Tonight we got to hang out for the first time in a long time. We decided to make dinner and dessert at her place and since Gordana is a designer, she has this fabulously amazing home and kitchen. As we got things ready, she poured us glasses of Kir Royale while we munched on peanuts and started work on a flourless chocolate cake that we dubbed a Megana Cake.
We had a beautiful dinner on her patio: salad with fresh herbs from her garden, chicken (for me), salmon (for her and Chaz), and corn on the cob. There were laughs and stories and a debate over the best condiments for corn on the cob.
When dinner was finished we brought out the Megana Cake. This cake is deadly – it's literally just chocolate, butter, sugar, and eggs. It was actually a Paula Deen recipe that I found on Bakerella. I figured the combo of Paula Deen plus flourless could do no wrong. Boy, was I right! I will be making this one again!
Because the cake was so strong, we also tested it with 3 different kind of preserves. For the record I a) don't typically like preserves (or jams and jellies for that matter), and b) I believe in a separation of fruit and cake. However, all 3 that we sampled were from places like France and Belgium, so I figured if I was going to try any these would be the ones. The Plum preserves were too dark to do anything to the flavor; the rose hip preserves were mild but not really impressive; and the pomegranate-raspberry were sophisticated yet understated with just a hint of naughtiness...
Gordana will be out of the country for a month, but once she's back I'm sure I'll have another amazing evening to write about.
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