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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Olive Oil Chocolate Cakes

Olive Oil Chocolate Cakes

This is a no-brainer when I'm entertaining or just having a dark week. I make a batch (4 ramekins) on Monday, bake one off for myself right there, and save the rest for Tuesday, Wednesday, and Thursday. (Friday is for a pint of Ben & Jerry's and a bottle of Scotch...fetal position, drool on chin.) If the thought of adding olive oil to your dessert weirds you out, then feel free to substitute with a stick of melted butter; but for me, the subtle fruitiness adds a third note and somehow makes the chocolate even more luxurious and godlike—dairy- and gluten-free to boot.

4 ounces dark, dark chocolate
2 eggs
1/2 cup sugar
Pinch salt
1 teaspoon vanilla
1/2 cup olive oil

Melt the chocolate in the microwave and set aside to cool slightly. In a separate bowl, whisk together the eggs, sugar, salt, vanilla, and olive oil until light and fluffy. Fold in the chocolate. Pour the batter into 4 oiled ramekins and bake at 400 degrees F for 15 minutes. The tops should be slightly cracked and chewy like macarons; the insides hot, gooey, and decadent.

Serve with ice cream and raspberries. Your darks and twisties are at bay for the night.

The Perfect S'more

The Perfect S'more

Short Ribs with Mint Sauce

Short Ribs with Mint Sauce