Tony found a copy cat recipe for Portillo’s chocolate cake recipe.  Since our neighbors were buying the crab this time for Crab Fest 2010, I offered to make two desserts – something I rarely make!  But these two desserts are show stoppers.  Both are super simple, but taste as if you were a pastry chef!

I kept thinking yesterday was Saturday since I was off!  Being Friday, that meant no meat for Tony, and one of his favorite things is egg salad sandwiches.   I followed Martha Stewart’s recipe for perfect hard boiled eggs.  I always have a problem with peeling off the egg whites with the peel, or there is a green ring inside the egg yolk.  Not this time!

Put eggs in pan and cover with cold water – just an inch above the eggs.  Simmer over medium heat until the water comes to a boil.  Once the water is up to a boil, remove from heat, cover and let sit for 12 minutes.  Run under cold water to stop the cooking process.

The egg on the right peeled perfectly!!

Since I woke up so late yesterday, I made Tony his egg salad sandwich and I made a grilled ham and cheese.  Kraft actually makes pepper jack cheese that’s wrapped exactly like their American cheese – each slice is only 45 calories!

With an ounce of potato chips on the side:

Did anyone watch Chef Academy on Bravo?  Chef Novelli made this dessert called Chocolate Pot – and when the students ate it they were gushing how great it was.  Since I made it at our last crab fest, I decided to make it again.


6 ounces dark chocolate
3 2/5 ounces milk
6 4/5 ounces heavy cream
1 ounce honey
2 ounce cocoa powder
2 ounces whiskey


  1. Warm cream and milk together. Bring to warm temperature, remove from heat and melt chocolate.
  2. Add cocoa powder and mix well. Stir in honey and whiskey – put in four bowls and chill for 4-6 hours.

Each serving:  494 calories, 33 fat, 41 carbs, 5.7 fiber and 7.6 protein.  You can print out a printer friendly version here. Obviously, with stats like this, this is a once in a while treat!  Serve with whip cream.

make sure you heat the cream/milk at a low temp – you don’t want it to come to a boil

The last time I made this, when I added the cocoa powder, it was hard to make it smooth in the sauce.  This time I put it through a strainer and it worked out great.

Then pour 1/2 cup into 4 separate bowls.

So the word on the street is that the reason Portillo’s chocolate cake is so moist is because there is mayo in it.    Tony found a copy cat recipe that uses a cake mix – so simple!  Make sure you buy super moist Betty Crocker mix, 1 cup water, 3 eggs and 1 cup mayo.  That’s it!

I baked mine in a 10 inch cake pan and baked it at 350 for 30 minutes.  I set it outside to cool faster so I could frost it.  I made this one a yellow cake, because it’s my neighbors favorite.  But I plan on making a chocolate version for Easter Sunday! šŸ˜€

Oh, did I mention the butter cream frosting I made for this??

  • 2 sticks of butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 6 tablespoons heavy cream

So while this is usually the star of Crab Fest:

This clearly stole the show!

I am pretty sure that cake was insulin worthy – to the tune of 15 units of insulin!!  But it was so worth it! šŸ˜€

On tap for today:  baking bread!  It’s rainy and chilly today, so it’s a great way to spend the day inside and bake!  Oh, and that pile of clothes I mentioned yesterday?  Um, they are still there – I need to spend at least an hour today on that.

my daffodil’s bloomed yesterday!

And I got this in the mail yesterday – so many recipes I am going to make this week are from this magazine!

Hope you have a great Saturday! šŸ˜€