I knew that Tate’s Bake Shop had a reputation for being the best bakery in The Hamptons, and I’d read that their chocolate chip cookies were life-altering, so when they asked if I’d like to check out a copy of the “Tate’s Bake Shop Cookbook,” I didn’t dilly-dally.
The book was not what I expected.
Instead of excessive food porn and recipes filled with mail-order ingredients, you get page after page of beautifully simple, well-tested recipes. This isn’t one of those books you buy and realize they held back their best stuff. Their famous chocolate chip cookie recipe is in here. So is the one for their award-winning sour cream coffee cake. Plus, you’ll find recipes for cinnamon swirl bread, apricot ginger scones, apple cranberry crisp, chocolate peanut butter pie, pear crisp, lemon cream cheese tart …
Yeah, I’ve got a lot of Post-Its sticking out of this one.
I decided to start with the Flourless Chocolate Cake, because the recipe looked too easy. You just combine the ingredients in a food processor, pour them into a springform pan, and bake.
When my cake came out of the oven, it was puffy along the outer rim and barely set inside, just like Kathleen King’s recipe said it would be. It looked so wrong. I thought, That ugly thing is never going to set up.
Oh, yes, it did. And I’ve never been more glad to be wrong in my life.
The cake’s outer rim crisps, like the edge of a pan of brownies, and the soft center sinks to create a well that’s perfect for holding whipped cream and fresh raspberries. Or Cool Whip and cherry pie filling, because everyone’s busy, and I’m not judging you.
Really, this cake is like a crustless fudge pie – unbelievably smooth and intensely chocolatey – but it isn’t as rich or cloying. And it slices like a dream.
Like I said, sweet mercy.
So, let’s celebrate that it’s Friday with a massive Tate’s Bake Shop Giveaway!
One lucky winner will receive a copy of Kathleen King’s “Tate’s Bake Shop Cookbook” AND one Everything Tate’s Tower (retail value $115), which includes:
•A sinfully rich pecan pie
•Assorted cookies (their famous chocolate chip, white chocolate chip macadamia nut, and oatmeal raisin)
•Their best-selling sour cream coffee cake
•Assorted tea loaves (buttery pound cake and dense chocolate)
•Assorted bars (two raspberry bars, two fudge brownies, and two blondies)
Just finish the following sentence in the Comments section –
If I win, the first thing I’m going to do is …
Are you going to find a quiet place to be alone with that pecan pie? Invite some friends over? Hide your stash? Or, are you going to ask for your Everything Tate’s Tower to be shipped to your mama or a close friend?
Oh, and here are the rules:
1. Enter the contest once here in the Comments section. To double your chances, become a fan of Tate’s Bake Shop on Facebook.
2. The prizes must be shipped to a physical street address, not a P.O. box.
3. Enter by 11:59 p.m. CST on Monday, Nov. 22. The winner will be announced and glorified on Nov. 23.
4. The winner will be chosen randomly using Random.org.
Flourless Chocolate Cake
Reprinted with permission from Kathleen King’s “Tate’s Bake Shop Cookbook”
Makes one 9-inch cake
- 2 cups semisweet chocolate*
- 1 cup sugar
- 1 teaspoon instant espresso powder*
- 3/4 cup boiling water
- 1 cup salted butter, softened*
- 6 large eggs, at room temperature
- 1 tablespoon vanilla
- Garnishes: whipped cream and fresh raspberries
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with pan spray and a waxed paper circle.
- Using a food processor, process the chocolate, sugar and espresso powder until it’s finely ground.
- With the motor still running, add the boiling water and mix until the chocolate is melted. Add the butter, and process until it’s incorporated into the mixture. Scrape down the sides of the bowl.
- Add the eggs and vanilla. Process until smooth. Pour the mixture into the prepared pan.
- Bake the cake for 40 minutes. The cake will be puffy, and the center will be barely set.
- Loosen the sides, cool the cake, and refrigerate it for a minimum of 3 hours. The cake will sink in the middle, but that makes a great well to hold all the whipped cream!
*Gluten-Free Tip: Make sure your chocolate, instant espresso powder and butter are all labeled gluten-free.