‘I solemnly swear that I am up to no good.’
In honor of the years that J.K. Rowling’s words have captured my imagination and let it run free, I decided to make a wildly and magically decadent dessert.
Here’s to reading/watching/waiting for the midnight releases of a great story since I was 14 years old! Cheers!
And, don’t forget to enter the giveaway!
adapted from Food Network
- 1 cup (2 sticks) of unsalted butter
- 4 large eggs, room temperature
- 2 cups sugar
- 3/4 cup Hershey’s Dark Cocoa Powder
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon Kahula liquor
- Preheat the oven to 325°F.
- Spray a 2 1/2 quart round baking dish with cooking spray and set aside. Also get out a 14.5″ x 11″ x 2″ pan that will be filled with boiling water.
- Melt the butter and set aside to get back to room temperature.
- In the bowl of your stand mixer dressed with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 minutes.
- Meanwhile, sift the cocoa powder and flour. Set aside.
- Once the egg and sugar mixer has reached a thick, pale yellow consistency, reduce the speed to low and slowly add in the sifted cocoa powder and flour just until mixed.
- Add in the vanilla extract and Kahula.
- Slowly add in the melted butter, until just mixed.
- Pour the batter into the prepared dish.
- Place the dish inside the pan and fill with boiling water (or the hottest tap water) until it reaches halfway up the dish.
- Bake for 1 hour (or more if necessary). A cake tester inserted 2 inches in will come out 3/4 clean. The center will appear very under baked.
- Allow to cool for about 30-60 minutes and serve with vanilla frozen yogurt.