LEMON AND RICOTTA DELIGHT - ENTREMET AU CITRON ET À LA RICOTTA

Oh, the summer night
Has a smile of light
And she sits on a sapphire throne.
- Barry Cornwal 

Summer is made for fun, not for labor. It is a time of the year that obliges us to slow down, loosen up and embrace life to the fullest. Hence during the hotter days, when our solar star is illuminating the Northern hemisphere with its blazingly fiery, yet soothingly warm and rejuvenating rays, exhausting chores should be banned as it is a blasphemy to be emprisonned in a steaming hot box while slaving at work or on a school bench.

After going through a particularly rough and gloomy winter and spring, we merely have one desire: to limitlesly enjoy the season and feed on as much sunlight as humanly possible, because autumn comes always faster than expected and our beloved Sol's luminescence has the power to heal our soul like no other medicine does/can.

Summer breeze makes me feel fine 

Blowin' through the jasmine in my mind

- "Summer Breeze" Type O Negative (originally written by Seals And Crofts)

Fell into a sea of grass
And disappeared among the shady blades
Children all ran over me
Screaming "Tag... you are the one."

- "Summertime Rolls" by Jane's Addiction

Birds singing joyfully. Lush green pastures. Travelling near and far. Camps, bonfires and sausages on a stick. Late nights with friends. Parties, picnics and barbecues in the wild, at the beach, by the lakeside or pool. Music festivals and midnight concerts. Bonding. Delightful romances. Bikinis, sunglasses, tank tops, flip flops and shorts. Water fun. Basking. Sun kissed hair and tan lines. Ice creams, slushies, refreshing drinks and cafe terraces. Bodies caressed by the balmy breeze. Feeling invicible and forever youthful. Sitting under the shade of a parasol or of a tree. Canicular temperatures. Moist and humid air. Blissfully blue skies, puffy cumulus clouds and rumbling storms. The smell of wet concrete after the rain. Memories by the thousand.

Heavenly, isn't it? Yes? So don't forget to make it all count! Indulgence and joy are vital for our well-being and extremely precious, thus we should not waste our earthly existence never putting ourselves first and forgetting how to be merry.

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time."
- John Lubbock

It is for this reason I have decided to take it easy with my blog (posting less recipes and focusing on publishing more wordless photography essays) and relax a little throughout the holiday season. Unfortunately, I'm financially unable to go on a vacation or visit places (nothing new, though LOL), so that's the only way for me to relish this magnificent period of frivolousness by frolicking around, cultivating idleness, getting in touch with my inner child and looking after myself...

So, without further ado, I would like to introduce you to an estival entremet I am particularly fond of serving to P., but also to my friends and guests. It is a dessert treat which I have been baking for quite a while (at least 10 years) now and which I have (yet) not grown tired of eating on a regular basis.

This simple and somewhat old-fashioned "Lemon And Ricotta Delight" is ambrosially citrusy, exhaliratingly nutty and pleasantly refreshing. The moist and slightly crumbly cake layer pairs wonderfully well with the lusciously smooth cheesecake topping. Without doubt, a gloriously indulgent and irresistible delicacy!

Lemon And Ricotta Delight
Recipe freely adapated from Coopération magazine.

Serves 2-3.

Ingredients For The Cake:
2 Eggs
120g Unsalted butter
80g Castor sugar
70g Ground hazelnuts
170g All-purpose flour
A pinch of fine sea salt
1 Tsp Baking powder
Ingredients For The Ricotta Topping:
250g Ricotta
The zest and juice (7 Tbs) of 1 organic lemon
40g Castor sugar
3.5 Gelatin sheets

Method For The Cake:
1. Line an 18cm springform pan with parchment paper and lightly butter the edges.
2. Preheat the oven to 180 ° C (350° F).
3. Beat the butter together with the sugar until the mixture is light and fluffy.
4. Incorporate the eggs, one at a time, mixing well after each addition. 
5. Fold in the hazelnuts, flour, salt and baking powder just until your get a smooth mixture. 
6. Pour the batter into the pan and smooth the top.
7. Bake for 30-35 minutes or until a knife inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan, on a wire rack.
9. Once at room temperature, level the cake.

