It’s been too hot for any serious cooking, but luckily, my mom decided otherwise and made this delicious cake. She topped a light and super fluffy sponge cake with Maraschino spiked yogurt mousse and juicy raspberries. It tasted heavenly and was just the right thing to beat the heat. Needless to say, we finished the whole cake in three days… Moms are the best, don’t you think?!

…and a tall glass of cold milk.

FUDGY BROWNIES

1 stick unsalted butter
8 ounces good quality dark chocolate (65%)
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon salt

1. Line an 8-inch square baking pan with parchment paper
2. Melt butter and chocolate over barely simmering water. Mix well and let cool a bit.
3. Stir sugar into chocolate mixture until well combined.
4. Mix in eggs, one at a time, until well incorporated.
5. Add vanilla.
6. Fold in flour and salt.
7. Bake in preheated oven at 350F (180C) for about 40 to 45 minutes.
8. Let cool completely and cut into 2-inch squares.

These have more of a cake-like consistency when they are fresh. They become nice and fudgy the next day. It does pay off to wait!

Bon appetit.

Today is my friend KC’s birthday, so I thought we’d celebrate with something special. Happy birthday, KC!