"CHOCOLATE INTENSITY" CAKE

On the occasion of the last "Dinner Party" with all the crazy Geneva foodies (a post is soon to come), I made a killer cake named "Chocolate Intensity"...

I first saw this recipe on Peabody's great blog "Culinary Concoctions" (USA) and thought to myself "wow, that's incredibly awesome!".I was really impressed by this cake which looked ever so "dirty" and viciously deadly. I HAD to make this flour less cake!

This wonderful cake is like no other flour less cake I made until now. It is gorgeous and memorable! Although, this cake is baked, it is more like an unbaked dessert.

Tish Boyle's "Chocolate Intensity" is truffle-like, fudgy, creamy, velvety and extremely rich, but at the same time, it is very delicate. It has an intense chocolate taste that sends you straight to the heavens above (or is it to hell?) and a texture that is incomparably smooth and dense. This "Chocolate Intensity" is dreamlike and addictive. It is a real poem written with chocolate, a sweet treat that sends shivers down your spine every time you take a bite from it. In fact, I think that it should be renamed "Chocolate Orgasmatron" or "Death By Chocolate", because nothing is more sweet, electrifying, lethal and pleasurable than this gorgeous cake!!!!!....

This "Chocolate Intensity" is a real calorific bomb that makes you go "ooommmppphhh", so much it fills your mouth with it's thick chocolate goodness and lies heavy on the stomach! Believe me, this cake is better eaten alone and not after a meal, otherwise you will end up suffering (I experienced that painful feeling...). It is such a unique dessert that it needs to get all your attention. Therefore, in order to appreciate it's magic, give it a place of choice. It has to be your one and only love...

Source: "Chocolate Intensity" recipe taken from "The Cake Book" by Tish Boyle.

Makes one 22cm (9-inch) cake.

Ingredients:
250g Bittersweet chocolate, finely chopped
375g Unsalted butter, cut into pieces
1 Cup Castor sugar

1/2 Cup Freshly brewed coffee
6 Large eggs (~50g)
1 Tsp Vanilla extract
1/8 Tsp Salt

For the bittersweet ganache:
190g Bittersweet chocolate, finely chopped
2/3 Cup Heavy whipping cream
1 Tsp Vanilla extract

Method:
1. Position a rack in the center of the oven and preheat the oven to 180° C (350º F).
2. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment.
3. Place chopped chocolate in a large bowl.
4. In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling.
5. Pour the hot mixture over your chopped chocolate.
6. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
7. In a medium bowl, whisk the eggs vigorously until blended.
8. Whisk in the vanilla and salt.
9. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly in order to temper the eggs.
10. Add the egg mixture to the hot chocolate mixture and whisk to combine well.
11. Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan.
12. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan.
13. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly.
14. Transfer cake pan to a cooling rack and cool for 20 minutes.
15. Run a thin knife around the edge of the pan to loosen the cake.
16. Place a cardboard round covered with foil on top of the pan and invert the cake onto it. 17. Remove pan and carefully remove the parchment paper.
18. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.

Bittersweet Ganache
19. Place chopped chocolate in a medium bowl.
20. In a small saucepan, bring the cream to a boil.
21. Remove pan from heat and add the chopped chocolate.
22. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. 23. Gently stir in the vanilla.
22. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.

To glaze the cake:
23. Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet.
24. Slowly pour the hot glaze onto the center of the cake.
25. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet. 26. Scrape the extra glaze from the baking sheet and put it in a small ziploc bag.
27. Seal the bag and cut a tiny hole in one of the bottom corners.
28. Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern.
29. Refrigerate the cake at least one to two hours before serving.

Remarks:
Use a chocolate that has no less than 62% cocoa.
If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil, otherwise the filling will leak through the seam along the base.
Tempering the eggs (point 9) with a little bit of the hot chocolate mixture will prevent "scrambled eggs" when combining the two mixtures.
It is not an obligation to strain the batter through a sieve. You can omit that part, if you wish.
This cake is better eaten cold. I recommend you to leave it at least half a day in the refrigerator before serving

Serving suggestions:
Eat alone or accompanied by a "Crème Anglaise" flavored with a bit of 5 spice powder...