The Method For The Ricotta Filling:
10. Soak the gelatin in cold water for about 5 minutes to soften.
11. Whisk the ricotta together with lemon zest, lemon juice and the sugar.
12. Squeeze the gelatin, place it in a pan and let it melt over low temperature, while stirring.
13. Pour the ricotta mixture over the gelatin (not the contrary), mix well and then pour the filling over the cake.
14. Refrigerate until firm, about 2-3 hours.
15. Unclasp the sides of pan, remove the cheesecake and serve.

Remarks:
You can replace the ground hazelnuts with almonds and the lemon zest and juice with lime or orange zest and juice.

Serving suggestions:
Serve with a berry coulis or compote (for ex. blackberry).


Entremet Au Citron Et À La Ricotta
Recette adaptée du journal Coopération.

Ingrédients Pour Le Cake:
 2 Oeufs
120g de Beurre non-salé
80g de Sucre semoule
70g de Noisettes moulues
170g de Farine blanche
1 pincée de sel de mer fin
1 CC de Levure chimique
Ingrédients Pour La Garniture À La Ricotta:
250 g de ricotta
Le zeste et le jus (7 CS) d'un citron bio
40 g de Sucre semoule
3.5 Feuilles de gelatine

Méthode Pour Le Cake:
1. Chemiser un moule à charnière de 18cm avec du papier sulfurisé et beurrer légèrement
les bords.
2. Préchauffer le four à 180° C.
3. Battre le beurre en pommade avec le sucre.
4. Incorporer les oeufs un à un.
5. Incorporer les noisettes, la farine, le sel et la levure chimique afin d'obtenir une pâte fluide.
6. Verser cette pâte dans le moule à charnière et lisser la surface.
7. Faire cuire pendant 30-35 minutes, jusqu'à ce que la pointe d'un couteau insérée au centre du gâteau en ressorte propre et sèche.
8. Sortir le gâteau du four et le laisser refroidir le dans le moule.
9. Une fois refroidit, égaliser le dessus du cake.

Méthode Pour La Garniture À La Ricotta:
10. Faire tremper la gélatine dans de l'eau froide pendant 5 minutes.
11. Bien mélanger au fouet la ricotta avec le zeste et le jus de citron ainsi que le sucre.
12. Presser la gélatine, la mettre dans une casserole et la laisser fondre à feu doux, tout en remuant.
13. Verser le mélange à la ricotta sur la gélatine (et pas le contraire!), puis en napper le gâteau froid dans son moule.
14. Laisser prendre au réfrigérateur pendant au moins 2-3 heures.
15. Démouler et servir.

Remarques:
Les noisettes moulues peuvent être remplacées par des amandes moulues et le zeste ansi que le jus de citron par le zeste et le jus d'une orange (respecter les quantités).

Idées de présentation:
Servir aved un coulis ou une compote de baies (je recommande le coulis de mûres).

SWEDISH VISITING CAKE WITH BLACKBERRIES AND COCONUT FLOUR & A REVIEW OF GRANISTYL'S SKILLET PAN - GÂTEAU SUÉDOIS AUX MÛRES ET À LA FARINE DE NOIX COCO & TEST DE LA POÊLE GRANISTYL EN GRANITE

Frying Pan, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen.
- Ambrose Bierce (1842-1914), “The Devil's Dictionary” (1911)

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!
- Thomas Carlyle (1795-1881)

Like a majority of  health conscious home gastronomes and passionate food aficionados, I particularly cherish quality kitchen utensils that are effective and don't threaten my well-being. Unfortunately, in our modern society where profit is king and things are not made to last, it isn't always easy to come across products that offer all those characteristic and far too often, one has to spend a lot of money on goods that rarely hold up to their promises.

Sometimes, looking for the ideal cooking appliance is comparable to the quest for the Holy Grail and it seems that acquiring a reliable casserole is quasi mission impossible, unless you are wealthy (well, prices are no guarantee of excellence either) or you don't mind polluting your body with dangerous substances.

