While in college I took a cooking class to fill some of my elective credits necessary to graduate. That was one of the best decisions I ever made. Deborah Foster, still an Assistant Professor of Family and Consumer Sciences at Ball State Uninversity, taught me the basics of just about everything I needed to know to begin cooking. I really enjoyed her class and met some very interesting people, some of which I'm sure went on to culinary scool to become chefs. With her course I received my first cookbook. I still use it to this day - I LOVE her basic cheesecake recipe.
Once upon a time I was married. As a shower gift I received a set of cookbooks from a friend. The one I really love is "How To Be A Domestic Goddess" by Nigella Lawson. Since I received that book, nine years ago, I have used it to the point that the cover is torn and the pages are covered in ingredients from the various recipes I have tried. I have one true favorite from the book that I think everyone should try because it is so easy to make, so delicious and you can dress it up with so many of your favorite garnishes to make it different each time.
The recipe has been posted here http://technically.us/eat/x/nigellas-dense-chocolate-cake for everyone to try (not sure she would like that, but everyone seems to be sharing recipes these days). My suggestion is to watch the cake carefully - it will overflow the pan so use a cookie sheet on the rack below to catch the excess batter - and leave it in a little longer than the directions say. The consistency around the edges will be a bit firmer so you can actually cut slices, but the center will still be gooey. I also suggest you serve each slice warm - even if the cake was made yesterday it is better to nuke it for a moment to get it warm and gooey all over again.
When it comes to ingredients you must select wisely. I believe that the better the ingredients the better the food will taste. If I'm in a pinch I always grab Ghirardelli's, but if you find a local cooking store you should have more options. Butter is best - don't use margarine, it's really not right to bake with margarine...EVER. The other thing I don't scimp on is the vanilla. My mother bought a bottle of Azteca pure, natural vanilla and it is absolutely fabulous! I no longer use imitation anything.
My preference of garnishes include a scoop of vanilla bean ice cream, fresh raspberries, sliced toasted almonds and a slight drizzle of chocolate sauce over the top. The flavors, textures and the combination of warm cake with cold ice cream will make you feel like you have died and gone to heaven! YUM!!!
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