by Heather Harris Brady
This cake is something you’re going to want to bookmark for the times you need to throw a dessert together in a hurry. The recipe is from one of my favorite cookbooks, Classic Home Desserts by Richard Sax. It’s an amazing book and the fact we lost Richard Sax at such a young age is a huge loss to those of us with a passion for cookbooks.
I had to tinker with the recipe, because I didn’t have the chocolate, Grand Marnier, or jam on hand he called for in the original. But it still turned out great. I served it with lightly sweetened whipped cream and strawberries on the side, but it’s very versatile. The flavor is actually better the next day.
Quick Chocolate Candy Cake, About eight generous servings
- 1 stick butter, softened
- 1/2 c. granulated sugar
- 1 T. apricot preserves
- 1 T. Grand Marnier
- 3 large eggs
- 4 oz. semisweet chocolate, melted and cooled
- 1 c. almond flour
- Zest from one orange
1/4 c. soft fresh bread crumbs (regular or gluten free)
Preheat the oven to 375. Butter the sides of an 8″ round pan. Cream the butter and sugar together. Beat in the jam and Grand Marnier with one of the eggs.
Then beat in the remaining two eggs, followed by the melted chocolate, almond flour and bread crumbs.
Lastly, add the zest.
Spread the batter into your pan and bake about 25 minutes.
The center should still be a bit shiny.
Serve warm or at room temperature.
I cut this slice after the cake had been out of the oven for about 30 minutes. It was still warm.
Serve with whipped cream, berries or both. The cake keeps several days covered at room temperature.