Winter is Closer and Closer

A cold front blew in today bringing some rain and some cold air. It will only stick around for 36 hours but
the change in temperature from yesterday is around 25 degrees. My husband asked for Swiss steak for dinner knowing that I would be more willing to have the oven going for three hours when it's colder.

Here's a recipe that isn't Swiss steak but it is the best chocolate cake you will ever make. It doesn't even need any frosting.

Chocolate Cake

5 ounces unsweetened chocolate
2 ounces semi-sweet chocolate
1.5 sticks of butter (12 tablespoons)
1.5 cups strong coffee (I use 1.5 tablespoons of freeze dried decaf crystals in hot water but if you don't mind a high  caffeine dessert you can just brew double strength coffee)
5 tablespoons rum
2 eggs
1.75 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
Half a teaspoon of salt

In a large microwave safe bowl, melt the chocolate with the butter, the coffee, and the rum. In my microwave this takes about 3 minutes at power level 5 (half power) but everyone's oven is different. Just be careful not to burn the chocolate. Let it cool down for 15 minutes while you preheat the oven to 275 degrees Fahrenheit. When it is cool beat in the eggs and the vanilla with a whisk. Whisk in the sugar next. Then stir together the baking soda, salt, and flour. Add all at once and whisk until completely blended. Pour into a greased tube pan or bundt pan. Bake at 275 F for 1 hour fifteen minutes. Because this is a very thin batter, if you use a tube pan you should wrap the bottom with aluminum foil before baking.

Test with a skewer or cake tester. Only very small crumbs should cling to the skewer but be careful not to overcook.

This really is just fine without frosting, very moist and very flavorful.