I’m a little late on that promise! I promised to post this decadent little recipe yesterday and I got completely side-tracked with other projects. I think my brain is mush these days. I try not to multi-task and that’s the problem. I like to focus. Focus generates quality. And I like quality; especially if it’s got my name on it.
I found that my thoughts on this subject have been researched and I most recently came across this study conducted at Stanford University which states “Multitasking reduces your efficiency and performance because your brain can only focus on one thing at a time. When you try to do two things at once, your brain lacks the capacity to perform both tasks successfully”. I feel so validated.
Yes, there are moments I am forced to multi-task. But as I tell my children… it’s not my favorite. These are the words I often say when one of them is standing in front of my desk talking and all I see are lips moving because I’m so focused. This does not make my people happy – but I know they will completely understand one day.
Until then, let’s eat chocolate!
I created this lovely recipe this past spring for the fabulous folks at Home By Design Magazine. However, I’ve been making this Mexican Chocolate Sauce for years. The one thing I love about chocolate? It’s not seasonal! Which is great news because I have to admit, I keep a chocolate drawer in the kitchen. And I have a little piece each day. Unless I indulge in a slice of this cake, slathered with the chocolate sauce and topped with fresh papaya.
If you’re not keen on baking a cake during this hot summer season, just buy one. But definitely make the sauce and find a fresh papaya.
Perfect for a weeknight, weekend dinner guests or a weekend barbecue. And I’ve been known to have a slice for breakfast. 🙂
Delicious Wishes and Loads of Love,
- ¾ cup dark unsweetened cocoa powder
- ½ cup boiling water
- 1 cup butter
- 1 cup sugar
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups all-purpose flour
- Papaya slices
- Sprigs of fresh mint (optional)
- 8 ounces dark chocolate, crumbled
- ½ cup heavy cream
- ½ cup water
- 1 teaspoon cinnamon
- 6 drops almond or coffee extract
- Pinch of cayenne