Wednesday, November 10, 2010

12 candles on a birthday cake {chocolate}

Fancy reading this post in French? Retrouvez moi sur La Cuisine de Babeth
I should have translated this post a while ago ... right after I turned 21 -again- to be honest, so 2 months ago. But life, work, project (one I will be able to share more with you soon, I hope), the lack of real high-speed internet and the right not to blog went in the way.

 And why today I decided to talk again about this recipe? Well with some friends we gathered this afternoon in my brand new kitchen to bake together. What did we bake, you may ask. Chocolate moist super-easy but oh so yummy cake and apple crumble. Two recipes I gathered and learned while at engineering school in Paris, and two recipes two guys taught me. (I don't remember though if they were able to do the dishes :-) ) Today we didn't do the dishes either (and not even tomorrow! Expats' life is nice in Kigali, everyone has staff), but we had fun, cooked together while having fine tea and talked about our husbands. Both of the recipes we baked today are very rich, full of butter, but once in a while won't make you fat. Food and eating should be a pleasure and a way to share happiness with others.

Life was really sweet in Kigali today.

Recipe for the chocolate cake:
-250g of granulated sugar
-150g of baking chocolate
-6 eggs
-125g of butter (unsalted or salted if you can stand the salt and chocolate combination a key element of palates of Bretagne -Brittany-)
-160g of sifted flour
-1 teaspoon of baking powder
-a little bit of milk if needed to softened the dough

Directions: (preparation time: about 15 minutes, baking time: 1 hour)
1- Preheat the oven at 160C. Grease an ovendish (about 25cm).
2- Melt the butter and the chocolate over a bain-marie (aka a double bath). Set aside.
3- Separate the yolks from the white and place them in 2 large bowls.
4- Firmly mix the yolks and the sugar until the preparation is starting to get whiter. Add the chocolate and mix. Then incorporate slowly the flour and baking powder. (if too sticky add some milk, 1 to 3 tablespoons will be enough).
5- Add a pinch of salt to the whites and with a mixer whip them to a foam. (no need to whip to peaks)
6- Gently incorporate the white to the preparation. Do not mix but with a silicon spatula slowly and gently recover the whipped whites with the chocolate preparation. Repeat until homogeneous.
7- Pour the dough into the pan, and bake for about 1 hour (check after 45 minutes is baked)

And to tease my dear readers in the Northern hemisphere, weather wise it was just perfect in the mid 70! A summer dress and flip-flops were enough.
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