My most recent search for a durable and teflon-free pan that would fit my budget has been remarkably fruitless, hellish, enduring and tiring. Finding a suitable match proved exceptionally difficult and I nearly had a nervous breakdown during the process!

Nevertheless, positive surprises happen and once in a while we encounter something that gives us full satisfaction and that isn't actually a wortheless gadget or total rip-off. Thankfully, in March it was my turn to be (doubly) lucky as I finally purchased the cast-iron wok of my dreams (fortunately for me, this weighty baby was on sale) and was kindly offered a skillet fabricated by a French brand which has hit the market not long ago. I very seldom get to renew my cuisine equipment, so it felt spoilt rotten and dead happy!

Well, today I am not going to speak about my Chinese device (even if it rocks big time), however instead I have decided to showcase Granistyl's unique and revolutionary 24cm frying pan (a world premiere) which I've had the opportunity of sampling exclusively for you.

This innovative device is embedded with a 9mm layer of hyper resistant, nonstick and scratch-free granite (cut into the block). As a result, it is healthy (little oil is needed and it helps preserve the nutrients - vitamins and minerals - in the fares you are preparing) and non-toxic (natural surface versus Teflon). Also, it offers uniform temperature distribution through the bottom and side as well as retains the heat wonderfully (less energy is needed/used and it stays warm for a while). In addition to that it is compatible with standard stovetops (gas and electric), induction ranges and conventional ovens.

Granistyl's cookware is practical (a real workhorse), beneficial and built to last, nonetheless it has a few minor "flaws". As we all know, stone is heavy, hence manipulation isn't all that comfortable if you have weak wrists or arms (you can’t really toss anything in it, everything has to be flipped with a spatula). Besides the edges are not high enough and I find that quite limiting, plus even if the vessel gets cleaned without dificulty (washed with a hot water and a metal sponge - soap should be avoided), minimum maintainance is still required (oil massage following each use). Not to forget that it costs a substantial price, so it's not acessible to everyone. Anyhow, the advantages outnumber the disadvantages and, at the end, this skillet is worth the investement...

In order to put my eco-friendly pan to the test, I decided to bake Dorie Greenspan's famous "Swedish Visiting Cake" which I revisited by adding wild blackberries I foraged last August in the Geneva countryside and replacing part of the all-pupose flour with coconut flour - my new obssession - a friend of mine bought for me in neighboring France.

The pan worked wonders and my tea-time/after-dinner treat turned out perfectly in both texture and flavor; the balance between sweetness and acidity as well as the chewiness of the crumb and crispiness of the crust was spot on. A divinely buttery, heavenly lemony, fragrantly coconutty and moreishly moist delicacy which you'll rapidly grow addicted to!

Disclaimer: Please note that I was not paid to review this product and that I solely promote things which stay true to my tastes, convictions and interests. Hence, the opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal experiences with GRANISTYL.

Swedish Visiting Cake With Blackberries And Coconut Flour
Recipe adapted from Dorie Greenspan's "Baking: From My Home To Yours".

Yields 8-10 servings.

Ingredients:
1 Cup (210g) Castor sugar
Grated zest of 1 organic lemon
2 Large eggs (~63g)
1/4 Tsp Fine sea salt
1 Tsp Pure vanilla extract
3/4 Cup (96g) All-purpose flour
1/4 Cup (32g) Coconut flour
120g (8 Tbs/1 stick) Unsalted butter, melted and cooled
Two good handfuls of frozen blackberries
About 1/4 Cup (30g) Sliced almonds
1/2 Tbs Castor sugar (for sprinkling)

Method:
1. Preheat the oven to 180° C (350° F).
2. Butter a seasoned 24cm (9-inch) cast-iron skillet or other heavy ovenproof skillet.
3.  In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to work the zest into the sugar until it becomes moist and fragrant.
4. Whisk in the eggs, one at a time (whisking for about 30 seconds per egg).
5. Add in the salt and vanilla extract.

