You know what’s horrible about growing up? It’s no longer socially acceptable to build forts or jump on the living room furniture to avoid landing on the carpet which is unfortunately made of lava. Well, I guess I still could, but people would think there’s something wrong with me. And I’d also probably break the couch and a limb.
A few days ago I went to the City Museum. For those of you who don’t live in St. Louis and are looking for something to do when you visit (you know you want to), I strongly recommend going to the City Museum. If you’re over the age of 12 you can only go once. Every time after that it just gets boring and depressing. I remember being so scared of it when I was little. There is one dark part called the caves that I was so terrified of, but when I went through them the other day the only thing I was terrified of was throwing up because the whole thing smelled rank. It was really disappointing. My favorite part was the ten story slide, but I had to climb up ten flights of stairs just to get to it, and it wasn’t worth it.
Last night I went to go see Monsters, Inc. with my friend. We were going to go by ourselves until we realized that two 17 year old girls going to see a movie that came out when we were 7 really is a bit lame, so we took Sister Celiac along. Because bringing along a 13 year old definitely makes things better? There were only four other people there, and we were the only ones between the ages of 6 and 30. We all had a lot of fun and I always forget how sad I get at the end of the movie…
As if I couldn’t get any older, I opened a checking account yesterday. I had a moment of panic because I was afraid that the woman who helped me with it would have me practice writing a check. All of the sudden I couldn’t remember how to spell forty. I couldn’t remember if there was a u in it or not and I was like OH NO. I’M GOING TO LOOK LIKE A MORON IF SHE ASKS ME TO WRITE A CHECK FOR $40. Luckily she didn’t. I also ordered checks, and no one supported my decision to buy ones with Batman on them. I basically got bullied into getting my second choice which was polka dots. No one appreciates my love of Batman. But the good news is, heh heh, I underestimated the amount of moolah I had in my Ireland Fund. Unfortunately, I think the Ireland Fund is going to turn into the Ramon Noodles Fund. I’ve been thinking about whether or not I want to continue blogging in college, and at first I wasn’t going to since I wouldn’t be able to really cook. But then I looked at my follower count and I’m like hey, I have over 120 followers here that I wouldn’t want to let down. So I’m going to attempt to cook in college… I’m going to spend all of my money on stupid food just to make you guys happy. That’s how much I love you.
Also, I have two cups of caramel sauce left over. You’re welcome to come over and eat it straight out of the jar with me.
Gluten Free Flourless Chocolate Cake
1 cup butter, cubed (I accidentally only used one stick and it tastes fine)
8 ounces semisweet chocolate, chopped (I just used regular chocolate chips because I’m not that fancy)
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter
1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper. I recently figured out that if you trace the bottom of the pan and then cut it out, you’ll get a nice even circle that fits in the bottom of it. Yeah.
2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. I’m not sure why you have to remove it from the heat before it’s completely melted, but whatever. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. I love being able to whip out my whisk. It’s pretty much my favorite cooking utensil, in case you cared. Pour the batter into the prepared pan.
3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
4. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously and freak you out. At least that’s what happened to me. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
5. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
5. Mentally thank me for giving you this wonderful recipe.