I know we have no right to complain about the weather given that snow=water and parts of our country are experiencing the worst drought in recorded history, but I will say that Susan, Cindi, and I decided it was high time for a high tea to chase away a bit of the winter blahs and brighten an evening here in the “third snowiest city in the U.S.” right now! Each couple brought a savory appetizer, a petite main entrée, and an incredibly luscious dessert. I thought my tray of handmade chocolates and dipped strawberries would be good, but I think Susan’s flourless chocolate torte served with a raspberry coulis and sweetened whipped cream was even better than the Sachertorte I had at the Sacher Hotel in Salzburg, Austria last fall! (Recipe at the end just in case you’d like to try it…)Well, as always, we had a splendid time and really enjoyed hearing all about everybody’s lives. Cindi and Rex just returned from a mission trip to Honduras, and both couples have daughters who are engaged to be married this summer. Their girls have been super close all these years ( just like the moms), and the weddings will be less than 3 weeks apart. How will we ever handle so much fun?! (My son Joel, who’s about the same age, will be heading off for a PhD program instead of to the altar. Guess we can’t have everything…at least not all at once!) In order to survive the next six months of excitement, we three “girls” are planning a prayer date for next week. What a blessing it is to have friends helping us through all the ups and downs of life!
“Above all, put on love—the perfect bond of unity. And let the peace of the Messiah, to which you were also called in one body, control your hearts.” (Colossians 3:14-15, HCSB) Flourless Chocolate Cake
(Found on allrecipes.com, shared by “Maggie” It makes 1 ten-inch, round cake.)
Ingredients: 1/2 c. water; 1/4 tsp. salt; 3/4 c. white sugar; 18 (1-oz) squares bittersweet chocolate; 1 c. unsalted butter; 6 eggs
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10-inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To un-mold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.