6. Using a rubber spatula, fold in the flours. Then, incorporate the melted butter (do not to overmix).
7. Scrape 1/2 of the batter into the skillet, sprinkle with the blackberries and cover with the remaining batter. Smooth the top using a spatula.
8. Scatter the almonds over the batter and sprinkle with the extra sugar.
9. Bake for 25 to 30 minutes, or until tthe cake is golden and a little crisp on the outside (the center should remain a bit moist).
10. Remove the skillet from the oven and place on top of a cooling rack.
11. Serve warm or at room temperature.

Remarks:
You may also use a 24cm (9-inch) round cake or pie pan.
The blackberries can be replaced by the fresh or frozen berries of your choice or can be simply left out.

Serving suggestions:
Serve with a cup of coffee or a glass of liquor wine.

Gâteau Suédois Au Mûres Et À La Farine De Coco 
Recette adaptée du livre "Baking: From My Home To Yours" par Dorie Greenspan.

Pour 8-10 personnes.

Ingrédients:
210g de Sucre cristallisé
Le zeste d'un citron bio
2 Gros oeufs (~63g)
1/4 CC de Sel de mer fin
1 CC d'Extrait de vanille pure
96g de Farine
32g de Farine de noix de coco
120g de Beurre non-salé, fondu et à température ambiante
Deux bonnes poignées de mûres congelées
Environ 30g d'Amandes éffilées
1/2 CS de Sucre cristallisé (pour saupoudrer)

Méthode:
1. Préchauffer le four à 180 ° C.
2. Beurrer une poêle en fonte de 24cm.
3. Dans un grand bol, mélanger ensemble le sucre et le zeste de citron. Utilisez vos doigts pour travailler le zeste dans le sucre jusqu'à ce que ce dernier devienne humide et parfumé.
4. Ajouter les œufs, un à la fois, en fouettant pendant environ 30 secondes après chaque ajout.
5. Incorporer le sel et l'extrait de vanille.

6. A l'aide d'une spatule en caoutchouc, incorporer les farines, puis le beurre fondu (ne pas trop mélanger).
7. Verser la moitié de la pâte dans la poêle, saupoudrer avec les mûres et recouvrir avec le reste de la pâte. Lisser le dessus du gâteau avec une spatule.
8. Disperser les amandes sur le dessus du gâteau et saupoudrer avec le sucre.
9. Cuire au four pendant 25 à 30 minutes, ou jusqu'à ce que le gâteau soit doré et légèrement croustillants à l'extérieur (le centre doit rester un peu humide).
10. Retirer la poêle du four et la placer sur une grille de refroidissement.
11. Servir chaud ou à température ambiante.

Remarques:
Vous pouvez également utiliser un moule (rond) à gâteau conventionnel de 24cm.
Les mûres peuvent être remplacées par les baies fraîches ou congelées de votre choix ou bien même ne pas être utilisées du tout.

Suggestions d'accompagnement:
Servir avec une tasse de café ou un verre de vin liquoureux.

QUESTCH PLUM ETON MESS - NO MATTER WHAT HAPPENS IN THE KITCHEN, KEEP UP THAT WARRIOR SPIRIT

A cook, when I dine, seems to me a divine being, who from the depths of his kitchen rules the human race. One considers him as a minister of heaven, because his kitchen is a temple, in which his ovens are the altar.
- Marc Antoine Désaugiers

Even though being betrayed by your camera or computer, denied access to your blog platform, or lacking all inspiration is bad enough, having your cooker die on you is probably one of the worst things that any foodblogger and pastry lover can experience as it leaves you feeling completely lost and powerless. Without this essential piece of home appliance (my personal favorite together with my KA), your major working tool, you are absolutely nothing! Well, that's exactly what happened to me not long ago. A terrible and stressful nightmare especially if you are quasi-penniless and cannot afford to buy a replacement straight away.

