In Honor of the Eagles’ Super Bowl Victory: A Dessert to Knock Your Booties Off


I live in Philadelphia and I suppose I would be remiss if I did not take passing note of the Philadelphia Eagle’s recent Super Bowl Victory.  Before the game started, however, victory was far from certain.  Knowing that the only other kind of “bowl” that could bring such joy to my husband was a bowl filled with something chocolate, I decided to make a chocolate creation worthy of the Super Bowl and so delicious that if the Eagles lost, we would still have the dessert as consolation.


I searched the Internet for a flourless chocolate cake recipe and found one on the Finecooking.Com    The recipe is easy to make and held up to my minor alterations.  One thing I did was to use my husband’s favorite Icelandic Chocolate from Whole Foods.  He is trying to cut all milk products out of his4.IcelandicChocolate diet (for some reason, this does not include butter.  Don’t ask me to explain how butter is not a milk product.  But Icelandic Chocolate contains not one speck of milk product so it’s OK.)    The second alteration was to use a springform pan which makes unmolding the cake much easier.  I changed the icing too, adding cocoa and powdered sugar  And I serve the cake frozen. You would not believe how much better this makes the chocolate experience. That and an Eagles’ Super Bowl  victory. Here is the recipe:


Super Bowl Flourless Chocolate Cake

  • 12 oz. Icelandic Chocolate (about 1 3/4 bars)
  • 1 cup butter
  • 5 large eggs at room temperature (cruelty-free, please!)
  • Pinch salt
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup or so powdered sugar
  • 4 tbs cocoa powder (I used Hershey’s)

Preheat your oven to 300 degrees F.  Cut a circle of baking parchment to fit into the bottom of a 9-inch round springform pan.  Spray the parchment and the sides of the pan with cooking spray and dust with cocoa.  I like to sprinkle some granulated sugar into the pan too.  Combine the eggs, sugar, and vanilla in a mixing bowl and beat until the mixture becomes thick and fluffy.  This is a simple step but I tried to find a site on the Internet to illustrate it for people who have not done it.   I saw so many different instructions that I gave up.   Here’s what I did: I threw everything in the bowl, including the cocoa, 3/4 cup butter melted and cooled, and beat the mixture for about 5 minutes with a Hamilton Beach 6-speed hand mixer using the mixing paddles and not the whisk.  I used the number two speed.    The batter fluffed up beautifully.  (Remember, my cruelty-free eggs were at room temperature. )  I scraped the batter into the prepared pan and baked the cake on the middle rack for about 40 minutes.  The knife I inserted in the middle had a smidgen of batter on it, but I did not want to over bake the cake, so I took it out.   I let the cake cool for about 20 minutes, ran a knife around the edges of the pan, and put the cake, still on the spring-form bottom, on a plate, and into the freezer.

Then I made the icing

I melted the remaining 1/4 cup of butter in the microwave, put the remaining 2 oz. of the Icelandic chocolate into the melted butter, and stirred the mixture until the chocolate was melted. Then I added 3 tbs of cocoa powder, about a cup of powdered sugar, and a tsp. of vanilla.  I beat the mixture with the mixer, adding just enough water to make it pourable.  I took the cake out of the freezer,  poured the icing over the cake and let it drip over the sides and returned the cake to the freezer,  When the icing set up, I covered the cake with plastic wrap.

Some recommendations

This cake is best served frozen.  You can eat it as soon as it cools, but it is so much better  when it’s frozen.   If you have trouble cutting it, try dipping the knife in hot water before slicing.   The cake is so chocolatey that a small piece will quell your inner chocolate monster.  In fact, this cake is too good, it will knock your booties off.  Go Eagles!

William Blake’s Favorite Chocolate Death Dessert?

I think William Blake nailed it when he wrote “The road of excess leads to the palace of wisdom… You never know what is enough unless you know what is more than enough. Blake was the sort of man who would have liked Maxwell’s Hockey Puck Birthday Cake. It’s the kind of dessert you eat on the road of excess and you will definitely know when you have eaten too much. I can see Blake now, sharing it with Mrs. Blake on those occasions when they relaxed naked in their back yard after a hard day of poetry writing and print pressing. But I digress. I decided to create a new dessert for my stepson Maxwell’s fifteenth birthday. As a wicked stepmother, I firmly believed that Maxwell was in serious need of wisdom. His father and I didn’t know any ancient wisdom initiation rituals. (You can’t find a decent mountain or eagle feather in Philadelphia anyway.) We had already done the therapist thing but that only meant that the hapless lad would suffer from our mistakes instead of our parents’ mistakes. Besides, the only really useful tip my mother ever gave me was never to slap a man who chews tobacco. (I think Max already knew that.) I was going to write that this is the point where I thought of William Blake, the road of excess, and the Hockey Puck cake. I sadly admit it’s not true. I merely decided to indulge Maxwell’s voracious sweet tooth with a dessert that combined several of his favorite desserts into one. Let’s see-there was his mother’s brownies (high on my list too), his grandmother’s Jello cake, (technically stained glass cakefor the graham cracker crust. (Jello is a poor excuse for a dessert.) Max loved chocolate in its many forms including fudge and toffee (but no nuts because Max didn’t like them. ) I included marshmallow crème for something white. My mother shrieked when I told her my plan, “You’re gonna give that boy sugar diabeetees!” “I hope not,” I worried. At least not until he’s on his own medical insurance. I made the first Hockey Puck (recipe follows) cake and my husband and I each had a sliver. Maxwell and a friend each downed two large wedges after scarfing down spaghetti and meatballs. (Which they washed down with Jolt Cola  laced with saccharin.) My husband and I laid prostrate on the sofa helpless to stop them, listening to our hearts beat like jack hammers. We did achieve a measure of wisdom that night. The teenage boys? Not so much.  20+ years later,  I am happy to say that Max has apparently learned restraint because he does not have diabetes.  Which is good for him because he has two little boys and children try to travel the road of excess as often as it takes to make their parents crazy. And why is the cake called Hockey Puck? When I first made it, my husband took one look and remarked that it looked like a hockey puck with a thyroid condition.

