CHOCOLATE GANACHE-GLAZED HAZENUT CAKE - GÂTEAU AUX NOISETTES RECOUVERT DE GANACHE AU CHOCOLAT

All the art of living lies in a fine mingling of letting go and holding on.
- Havelock Ellis

Tension is who you think you should be. Relaxation is who you are.
- Chinese Proverb 

Taking things easy isn't all that evident if you are trapped in a lethal routine or somebody who has a bad conscience for staying at home all day long like a kept woman and not being the one who is obliged to go to the "salt mine". As you can imagine, finding the power to change habits and the courage to let go of guilt is very hard in such situations.

Since I am jobless and not forced to deal with a psyschotic chef with a superiority complex nor to slave at a desk every week in order to pay the bills, I have the impression that the right to relax and have fun should be denied to me because individuals of my kind ought to be grateful for their slack lifetsyle, have nothing to complain about and definitely no excuse whatsoever for putting their feet up considering that they don't accomplish a lot in comparison to dedicated career people.

No matter how much energy I spend killing myself doing my household chores (cooking/baking, cleaning, planning the expenses/planning the food shopping, taking care of our old cat, etc...) and how many strenuous hours I quotidianly dedicate to blogging, I am still convinced that there is no reason for me to be tired or to need a vacation.

Thankfully, my boyfriend is not the type of male who has a macho mind and believes that what "the mistress of the house" achieves is meaningless or that holding a blog is stupid and meaningless. Unlike a certain species of Neandertal guys, he appreciates my domestic contribution, considers it to be highly valuable and never takes it for granted. Besides, he also regards my foodie activities as awesome and he respects the artistic side of my personality. P. is extremely proud of me and never repproaches me for my unemployement status or critcizes my choices. He understands that I can be stressed as well as emotionally, mentally and physically drained. As a matter of fact, this adorable man always tells me that I should sleep longer in the morning, relax more and stop buzzing around frenetically.

Although I'm a self-professed epicurean who thinks that life is meant to be enjoyed, I have difficulties transposing the entirety of my hedonistic ideologies into my existence. Hence, I constantly punish myself by not aknowledging my burnout and intentionally sweep it under the carpet, close my eyes on my state of complete exhaustion as well as refuse to listen to my body's cry for help. Hyperactivity (artistic creation without respite, lovingly pampering my partner and keeping the apartment clean) gives me a sense of fulfillment and purpose. In this way, I don't feel like a total waste of space or a parasite living at someone's expense (having been nicknamed "the cuckoo" by my parents as a child leaves an indelible stigma)...

During holidays, leisure replaces work as a priority. You are filled with the enthusiasm to explore, travel and learn. So indulge in laziness. Spend time with your loved ones and let your heart dance.
- Roger Bannister

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.
- James Dent

Deep summer is when laziness finds respectability.
- Sam Keen

Summer is the ideal time for slacking and decompressing as most folks are absent and our melting brains are on a holiday modus. The cold season lasts long and it would be pure insanity to stay clustered in our grotto, looking as pale as light-phobic vampires in lack of fresh blood as well as incredibly sad to behave like manic zombies schyzophrenically clicking away on our keyboard while the exterior world is bustling action. So, why stick in front of a screen and stay in a dusty room when the sun is shining brightly, the temperatures are soothingly warm, the birds are squealing with joy in the azure blue sky, the grass is so invitingly verdant, nature's bursting with lush beauty and the internet is a real desert where only a bunch of anemic geeks roam?

This year, I've resolved to slow down a little, overcome my busy bee complex and finally grant myself a much deserved break: I'll be taking a hiatus for two weeks, from the 18th to the 26th of August and will not publish a complete write-up (presentation of a dish & babblings) until the 7th of September.  Anyway, be reassured, Rosa's Yummy Yums has absolutely not fallen down on my priority list. I am just trying to approach this hobby in a more healthy and casual manner. This means feeding my site exclusively when I'm in the mood for putting words down on paper and going through the long process of picture-taking, thus not forcing myself to post at any cost

Following this stress-free philosophy, today I have chosen to share with you a recipe for a simple cake I had already spoken about on my blog six years ago. Back then, this chocolaty and nutty goodness didn't get the exposure it deserved (mediocre pictures and weak writing), so I've decided to publish a revamped version of my old article (better formula, photos and new text) here this Friday.

This easy "Chocolate Ganache-Glazed Hazelnut Cake" is perfect for gourmets who are too lazy to work their fingers to the bone and want to reach gustatory heaven without fussing around. In one word, it is dedicated to those who refuse to sacrifice their pleasure in the name of sluggishness. An old-fashioned confection, which despite its basicness is delightful, moist, tasty and will rejoice even the most persnickety eater. Happiness on a plate!

