My wonderful sister Diane is redoing her 50th birthday this year. No, she’s not trying to deny that she’s getting older. Her 50th birthday celebration was canceled last year when she fell and severely broke her ankle. Instead of taking a cooking class in Italy, she had pain, surgery and months of rehab. Not quite the memorable event she was going for to commemorate her 50th birthday!
Diane, 50 years ago in 1963.
Diane loves seafood, pasta & chocolate. (Must be genetic!) She collects cookbooks like Eric does and the two of them always exchange cooking tools or cookbooks at Christmas and for birthdays. Too bad she lives so far away. It would be fun to be able to spend weekends cooking with Eric, Kelly & Diane!
I’m going with a chocolate recipe as a tribute to Diane for her 50th redo!
Truffle Cake (adapted from Kraft Food & Family Magazine)
We’re partial to dark chocolate!
Makes 10 servings
- 6 ounces of semi-sweet chips
- 4 ounces of dark chocolate chips
- 1/2 cup whipping cream
- 4 eggs
- 1/2 cup sugar
- 1/4 cup flour
Preheat the oven to 325°. Place the chocolates in a large microwaveable bowl. Microwave on high for 2 minutes. Stir until chocolate is completely melted, cool slightly. Add the whipping cream to the chocolate and stir well.
Add the eggs, sugar and flour and beat with a wire whisk until it is well blended.
In it all goes.
Pour the batter into a lightly greased 9-inch cake pan or pie plate.
Into the pan.
Bake for 35 minutes or until the outer half of the cake is puffed but the center is still slightly soft. Cool on a rack.
The sides will puff up and the center will be moist looking when the cake is done.
Serve with powdered sugar, fresh fruit, whipped topping or ice cream.
Happy Birthday, Diane! ~Linda
Truffle Cake (adapted from Kraft Food & Family Magazine)
Makes 10 servings
- 6 ounces of semi-sweet chips
- 4 ounces of dark chocolate chips
- 1/2 cup whipping cream
- 4 eggs
- 1/2 cup sugar
- 1/4 cup flour
Preheat the oven to 325°. Place the chocolates in a large microwaveable bowl. Microwave on high for 2 minutes. Stir until chocolate is completely melted, cool slightly. Add the whipping cream to the chocolate and stir well.
Add the eggs, sugar and flour and beat with a wire whisk until it is well blended.
Pour the batter into a lightly greased 9-inch cake pan or pie plate.
Bake for 35 minutes or until the outer half of the cake is puffed but the center is still slightly soft. Cool on a rack.
Serve with powdered sugar, fresh fruit, whipped topping or ice cream.