HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

SPRING HAS SPRUNG

She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke

It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition

I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.

Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…

En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière

Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.

Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.

Ingrédients:
22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 
1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

BLACK AND WHITE WEDNESDAY #115 - CHOCOLATE STILL LIFE

- Winter Cravings -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". It will be hosted on the 5th of February by  Siri at "Cooking With Siri" (click here in order to see who is hosting the next roundup).

NO-FRILLS BROWN SUGAR AND CHOCOLATE SPREAD MACARONS - MACARONS TOUT SIMPLES AU SUCRE ROUX ET À LA PÂTE À TARTINER AU CHOCOLAT

Good resolutions are simply checks that men draw on a bank where they have no account.
- Oscar Wilde

Make as many New Year's resolutions as possible so you have lots of future failures to choose from.
- Unknown

I don't believe in resolutions and never make any as they are rarely realistic, mostly aimless and always vowed to be broken, thus they are quite dangerous for our mental equilibrium (read this article). Instead, I'd rather set goals that are down-to-earth, manageable, easy to achieve and which I can carry out with firmness of mind and purpose. In short, non-applicable and directionless decisions without fundament are not my cup of tea as they generally trigger self-scolding as well as feelings of shame, failure and inadequacy if our plans sadly fail to materialize.

However, I am far from being perfect and I'm absolutely not trying to say that certain changes would not have a favorable effect on me. All the contrary. Yet, I refuse to build castles in the air as unmet grand expectations and illusional/delusional aspirations often lead to deception and depression. Certain things cannot be turned around within weeks or months and sometimes it necessitates us a few years to acquire what we desire, therefore we all need to remember that temporal length plays an infinite role in our quest for reaching our targets and that patience, determination and perseverance are the only keys to success. 

Of course, it is never too late to start transforming our lives, nevertheless we should all keep in mind that one can't obtain good and long-lasting results immediately. A period of transition is required, and small and gradual steps must be made as rash choices are bad, foster big mistakes and can be extremely destructive to anyone involved. Metamorphosing yourself and your existence involves deep thinking and a careful analysis of the situation before any action is initiated.

Besides why wait for the 1st of January to finally wake up and come to the conclusion that you have to modify the course of your trajectory? Embarking on another path can be done at any moment and specific dates or deadlines are secondary. What is important is that you get there, no matter how long it takes.

Learn from the past, set vivid, detailed goals for the future, and live in the only moment of time over which you have any control: now.
- Denis Waitley

To accomplish great things, we must not only act, but also dream; not only plan, but also believe.
- Anatole France

Anyway, since a while, I am determined to be happy, awesome and to find my place on this planet. This implies that I shouldn't give up my ambitions (being a skillful homecook/homebaker, a brilliant writer and a talented photographer whose creative endavors and talent are acknowledged) and have to stop bringing myself down. No matter how irrealizable and stupid my dreams may be, I have to hold on them and believe in my qualities.

Although my blog is a wonderful shop window to the world and draws many visitors on a daily basis, I realize that one cannot solely rely on this powerful medium in order to attain recognition. This is why, I'll have to advertize my work on a larger scale in the future - have a better presence on social media platforms and have recourse to sharing sites more regularly.

In addition, I have decided to care more about my physical and mental well-being. In the past, I thought that I could overwork my body and intellect endlessly. Unfortunately, this made me feel low-spirited and awfully tired - on many occasions, I nearly reached burnout status. The lesson I've learnt from that is: don't overestimated your strength as your health is sacred and you'll get nowhere if you are unfit, frazzled and on your knees. Battles can only be undertaken/fought when you are in possessions of all your faculties.

Hence, from now on, I will only write posts, shoot pictures and cook/bake for Rosa's Yummy Yums at my own rhythm or when inspiration hits me and I'm in the right mood to spend hours behind the computer, in the kitchen or freezing my ass on my improvised balcony studio. This means that I'll stop forcing my creativity and let my inner artist shine whenever it chooses to emerge from its hiding place.