It all started the day my basic and not so posh, yet beloved 14 years old Bosch oven decided that he was getting tired of the relentless (over)use I made of him and merciless treatment he was getting, so he took revenge on me by gradually falling to pieces until he finally fell “dead” on a sunny afternoon in August. What a Machavellian rascal!

Firstly, the left oven door spring broke, then shortly after the right-side spring crumbled into tiny pieces, and as a result I had to keep the door shut by placing a stool in front of it. Of course, the next catastrophe inevitably had to take place during an absent-minded moment ]..[

So, if you are interested in reading more about my oven misadventures and eager to discover my new recipe, then please head over to the The Rambling Epicure, a daily international food chronicle and online newspaper for which I am a freelance writer and ponder on the meaning as well as significance of food in everyday life. There you'll find my latest article "The Warrior Cook And Quetsch Plum Eton Mess" which I hope you'll enjoy...

Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon dernier billet en date sur The Rambling Epicure, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser.

J'espère que mon "Eton Mess Aux Quetsches" vous plaira car c'est un dessert de saison qui est divinement succulent et merveilleusement parfumé. Cette spécialité figure au patrimoine britannique et a vu le jour dans les années 30 à la très élitiste et select Université d'Eton. A l'origine, il était servi avec des fraises, des bananes et de la glace. La version que nous connaissons actuellement (avec la meringue et uniquement de la crème ainsi que des fruits) est apparue bien plus tard. De nos jours, ce pouding est encore servi lors de la traditionnelle remise des prix de fin d'année académique...

Bien entendu, l'Eton Mess (ou le "bazar d'Eton") que je vous présente ici aujourd'hui est une adaptation revampée de cette gourmandise que j'ai concoté lorsque je me suis retrouvée sans four pendant quelques semaines (il a bien fallu improviser). Un pur délice!

Eton Mess Aux Quetsches
Recette par Rosa Mayland, septembre 2012.

Pour 4 verrines/personnes.

Ingrédients:
240g de Compote de questches
4 +1 Meringues de la Gruyère (ou n'importe quelles autres meringues du commerce)
170g de Ricotta
180g de Crème aigre/fraîche/sûre 35g de Sucre glace
2 Pincées de Poivre long en poudre
2 CS de Pistaches hachées, pour la garniture
 
Méthode:
1. Mettre la ricotta, la crème, le sucre glace et la poudre de poivre long dans le bol de votre batteur électrique. Battre jusqu'à formation de pics mous et obtention d'une consistance mousseuse.
3. Verser 1 cuillère à soupe de la compote dans le fond de chaque verrine, étaler environ 2 cuillères à soupe du mélange ricotta/crème, puis grossièrement émietter 1/3 d'une meringue sur le dessus (une meringue par verrine).
4. Répéter le processus avec le reste des ingrédients.
5. Garnir le dessus des verrines avec 1/4 de la meringue restante (la 5ième) et saupoudrer avec 1/4 des pistaches hachées.
6. Servir immédiatement.

Remarques: 
Veuillez vous assurer que la compote de prunes n'est pas trop liquide (faite avec des prunes et de sucre seulement - sans ajout d'eau).
Si vous le souhaiteez, vous pouvez préparer vos propres meringues suisses (voir la recette). Les miennes ont été achetées dans le commerce car lors de le préparation de ce dessert mon four était hors-service.
La crème aigre/fraîche/sûre peut être remplacé par de la crème double et le poivre long par tout autre épice de votre choix (vanille, cannelle, piment de la Jamaïque, tonka, etc ..).

Suggestions d'accompagnement:
Servir comme dessert avec un verre de vin blanc pétillant (Champagne, Moscatto, Clairette de Die, etc ..) ou une tasse de café.

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...).

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~ 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...).

XMAS DESSERT: FESTIVE CHESTNUT, CARDAMOM & MATCHA MONT BLANCS - MONT BLANC DE FÊTE A LA CARDAMOME ET AU THÉ MATCHA

"From a commercial point of view, if Christmas did not exist it would be necessary to invent it."
- Katharine Whitehorn

I must say that even if it saddens me not to be surrounded by my kin-folk and to have no contact with the very few relatives left (including my parents and sister - very small family and a lot of psycho-drama and toxic behavior which I prefer to steer clear of if I want to be the master of my life, stay sane and be healthy in body and mind), I have to admit that sometimes there are advantages to leading a lonely existence and not being vampirized by others anymore.

