It has started again. I feel it. It's just a tiny twinge right now, but I know if I do not do something about it, it'll get worse. Quickly I close my eyes shut and shake my head. As if this movement will shake it away.
I turn to the tutorial I should be working on and try and concentrate on the contents. It's no use. I can feel it growing. The twinge becomes a distant rumble. I push it aside and think about the chores I need to finish. The rumble now is a torrent . I should go and pack my gear for the gym. But alas I am crushed by the overwhelming avalanche. Once again it has me in it's addicting grasp and I give in to it.
I need some now. If I don't get some I will go crazy. I rush over to the cabinet and rip it open. NO! I almost faint at the sight that stares at me from the gapping shelf.
It's empty! I push my arms as deep as I can, my fingers rummaging through empty wrappers and crisp packets. Just one little bit. Please, just a tiny corner. I am out of luck. There is nothing.
My name is Meeta and I am a Chocoholic!
As I take a minute to gather my thoughts and think of how to satisfy my insane chocolate craving, my son comes into the kitchen and says
"Mum I'm craving some chocolate cake!" The son of a true chocoholic!!
That was it. The best idea I had heard all day. I was going to bake the ultimate chocoholic cake. In the baking section of my pantry I found everything I needed. I am so proud of myself that I organized my kitchen and pantry a few weeks ago. It made finding all the ingredients I required so easy. Even the truly delicious chocolate from Sarotti.
When baking, I like using the chocolates from Sarotti's brand "No. 1." This brand uses cocoa from places like Ecuador, Java, Papua New Guinea and Sao Thomé. Sarotti's rich dark cocoa powder also is perfect for baking and tastes so rich when added to any cake recipe. I was so glad the chocolate I had on hand was "No. 1" from Sao Thomé. This one is especially wonderful with 75% cocoa and has caramelized cocoa kernel splinters inside. The Sao Thomé sort uses the cocoa bean of the Forastero type, which has a strong, smoky and at the same time delicate and mellow taste to it. Forastero makes up about 90% of the world crop.
As I started whipping up the batter I just could feel that this cake was going to be a fantasy come true, the sweetest of all seductions and I knew it was going to satisfy my cravings to the soul.
Are you ready to be seduced?
Reminder!
Blogger Postcards Around The World is running in its last round. More than half have already received their postcards. Check out the Valentine List.
The theme for the latest Monthly Mingle has just been announced - Savory Cakes.
Deadline is March 15th. Hope to see you there!
Music While Baking:
Ruby - Kaiser Chief - new on my iPodAn awesome song. My recommendation.
Ingredients:
125g Butter - at room temperature
125g sugar
40g icing sugar - sieved
2 eggs - lightly beaten
1 teaspoon vanilla essence
80g Blackberry preserve
145g All-purpose flour
2 1/2 teaspoons baking powder
60g cocoa powder
1 teaspoon baking soda
250 ml Milk
Chocolate cream
50g dark chocolate - finely chopped. I used some with the caramelized chocolate kernels for more crunch.
25g butter
3 teaspoons cream
30g icing sugar - sieved
Method:
Pre-heat oven at 180 degrees Celsius. Grease a square cake pan (20 x 20 cm).
In a mixing bowl cream together the sugar and butter with an electric mixer until the consistency is smooth and creamy. One by one add the eggs, whisking for approx. a minute after each one. Mix the vanilla essence and the preserve. Now sieve the flour, baking powder and soda and the cocoa powder into the batter. Pour in the milk and with a metal spoon gently fold into the butter cream.
Fill the batter into the cake tin and smooth the top with a rubber spatula. Bake in the oven for about 45 minutes or until a knife inserted into the middle of the cake comes out clean.
In the meantime prepare the chocolate cream. In a pot gently heat the chocolate pieces, the cream and the icing sugar until it turns into a rich and creamy mixture.
Take the cake out of the oven and allow to cool. Using a spatula cover the top of the cake thickly with the chocolate cream. Allow to set.
Enjoy with an espresso or a cappuccino or just a fork!
Verdict:
Rich, moist, fruity and above all chocolaty. This cake is a tease for all of your senses. It will seduce you, tantalize you and satisfy you.
Tom, the gourmet, cut his large piece into smaller bite sized pieces and enjoyed each piece with indulgence.
Soeren, the sweet toothed, the bigger the piece the chocolaty the hunger. He just could not get enough.
Me, the chocoholic, standing in the kitchen with a fork and simply picking at the cake straight from the cake tin.
The lovely Jasmine of Confessions of A Cardamom Addict is hosting this months Sugar High Friday. The theme is absolutely perfect for this cake - Sweet Seduction.Blog Information
Maybe some of you have already noticed that I have been building up the resources on my sidebar. Initially I wanted to get a second sidebar to be able to offer everything I wanted to share with you. As a matter of fact, on my test site I have it all ready. However, I have come away from that idea now. I like this clean and uncramped look. It does not mean I won't be sharing my ideas and resources with you. Take a look at my latest section "My Cookbooks." Here you will find a selection of some of my fave cookbooks - some I have and others I have my eye on.
I hope you enjoy browsing through them and if you like something simply click on the book and you will find the link to Amazon.com where you can read more about the book and eventually buy it. If you have any thoughts or feedback on a cookbook in my organizer drop me a note or share your thoughts in the comments section of any post. The organizer will be constantly updated as time goes by and as I keep finding new books that I like or have bought. So keep an eye out for this section.
Technorati Tags: cake, chocolate, bake, sweet, rich, chocoholic, recipe, baking, food, food photo, food blog, photography, nikon d70s
All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First
