by Debra on November 26, 2012

[grooveshark width=”250″ height=”40″ id=”27777261″ style=”metal”]
Musical pairing – Bells Are Ringing by Mary Chapin Carpenter

For more years than I care to admit, I’ve carried yellowing, smudged, brittle and torn recipe pages up and down the West coast, then to the Midwest – always tucked inside a bulging 3-ring recipe binder that is home to hundreds of other recipes I’ve collected over the years. Like old, worn, favorite toys scattered about in a child’s room, these recipes have been ripped from newspapers and magazines, scribbled on scraps and bits of paper, napkins, the backs of envelopes and, during those times I was organized, real recipe cards. Whenever I’m feeling nostalgic, I plop that 3-ring binder on the dining room table and pour over these old recipes until I find one that fits my mood as well as the occasion.

For many years, this dense, fudgy, chocolate cake was my ‘go-to’ holiday gift and was the very first cake I ever baked for The Professor; he had invited me to spend Christmas Eve with his family – as ‘friends’, of course – because we just didn’t ‘date.’ With Christmas music playing in the background, I stood in my small apartment kitchen, dressed in comfy sweats, stocking feet, hair pulled back into clips – first melting the chocolate and butter, then whipping eggs, baking soda and sour cream, then blending flour, psyllium husk and salt and finally easing the silky batter ever so slowly, into  a buttered and floured silver Bundt pan. Once the brownie-like cake is cooled, I ribbon the glaze across the top, watching it slide as if a slow moving avalanche of chocolatey-goodness; when the glaze finally ends its descent, the cake has a whimsical look of a fancy, frilly skirt or ballerina’s tutu.

I’m always somewhat adventurous in perusing new recipes and often try several new ones each month – but there’s something comforting about pulling out old friends like these to share with those you love.

I’ve adapted the original recipe to make it gluten-free wondering if it would still taste as good as remembered . . . I am happy to report that yes, indeed my favorite chocolate cake is still dense, still fudgy, still decadent, still brownie-like and still absolute heaven.

Even better, it’s still a certain Professor’s favorite.