. The Tasting Palette .

It's another chocolate decadence weekend. It will continue to be so as J and I take on the challenge of the recipes from Chocolate Desserts by Pierre Herme. Initially, we wanted to try making chocolate cigarettes (or tuiles) but my dad requested for a cake.

Suzy's cake stood right out as THE cake for a Saturday evening because it is rich and dense plus it is easy to make. I think I might have overbaked the cake just a little. It's still a great cake, just that it was firm throughout instead of having the streaky batter in the middle. I would also go for darker chocolate the next time so as to achieve a more intense cocoa-flavoured cake!

I can't wait to get my hands on my own copy of this recipe book. In just 3 more weeks, it will be mine.

***

Suzy's Cake

This is a rich chocolate cake that is superbly easy to make. This cake will be perfect with vanilla bean ice cream or just topped the cake with berries or cherries.

(Chocolate Desserts by Pierre Herme)

Serves 8-10

250g bittersweet chocolate, preferably Valrhona Guanaja, finely chopped

250g unsalted butter, at room temperature

200g sugar

4 large eggs, at room temperature

70g all purpose flour

1. Center a rack in the oven and preheat the oven to 180 deg C. Butter a 24cm round cake pan that is at least 5 cm high, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess and set the pan aside

2. Place the chocolate in a heatproof bowl over-not touching- simmering water and heat until the chocolate is melted. Set the chocolate aside to cool; it should feel only just warm to touch when you mix it with the rest of the ingredients.

3. Put the butter and sugar in the mixer and beat on medium speed for about 4 minutes, scraping down the sides of the bowl frequently; until the butter is creamy and hte sugar well-blended. Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the mixer speed to low; pour in the cooled chocolate and mix until it is incorporated. With the mixer still on low, add in the flour and mix only until it disappears inot the batter. You'll have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting.

4. Scrape the batter into the pan and bake in the oven for 26-29minutes, or until the cake rises slightly and the top has lost its sheen. The cake may not look entirely set in the center; when you test the cake by inserting a slender knife into the center; the knife will come out lightly streaked with batter; which is what you want. Transfer the cake to a rack to cool.

5. When the cake has cooled, chill it in the refrigerator for an hour or so to make it easy to unmould. Turn the cake out, remove the parchment and invert the cake onto a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Italian cookout! Power lunches Piere Herme's Chocolate Sables Vesak Day Picnic in the Park To Ho Chi Minh and Back Grace's Birthday Lunch -Valentino Marco Sacco at Domvs- Starry starry night Masterclasses- World Gourmet Submit 2008 Joel Robuchon in Hong Kong Hong Kong- The more traditional Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, June 15, 2008 Chocolate decadence- Suzy's Cake by Pierre Herme It's another chocolate decadence weekend. It will continue to be so as J and I take on the challenge of the recipes from Chocolate Desserts by Pierre Herme. Initially, we wanted to try making chocolate cigarettes (or tuiles) but my dad requested for a cake. Suzy's cake stood right out as THE cake for a Saturday evening because it is rich and dense plus it is easy to make. I think I might have overbaked the cake just a little. It's still a great cake, just that it was firm throughout instead of having the streaky batter in the middle. I would also go for darker chocolate the next time so as to achieve a more intense cocoa-flavoured cake! I can't wait to get my hands on my own copy of this recipe book. In just 3 more weeks, it will be mine. ******* Suzy's Cake This is a rich chocolate cake that is superbly easy to make. This cake will be perfect with vanilla bean ice cream or just topped the cake with berries or cherries. (Chocolate Desserts by Pierre Herme) Serves 8-10 250g bittersweet chocolate, preferably Valrhona Guanaja, finely chopped 250g unsalted butter, at room temperature 200g sugar 4 large eggs, at room temperature 70g all purpose flour 1. Center a rack in the oven and preheat the oven to 180 deg C. Butter a 24cm round cake pan that is at least 5 cm high, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess and set the pan aside 2. Place the chocolate in a heatproof bowl over-not touching- simmering water and heat until the chocolate is melted. Set the chocolate aside to cool; it should feel only just warm to touch when you mix it with the rest of the ingredients. 3. Put the butter and sugar in the mixer and beat on medium speed for about 4 minutes, scraping down the sides of the bowl frequently; until the butter is creamy and hte sugar well-blended. Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the mixer speed to low; pour in the cooled chocolate and mix until it is incorporated. With the mixer still on low, add in the flour and mix only until it disappears inot the batter. You'll have a thick, smooth, satiny batter that looks like old-fashioned chocolate frosting. 4. Scrape the batter into the pan and bake in the oven for 26-29minutes, or until the cake rises slightly and the top has lost its sheen. The cake may not look entirely set in the center; when you test the cake by inserting a slender knife into the center; the knife will come out lightly streaked with batter; which is what you want. Transfer the cake to a rack to cool. 5. When the cake has cooled, chill it in the refrigerator for an hour or so to make it easy to unmould. Turn the cake out, remove the parchment and invert the cake onto a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving. link \| posted by simin at 10:41 AM \| 0 Comments: Want to Post a Comment? back to main page
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