You see, with the level of stress rising in society due to the Christmas preparations and the ominous launch of the end of year festivities (or shall we say madness/frenzy - LOL), I am thankful and happy that I'll be going through that odd period in a pressure-free mode. It is really nice to have no worries and be totally detached from all the fuss as well as the hype that surrounds us constantly. In that manner, it is possible to fully appreciate the magic of Xmas and winter.

I haven't been brought up in a religious environment (I belong to no church nor movement) and my boyfriend P. is also furiously against organized belief systems, so since we believe in other values (the power of the Universe & Nature), we will not be celebrating the 25th of December in a Christian way. In place of that we'll feast and party on the occasion of the winter solstice and of my birthday (I was born on the 25th of December).

"The Christmas season has come to mean the period when the public plays Santa Claus to the merchants."
- John Andrew Holmes

As we are not people who like overdoing things, it'll only be the three of us (P., Maruschka, our black kitty, and me) having a casual, yet lovely meal in a relaxed mood and listening to good music, far from the mass hysteria and feverish materialistic peocupations generated by the multiple obligations and oppressive social expectations that go hand in hand with our modern version of this fete (read this article I wrote in order to know what I think about Christmas).

Panicking or nervous breakdowns are not on the program! I have only very few gifts to make or cards to write, have nobody coming home for dinner and don't need to put on a fake smile on my face because I am not forced to attend any freakishly, artificially and kitschily gay/joyful family reunions where everbody is trying to be polite with one another when, in fact, they are just holding back any hard feelings for the sake of this "sacred" day are simply not my cup of tea (I am too honest for that kind of game - either there is a connection or there is none).

"I sometimes think we expect too much of Christmas Day. We try to crowd into it the long arrears of kindliness and humanity of the whole year. As for me, I like to take my Christmas a little at a time, all through the year. And thus I drift along into the holidays--let them overtake me unexpectedly--waking up some fine morning and suddenly saying to myself: 'Why this is Christmas Day!"
- Ray Stannard Baker, pseud. David Grayson (1870-1946), American author, journalist.

Anyhow, no matter how humbly we will be spend this very short weekend (no long weekend for us - in Geneva the 24th and 26th of December are normal working days), I can assure you that we will nonetheless try to make the most of it; we have the intention of organizing a little banquet for two and spending a cosy time together. I plan on making my famous bozy and nutty "Foie Gras Terrine" that we will savor on the 23rd with some homemade bread or crackers, quince jelly and dessert wine (surely a Vin Santo), then on the 24th, as I love to honor my British roots, I'll prepare a 100% English classic Christmas dinner made from scratch and composed of roasted turkey, sage stuffing, buttery mashed potatoes, Brussel sprouts with chestnuts and shallots as well as gravy.

Even if we like to have a traditional fare, the dishes never succeed each other at our table and no sugary treat ends the repast. We don't go crazy. Generally, a small apéro opens the supper, but we seldom ingest more than the bird and its accompaniments. After having stuffed ourselves with such nourishing foods, we rarely have any space left for anything else. How do you guys do to not explode when you stuff yourselves for hours?

But, don't get alarmed, that doesn't mean that we don't enjoy desserts. It is just that we don't serve them after the pièce de résistance. We prefer to indulge in that kind of delicacy when our stomachs are not overexpanded and our taste buds have not been numbed by an excess of flavors. In our house, last courses are enjoyed at tea time or later in the evening...

Well, this Friday, I have decided to present one of those sweet confections instead of blogging about the usual Yuletide cookies or candy. Don't get me wrong, I am the biggest sucker for those goodies, but in December, magazines and blogs already offer enough recipes for biscuits, bonbons and bars. It is the reason why I thought that it would be great to share something a bit different than what you usually see everywhere when Noël is around the corner.