Blogging is a lot of work and demands a truckload of devotion. Serious bloggers have to be blessed with solid nerves as this challenging and arduous hobby is comparable to a real job - minus the pay - and can be very cruel (await nothing from it as prestigious rewards and fame are rare; instead, be extremely thankful for your faithful followers' kind words, encouragements and valuable support as it is what keeps you going). This is the reason why I want this activity to be as stress-free as possible, otherwise it'll be destructive rather than of being ego-boosting, enrichening and gratifiying...

So, to start off the year on a positive note as well as in "rebellious", non-punitive, guilt-free and anti-resolution manner, the confection I am presenting today is not stereotypically diet-friendly and detox-oriented like most of the desserts and dishes you'll find in the pages of magazines or on the net in January. For me, this "trend" is extremely annoying and silly, because physical wellness and an equilibrtaed alimentation should be an important subject not only after the holidays, but at all times. I will tolerate no culpability here, nonetheless I want to inculcate the notion of responsable and mindful eating in my readers.

The more you eat, the less flavor; the less you eat, the more flavor.
- Chinese Proverb

Take care of your body. It’s the only place you have to live.
- Jim Rohn

During important celebrations one doesn't need to pork out and become a depraved consumerist in order to have fun at the table and fulfill his/her cravings for scrumptious dishes. Quantity and impudent extravaganza are not synonymous of delectation as you cannot savor your food rightfully if you behave like a licentious Roman at a banquet and you definitely can't get any pleasure out of gobbling victuals like an insatiable ogre. You just fill your stomach to the point of heartburn as well as contribute to expanding your waistline and worsening your case of bad conscience. 

My philosophy is to constantly feed in a harmonious way - no matter if you are planning on indulging a little - and to never forget that your body is your temple and it deserves to be treated respectfully. Better eat a reasonable amount of calorie rich chow on a daily basis than devour your month's count of carbohydrates and fats in one day, and end up stocking on weight since your metabolism is incapable of coping with your excesses.

Macarons are a delicacy to be enjoyed moderatly, however this refined pastry can be integrated in a wholesome nutrition plan. As long as you keep an eye on your intake and consider them an occasional treat and not a meal in themselves, then there's absolutely no problem. It's all about balance and self-control. In consequence, you have absolutely no excuse whatsoever not to bake my "Brown Sugar And Chocolate Macarons" and delight in them - in moderation, though!!!

Brown Sugar And Chocolate Macarons
Recipe adpated from "Recettes De Réveillon" by Sabine Paris (éditions Larousse).

Makes about 20 macarons.

Ingredients For The "Shells":
110g Powdered sugar
90g Almond powder
75g Egg whites, at room temperature
60g Superfine light brown sugar
Ingredients For the "Filling":
Chocolate spread (homemade - recipe 1 & 2 - or store-bought / I used Nocciolata organic hazelnut spread which is palm oil-free, made with brown sugar and not cloyingly sweet)

Method For The "Shells":
1. Preheat the oven to 155° C (311° F).
2. Cover a baking sheet with parchment paper or a Silpat.
3. Sift together the icing sugar and almond powder. Set aside.
4. Whisk the egg whites until stiff and gradually beat in the brown sugar.
5. Using a spatula, fold the almond mixture into the meringue and stir briskly to remove the air (the batter should be shiny and ribbon-like).
6. With the help of a pastry bag, pipe 1/2- to 1-inch macarons about an inch or more apart onto the prepared baking sheet.
7. Leave your macarons to dry for about 30 to 40 minutes (see remarks).
8. Then bake for approximately 12 minutes.
9. Remove the baking sheet from the oven and let the macarons rest for about 10 minutes before carefully peeling them off the baking paper/Silpat. Leave to cool completely on a wire rack.

Method For The "Filling":
10. Turn the macarons so their flat bottoms are face up. Pipe one half of them with about 1 teaspoon chocolate spread. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges.
11. Serve.

