Confession…I heart chick lit.
My reading preferences do bounce around but I’ve always enjoyed a light and fluffy read. A little bit of comedy, a little bit of love…and after a long week or while poolside on vacation, who doesn’t want something that reboots the mind and heart. They say a good laugh is the cure for almost anything so when you find a book that can do that, I’m a fan.
The Icing on the Cupcake by Jennifer Ross is a delightful and fun read that will leave any baker out there inspired and dreaming about having their own little bakery. The book is about a girl named Ainsley who, when is publicly dumped by her fiancé, sets off to New York to live with her grandmother she has never met. To cure her heartache and disappointment, she bakes a series of on-theme cupcakes like Black Bottom Heartache Cupcakes and Green with Envy Cupcakes. Eventually, her grandmother gives her an ultimatum – to get a job or get out. Ansley then makes a bold move (hmm…) in an attempt to transform her life.
After finishing the book, I tried out one of the recipes featured in the novel – Sachertorte (or the most perfect flourless chocolate cupcake ever).
This recipe is simple and decadent. The intense chocolate flavor is definitely the star here which I am totally, absolutely, head-over-heels, ok with.
I think these flourless chocolate cupcakes would make a delightful finishing touch for a dinner party. I would suggest flipping them upside down and serving them warm with a scoop of gooooood vanilla ice cream and raspberry sauce, or a dollop of whip cream…you get the idea.
Sadly, only three survived after I dropped the tray when removing them from the oven. But, the recipe is definitely a keeper…like eating a dark chocolate cloud…yum!
What about you? What is your favourite genre to read? Any books that you recommend I take with me on my summer vacation?
- 10 oz of bittersweet baking chocolate, chopped
- 5 eggs, separated
- 1/2 cup sugar, divided
- 1/3 cup ground pecans
- 1/2 cup butter, room temperature
- Preheat oven to 300F and fill one 12-cup muffin tin with liners.
- Melt the chocolate in a double-boiler over simmering water. Alternatively, you can melt the chocolate in by placing a heat-safe bowl with the chocolate over a saucepan of simmering water. (The water should not touch the bottom of the bowl). Stir until the chocolate is melted. Remove the pan from the heat, but leave the bowl on top of the hot water to cool.
- In the bowl of an electric mixer, beat the butter and 1/4 cup sugar until fluffy.
- Add the egg yolks and beat for 2 minutes, scraping the bowl midway. Add the pecans and beat for another 2 minutes.
- In a separate bowl beat the egg whites until light and foamy, while slowly adding the remaining 1/4 cup sugar. Beat for 5 minutes.
- Fold the melted chocolate into the egg mixture with a rubber spatula.
- Fold a quarter of the chocolate mixture in the whipped egg whites. Slowly fold the egg whites back into the rest of the chocolate mixture.
- Pour into paper liners, filling almost to the top.
- Bake for 10-15 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes, then move to a wire rack and cool completely.
- OPTIONAL: Sprinkle with icing sugar.