The Chocolate French Cake…

image

Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

image

So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

image

METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

image

My First Indian Rice Pudding

image

Kheer is a creamy saffron and cardamom infused rice pudding. One to be honest I have not really taken to, until now. Having made it for the first time yesterday, I was pleasantly surprised that I quite liked it. That I just made some for my Dad who had popped round to spend some time with me. Now once my little ones wake up from their nap. I am going to introduce it to them, hopefully they will like it from a younger age unlike their Mum who seems to have appreciated it recently.

A very comforting bowl of sweet milky rice. With warm notes of Indian spices…why oh why? Did I not make this earlier? It’s a must try, do give it a go friends and let me know your verdict!

Have a beautiful start to the week, much love, D x

image

INGREDIENTS

600ml full fat milk
3 heaped tbsp long grain rice
5 tsp sugar or to taste
1 to 2 cardamom pods
Pinch of saffron
Crushed pistachio

METHOD

Rinse the rice and soak in some water for 30 minutes

Boil 500ml milk, once brought to a boil. Add the rice and stir

Simmer on a very low heat. Once the rice is half cooked, add the sugar, saffron and crushed cardamom seeds

image

Continue to cook on a low simmer. Pour in the remaining 100ml of milk and stir. Cook until the rice becomes mushy and the milk thick and creamy, stirring occasionally

Serve warm or cold with a crushed pistachio garnish

image

Lemon soufflé pudding

image

A very light moist lemon soufflé pudding. Looks very much like a soufflé especially as it rises so much when being baked but then has a moussy spongy texture! Not overly lemony just a little hint. You can add a lemon sauce to go with it or even a lemon sorbet if you fancy a tart sensation. I really loved it with a little vanilla ice cream!

2/3 cup granulated sugar
1/4 cup plain flour
2 eggs separated
2/3 cup buttermilk
1/2 tsp lemon extract
2 tbsp lemon juice
Pinch of salt

You know you’re doing a lot of baking when you buy so many eggs!

image

1. In a food processor mix buttermilk, egg yolks, lemon juice and lemon extract. Slowly add in the flour, sugar and salt until it all combines. Set aside

2. Whisk the egg whites until you get stiff peaks. Gently fold both mixtures together a little at a time

3. Divide the cake mixture into 4 buttered and sugared ramekins. Place in an oven tray and bake in a water bath by pouring in water half way up the ramekins sides. Bake for 45 minutes and until tops are golden brown and the cake springs back to the touch

image

4. Let it cool slightly and remove from the ramekins and serve hot with vanilla ice cream