Remarks:
It is possible to make macarons using superfine white sugar instead of superfine brown sugar.
The macarons are ready to be baked when they are dry to the touch (the batter should not stick to your fingers) and are slightly "crusted".
If you do not want to use chocolate spread in order to garnish your macarons, then you can also use chocolate ganache or any other filling of your choice (check out the following links for ideas: 1 & 2).
Macarons are generally better the next day, so don't eat them straight away.
Keep (up to 5 days) in an airtight container in the fridge.

Serving suggestions:
Serve with some sparkling or dessert wine, or just simply with a cup of tea or coffee.

Macarons Au Sucre Brun Et Au Chocolat
Recette adaptée de "Recettes De Réveillon" par Sabine Paris (éditions Larousse).

Pour une vingtaine de macarons.

Ingrédients Pour Les "Coques":
110g de Sucre glace
90 de Poudre d'amande
75g de Blancs d'oeufs, à température ambiante
60g de Sucre roux/brun en poudre
Ingrédients Pour La "Garniture":
Chocolat à tartiner (j'ai utilisé du Nocciolata, mais il vous est aussi possible de fabriquer votre pâte à tartiner vous même - recettes ici et là)

Méthode Pour Les "Coques":
1. Préchauffer le four a 155° C.
2. Recouvrir une plaque à pâtisserie de papier sulfurisé ou d'un Silpat.
3. Tamiser ensemble le sucre glace et la poudre d'amande. Mettre de côté.
4. Monter les blancs d'oeufs en neige ferme en y incorporant peu à peu le sucre roux/brun en poudre.
5. Ajouter le mélange amande-sucre glace et remuer vivement pour chasser l'air (la pâte doit devenir brillante et lisse).
6. A l'aide d'une poche à douille, déposer sur la plaque des petits dômes de pâte réguliers et espacés.
7. Les laisser "croûter" pendant 30 à 40 minutes à l'air libre (voir remarques).
8. Puis les enfourner pour 12 minutes environ.
9. Sortir la plaque du four et laisser les coques reposer pendant 10 minutes avant de les décoller délicatement du papier/Silpat. Laisser complètement refroidir sur une grille.

Méthode Pour La "Garniture":
10.  Coller les coques de macarons deux à deux avec une noix (1 cc) de pâte à tartiner au chocolat.
11. Servir.

Remarques:
Il vous est aussi possible de confectionner des macarons avec du sucre blanc en poudre (qui remplacera le sucre roux/brun en poudre).
Les macarons sont prêts à être enfournés lorsque la pâte ne colle plus quand on pose un doigt dessus et qu'elle forme à la surface une petite "croûte".
Si vous ne voulez pas utiliser de la pâte à tartiner pour garnir vos macarons, vous pouvez tout à fait les remplir avec de la ganache au chocolat ou tout autre garniture de votre choix (voir recettes: 1 et 2)...
Les macarons sont meilleurs le lendemain.
Conservez-les (max. 5 jours) dans une boite hermétique au frigo.

Idées de présentation:
Servir avec du vin mousseux ou liquoureux, ou tout simplement avec du thé ou du café .

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.

DROP DEAD CHOCOLATE CAKE - GÂTEAU AU CHOCOLAT DÉCADENT

It is proof of a base and low mind for one to wish to think with the masses or majority, merely because the majority is the majority. Truth does not change because it is, or is not, believed by a majority of the people.
- Giordano Bruno

Every year, around the beginning of January, I witness the same circus. Food-related magazines, sites and blogs worldwide publish a list of all the forthcoming trends and give their predictions for the upcoming 11 months. After that, and until the next craze hits us comparably to a strike of lightning, the internet generally gets swamped with hip recipes, reviews of fashionable products and a wave of articles treating of those subjects furiously sweeps the web while a horde of professional as well as hobby journalists are sucked into the the eye of this powerful tornado.

