Happy Birthday to the Irishman... Laughter, Irish Coffees to go and of course a birthday cake...

Over the weekend, the Irishman marked another trip around the sun, another year filled with wisdom, laughter, motorcycles, writing, adventures, and mischief. His birthday wishes? First, Irish Coffees to go from the Buena Vista Café.

But before the adventures could begin, I baked the Irishman a birthday cake, a Chocolate Weekend Gateau, to be exact. I used to make this dense, flourless chocolate cake when I was the Pastry Chef at Stars Restaurant in San Francisco. Flourless chocolate cake is a favorite of the Irishman’s.

On our brisk afternoon, the warmth of coffee and lively conversation kept us cozy as we observed critters and children playing in the chilly bay. The Irishman had initially requested a stop at In-N-Out for burgers, but fate led us to the doorstep of the infamous Barbie Tice, owner of The Bell Tower, a cherished local spot. The Irishman's craving for the weekend-exclusive Egg Sandwich was indulged, and we found ourselves savoring perfectly cooked over easy eggs atop crispy bacon, chipotle aioli, and cheese on a soft bun - each bite a nostalgic trip to a New York deli.

Our time at The Bell was nothing short of magical, as it always is. Back at home, we cozied up with Gappolini (aka Miles the Cat), enjoyed the hilarious movie "Paul," and devoured a scrumptious pizza I cleverly ordered from The Bell Tower. The cake was wisely saved for the next day, to be properly savored at the birthday feast I had planned for the Irishman and our favorite partners in crime. The birthday revelry was set to continue in style.

Sadly, the Irishman has been a trooper all week dealing with a stress cold that has finally won. We ended up having to postpone the celebration dinner, but I somehow managed to get him to have a slice of birthday cake, candle, and all.

Cheers to you, Irishman; here’s to more adventures, laughter, love, friendship, unforgettable memories, and another trip around the sun.

Chocolate Weekend Gateau ( one 9” cake)

1/2 pound unsalted butter (2 sticks)

14 ounces bittersweet chocolate

6 eggs at room temperature

1 cup sugar

pinch salt

splash vanilla

splash whiskey

Preheat the oven to 350. Grease and line a 9” cake pan with parchment and sugar, if desired. This will add an element of crunch to the cake; I do this from time to time. Set the pan aside. Have another pan ready as well, about 9 x 13 to place the cake pan in, you will bake the cake in a water bath.

Over a pot of simmering water, melt the chocolate and butter. You could do this in a microwave, but I will be honest: I do not own one, so all my recipes use older methods. Once all melted, set aside and cool for a few minutes. Save the water from the pan if you use a pot of water; you will need it later.

Mix eggs, sugar, a pinch of salt, vanilla, and whiskey in a bowl and whip until the sugar is dissolved. Slowly pour in melted chocolate and butter and mix well. The mixture will start to thicken and become glossy. Be gentle as you mix. You are not adding air to this; you just want it all thoroughly mixed.

Pour the batter into the prepared cake pan. It is okay if there are air bubbles; leave them, but if they bother you, you can pop them.

Place the cake in a larger pan, carefully pour hot water halfway up the side of the cake pan, and cover tightly with foil. Carefully place in the oven and bake for 1 hour and 10 minutes.

Remove the cake from the oven and allow it to reset in both pans for a few minutes. Then, remove the cake from the other pan and allow it to cool in its pan for at least 30 minutes.

As the cake cools, it will settle and sink a bit, but that is ok. The cake can be left out of the fridge and covered for a few days; after that, it is best in the refrigerator, or it will be fine to freeze for later.

I served it to the Irishman with raspberry jam I had made a few weeks back and some melted vanilla bean ice cream.

Bia maith leat.  Bon Appetit. Spis godt