I have a friend that loves to cook, and more so to eat, just as much as I do. However, the last time we were together cooking and laughing, she just wasn't eating as much as she normally does. Being the good friend I am, I was worried about her. (Okay, so I was worried that I was going to have to eat the entire Chocolate Ganache cake all by myself and end up sick the rest of the night.) So I asked her what was wrong. She said she was fine but continued to pick at her cake. Finally she started laughing.

I guess a friend of hers had given her a diet drug to try called hoodia. I have heard it advertised all over the place and I had always wondered if it worked. Well I guess she had too, so she tried it. Now she is by no means fat but she would happily lose 20 or 30 pounds and not feel guilty. So she tried this stuff and she was as amazed as I was. It totally curbed her hunger. There she sat with a cold glass of milk and a fresh piece of Chocolate Ganache cake and she was not even interested in eating.

After all was said and done, she decided that she enjoyed eating too much to continue taking something that powerful, but we were both amazed at the effects it had.

Here is the recipe we were using. It is one of my favorites from Barefoot Contessa. I have tweaked it a little here and there but I will give you the orignal so you can play with it and get it perfect for you.

Chocolate Ganache Cake

1/4	lb butter, at room temperature
1	cup sugar
4	eggs, at room temperature
1 (16	ounce) can hershey chocolate syrup
1	tablespoon pure vanilla extract
1	cup all-purpose flour
For the ganache
1/2	cup heavy cream
8	ounces semi-sweet chocolate chips
1	teaspoon instant coffee granules

Preheat the oven to 325 degrees.
Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
Add the eggs one at a time.
Mix in the syrup and vanilla.
Add the flour and mix until JUST combined (overbeating will make the cake too tough).
Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.
Let cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.
You can tilt the rack to smooth the glaze.
Do not refrigerate.