WEEKEND CAT BLOGGING #93

This week, Jelly and Kamikaze at "I Got Two shoes" (Korea) are happy to announce that they are hosting Weekend Cat Blogging #93!

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalink) or contact them via e-mail without forgetting to give all the needed informations.

Maruschka is one big lazy cat who loves to sleep on her back.
She can lie in that position for hours without moving!

The only thing that she does is yammering and calling me in order to get her soft tummy rubbed.
And, as you can quite imagine, I can't refuse her invitations...

SPRING HAS ARRIVED!!!

There is no doubt that Spring is already here. The birds are singing very loud, the cats have started to fight, the flowers are popping up like mushrooms, the trees are in bloom, the grass is getting green and the first leaves are starting the appear!

It feels so good to see the awakening of nature and the coming of a new season...

The Call of Spring

"When spring begins
Again to light
Our happy world
With colors bright,

The robins all come
Back to see
How beautiful
The earth will be,

With crocus gold,
And daffodils
Lighting meadows,
Fields, and hills;

With leaves of green
And tulips gay,
And birds arriving
Every day."

~ By Norman Schlichter ~

IRISH SODA BREAD - "ST. PAT'S DAY" EVENT

Zorra at "Kochtopf" has had the great idea to create an event (see details) in relation with "Saint Patrick's Day", an Irish feast day that celebrates a Christian missionary named Saint Patrick (373-493), the patron saint of Ireland...

This feast takes place on the 17th of March, Ireland's National Day. Nowadays, festivities take place all around the world and this day is celebrated by many Irish people and non-Irish alike. On this special day, a carnival-like atmosphere prevails. There is generally a parade, large amounts of lager as well as other alcoholic beverages (colored green) are drunken, lots of Irish food is eaten and at least one green item of clothing is worn by the participants who really let themselves go completely.

For the round-up organized by Zorra, I have decided to participate with one of the most well-known and well-spread recipes that hails from Ireland: "Soda Bread". It is maybe not a very original choice, but it is nonetheless a speciality that has it's own interest...

As you might have already guessed, this bread which is called "Wheaten Bread" in Northern Ireland and "Brown Bread" in the Republic of Ireland (or "Damper" in Australia), is exclusively made with baking soda and contains no yeast at all. Thanks to the buttermilk and the baking soda, this quick bread will "rise" while baking, like any other "normal" bread. It is due to the lactic acid of the buttermilk which reacts with the baking soda, thus forming tiny bubbles of carbon dioxide gas.

This bread dates from 1840 when bicarbonate soda was introduced to Ireland. Because of the climate of this country, hard wheat which produced a flour that rose easily in combination with yeast didn't grow well. It is for that reason that baking soda came in handy and replaced the other more common raising agent (yeast).

Regarding the significance of the cross on the top of the bread, it is believed that it was done in order to ward off the devil. But, the cross also has a technical purpose which consists in helping the bread to rise properly while it bakes.

Since a few different versions of this loaf exist, many traditional Irish people will argue on the ingredients used in the fabrication of an authentic "Soda Bread". Now, thanks to modern adaptations, one can find them flavored with caraway seeds, spices (nutmeg, cinnamon, allspice, etc...) or enriched with chocolate chips, candied orange peel, chopped nuts, dried fruits (cranberries, raisins, currants, etc...)...

My "Soda Bread" recipe is more classic, plain and close to the way the original loaf should be, but it tastes nonetheless great! This bread is crunchy on the outside and soft on the inside. It's texture differs quite a lot from yeast-based breads. It is more crumbly and dense. It's flavor is very special as the baking soda gives it a special taste that borders with that of cakes (but not quite either). It is good and very practical, especially if you want to eat bread, but haven't got the time to prepare any. It is then that "Soda Bread" becomes very helpful, because it is made in a whiz and fulfills any demanding gourmet!

Source: "Ultimate Bread" by Eric Treuille and Ursula Ferrigno. For a complete review of this book, click here.

Makes 1 loaf.

