It was Tom’s birthday this weekend and he requested a chocolate cake. A flourless chocolate cake, natch.
In the interest of both Valentine’s day and in good world practices in general, I thought I would tell you how we addressed the man’s “need” for this cake. Cake: I have never been a big fan. It always seemed to me that the frosting was much more worthwhile than the item it frosted, so, on my birthdays, I like berry pies, befitting a July birthday. But Tom loves all kinds of cake and really wanted this flourless one, with a recipe he’s used for years to much fanfare.
Our two not-local-but-still-gotta-have-it items are coffee and chocolate, and the ratio to which these items are readily consumed in the house is about 150:1. It is a no-brainer for us that these buzz-inducing luxury items be fair traded and organic…along with being shade-grown. I don’t need a little rain forest deforestation with my morning jolt, nor can I sanction a little child slavery with my chocolate cake. Our coffee comes from a like-minded friend who is a hobbyist roaster: we buy in 10# quantities, and the UPS driver either loves us or hates us depending on where our delivery is on her work day, as that is one mighty smelly box. The coffee is whole-bean, and it gets thrown in the freezer to be used as needed. Cocoa, though, comes from here as baker’s cocoa and semisweet bars.
But hey: despite the fact that this cake has lots of long-distance ingredients, the six eggs, the sugar and the butter are local! Recipe in the comments.