Augusta, GA -
In this week's Quick Cooking, Karin Calloway is making your family smile with chocolate. Karin has taken a world renown favorite and made it just a bit easier. My husband loves chocolate desserts and I used to make an elaborate flour less chocolate cake for his birthday and other special occasions. That recipe involved multiple steps and multiple bowls. Now I've discovered a way to get practically the same delicious results in just a few minutes and -- in just one bowl. Begin the recipe by buttering a round cake pan. I've cit a piece of parchment paper the size of the pan, and just fit it into the bottom and then butter it as well. Set this aside while you prepare the batter. I'm using chocolate that's 70 percent coca, wwhichis fairly intense. However, if you're a dark chocolate lover most supermarkets carry bars of chocolate that are 85 or 90 percent coca -- very bittersweet. If you prefer a milder chocolate, use a bar of semisweet or even milk chocolate. I've melted the chocolate along with some butter in the microwave. Now I'll add the remaining ingredients: sugar, eggs, and just a tablespoon of all purpose flour. Whisk together until well blended and then spread in the prepared baking dish. The cake is done when the top is slightly cracked and puffed and the center is set, in about 20 to 25 minutes. Serve at your next special occasion with freshly whipped cream or vanilla ice cream.