Ingredients:
250g Plain white flour
250g Wholemeal flour
1 1/2 Tsp Baking soda
1 Tsp Salt
30g Unsalted butter
300ml Buttermilk

~ Connemara, Ireland. ~

Method:
1. Preheat the oven to 200° C (400° F).
2. Sift the flours, baking soda and salt together in a large bowl.
3. Rub the butter into the flour with your fingertips until evenly dispersed.
4. Make a well in the center of the flour mixture and pour in the buttermilk.
5. With a wooden spoon, stir in the flour to form a soft, crumbly dough.
6. Turn out on to a lightly floured work surface and knead the dough very lightly until smooth, silky and elastic, about 3 minutes.
7. Shape into a flattened round about 15cm (6 inches) across and 5cm (2 inches) thick.
8. Dust with flour.
9. Cut a slash, 2cm (1 inch) deep, across the top. Then, another in the opposite direction to make an "X".
10. Bake for about 35 minutes until hollow sounding when tapped underneath.
11. Cover with a cloth, then leave to cool on a wire rack.

Remarks:
If you don't have buttermilk at home, then take 300ml milk and add either 1 tablespoon lemon juice or vinegar. Stir. Now, you have soured milk!
Eat this bread on the day it is baked or place in a plastic bag and keep overnight (find that it keeps well in this way...).

Serving suggestions:
Eat this bread like any other loaf, with either jam, Nutella, cottage cheese, cheese, honey or as accompaniment to your meal.

(Connemara -Pic by Philippe Demay www.trekeath.com)

LOVELY CHALLAH

I can't emphasize enough on the fact that "Challah" (see recipe 1 & 2) is one of the most gorgeous brioche breads that I have baked so far... It is perfection incarnate!!!

Here are a few pictures (click to enlarge) to make you crave for a slice of this wonderful bread...

A soft crust that hides a luscious and fluffy inside...

What are you waiting for? Take note of the recipe and zip straight into you kitchen!!!

"SIX WEIRD FOOD FACTS ABOUT ME" MEME

Not very long ago, the awesome cook, Burekaboy of the great "Is That My Buréka?" (Canada) tagged me for the "Six Weird Food Fact About Me" meme. Thanks for thinking about me!

Let's hope that those revelations will not destroy my "reputation", he, he!...

1. Some people like to count their money, I love to do the same with my food! I'm a little bit like a squirrel who always thinks about his food, who is afraid of never having enough and who methodically stocks everything.

I don't feel relaxed if my cupboards are empty. The problem with that attitude is that I hate to use something from my precious "war stock". That's how I sometimes end up with food that is close to expiration and that has to be eaten very fastly before it rots...


2. I love glutinous food, but only when it's vegetarian. Otherwise, anything glutinous that comes from an animal freaks me out and puts me off!

For example, I adore glutinous rice-based food like "Kuihs" and also tapioca flour-based specialities, manioc, etc... Don't ask me why, but I crave such sticky, gummy and gluey textures...


3. I particularly love mixing sweet flavors to savory food. I tend to add some sugar to certain dishes!

This combination creates a contrast that my tastebuds appreciate. When I stir-fry vegetables, I love to add a sweet element such as sugar, maple syrup, sweet chilli sauce or something similar. It just makes things taste better. Do you know why? Because sugar is a flavor enhancer.

In a more moderate way, the same goes with sweet tasting food. I like to enhance my bakeries with a pinch more salt than what the recipe calls for...


4. I can't throw away food, unless it's uneatable or dangerous for the health. I always keep leftovers and use them the day after or freeze them. I refuse to spoil what has graciously been offered to us by Mother Nature.

I find that those who just dump their dinners into the dustbin act in a blasphemous way. Food has a value and we can't waste it. We must appreciate and respect what we eat as well as be grateful for what we have!

I always remember hearing, as a kid, that "If you leave a grain of rice in your plate, then at the end of the year, you would end up with a mountain of rice."! That saying has marked me for life....


5. I sometimes get veeeeery angry when a recipe doesn't turn out the way it should (or mostly, the way I want it to be/look). I can get so red-hot with anger that I start to see red and explode!

It generally means that I will get "uncontrollable" (I'm exaggerating a little...) and will throw things across the kitchen, swear like a trooper, cuss under my breath, my heart rate will start to go up and I will foam like a dragon! In such moments, I feel like a "berserker"! Terrifying, heh!?! But, be reassured, no human being gets injured or has to suffer during my momentary alienation.

