Chocolate Cake

Oh happy day! Spring has sprung! I'm giddy happy today for so many reasons:

1. I'm sitting in my living room with the window open right now, enjoying the fresh air and sun on my back. Ahhhh.

2. I took this afternoon off from work and took a nap with my honey, one of my most favorite things in the world.

3. I had a doctor appointment this morning and found out I'm in early labor and didn't even know it! Don't get too excited, just 1 cm dialated and 70% effaced, but still, it's exciting to know D-Day is getting closer...

4. My friend Tiffany is getting married this weekend! I love me a good 'ol-fashioned hitchin' ceremony.

5. We had dinner with some friends last night and were just reminded how great it is to have such wonderful people in our lives.

6. Did you hear the news? The Obamas are planting a vegetable garden!

Localvores and foodies from all over the US have been hoping for this announcement (you may remember this post about it from January). I admit that even I'm surprised that they're actually getting the shovels out on Pennsylvania Avenue. Now we know Michelle's secret to those fantastic arms: pulling weeds!

So many reasons to be happy today, with new beginnings, new plans, new excitement - I want to celebrate. And for me, celebration = chocolate cake. Why wait for a birthday to enjoy cake? Ms. Antoinette had it right.

This is chocolate cake for grown-ups: rich, moist, sleek, no sticky-sweet frosting. Add a cafe au lait to it and I'm in heaven.

So what are you celebrating today?

Chocolate Cake

Adapted from Recipes by Susan Spungen

2 sticks (1 cup) butter, at room temperature

12 oz. bittersweet chocolate

1 and 1/4 cups sugar

6 eggs, separated

1 teaspoon vanilla extract

1/2 cup ground almonds

1/2 cup flour

Powdered sugar (optional)

Grease a 10" Springform pan with butter and line bottom with parchment paper, greasing the paper surface as well. Melt chocolate gently, either in the microwave stirring after 30 second intervals, or on the stovetop in a metal bowl set over boiling water. Set aside to cool.

In a large bowl, cream butter and 1 cup sugar. Add egg yolks one at a time, stirring after each addition. Stir in vanilla and ground almonds. Stir in melted chocolate and mix well.

In a separate bowl, beat egg whites and remaining 1/4 cup sugar until soft peaks form. Mix about 1/4 of the egg white mixture into the chocolate batter to lighten it. Then FOLD in the remaining egg white mixture and the flour (don't stir; folding in the egg whites will give better consistency to the cake). Continue to fold batter until no white streaks remain.

Pour batter into pan and bake at 350 degrees for 30-35 minutes. Cool the cake, remove from pan, invert onto serving platter, and sprinkle with powdered sugar if desired.