First, whip up a batch of flourless, deep chocolate brownies (recipe follows). While they cool before serving, make up a batch of homemade caramel sauce (easier than it sounds – it’ll only take about ten minutes) I used this recipe, but think that I’m going to try Ina Garten’s recipe next time as the former is more of a butterscotch flavor (probably because it contains, ahem, butter) and I’m more of a classic, creamy caramel fan. (BUT, if you love butterscotch, make that recipe! It is really fantastic and the recipe outline, directions and pictures are really helpful.)
Then, with a glass of champagne on the ready, plate up a square of warm, fudgey brownie, a scoop of good quality French Vanilla ice-cream and drizzle over with homemade warm caramel sauce.
It’s best to drizzle the sauce on right in front of him to get the full effect that you made homemade caramel sauce BY HAND, for your husband, which you’ve NEVER done before (but will from now on because it was so darn easy, but he doesn’t need to know that) because you LOVE HIM SO MUCH and nothing from a squeeze bottle full of preservatives will do for your man.
And then you enjoy your dessert.
Next, one of two things will happen. Either he will succumb to a food coma and you’ll have time for a bubble bath followed by a good night’s sleep, with visions of caramel sauce dancing in your head, or he’ll get a second wind sugar high and want to thank you for making such a delicious, thoughtful dessert. . . either way it is win-win for everyone and, as a lady, I wouldn’t presume to guess what might happen!
Now, go put one of your Kitchen Madonna apron’s on and make some love for your husband!
from “Nigella Express” by Nigella Lawson
- 8 oz. chocolate (She recommends semi-sweet, but I used Ghiradelli’s bitter-sweet chocolate which is really, really dark)
- 1 cup butter
- 1 cup sugar or rapadura
- 2 teaspoons vanilla extract
- 3 eggs, beaten
- 1 1/2 cups ground almonds
- 1 cup chopped walnuts
Preheat the oven to 325 degrees Fahrenheit.
Over low heat in a heavy saucepan melt butter and chocolate together.
Take the pan off heat and add the sugar and vanilla. Let the mixture cool a little.
Beat the eggs into the pan with the ground almonds (I measured the almonds first and then ground them in a mini-processor and it worked fine. Mine were a bit mealy, so I recommend that when you think the almonds are done grounding and you can’t get them any finer, grind them for about 30 more seconds.)
Turn batter into a 9-inch square baking pan and bake fr 25-30 minutes (I baked mine for 35) by which time the edges and most of the top will have set but it will still be a bit wiggly in the middle when shook. Allow to cool and then cut into 16 (or, if like me, 9) pieces and serve. Brownies will be a bit fudgy and gooey – not at all cakelike.