Back in April

Right now it is August and like almost everyone else I know, I can't find a job. This is pretty frustrating, but I should look on the bright side: Not having a job means I have time to do some catch-up blogging!

In April we had a surprise tea-party in our backyard for Emily's birthday. There were finger sandwiches, cheesecake, a chocolate souffle cake with a caramel sauce, fruit, cheese, and of course, tea.

The souffle cake was delicious. It's rich and flourless, but not too dense or heavy, and not too sweet. The sauce, drizzled on top, was good too, but I don't think the cake really needed it. Although, if you like sweeter cakes, then the sauce is probably a good call.

Ina Garten's Caramel Sauce
Ingredients:

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract

Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours (actually I think we probably let it cool for half an hour if that, and it was fine). It will thicken as it sits.

Chocolate Souffle Cake
Ingredients:

• 2 sticks (1 cup) unsalted butter, cut into pieces, plus additional for greasing pan
• 9 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped
• 6 large eggs, separated
• 2/3 cup plus
  
• 1/2 teaspoon salt

• Special equipment: a 10-inch springform pan (I believe we used a 9-inch, and it turned out fine)
  

Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking). Position another oven rack in middle of oven, then preheat oven to 325°F. Butter springform pan and line bottom with a round of parchment or wax paper. Butter paper.

Melt butter (2 sticks) and chocolate together in a 2-quart heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer at medium-high speed until thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 6 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Stir warm chocolate mixture into yolk mixture until combined well.

Beat whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Pour batter into springform pan and bake in middle of oven (do not place springform pan in hot water) until a wooden pick or skewer inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools).

Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes. Invert a rack over cake and invert cake onto rack, then remove bottom of pan and carefully peel off paper. Invert a serving plate over cake, then invert cake onto plate.