0 DROP DEAD CHOCOLATE CAKE - GÂTEAU AU CHOCOLAT DÉCADENT

It is proof of a base and low mind for one to wish to think with the masses or majority, merely because the majority is the majority. Truth does not change because it is, or is not, believed by a majority of the people.
- Giordano Bruno

Every year, around the beginning of January, I witness the same circus. Food-related magazines, sites and blogs worldwide publish a list of all the forthcoming trends and give their predictions for the upcoming 11 months. After that, and until the next craze hits us comparably to a strike of lightning, the internet generally gets swamped with hip recipes, reviews of fashionable products and a wave of articles treating of those subjects furiously sweeps the web while a horde of professional as well as hobby journalists are sucked into the the eye of this powerful tornado.

Being somebody who naturally goes against the tide, dislikes blind copyism, loathes lack of individuality and disapproves of prefabricated movements, this annual proclamation of what we have to follow and this subliminal influencing of consumers makes me sick, go up the wall, smirk and chuckle as vogues are so limitating, artificial and superficial.

It always amazes me how a large number of people accept dictatorship of taste and have no problem being told what to do, to fancy, to speak about as well as in which way to act. Humanity really wants to be treated similarly to cattle and led in a pack-like manner as it makes them feel safe and not alone. Swimming with the stream gives them the sentiment of partaining to a group, thus not being an outsider. They are so afraid of alienation, segregation and unconventionality that they prefer to sacrifice their integrity for commonness so as to not get singled out by the leading majority.

These hipster zombies… are the idols of the style pages, the darlings of viral marketers and the marks of predatory real-estate agents.

 - Christian Lorentzen

Sadly, in this world we live, standing out from the crowd is really badly seen and labelled as something that is antisocial. Bollocks! Why should women and men who are true to themselves be unfriendly, not well integrated in society and secluded hermits? Maybe singularity is slightly unnerving for others as it is a mark of rebellion, uniqueness and freedom (as long as it is genuine and not another stylish attitude), but that doesn’t mean that it is a negative quality. As a matter of fact, it is a sign of intelligence and strength. Diacritic souls are honest, authentic, comfortable with their opinions and choices, don’t play games or suffer from dissociation. We have no need to create a fake identity and lie to ourselves in order to be recognized. What you see is what you get and if certain idiots don't like us, then they can get lost!

It is crucial to give no importance to the masses’ judgement or appraisal, and to find your own voice if you don’t want to be fake or manipulable. As you know, totalitarian dictatorships and politicians always achieve their goals by striking the chord of fear of rejection within the general public’s heart and missuse our human need to feel aknowledged as well as create strong ties with one another and blend into the flock (check out the movie "The Wave" as it describes this behavior pattern very well). This shows how dangerous it can be to comport oneself in a sheepish manner and deny your inner self to fit the mold. 

Never forget that only dead fish swim with the stream.

- Malcolm Muggeridge

Art is the most intense mode of individualism that the world has known.

 - Oscar Wilde

Diversity is beautiful and a great source of inspiration, while standardization is clinical and represents the death of the mind and of imagination. Take a look at some of the greatest artists and thinkers (poets, painters, writers, musicians, philosophers, etc…), had they not defied conventions, been non-conformists and had dissident visions, their creations/work would never have seen the light of day as they would never have had that special sparkle of life within themselves that made them such a genius.

To hell with fashions! They are only a means of control and the industry has also properly understood that since very long. For decades, it has shaped the minds of folks and been employing those psychological tricks to transform you into the perfect consumer, a robotic subordinate who never questions orders nor goes out of line.

Nowadays, food is extremely popular among a large fringe of the population and amazing amounts of cash are generated by it. This niche sees numbers of ephemeral trends come and go at the speed of light. Unfortunately, they are not all invented by persons with good intentions, but rather by avid entrepreneurs who milk the cow with them, don’t give a shit about locally grown veggies/fruits, budget or healthy eating, eco-friendly farming, the survival of gastronomy, the respect of the terroir, etc... Their interest is somewhere else and profit is their religion. Hence, if you want the culinary arts not evolve into a big commercial joke or to get hijacked by money hungry bastards, you’d better start cooking and baking without being influenced by corporations and not fall into their trap. Love food unconditionally, but not because of the fame it brings or the reputation it has and remember that hipsters come and go fast...

So, when I read somewhere macarons, whoopie pies and cupcakes were out, and that the next dessert obsession in 2012 will be layer cakes, I just had to laugh my guts out. Wow, what breathtaking piece of info! I mean, come on guys, don't you find that it sounds kind of déjà-vu? It is crazy how old stuff makes a regular comeback. That's what I call recycling and not novelty.

