This has become my favorite go-to dessert this summer. I am sure you will agree that it is a very simple yet elegant cake. I stole the idea from a friend who had invited all the judges from the Los Angeles International Extra Virgin Olive Oil Competition for the Southern Hemisphere to her home for dinner back in July.
Speaking of July, I’m so glad you brought it up (I know, I did.), July was a surprisingly good month for me. I entered my Kumquat Marmalade and Kumquat Jelly at the California State Fair. I won a first for the marmalade and a second for the jelly.
I, also, entered a Peach Dessert Competition at my local farmer’s market and won second place. I called the pie “My Sweetie Pie” and have posted the recipe already. That got me on the front page of the local paper. As my daughter noted, there must not be much happening in town.
In March, I had the opportunity to judge at the California State Fair Olive Oil Competition. We, the judges, were offered the opportunity to “work” two days at the Cal. State Fair’s Olive Oil Exhibit along side a producer. I had the chance to share the day with Tozier and Mangini Farms.
To end my month, I flew to Los Angeles to judge the International Extra Virgin Olive Oil Competition for the Southern Hemisphere. That was so fun, a wonderful experience and where, the last night as we dined together, I was introduced to this yummy cake.
I hope you will try it. I have to confess that every time I’m preparing the cake pan by greasing and dusting it with cocoa, I worry about getting the cake out of the pan after baking. Every single time I bake this, I struggle to get the cake to come out of the pan. Every single time I’m preparing the cake pan, I ponder whether I should just put down some greased and dusted parchment paper and not worry about it. I must have a little of that adventurous gene in me. I have the need for a sharp increase in cortisol and adreline as I try to get the dessert onto the plate. I don’t use parchment paper and live dangerously every time because, it always comes out. It needs a little coaxing with a plastic knife on the sides of the pan and a little sweet talking to, but it will come out. Wait until it cools well. I think it’s more solid then. If it breaks, it’s so moist that you can gently pat it together and spread the dulce de leche on the top and it will not only hold but be totally inconspicuous.
1/2 cup Butter
3/4 cup white Sugar
1/2 cup Cocoa Powder, plus a little more for dusting
3 Eggs, beaten
1 tsp. Vanilla Extract
1/2 cup Dulce de Leche, or to taste
1/2 tsp. Sea Salt
1 pint Raspberries
1 cup Whipping Cream
2 tsp. Confectioner’s Sugar
Preheat the oven to 300 degrees. Grease an 8 inch round cake pan and dust with Cocoa Powder.
In a double boiler over a low simmering water, melt Chocolate and Butter.
Remove from heat. Add Sugar, Cocoa Powder, Eggs, Vanilla Extract.
Pour into prepared pan. Bake for 30 minutes. Remove and let cool in pan for at least 10 minutes. then turn out and cool completely on a wire rack.
Warm Dulce de Leche for 30 seconds in microwave. Thinly spread on cake top. Sprinkle a little sea salt. Place raspberries on top.
Whip 1 cup of Whipping Cream with 2 tsp. Confectioner’s Sugar and spread over the raspberries.
Until next time, remember to eat well, drink well and live well.