Being somebody who naturally goes against the tide, dislikes blind copyism, loathes lack of individuality and disapproves of prefabricated movements, this annual proclamation of what we have to follow and this subliminal influencing of consumers makes me sick, go up the wall, smirk and chuckle as vogues are so limitating, artificial and superficial.

It always amazes me how a large number of people accept dictatorship of taste and have no problem being told what to do, to fancy, to speak about as well as in which way to act. Humanity really wants to be treated similarly to cattle and led in a pack-like manner as it makes them feel safe and not alone. Swimming with the stream gives them the sentiment of partaining to a group, thus not being an outsider. They are so afraid of alienation, segregation and unconventionality that they prefer to sacrifice their integrity for commonness so as to not get singled out by the leading majority.

These hipster zombies… are the idols of the style pages, the darlings of viral marketers and the marks of predatory real-estate agents.

 - Christian Lorentzen

Sadly, in this world we live, standing out from the crowd is really badly seen and labelled as something that is antisocial. Bollocks! Why should women and men who are true to themselves be unfriendly, not well integrated in society and secluded hermits? Maybe singularity is slightly unnerving for others as it is a mark of rebellion, uniqueness and freedom (as long as it is genuine and not another stylish attitude), but that doesn’t mean that it is a negative quality. As a matter of fact, it is a sign of intelligence and strength. Diacritic souls are honest, authentic, comfortable with their opinions and choices, don’t play games or suffer from dissociation. We have no need to create a fake identity and lie to ourselves in order to be recognized. What you see is what you get and if certain idiots don't like us, then they can get lost!

It is crucial to give no importance to the masses’ judgement or appraisal, and to find your own voice if you don’t want to be fake or manipulable. As you know, totalitarian dictatorships and politicians always achieve their goals by striking the chord of fear of rejection within the general public’s heart and missuse our human need to feel aknowledged as well as create strong ties with one another and blend into the flock (check out the movie "The Wave" as it describes this behavior pattern very well). This shows how dangerous it can be to comport oneself in a sheepish manner and deny your inner self to fit the mold. 

Never forget that only dead fish swim with the stream.

- Malcolm Muggeridge

Art is the most intense mode of individualism that the world has known.

 - Oscar Wilde

Diversity is beautiful and a great source of inspiration, while standardization is clinical and represents the death of the mind and of imagination. Take a look at some of the greatest artists and thinkers (poets, painters, writers, musicians, philosophers, etc…), had they not defied conventions, been non-conformists and had dissident visions, their creations/work would never have seen the light of day as they would never have had that special sparkle of life within themselves that made them such a genius.

To hell with fashions! They are only a means of control and the industry has also properly understood that since very long. For decades, it has shaped the minds of folks and been employing those psychological tricks to transform you into the perfect consumer, a robotic subordinate who never questions orders nor goes out of line.

Nowadays, food is extremely popular among a large fringe of the population and amazing amounts of cash are generated by it. This niche sees numbers of ephemeral trends come and go at the speed of light. Unfortunately, they are not all invented by persons with good intentions, but rather by avid entrepreneurs who milk the cow with them, don’t give a shit about locally grown veggies/fruits, budget or healthy eating, eco-friendly farming, the survival of gastronomy, the respect of the terroir, etc... Their interest is somewhere else and profit is their religion. Hence, if you want the culinary arts not evolve into a big commercial joke or to get hijacked by money hungry bastards, you’d better start cooking and baking without being influenced by corporations and not fall into their trap. Love food unconditionally, but not because of the fame it brings or the reputation it has and remember that hipsters come and go fast...

So, when I read somewhere macarons, whoopie pies and cupcakes were out, and that the next dessert obsession in 2012 will be layer cakes, I just had to laugh my guts out. Wow, what breathtaking piece of info! I mean, come on guys, don't you find that it sounds kind of déjà-vu? It is crazy how old stuff makes a regular comeback. That's what I call recycling and not novelty.