Maxwell’s Hockey Puck Birthday Cake

  • One two-layer fudge cake (recipe follows)
  • One box graham crackers
  • One 14 oz jar marshmallow crème
  • Fudge sauce (recipe follows) or 10 oz jar
  • One recipe chocolate ganache (Recipe follows)
  • Toffee (recipe follows) or 1 lb Heath Bars chopped

I started with a recipe for a fudge brownie cake. You can use a mix, but Max got a cake made from scratch. Here’s a good recipe that has the lightness of a chiffon cake with that brownie flavor Fudge Cake

  • 3 cups sugar
  • 3/4-cup vegetable oil
  • 4 eggs
  • 2 2/3 cups flour
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1-tablespoon vanilla extract
  • 2 cups milk
  • 1 1/8 cups cocoa powder

Butter and flour three 9-inch cake pans and line them with waxed paper. The waxed paper is important because the cake sticks to the pan. Mix the sugar and oil and slowly stir in the cocoa. Blend in the eggs with a mixer. Blend in the milk and vanilla into this mixture. Sift the dry ingredients into a separate bowl and add alternately with the milk to the sugar-oil-egg mixture while beating at a slow speed. Go slowly and make sure you are incorporating all the ingredients. Remember to scrape the sides and the button of the mixing bowl. Pour into the cake pans and bake for 45 minutes at 350 degrees or until a knife inserted in the center comes out clean. Remove the cakes from the pans and let them cool. Peel off the waxed paper. You can freeze one layer because you will only use two. Toffee

  • 2 cups butter
  • 2 cups chocolate chips
  • 2 cups white sugar
  • 1 tsp vanilla
  • 1 cup chopped nuts (optional)

Combine butter and sugar in a heavy sauce pan. Clip a candy thermometer to the pan. Cook over medium flame stirring occasionally, until the mixture starts to boil. Remove from stove when the temperature reached 285°F and stir in the baking soda and vanilla. Pour onto a shallow pan lined with waxed paper and sprinkle the chocolate chips on the top. No need to melt them beforehand; they will melt on the hot toffee. Spread them over the entire surface and sprinkle with the nuts, if you are not making Hockey Puck for Max. Break into pieces when cool. Store in tightly covered container. TIP: add a teaspoon of molasses if you like brown sugar in your toffee. I never buy brown sugar; I keep molasses and add a bit of it to white sugar instead. A bit of molasses is also good in the fudge sauce (recipe below). Chocolate Ganache 

  • 16 oz chocolate chips
  • 1 ½ cup heavy cream
  • 2/3 cup butter
  • 1 tsp vanilla

Pour the cream into a microwave safe bowl and heat for one minute on high. Add the chips and stir. If the chips do not melt, heat in 30 second intervals on high until both ingredients are incorporated. Stir in vanilla and let cool. If the ganache gets too hard to spread, heat it in the microwave until spreadable. Chocolate Fudge Sauce

  • 2 c. sugar
  • 2/3 cup unsweetened cocoa
  • 2/3 cup milk
  • 1 stick butter

Combine ingredients in a saucepan and heat slowly until it starts to boil. Boil mixture for one minute and remove from stove. Let it cool for about 5 minutes before pouring it over the cake. If it hardens, heat in microwave.

Assembling Your Hockey Puck

Spread with one third cup of the marshmallow crème, cover with graham crackers breaking them to fit. Cover this with one third of the chocolate ganache. Place on the next layer cut side down and repeat with the remaining layers and filling ingredients. You can use less of the filling if you wish. Cover the top of the cake with foil or plastic wrap and put it in the refrigerator for 2 or 3 hours. Use the freezer if you are in a hurry. After removing the cake from the freezer, remove the sides of the spring form pan and place the cake on a serving dish. You can surround the cake with strips of waxed paper to keep things neat.
The next step is to pour the fudge sauce over the top of the cake, covering it and letting it run down the sides, spreading it to fill in as best you can. It won’t look real neat, but that is the nature of the Hockey Puck. Crumble the toffee and sprinkle liberally on the top of the cake. Press into the sides. Cover the cake loosely and refrigerate. If you have used strips of waxed paper on the plate, remove them before serving.  Eat slowly, savor and enjoy!

Plumpton reviews the recipe before I kick him out of the kitchen
Plumpton reviewing the recipe before I kicked him out of the kitchen.

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