. The Tasting Palette .

Who can resist a warm slice of fudgy chocolate cake?
I know I can’t.

This chocolate is really easy to make and it’s absolutely irresistible. It’s a little like a dark chocolate lava cake baked slightly longer. The result is fabulous! Spooning that smooth dark chocolate cake into your mouth and allow it to gently melt over. Add that bit of citrusy orange peel and there you’ll enjoy the complementary taste of dark chocolate and orange all together. That is, on top the beautifully contrasted sunshine orange peel that littered the seal-brown cake.

I’m not exaggerating the goodness of this cake. It has been well-received by the people around me AND it has been a familiar sight in my kitchen for the past two weekends.

Chocolate Cake

(taken from Delicious Days)

Recipe source: based on "Schokoladenfondantkuchen
Nathalie" from the book "Verrückt nach Schokolade" by
Trish Deseine (page 14), adapted
Required time: about 40 minutes
.
Ingredients:
200 g butter
200 g high quality dark chocolate (70 % cacao)
250 g sugar
4 eggs
2 tablespoons of flour

1) Grease the sides of a spring mould (mine has a size of 26
cm) with butter and line the bottom with baking
parchment.
2) Preheat the oven to a 190 degrees Celsius.
3) Break the dark chocolate in smaller pieces and heat it slowly with
the butter in a bain-marie. When everything has melted, add the sugar, stir and let it cool down for about 5 minutes.
4) Now add four eggs, one by one and stir well with a wooden spoon or a whisk after each. Finally add two tablespoons of flour and blend well.
5) Pour the mixture in the spring mould and put it in the
oven for about 25 minutes.
6) Take the cake out of the oven and out of the spring
mould.

***

We also picked up 7 slices of cake from The Patissier along Mohammad Sultan Road. It's the first time that I've actually tried them but I don't think that I've missed out much. They were above average but also pretty much forgettable!

I can't even remember what I bought! (Though I only tried 2 or 3 out of the 7) Nothing really deserves a mention.

Just some colourful pictures though.

The cakes

Snowball, Deconstructed Tiramisu, Strawberry Sensation

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Japanese Desserts @ The Regent Tea Lounge Burger time is Relish time Matcha sablés Lunch @ Sushi Yoshida Father's day dinner- Roasted leg of lamb with aube... Sweet Salty Spicy Chocolate decadence- Suzy's Cake by Pierre Herme Italian cookout! Power lunches Piere Herme's Chocolate Sables 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	Monday, July 07, 2008 Dessert decadent weekend Who can resist a warm slice of fudgy chocolate cake? I know I can’t. This chocolate is really easy to make and it’s absolutely irresistible. It’s a little like a dark chocolate lava cake baked slightly longer. The result is fabulous! Spooning that smooth dark chocolate cake into your mouth and allow it to gently melt over. Add that bit of citrusy orange peel and there you’ll enjoy the complementary taste of dark chocolate and orange all together. That is, on top the beautifully contrasted sunshine orange peel that littered the seal-brown cake. I’m not exaggerating the goodness of this cake. It has been well-received by the people around me AND it has been a familiar sight in my kitchen for the past two weekends. Chocolate Cake (taken from Delicious Days) Recipe source: based on "Schokoladenfondantkuchen Nathalie" from the book "Verrückt nach Schokolade" by Trish Deseine (page 14), adapted Required time: about 40 minutes . Ingredients: 200 g butter 200 g high quality dark chocolate (70 % cacao) 250 g sugar 4 eggs 2 tablespoons of flour 1) Grease the sides of a spring mould (mine has a size of 26 cm) with butter and line the bottom with baking parchment. 2) Preheat the oven to a 190 degrees Celsius. 3) Break the dark chocolate in smaller pieces and heat it slowly with the butter in a bain-marie. When everything has melted, add the sugar, stir and let it cool down for about 5 minutes. 4) Now add four eggs, one by one and stir well with a wooden spoon or a whisk after each. Finally add two tablespoons of flour and blend well. 5) Pour the mixture in the spring mould and put it in the oven for about 25 minutes. 6) Take the cake out of the oven and out of the spring mould. ***** We also picked up 7 slices of cake from The Patissier along Mohammad Sultan Road. It's the first time that I've actually tried them but I don't think that I've missed out much. They were above average but also pretty much forgettable! I can't even remember what I bought! (Though I only tried 2 or 3 out of the 7) Nothing really deserves a mention. Just some colourful pictures though.** The cakes Snowball, Deconstructed Tiramisu, Strawberry Sensation link \| posted by simin at 10:08 AM \| 0 Comments: Want to Post a Comment? back to main page
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