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Wednesday, March 24, 2010
Romantic Recipes
11:30 PM |
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How more romantic could we start this weekly section than having an amazing chocolate cake made by a Frenchman? I actually made this recipe and brought it to work. Everyone loved it!
A star of the dessert world, its wide appeal rests on one simple truth: good quality chocolate! If you are to dedicate your time to its confection, please do not degrade its magnificence with what I call chocolate-flavored wax. Sacrebleu! At the very minimum use 60% cocoa chocolate (semisweet to bittersweet). Personally I choose at least 70% for a true chocolate flavor. In other words, if you are going to swallow those calories, make it worth it !
I did mention calories. Well, yes, at 2 sticks of butter and sugar to match, it is not for the weightwatcher. I am sure you can find a low calorie alternative out there, with fake sugar and, gasp, fake butter, but I won't comment on the taste. So I'll let you in on a little secret. There is a reason for maximizing the cocoa content, hence the bitterness, of the cake: a tiny piece and you are satisfied. Dependent, of course, of your level of addiction to the black substance :)
Ingredients:
Directions:
Then just wait for the OOOOhs and the AAAhhhhhs :)
Pierre
Pierre's Chocolate Cake
A star of the dessert world, its wide appeal rests on one simple truth: good quality chocolate! If you are to dedicate your time to its confection, please do not degrade its magnificence with what I call chocolate-flavored wax. Sacrebleu! At the very minimum use 60% cocoa chocolate (semisweet to bittersweet). Personally I choose at least 70% for a true chocolate flavor. In other words, if you are going to swallow those calories, make it worth it !
I did mention calories. Well, yes, at 2 sticks of butter and sugar to match, it is not for the weightwatcher. I am sure you can find a low calorie alternative out there, with fake sugar and, gasp, fake butter, but I won't comment on the taste. So I'll let you in on a little secret. There is a reason for maximizing the cocoa content, hence the bitterness, of the cake: a tiny piece and you are satisfied. Dependent, of course, of your level of addiction to the black substance :)
Ingredients:
- 8 oz chocolate, minimum 70% cocoa
- 8 oz unsalted butter
- 8 oz sugar
- 4 eggs
- 1/3 cup flour
- 2 table spoons of Kailua liquor
Directions:
- Preheat the oven to 360F
- Melt the chocolate on low
- In the meantime, mix the soft butter (I soften it in the microwave for 15 seconds) and the sugar until you get a creamy consistency
- Add the eggs one by one, mixing each egg with the batter for a minute each
- Add the melted chocolate and mix well
- Add the flour and mix well
- Add the coffee liquor (it's an option) and mix well.
- Pour into a greased cake pan (I use butter for greasing, of course) and bake for 45 minutes at 360F. You know the cake is ready when you put a knife into teh center and it comes out clean. Be careful not to overcook the cake or it could get a bit on the dry side.
- Cool the cake down, flip it to present the bottom up, and sprinkle some confection sugar on top for presentation.
Then just wait for the OOOOhs and the AAAhhhhhs :)
Pierre
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1 comments:
April's birthstone is! you guessed it diamonds. So cut a piece of this cake and gently place the diamond into the top and as you hand it to her ask her that important question.....will you be my wife?
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