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I wanted to create a special dessert with the Matcha Pâtissier that the Palais Des Thés graciously offered me back in September and sublimate it, so after a certain amount of brainstorming I came up with a wonderful idea: I'd bake "Mont Blancs" (also known as "Monte Bianco in Italy) or rather a modernized version of a that luxurious and festive classic worthy of gracing the Italian table of Cesare and Lucrezia Borgia during the 15th and 16th century, and that of France's noblest families during Louis XIV's reign.

In order to update the original recipe and spike it up a little, I added cardamom to the meringue batter, gave the vermicelli additional oomph by incorporating Kirschwasser to the chestnut puree and upgraded the Chantilly by blending some matcha to the cream. Now, that sounds a lot more exciting, don't you think?! 

As you can imagine, my luscious holiday "Chestnut, Cardamom & Matcha Mont Blancs" didn't last long and were gobbled at the speed of light. The pavlovas were light, crispy and their centre was delightfully soft and chewy, the chestnut puree was silky and the whipped cream divinely fluffy. Taste-wise, the aromas are not overwhelming, instead they are complementary, refined and work well together, each being distinguishable. A fantastic blend of dissimilar textures and of matching savors.To-die-for!!!

~ Chestnut, Cardamom & Matcha Mont Blancs ~
Recipe for the "Meringues" adapted from "Bon Appétit" magazine. Conception of this dessert as well as the "Chestnut Puree" and "Matcha Cream" recipes by Rosa Mayland, December 2011.

Makes 6 big "Mont Blancs":

Ingredients for the "Meringues":
4 Large egg whites
1/4 Tsp Cream of tartar
1 Cup (210g) Castor sugar
2 Tsps Cornstarch
1/2 Tsp Apple vinegar
1/2 Tsp Pure vanilla extract
1/4 Tsp Ground cardamom

Ingredients For The "Chestnut Puree":

400g Sweetened chestnut puree (no jam/spread)

3-4 Tbs Kirschwasser
Ingredients for the "Matcha Whipped Cream":
1 Cup (250ml) Double/heavy cream (35%)

2 Tbs Icing/conditioner's sugar
1 Tsp Palais Des Thés "Matcha Pâtissier" (powdered green tea)

 Method For The "Meringues":
1. Preheat the oven to 350° F (180° C).

2. Line a large baking tray with baking paper.
3. Using your stand mixer (or electric mixer + a big bowl), whisk the egg whites for 1 minute. 4. Add the cream of tartar and continue beating until soft peaks appear.
5. Then, gradually incorporate the sugar, while continuously whisking until the whites are thick, really firm and resemble marshmallow creme, about 5 minutes.
6. Beat in the cornstarch, vinegar, vanilla, and cardamom.
7. Drop the heaps of meringue batter onto the prepared sheet (create 6 mounds, spaced 3 inches/8cm apart).
8. Using the back of a tablespoon, make a depression in the center of each meringue.
9. Transfer to the oven and immediately reduce temperature to 250° F (120° C).
10. Bake until the meringues are dry outside (but centers remain soft), have a pale straw color and lift easily from the parchment, about 80 - 110 minutes.
11. Cool completely on a rack.
Method For The "Chestnut Puree":

1. Mix the puree together with the kirsch. Set aside.

Method For The "Matcha Whipped Cream":

1. Make sure your stand mixer bowl, beaters and cream are very cold.

2. Add the matcha to the cream and beat until soft peaks form.

3. Then, add the sugar and continue whisking until firm peaks appear.

Method For Assembling The "Mont-Blancs":

1. Arrange the meringues on a serving platter and press the chestnut puree (with a potato press or chestnut puree press) in bird's nest shape around edge and center of the meringue shells.

2. Pipe the whipped cream on top of the puree, piling it high.

3. Sprinkle with edible silver pearls, then serve immediately.

Comments:

If your chestnut puree already contains some kirsch, then you might want to add less extra kirsch to it.
The meringues can be made a day ahead and kept in an airtight container for about 12-24 hours,  at room temperature.