Well, in fact I'm a very nice person who cannot be aggressive with anybody else, but myself. I always tend to set the bar too high and over pressurize myself, therefore , at times, the cork pops and I get out of myself. I'm a perfectionist who can't stand failure. But, don't worry, I'm taking care of that problem...


6. I don't particularly care much for what has a "luxury" status (Champagne, caviar, oysters, etc...)...

I don't believe that what is considered a luxury is always very interesting. It is mostly considered in that way, because it costs a lot of money. Why should certain foods be "better" than others? Is there a reason apart from it's rarety? And does a speciality have to be fine just because it's rare? I don't believe so.

It is all just a question of money and of appearance (I'm speaking here mainly of the "high society")! I'm sure that most people who consume their luxury food do it only because it looks good to do so and not just because they love that kind of food. Why should everybody love acquired taste specialities such as caviar, foie gras or oysters (which are of a bizarre nature) when many people are disgusted by common goods such as liver, certain vegetables, (blue or strong) cheese, etc...?

Certain people certainly only love the taste of money!

But, don't get me wrong, I respect everybody's choice and can understand that certain people like those specialities, only because of their taste....

I tag the following people:
Hélène B. at "Dans L'Assiette De Mademoiselle Charlotte Et Cie"
Ruth at "Once Upon A Feast"
Vanessa at "Confiture Maison"

(Squirrel -Pic by www.krittercards.com)
(Mochi -Pic by www.flickr.com)
(Sprinkler -Pic by www.brocanteo.com)
(Empty Plates -Pic by www.noise-to-signal.com)
(Angry Girl -Pic by www.fotosearch.com)
(Caviar -Pic by http://users.skynet.be)

CARIBBEAN BANANA SOUP

Lately, I was invited to take part in a "Soup Swap" event organized by the sweet Rai at "Ugly Fruit". After having been inspired by an American blog (see link) dedicated to soup swapping, Rachel decided to do the same here in Geneva...

After a lot of brainstorming, I decided to contribute with a "Banana Soup", because the association of sweet and savory flavors always attracts me.

The final result literally blew me off my feet! This "Caribbean Banana Soup" was/is absolutely gorgeous and exquisite (I say that not just because I made it, but because it is truly mind-blowing ...)!!!

With this soup, you can taste the delicate aromas of the bananas, of the Basmati rice, of the kaffir lime leaves and of the spices. Nothing is overwhelming and the flavors are harmoniously blended together in order to give the most wonderful and rafined soup I have ever tasted! This "Caribbean Banana Soup" is smooth like velvet, sweet like honey and ever so slightly salty. The coconut cream and yogurt add a silky and unctuous texture as well as a thickish body that reminds me of veloutés. To savor this soup is a unique experience for the body, soul and tastebuds. It's generous taste will take you to that colorful place called the Caribbean, and believe me, you will not want to go back to the real world!

This recipe was adapted from the Swiss magazine “Cuisine De Saison” (12 December 2003).

~ Petite Anse, Martinique, Caribbean. ~

Makes soup for 2 people.

Ingredients:
1 Shallot, chopped
1 Banana (200g), peeled and sliced
1 Tbs Fresh ginger, grated
1 Tbs Unsalted butter
50g Basmati rice
2 Kaffir lime leaves, bruised
1/2 - 1/3 Tsp Curry powder
1/2 - 1/3 Tsp Curcuma powder
1/2 - 1/3 Tsp Cinnamon powder
6 dl Water (+ more)
2 Cubes chicken stock
2 Tbs Coconut cream powder
180g Plain yogurt
Salt, to taste

~ The simmering soup. ~

Method:
1. Heat a soup pan over medium heat.
2. Add the butter and shallot. Cook until translucid.
3. Add the banana, ginger, rice and spices.
4. Stir-fry for 1 minute.
5. Pour the water into the pan.
6. Add the cubes of chicken stock and the kaffir lime leaves.
7. Bring to a boil and let simmer for about 20 minutes, covered.
8. Remove the lime leaves.
9. Add the coconut milk powder.
10. Puree the soup in a blender.
11. Pour the soup back into the pan and incorporate the yogurt.
12. Salt to taste and serve.