I didn't have to wait for this baked good (the same can be said about pickles, kimchi, scones, meatballls, etc...) to be approved by the public opinion to start showing some interest in it. Actually, I have been eating and baking that awesome tea time treat since a very tender age, so it is not dernier cri to me. 

All greatness of character is dependent on individuality. The man who has no other existence than that which he partakes in common with all around him, will never have any other than an existence of mediocrity.

- James F. Cooper

My tastes don't vary according to fads. They are constant and timeless. If I enjoy a dish or a goodie, there is a big chance that I'll do so all my life. Sensationalism doesn't have any effect on me and I don't behave like a chameleon...

For example, I have a longstanding love affair with chocolate cake. It is one of the wonders of this world which I find terribly irresistible. Of course, not all chocolate cakes are equal. Some of them are just good, without being earth-shatteringly delectable and others are simply to-die-for. Well, today, the one I am presenting undoubtedly belongs to the second category. It is unquestionably one of the best chocolate cakes I have ever savored.

I found the recipe for this "Drop Dead Chocolate Cake" on Jamie's wonderful blog "My Baking Addiction" in October 2011. As soon as I laid my eyes on that dark beauty covered and filled with fudgy buttercream, I knew I had to prepare it as soon as possible. Promise made, promise kept. To celebrate the new year, I cococted this intensely cocoa-y, delightfully moist, devilishly rich, divinely morish and extraordinarily decadent confection. Needless to say that we enragedly devoured it like a couple of hungry wolves and that it disappeared incredibly swiftly. A chocolate lover's dream come true! Epic.

~ Drop Dead Chocolate Cake ~

Cake recipe adapted from "My Baking Addiction" and chocolate buttercream frosting adapted from "Savory Sweet Life".

Yields 8 servings.

Ingredients For The "Chocolate Sponge":
2 Cups (410g) Castor sugar
1 3/4 Cups (223g) All-purpose flour
3/4 Cup +2 Tbs (80g) Unsweetened cocoa powder (Cailler)
2 Tsp Baking soda
1 Tsp Baking powder
1 Tsp Fine sea salt
2 Eggs (~63g)
1 Cup (240ml) Buttermilk
1 Cup (240ml) Strong black coffee
1/2 Cup (105ml) Vegetable oil (neutral tasting)
2 Tsp Pure vanilla extract

Ingredients For The " Chocolate Buttercream Frosting":

1 Cup +1 Tbs (250g) Unsalted Butter, softened (not melted)
3 1/2 Cups (420g) Powdered sugar (sifted)
3/4 Cup (68g) Cocoa powder (Cailler, sifted)

2 Tsp Strong black coffee
2 Tsp Pure vanilla extract

1/2 Tsp Fine sea salt 

4 Tbs Milk

Method For The "Chocolate Sponge":
1. Heat the oven to 350° F (180° C). Butter and flour one 9-inch (23cm) round springform pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, put the sugar, flour, cocoa, baking soda, baking powder and salt. Mixing on low speed until the dry ingredients are thoroughly combined.

3. Add the eggs, buttermilk, coffee, oil and vanilla, then beat on medium speed for about 2 minutes (the batter will be thin, that's totally normal).

4. Pour the batter into the prepared pan.

5. Bake for 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool for 10 minutes, then remove from the pan and place on the wire rack. Cool completely. 

Method For The " Chocolate Buttercream Frosting":

5. Meanwhile, with a stand mixer (paddle attachment), cream the butter for a few minutes.

6. Turn off the mixer and add the powdered sugar and cocoa. On the lowest speed, mix the until the dry ingredients have been absorbed by the butter.

7. Increase the mixer speed to medium and add coffee, vanilla extract, salt and milk.

8. Beat for 3 minutes.

Method For "Assembling The Cake":

9. Cut the cake into two equal layers.

10. Place the bottom layer on a cake plate and frost with 1/3 of the buttercream.

11. Cover with the top layer and with the remaining buttercream, frost the cake as desired. 

Comments:

If your frosting needs a more stiff consistency, add a little more sugar or if it needs to be thinned out, add more milk, 1 tbs at a time.