The puree can also be made a few days ahead and stored in an airtight container in the fridge.

The whipped cream and assembling can only be made at the last minute.

Serving suggestions:

Serve for dessert or for afternoon tea with some dessert wine, liqueur or a pot of jasmine tea.

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

~ Mont-Blanc A La Cardamome Et Au Thé Matcha ~
Recette pour le "Meringues" adapté du magazine "Bon Appétit" (US). La conception générale du dessert ainsi que les recettes pour la "Purée De Châtaignes" et la "Chantilly Au Matcha" par Rosa Mayland, Décembre 2011.
 

Pour 6 gros "Mont Blancs".

Ingrédients Pour Les "Meringues":
4 Blancs d'œufs (oeufs de ~63g)
1 CC de Crème de tartre
210g de Sucre cristallisé
2 CC de Fécule de maïs (maizena)
1/2 CC de Vinaigre de pomme
1/2 CC d'Extrait de vanille pure
1/4 de CC de Cardamome en poudre
Ingrédients Pour La "Purée De Châtaignes":
400g de Purée de marrons sucrée/vermicelles (pas de confiture)
3-4 CS de Kirsch
Ingrédients Pour La "Chantilly Au Matcha": 
250ml de Crème double (35%)
2 CS de Sucre glace
1 CC de "Matcha Pâtissier" du Palais Des Thés

Méthode Pour Les "Meringues":
1. Préchauffer le four à 350 ° F (180 ° C).
2. Recouvrir une grande plaque à pâtisserie de papier sulfurisé.
3. A l'aide de votre batteur (ou au batteur manuel + un grand bol), fouetter les blancs d'oeufs pendant 1 minute.
4. Ajouter la crème de tartre et continuer de battre jusqu'à formation de pics mous.
5. Puis, incorporer progressivement le sucre, tout en continuant de fouetter pendant encore 5 minutes, jusqu'à ce que les blancs soient épais, très fermes et ressemblent à de la crème de guimauve.
6. Incorporer la fécule de maïs, le vinaigre, la vanille et de cardamome tout en fouettant.
7. Faire des tas avec l'appareil à meringue (créer 6 monticules, à 8cm d'intervalle).
8. Avec le dos d'une cuillère à soupe, faire une dépression au centre de chaque meringue.
9. Enfourner et réduire immédiatement la température à 120 ° C.
10. Cuire jusqu'à ce que les meringues soient sèches à l'extérieur (les centres doivent être mous), aient une couleur jaune paille et se décollent facilement du papier sulfurisé, environ 80-110 minutes.
11. Laisser refroidir complètement sur une grille.
Méthode Pour La "Purée De Châtaignes»:
1. Mélanger la purée avec le kirsch. Mettre de côté.

Méthode Pour La "Chantilly Au Matcha":
1. Assurez-vous que votre bol mélangeur, vos batteurs et votre crème soient très froids.
2. Ajouter le matcha à la crème et battre jusqu'à formation de pics mous.
3. Puis, ajouter le sucre et continuer de fouetter jusqu'à la formation de pics fermes.
Méthode Pour "L'Assemblage Des Mont-Blancs":
1. Disposer les meringues sur une assiette de présentation et garnir le dessus de chaque meringue avec 1/6 de crème de marrons (utiliser un presse pommes de terre ou un appareil spécialisé).
2. Décorer avec la chantilly.
3. Parsemer de perles argentées, puis servir immédiatement.
 
Remarques:
Si voutre purée de marrons contient déjà du kirsch, alors faites attention de ne pas en rajouter trop. 
Les meringues peuvent être faites la veille et conservée pendant pas plus de 24 heures dans une boîte hermétique, à température ambiante.
La purée peut également être faite quelques jours à l'avance et conservées dans un récipient hermétique au réfrigérateur.
La crème fouettée et la chantilly doivent être faites à la dernière minute.
 
Idées De Présentation:
Servir à l'heure du dessert ou du thé avec un vin liquoureux, une liqueur ou du thé au jasmin.