I’m not a stickler for recipes. In fact, I’m almost allergic to them. And I’ve lost count of the number of times my experiments in the kitchen have ended with disastrous results. And yet, I don’t learn.
I keep twisting a recipe. I keep playing and there are times when I go into creating a dish without any knowledge or planning whatsoever. Are there alarms going off in your head? Don’t worry, all the recipes I’ve put up on the blog are tried and tested. And have been very successful.
Now you know, how I excel at cold desserts and how I steer clear of baking. But recently I’ve been inspired to bake. Blame it on Hana. Damn, that girl can bake!
While I still haven’t had the pleasure of pulling French-Macarons-With-Feet out of the oven, I did successfully produce a sour-cream moistened, dense double-chocolate gastrocity yesterday. Its complete with a layer of ganache and sprinkles of fleur de sel. I’m still in disbelief.
The lower layer, as you can probably guess is plain dark-chocolate brownie. It was meant to be a fluffy crumbful cake initially, but I changed courses…and clothes, considering how I tipped batter all over myself during the first attempt. Creaming unsalted butter (a stick and a half of it, softened) together with two egg yolks and a cup of sugar, was easy enough. Though quite a work-out for my arms – I abstained from using the electric whisk. Aren’t I a saint?
The second step including sifting the flour (a cup and a half), a pinch of cream of tartare, half a teaspoon of baking powder and a half a cup of sinful Dutch process cocoa together, before combining it with the butter mixture. And then in went my cup of lush sour cream. Soury, gorgeous, silky. My pièce de résistance, totally the star of the recipe and blatantly inspired by Nigella Lawson’s chocolate cake.
The batter was left to sit in its bowl, a little clumpy and impatient, while I proceeded to beat the two egg whites into fluffy clouds (soft peaks, please). I plopped the clouds on top of the batter and followed up with fast and determined turns with the balloon whisk, till it was smooth and fell into ribbons. I also added one-third of a cup of boiling water, which keeps the batter workable and the brownie moist. Onto a greased square pan which was about 20 x 20 (I’m using centimeters) and baked for about 20 minutes at 180 °C and another 20 minutes at 150 °C (or till a skewer run through the centre comes out clean…but greasy). Let the cake cool, before icing it with sour-cream chocolate. For the icing, I broke up an entire dark chocolate bar and let it melt in a bain-marie along with a tablespoon of unsalted butter and two tablespoons of muscovado sugar. As soon as everything combines, let the mixture cool before adding (slowly, please) 2 tablespoons of sour-cream that’s all at room-temperature. Spreading evenly on the cake wasn’t as easy as I thought it would be, especially as I was using a butter knife! But I’m sure you’ll have better luck if you own an icing spatula…lucky you.
The cake was finally cut into rectangular pieces after the ganache was cool and rested, decorated with rough curls and fleur de sel, photographed properly and promptly gobbled up by five hungry adults.
Its apparent how chocolate has finally taken over my life. Is there a Chocoholics Anonymous somewhere I can join and does this qualify as substance abuse, I’m not sure?
But yes, I’m officially baking now.