Pretty sure the kids should have the day off for this one...

What a great day to re-start this blog. Its National Bittersweet Chocolate Day!! How are you celebrating? I would think that the ONLY way to celebrate would be with a little bit of bitter sweet chocolate......and that makes me HAPPY! :)

So, what exactly is "bittersweet chocolate"? (other than delicious, of course) Here is a definition, according to wisegeek.com:

"Bittersweet chocolate is a sweetened form of dark chocolate that does not contain milk in either liquid or dry form. Bittersweet chocolate is essentially a mixture of chocolate liquor, sugar, cocoa butter, and sometimes vanilla. Often,lecithin is added as an emulsifying agent. Chocolate liquor, despite what its name seems to suggest, contains no alcohol. Rather, it is a form of cocoa produced by grinding cocoa beans down into liquid form. Solidified chocolate liquor formed into blocks is known as unsweetened baking chocolate"

Now onto the most important part of this post....a deliciously moist, rich, heavenly, chocolatey and delectable recipe featuring Bittersweet Chocolate.....of course! I found this recipe on SimpleRecipes.com and take no credit for this one at all. As for nutrition, I don't discuss that, or even think about it when it comes to chocolate cake. Are you ready for this one:

Bittersweet Chocolate Cake

• 14oz bittersweet chocolate broken into small pieces
• 3tbsp water (or more if needed)
• 12 eggs, separated
• 2cups granulated sugar
• 2tsp grated orange peel
• 3 1/2 sticks unsalted butter, softened
• 1cup all-purpose flour
• powdered sugar

Directions

1. Preheat oven to 325°F. Grease the sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar.
2. Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.
3. Place chocolate and 3 Tbsp of water in the top of a double boiler. Melt over simmering water, whisking until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon or more of water. Let cool slightly.
4. Fold the warm chocolate into the egg mixture. Stir in the softened butter. Stir in the grated orange peel. Fold in the sifted flour. Mix thoroughly but gently.
5. Beat egg whites until stiff. Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix.
6. Turn batter into the springform pan. It will come close to the top of the pan. Set the pan on the middle rack of your oven and bake for 1 hour and 20 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.
7. When ready to serve, sprinkle with powdered sugar.

Makes 20 small, but quite rich, servings.

So enjoy your Bittersweet Chocolate today however you choose......and as mother always said, "Eat your Flavonoids"....or was that "vegetables"? I'm going with the flavonoids on this National Holiday......you know, just to honor the day!

:) Until my next post......