Remarks:
Add a little water if you find that the soup is too thick.
Don’t reheat the soup once the yogurt has been incorporated, otherwise you will have a bad surprise (curdled yogurt).

Serving suggestions:
Eat this soup as a starter or for lunch with a slice of cornbread (see recipe). It can be served either warm or cold.

(Martinique -Pic by Jean Saint Martin www.trekearth.com)

WEEKEND CAT BLOGGING #92

This week, Sher, the unique Upsie and the sweet Sundance at "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #92!

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalink) or contact them via e-mail without forgetting to give all the needed informations.

Fridolin is a very zen kitty who likes to meditate all day long.
He just lies either on his tree or on the bed looking very cool and as if on another planet.
He seems always far away and ever so content...
I wish I could be like him (sigh and sob)!

WINTER SUNSETS

I love sunsets, especially during the winter! At this time of the year, they are incredible and the light always seems to be pure...

Please click on the pictures to enlarge...

No comment is really needed, apart from the fact that I was looking in the direction of the "Fort De L'Ecluse" and of the "Vuache" mountain in France...

LUMP EGG PASTA WITH SAFFRON SAUCE

Ruth at "Once Upon A Feast" from Toronto (Canada) has decided to organize a weekly event that takes place every Friday. It's called "Presto Pasta Nights" (see infos and rules) and as you have maybe guessed, it's all about pasta!

Her idea is to host a weekly round-up of the recipes that we, foodbloggers, have created/made and want to share with others via her great blog. What an awesome idea, thanks!!!

As I still had two little pots of fish eggs (lump and salmon) left from my Christmas gift (see post), I thought that a dish associating them with pasta would be ideal...

This "Saffron Sauce" is a big hit at my home. It goes ever so well with fish, thus the marriage with the lump eggs could only be good and successful.

Although, I don't particularly like fish eggs (especially salmon eggs, eeeekkk!!!), this recipe was quite to my liking as the taste of the lump eggs was tempered and made more pleasant thanks to the "Saffron Sauce" that added a round, creamy and slightly acid touch that contrasted perfectly well with the particular flavor of the sea (iodide).

I particularly recommend this delicious dish to all the people who, like me, are not very fond of fish eggs, but who can appreciate them only in combination with another ingredients that tend to "hide" a little their unique fishy flavor...

Serves 2-3 people.

Ingredients:
200g Fresh or dry tagliatelle
2 Tbs Unsalted butter
6-8 Tsp Fresh lump eggs
For the sauce:
2 Shallots, finely chopped
1 Tbs Unsalted butter
100ml White wine
1 Tbs Apple vinegar
2 Tsp Mild mustard
1 Cube chicken stock, crumbled
2 Tsp Cornstarch
250ml Heavy cream
A pinch of saffron
Salt, to taste
Pepper, to taste

Method:
1. Place a pan over medium heat and melt the butter, then add the shallots and cook them until translucid.
2. Add the wine, vinegar, mustard and crumbled cube of chicken stock.
3. Stir and let simmer for 5-8 minutes, uncovered.
4. Meanwhile, blend the cream together with the cornstarch.
5. Then, add this mixture to the simmering sauce.
6. Stir and cook until thickened.
7. Add the saffron and let it infuse. Salt and pepper to taste.
8. While the sauce is slowly simmering, fill up a big saucepan with water and bring to the boil.
9. Add the tagliatelle and lower the heat.
10. Cook for about 6 minutes or until the pasta are "al dente".
11. Strain the pasta and return to the pan.
12. Add 2 tablespoons butter and stir well so that the pasta are well coated.
13. Place the tagliatelle on a plate, then add the sauce and top with 2 teaspoons lump eggs.

Remarks:
If desired, you can add a teaspoon tarragon or basil (fresh or dry) to the sauce.
You can prepare the sauce in advance and just reheat it before serving.
The lump eggs can be replaced by salmon eggs or any other fish egg of your choice. Grated "botarga/poutargue" (see infos) would also be fine...
You could use other pasta such as "spaghetti", "fettuccine", "bucatini", "linguini" or green (spinach), red (tomato), black (squid ink) pasta....

Serving suggestions:
Eat this dish alone or accompanied by an arugula salad (see recipe link) and a good bottle of Chardonnay, Sauvignon or dry Champagne.