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
Pre-heat the oven to 350F and grease a standard 5 x 9 loaf pan.
Whisk together the cocoa powder and boiling water until smooth. Set aside.
In a large bowl or electric mixer, mix together the butter, sugar and salt until light and fluffy.
Add the eggs one at a time while mixing and then mix in the unsweetened cocoa mixture until all ingredients are blended.
Add the flour to the batter and mix gently or on low speed until the batter is smooth and combined.
Pour the batter into the loaf pan and place it into the oven. Bake the cake for about 40-45 minutes or until a toothpick comes out clean. Let it cool 10 minutes before slicing.
To prepare the Mexican Chocolate Sauce, melt the chocolate in a double boiler or the microwave.
In a medium saucepan add the cream and water over medium low heat. Once the cream and water are heated through, whisk in the melted chocolate and cinnamon. Take the sauce off the heat and whisk in the extract and pinch of cayenne.
This sauce can be refrigerated up to one week. Re-heat as necessary.
To serve, top each slice with fresh Mexican chocolate sauce and papaya slices. Garnish with sprigs of fresh mint if desired.