So a few weeks ago, our toaster oven decided it would stop toasting. Since toasting was what we mostly asked it to do (I think I might like toast more than cake), we were pretty disappointed. I’ve always had toaster ovens (as opposed to pop-up toasters), and thought of them the way most people these days think of microwaves: “You don’t have one?? How can you live without it??”
We toughed it out for a couple of days, cause we don’t like throwing things away, and there were no toaster-repair shops in the phone book. But eventually we got sick of half burnt, half baked “toast” and hauled the grime-and-crumb encrusted appliance to The Side of the Road, where it promptly got picked up by someone handier than we, who in all likelihood now enjoys perfect toast every morning, for free.
On the grocery list that day I noticed the appearance of the word “Toaster”, which is a word that all Quebecois francophones know.
So off I went to Canadian Tire, where after at least 30 minutes of serious deliberation, I bought….a POP-UP TOASTER.
Then I had to chat about it with P.
me: we just downgraded to a pop-up toaster from a toaster oven
Martha Stewart, eat your heart out!
OK, if I were you I’d be thinking, “what is that CAKE??” well. yes. If I were getting more than 15 minutes of sleep at a time, I would be making this cake right now. As it is, I am too tired to write out the recipe, and since it is already written out here (thank you, Heidi Swanson) I’ll save myself the trouble. The only thing is, instead of putting lemon zest in (I’ve tried it, it’s good) I used a chocolate bar with CHILI AND CAYENNE in it that was too spicy to eat. Instead of the 4 oz bittersweet chocolate that is called for, I used 1 oz dark chocolate and 3 oz spicy-ass chocolate. The chili chocolate gave it just enough heat to be interesting but not overpowering. Also, I added about a teaspoon of baking powder to give it a little more rise. It was still gooey and almost-uncooked-like in the centre, but not quite as flat as the original. Friends, I am proud to present: Chocolate Cake Diablo.
Other ideas: I am sure this would be so good with a bit of flaky salt sprinkled on the top, if you can’t find the spicy-ass chocolate. And the original version is pretty wicked too, with or without the lemon zest. Orange zest? yes please. Instant espresso powder? mmhmmm. This cake tastes way better after it’s had a chance to rest, ideally overnight (yeah, right). Then it slices up nicely for those cute little parchment envelopes!
If I hadn’t eaten the last slice, I’d be toasting some up right now…