/2 cups buttermilk

• 1/2 cup vegetable shortening

• 2 large eggs

• 1-1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Lightly grease 2 9-inch cake pans. Sift the flour, sugar, cocoa, baking soda and salt together into the bowl of an electric mixer (or large bowl for use with a hand mixer). Add the buttermilk and shortening and beat the ingredients at medium speed for about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat the ingredients for another 2 minutes, scraping down the sides of the bowl occasionally. Pour the batter into the prepared pans. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Let the cake layers cool in the pans for 10 minutes, then invert onto a cake rack to cool completely. Frost the layer and outside of the cake with the fudge frosting. Refrigerate leftovers.

Makes one 9-inch cake

Fudge Frosting

• 12 ounces semisweet chocolate

• 1 cup dairy sour cream

• pinch of salt

• 1 teaspoon vanilla extract

Melt the chocolate in the top part of a double boiler set over barely simmering water. When the chocolate has melted, remove the top pan from the bottom part of the double boiler. Add the sour cream, salt and vanilla extract to the chocolate and beat the ingredients vigorously with a whisk to blend them completely into a smooth frosting. Let cool for a few minutes, until it has a spreading consistency. Use between layers and for outside of the cake.