Thanks Cat for keeping the blog alive and as I end my month of fun-employment, I wanted to at least have one-post! Having just returned from an amazing yoga/cooking retreat in Southern Spain (highly recommend it for anyone interested!), I am eager to try out all of the gourmet vegetarian recipes that I learned. I especially loved learning about quick, easy techniques that elevate your plates into something from a fine-dining establishment. For example, using small metal round disks for plating/making parmesan crackers to adorn your dishes. I also discovered the beauty of an ice cream machine. We made delicious home-made vanilla ice cream, but also more exciting savory mustard ice-cream for an appetizer paired with red cabbage to a light rose-water sorbet. I am inspired. I only wish that the three of you could have been with me! It was so fun to cook with others, but definitely made me miss you all.
As my last hurrah before plunging back into work, I am going away on a girls weekend. It’s almost become a tradition for me to bake something whenever I leave since a) I like leaving a little love behind; b) I don’t particularly like baking; and c) I don’t like sweets/cakes so it’s an added treat for K when I am away. Consequently, this week before my trip, I decided to try to re-create one of the dishes we had at the retreat, which was a flourless, almond (or hazelnut), chocolate cake.
– 200g dark bitter chocolate
– 1 tbsp of strong coffee
– 1 tbsp of rum, brandy, cognac
– 1/3 cup of sugar
– 150 g butter
– 3/4 cup of almond meal
– 5 eggs separated (make sure you don’t get any yolk in the whites)
– Melt chocolate, coffee, alcohol, sugar and butter on low heat in a sauce pan until everything is mixed; remove from heat, transfer to large mixing bowl and make sure that it is cooled enough for eggs not to cook, but not so cooled it starts to harden.
– Add in almond meal
– Beat egg yolks then add to the chocolate mixture
– Beat egg whites until it becomes stiff with an electric mixer
– Fold into the chocolate mixture
– Put it into a cake pan at 180 degrees Celsius for 40-50 min or until the cake stops wobbling
– Consume with chocolate gancahe, frosting, ice cream or plain since it’s quite rich