Throwing a frisbee. Now this weakness is quite new. I was trained by my brother and neighbor at a young age to throw a frisbee and might I add, I was quite good at it. When Ultimate Frisbee hit the scenes I rocked high school gym class being one of the few girls that could both catch and throw a flying disc. With all that being said, for the last 3 years, I have not been able to throw a frisbee. Not even able to achieve a slight whiff. It all started on a muggy hot July afternoon when my cousins and I decided to play a friendly game of can jam. A favorite game of mine. The competition was fierce, the air was hot, and my mind got a hold of me. All of the sudden my fingers became seemingly dis-attached from my arms, my limbs unable to function, my brain incapable of sending the info to my forearms and from then on, I was no longer able to throw a frisbee. Who knows if it was the pressure of the game, the heat of the night, or the cockiness catching up with me. But since that night, I almost 100% of the time, manage to throw a frisbee behind me when attempting to play. The mind can be a scary thing my friends.
Lastly, something I discuss quite often on this blog is my novice baking skills. I've narrowed it down basically to the use of flour. I can make a mean cheesecake, tiramisu is good in my books. I even love baking bread, which I guess throws off my whole flour theory. Essentially, cookies, cakes, muffins, cupcakes. All those I stink at. But alas, I have found my niche. Why of course! Flourless Chocolate Cake. Doesn't help that my sister in law is Gluten Free, which gives me the inspiration to bake!
This dish is definitely super rich, so I added some cooked down strawberry topping with balsamic vinegar to cut the taste. If your skeptical about the balsamic vinegar, fresh strawberries and whipped cream would give a great burst of freshness.
8oz bittersweet chocolate chopped (or use chocolate chips)
2 sticks unsalted butter
3/4 cup sugar
6 large eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
sifted powdered sugar to top
1 1/2 cups sliced fresh or frozen strawberries
1/4 cup white sugar
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh basil
Preheat the oven to 350 degrees F. Spray a cake pan or spring form pay with non-stick cooking spray or coat with butter. In a medium saucepan melt butter and chocolate stirring continuously to avoid burning. Once fully melted and combine remove from heat and set aside. In a large bowl whisk together eggs and sugar until light and fluffy. Might be easiest to do this with a handheld mixture. Add vanilla extract, salt, and the cocoa powder. Slowly fold in the chocolate mixture making sure to not over stir the batter. Pour into the baking pan and bake in the center of the oven for 45 to 50 minutes. Test to make sure a toothpick placed in the center comes out clean. Set aside to cool. Once cooled, dust sifted powdered sugar over the top.
To make the strawberry topping heat strawberries and sugar over medium heat in a small saucepan. Cook down for roughly 15 minutes stirring occasionally until a thick glaze starts to form. Stir in the balsamic vinegar and basil and cook for and additional 5 minutes. Place on the cake and serve immediately warm. You can easily re-heat the mixture on the stove or in the microwave if you are waiting to serve.