May 2026 Newsletter

Over 5,000 years ago in a land far far away (Ecuador) the cocoa tree was domesticated and chocolate became available. The delightful treat we enjoy today was once considered to have psychedelic properties. I suppose too much of the stuff and your blood sugar could go sky high, causing a bit of a sugar coma. I’m not sure if I would call that a psychedelic experience though.

Chocolate was also promoted as an aphrodisiac.  A bit of that old wives’ tale shows up with Valentine’s Day gifts.  Flowers and chocolates are the go-to gifts for a woman on that romantic holiday.

The first chocolate bar was made in 1847 and considered a treat for the elite. In Bitter Medicine, Katie’s stepmother, Hannah, got her hands on some chocolate bars and made a delicious flourless cake. A great treat for those who prefer gluten-free desserts.  Although this recipe may have been more difficult for Hannah in 1865, it’s a breeze in a modern kitchen and guaranteed to be a hit with your guests over Memorial Day!

Flourless Chocolate Cake

1 cup semisweet chocolate chips

1 stick of butter (1/2 cup)

3/4 cup of sugar

1/4 teaspoon of salt

1 teaspoon of espresso powder

1 teaspoon of vanilla

3 large eggs

1/2 cup of cocoa

Glaze

1 cup chocolate chips

1/2 cup heavy cream

Garnish

3-5 raspberries

Directions for cake:

Preheat oven to 375 degrees.

Grease an 8” round cake pan and place parchment paper to fit the bottom. (I usually have to cut into a circle to fit the pan.)

Do not use a mixer with this recipe.

Put the chocolate chips and butter in a medium size microwave-able bowl. Heat until the butter is melted and chips are soft. Stir until softened chips are melted and well mixed with butter. Stir in sugar, salt, espresso powder and vanilla. Add beaten eggs to the mix.

Add the cocoa powder and mix just to combine. Do not overmix. Spoon into prepared pan.

Bake for 25 minutes or until cake reaches 200 degrees F. Remove from oven and allow cake to cool for 5 minutes. Loosen edges with a butter knife and turn out onto a serving dish that has a lip or a bit of an edge.  Allow cake to cool before glazing. 

Note: After baking, the sides will be a little crumbly, but that’s okay because your glaze is going to cover that.

Directions for glaze:

Add cream to a saucepan and heat until showing fine bubbles on the edges. Pour cream over chocolate chips in a microwave-able bowl. Stir gently. If chocolate chips are not completely melted, put your bowl in the microwave for 15-30 seconds. Stir until smooth and then frost, allowing glaze to drip over the sides. Garnish with 3-5 raspberries.