This cake can also be covered with chocolate ganache.

Serving suggestions:

Serve this cake at any hour of the day or night (it is so decadent that you'll not be able to control yourself and will mercilessly pounce on it LOL) and accompany it with cold milk, strong coffee or sparkling wine (champagne, Clairette de Die, Prosecco, etc...).

~~~~~~~~~~~~~~~~~~~~~~

~ Gâteau Au Chocolat De La Mort Qui Tue ~

Gâteau adapté de "My Baking Addiction" et glaçage au chocolate adapté de "Savory Sweet Life".

Pour 8 personnes.

Ingrédients Pour Le "Gâteau Au Chocolat": 

410g de Sucre cristallisé 
223g de Farine 
80g de Cacao en poudre (non-sucré, Cailler)
2 CC de Bicarbonate de soude
1 CC de Poudre à lever
1 CC de Sel de mer fin
2 Oeufs (~ 63g)
240ml de Babeurre (lait ribot) 
240ml de Café fort 
105ml d'Huile végétale (goût neutre)
2 CC d'Extrait de vanille pure
Ingrédients Pour Le "Glaçage Au Chocolat": 

250g de Beurre non-salé ramolli (pas fondu) 
420g de Sucre en poudre/glace (tamisé) 
68g de Cacao en poudre (non-sucré/ Cailler/tamisé)
2 CC de Café fort
2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
4 CS de Lait

Méthode Pour Le "Gâteau Au Chocolat":
1. Préchauffer le four à 180 ° C. Beurrer et fariner un moule rond (à charnière) de 23cm. Le mettre de côté.
2. Mettre le sucre, la farine, le cacao, le bicarbonate de soude, la poudre à lever et le sel dans le bol d'un batteur électrique (équipé de l'accessoire batteur plat) et mélanger à basse vitesse jusqu'à ce que les ingrédients secs soient bien mélangés.
3. Ajouter les oeufs, le babeurre, le café, l'huile et la vanille, puis battre à vitesse moyenne pendant environ 2 minutes (la pâte sera liquide, mais c'est tout à fait normal).
4. Verser la pâte dans le moule.
5. Cuire pendant 35 à 40 minutes ou jusqu'à ce que la lame d'un couteau insérée au centre en ressorte propre. Laisser refroidir pendant 10 minutes, puis retirer du moule et placer le gâteau sur une grille. Faire refroidir complètement.

Méthode Pour Le "Glaçage Au Chocolat":
5. Pendant ce temps, battre le beurre en pommade à l'aide d'un batteur.
6. Éteindre le batteur et ajouter le sucre en poudre et le cacao. A petite vitesse, mélanger les ingrédients secs jusqu'à ce qu'ils aient été incorporés au beurre.
7. Augmenter la vitesse du mélangeur à moyen et ajouter le café, l'extrait de vanille, le sel et le lait.
8. Battre pendant 3 minutes.
Méthode Pour "L'assemblage Du Gâteau»:
9. Couper le gâteau en deux couches égales.
10. Placez la couche inférieure sur une assiette à gâteau et couvrir avec 1/3 du glaçage.
11. Recouvrir avec la couche supérieure et avec le reste du glaçage, glacer le gâteau comme vous le souhaitez.

 
Remarques:
Si votre glaçage est trop liquide, alors ajouter un peu de sucre en poudre. Si il est trop épais, ajouter un peu de lait (1 CS à la fois).

Ce gâteau peut aussi être recouvert de ganache au chocolat.

Idées de présentation:

Servir ce gâteau à n'importe quelle heure de la journée ou de la nuits (il est tellement bon qu'il vous sera impossible de vous contrôler LOL), accompagné d'un verre de lait, d'une tasse de café fort ou de vin mousseux (Champagne, Clairette de Die, Prosecco, etc...).