Chocolate Ganache-Glazed Hazelnut Cake

Cake recipe adapted from "The Australian Women's Weekly" and ganache recipe adpated from Tish Boyle "Cake Book".

Makes 1 cake.

Ingredients For The "Hazelnut Cake":
1/2 Cup + 1 Tsp (125g) Unsalted butter, at room temperature
1 Tsp Pure vanilla extract
1 Cup + 2 Tsps (220g) Castor sugar
2 Eggs (~63g)
1 3/4 Cup (225g) Plain white flour
1 1/3 Tsps Baking powder
A pinch of salt
1/2 Cup (120ml) Milk 

3/4 Cup + 2 Tsps (70g) Ground hazelnuts
Ingredients For The "Chocolate Ganache":

3oz (90g) Bittersweet chocolate, finely chopped or grated
1/3 Cup (80ml) Heavy cream
1/2 Tsp Pure Vanilla extract

Method For The "Hazelnut Cake":
1. Peheat the oven to 180°C (350°F). Mix together the flour, baking powder and salt, sift them and set aside.
2. In the bowl of your stand mixer, cream the butter together with the sugar and vanilla extract, until light and fluffy.
3. Add the eggs, one at a time and beat until well combined.
4. Stir in dry ingredients (flour/bakingpowerd/salt) and the milk, alternately.
5. Incorporate the ground hazelnuts.
6. Pour the batter into a 20cm (8inch) greased round cake pan.
7. Bake for about 45-50 minutes in the middle of the oven or until a thin skewer inserted in the center of the cake comes out clean.
8. Turn onto a wire rack and let cool.

Method For The "Chocolate Ganache:
9. Place the chocolate in a medium bowl.
10. Heat the heavy cream over medium-high heat until it comes to a light boil.

11. Remove from the heat and immediately pour the cream over the chocolate and stir until smooth and glossy.

12. Allow the ganache to cool before pouring over the cake (the longer you allow the ganache to cool, the thicker it will set).

Remarks:
You can use light brown sugar as a substitute for castor sugar. and replace the hazelnuts by the ground nuts of your choice (this will change the flavor of the cake, though).

Serving suggestions:
Serve with a good cup of tea or coffee and some whipped cream.

Gâteau Aux Noisettes Recouvert De Ganache Au Chocolat
La recette pour le gâteau est adaptée de "The Australian Women's Weekly" et la recette pour la ganache est adaptée de "Cake Book" par Tish Boyle.

Pour 1 gâteau.

Ingrédients Pour Le "Gâteau Aux Noisettes":
125g de Beurre non salé, à température ambiante
1 CC d'Extrait de vanille pure
220g de Sucre cristallisé
2 Oeufs (~ 63g)
225g de Farine
1 1/3 CC de Poudre à lever/pâte
Une pincée de sel de mer fin
120ml de Lait non écrémé
70g de Noisettes moulues
Ingrédients Pour La"Ganache Au Chocolat":
90g de Chocolat mi-amer, haché finement ou râpé
80ml de Crème épaisse
1/2 CC d'Extrait de vanille pure

Méthode Pour Le "Gâteau Aux Noisettes":
1. Préchauffer le four à 180 ° C. Mélanger ensemble la farine, poudre à lever/pâte ainsi que le sel et les tamiser. Mettre de côté.
2. Dans le bol de votre robot ménager, battre le beurre, le sucre et l'extrait de vanille en pommade, jusqu'à consistance légère et mousseuse.
3. Ajouter les oeufs, un par un et battre jusqu'à consistance homogène.
4. Incorporer les ingrédients secs (farine/poudre à lever/sel) et le lait, en alternance.
5. Puis, incorporer les noisettes moulues.
6. Verser la pâte dans moule à gâteau rond (beurré) de 20cm de diamètre.
7. Cuire au milieu du four pendant environ 45-50 minutes, jusqu'à ce que la lame d'un couteau insérée au centre du gâteau en ressorte propre.
8. Mettre le gâteau à refroidir (complètement) sur une grille.
Méthode Pour La"Ganache Au Chocolat":
9. Placer le chocolat haché dans un bol moyen.
10. Chauffer la crème à feu moyen-vif jusqu'à ce qu'elle arrive à légère ébullition.
11. Retirer du feu et versez immédiatement la crème sur le chocolat et remuer jusqu'à obtention d'une consistance lisse et brillante.
12. Laisser refroidir la ganache avant de la verser sur le gâteau (plus vous la laissez refroidir, plus elle sera épaisse).

Remarques:
Vous pouvez utiliser du sucre brun clair (fin) comme substitut pour le sucre cristallisé.
Les noisettes moulues peuvent également être remplacées par par les noix moulues de votre choix. Par contre, cela changera la saveur de votre gâteau.

Suggestions d'accompagnement:
Servir avec une bonne tasse de thé ou de café et de la crème fouettée.