Best Warm and Naked

I was reading about chocolates last night before I retired to bed. Chocolates particularly cocoa beans like wine grapes and coffee beans differ in flavor depending on it terroire or the location where it is cultivated and grown. Unlike wines however, the smooth mouthfeel, richness, flavor and aroma of chocolates comes primarily as a result of a complicated processing of the beans rather than the magic of art and science that transforms grapes to wine.

Early this morning when I woke up, I got sudden urge to make something chocolate. I feel the craving to have something bitter and sweet, warm and smooth with perhaps a little texture. I thought of what I could do for the day. A warm chocolate tart perhaps with a really dark chocolate filling? Hmmm… not quite. I want something pure, and I actually felt like doing something quick and really simple, I’m pretty sure I have my chocolates in there. I never run out of it! I opened my pantry for whatever ingredients I have left that I can use today. I did not want to drive and purchase ingredients anymore. Besides, its really early in the morning and I’m sure no supermarket will be open to serve me just because I have a whim to bake at this very moment! I realized I still have some almonds left! Perfect! I got my butter and eggs from the fridge and decided to do a fallen soufflé cake! Off to my station, I did my mise en place melted my chocolates and whipped my whites. Poured it on my pan and popped it in the oven. Hmmmm the color was not as rich as I wanted it too…. (eeek will I be disappointed with this recipe??? – I didn’t use the usual recipe I have.) While waiting, I got my daily brew and a couple of slices of brioche that I made for my mom. (Well she loved it, had it for breakfast, afternoon snack and midnight snack. She swore that this is what she was looking for in a soft bread but soon changed her mind and decided not to have it all and left it for me to have for breakfast when I told her the percentage of butter to flour in that recipe.)

Rrrrrrrring. There goes my timer. Back to my chocolate. Got it out from the oven and it did have a wonderfully crusty top. (A little smile). Light in color though... I was craving for something bitter, rich and dark! (ooooh, no!) I allowed it to cool a bit before getting it out of the pan. After lunch, I lifted the ring and Voila! I had a really dark chocolate exterior on the sides. Sliced it and Oooooooooh. I say I got it! The center is perfectly moist, still a little warm almost oozing out as I pull a slice of cake. The rest of the cake particularly the ones near the ring was very light almost like decadent angel cake, moist and just melts in the mouth. The top of course gives it a little texture. The recipe suggested to serve it with a little whipped cream or glaze it with ganache. I say its best served warm and naked!