Wednesday, November 4, 2009

ganache my heart

Cocolate Raspberry Ganache Cake My first ever attempt at making a cake in my oven (note: i own a very very OLD chef oven, not known for their even heating abilities).

recipe from: womens weekly best foods collection (who doesnt own a WW cookbook?)
reason for making it: dinner party with the girls
so what do i think?: i have pretty much spent the past 3 days referring to this cake in my facebook updates thats how much i LOVED it. not only was i extremely excited about the fact that i baked a cake, but it wasn't dry, it was a coco flavour more than the sweetness of chocolate, the bottom was moist, the top was crunchy (best type) the ganace was extreme and the raspberries were tart. there is nothing that could have made this cake better, except more cake, and a nice cake plate. and it was gluten free, but not gross gluten free, you know how sometimes GF is obviously GF? not this.
teamed with: light dollop cream. yes yes yes i KNOW its light, but it actually went really well because the cream wasnt so thick that it was richness overload, it was actually pretty good, and its LOW FAT!!!
dinner: yes i made dinner too, vietnamese noodles with ginger garlic chicken. this was a good choice because it was light and refreshing as opposed to the heavier cake.

so the recipe (coz i know you all pretty much want to make it):


1/3 cup (35g) cocoa powder
1/3 cup (80ml) water
150g dark eating chocolate, melted
150g butter, melted
1 1/3 cups (300g) firmly packed brown sugar (i just loosely packed it)
1 cup (125g) almond meal
4 eggs, separated
200g dark eating chocolate, chopped coarsely
2/3 cup (160ml) thickened cream (i used light dollop cream)
300g raspberries (i used frozen raspberries, and about 2 handfulls)


Preheat oven to 160°C/140°C fan-forced. Grease deep 22cm-round cake pan; line base and side with baking paper.

Blend sifted cocoa with the water in large bowl until smooth. Stir in melted chocolate, butter, sugar, almond meal and egg yolks.

Beat egg whites in small bowl with electric mixer until soft peaks form. (i just used a hand-whisk and beated until they were pretty much stiff) Fold egg whites into chocolate mixture, in two batches. Pour mixture into pan. Bake cake about 1¼ hours. (lies, mine was 1 hr at about 180o but my oven is weird. basically wait till skewer is clean and then turn off oven and leave it in there to cool for a while)

Stand cake in pan 15 minutes; turn, top-side up, onto wire rack to cool. (by this time it was 11pm and i wanted to sleep so i covered mine in glad-wrap on a plate and put it in the fridge for tomorrow night)

Stir chopped chocolate and cream in small saucepan over low heat until smooth. (or microwave!! melt chocolate first, let it cool a little and stir in cream - do NOT microwave once cream is in, otherwise it separates)

Place raspberries on top of cake; drizzle chocolate mixture over raspberries. Stand cake at room temperature until chocolate sets. (alternately, ice cake with the ganache and sprinkle raspberries ontop!)

you can also freeze the cake :D save it for a surprise special occasion. i would suggest serving at room temperature.

its bedtime until next time, eat well!! (i really need to think of a good tag line...any suggestions let me know!!) xo

reckless ambition

Ha. finally figured this out...guess what you press 'new post' to make a new post. who would've thought.

so basically, i see miss K got the (meat)ball rolling ;)

you will find food for the soul regularly dished out from K (as well as normal food) she's pretty cool like that.

as for me?? i just want to be on here to share my
enthusiasm of food with you.

my two philosophies are: approach love and cooking with reckless ambition (Dalai Lama) and eat to live, do not live to eat (William Penn) and because this isnt about my epic love life, i guess i better talk about food, which is pretty much my style, seeing as i spend almost every waking minute of my day thinking about food and my next meal, so for those that make my tastebuds dance, i plan on documenting the ride!!

anyways...want to start the first enjoy!!

p.s i think my food photos are pretty classy...

Tuesday, October 27, 2009

Café Open

When it comes to food there are two basic extremes. Food is either a physical representation of kilo joules/calories that needs to be recorded/monitored often meticulously, or it is the nectar of the gastronomical beings, whose passion of food may teeter on the edge of gluttony.

Somewhere along the scale lies allyt and I; undoubtedly with the majority of people. We share the passion for food - its flavours, textures, appearance, aromas - yet our profession gives us the knowledge to keep it all at a healthy balance.

This space stands as a brainchild of our future retirement plan to be food critics and writers. In light of the many many many food blogs out there in the world wide web, we simply say this: we may not have flashy slr-neatly photoshopped-arty pics, but we surely share with you recipes, reviews and random rants of all things food!

Enjoy the read, comment your thoughts, and create at home!  After all...

We love our bread, [sourdough/ 9 grain please]
We love our butter, [i speak on behalf of allyt on this one]          
But most of all, we love each other! [food + friends = FUN!]