I didn't have to wait for this baked good (the same can be said about pickles, kimchi, scones, meatballls, etc...) to be approved by the public opinion to start showing some interest in it. Actually, I have been eating and baking that awesome tea time treat since a very tender age, so it is not dernier cri to me. 

All greatness of character is dependent on individuality. The man who has no other existence than that which he partakes in common with all around him, will never have any other than an existence of mediocrity.

- James F. Cooper

My tastes don't vary according to fads. They are constant and timeless. If I enjoy a dish or a goodie, there is a big chance that I'll do so all my life. Sensationalism doesn't have any effect on me and I don't behave like a chameleon...

For example, I have a longstanding love affair with chocolate cake. It is one of the wonders of this world which I find terribly irresistible. Of course, not all chocolate cakes are equal. Some of them are just good, without being earth-shatteringly delectable and others are simply to-die-for. Well, today, the one I am presenting undoubtedly belongs to the second category. It is unquestionably one of the best chocolate cakes I have ever savored.

I found the recipe for this "Drop Dead Chocolate Cake" on Jamie's wonderful blog "My Baking Addiction" in October 2011. As soon as I laid my eyes on that dark beauty covered and filled with fudgy buttercream, I knew I had to prepare it as soon as possible. Promise made, promise kept. To celebrate the new year, I cococted this intensely cocoa-y, delightfully moist, devilishly rich, divinely morish and extraordinarily decadent confection. Needless to say that we enragedly devoured it like a couple of hungry wolves and that it disappeared incredibly swiftly. A chocolate lover's dream come true! Epic.

~ Drop Dead Chocolate Cake ~

Cake recipe adapted from "My Baking Addiction" and chocolate buttercream frosting adapted from "Savory Sweet Life".

Yields 8 servings.

Ingredients For The "Chocolate Sponge":
2 Cups (410g) Castor sugar
1 3/4 Cups (223g) All-purpose flour
3/4 Cup +2 Tbs (80g) Unsweetened cocoa powder (Cailler)
2 Tsp Baking soda
1 Tsp Baking powder
1 Tsp Fine sea salt
2 Eggs (~63g)
1 Cup (240ml) Buttermilk
1 Cup (240ml) Strong black coffee
1/2 Cup (105ml) Vegetable oil (neutral tasting)
2 Tsp Pure vanilla extract

Ingredients For The " Chocolate Buttercream Frosting":

1 Cup +1 Tbs (250g) Unsalted Butter, softened (not melted)
3 1/2 Cups (420g) Powdered sugar (sifted)
3/4 Cup (68g) Cocoa powder (Cailler, sifted)

2 Tsp Strong black coffee
2 Tsp Pure vanilla extract

1/2 Tsp Fine sea salt 

4 Tbs Milk

Method For The "Chocolate Sponge":
1. Heat the oven to 350° F (180° C). Butter and flour one 9-inch (23cm) round springform pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, put the sugar, flour, cocoa, baking soda, baking powder and salt. Mixing on low speed until the dry ingredients are thoroughly combined.

3. Add the eggs, buttermilk, coffee, oil and vanilla, then beat on medium speed for about 2 minutes (the batter will be thin, that's totally normal).

4. Pour the batter into the prepared pan.

5. Bake for 35 to 40 minutes or until a cake tester inserted in center comes out clean. Let cool for 10 minutes, then remove from the pan and place on the wire rack. Cool completely. 

Method For The " Chocolate Buttercream Frosting":

5. Meanwhile, with a stand mixer (paddle attachment), cream the butter for a few minutes.

6. Turn off the mixer and add the powdered sugar and cocoa. On the lowest speed, mix the until the dry ingredients have been absorbed by the butter.

7. Increase the mixer speed to medium and add coffee, vanilla extract, salt and milk.

8. Beat for 3 minutes.

Method For "Assembling The Cake":

9. Cut the cake into two equal layers.

10. Place the bottom layer on a cake plate and frost with 1/3 of the buttercream.

11. Cover with the top layer and with the remaining buttercream, frost the cake as desired. 

Comments:

If your frosting needs a more stiff consistency, add a little more sugar or if it needs to be thinned out, add more milk, 1 tbs at a time.

This cake can also be covered with chocolate ganache.

Serving suggestions:

Serve this cake at any hour of the day or night (it is so decadent that you'll not be able to control yourself and will mercilessly pounce on it LOL) and accompany it with cold milk, strong coffee or sparkling wine (champagne, Clairette de Die, Prosecco, etc...).

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~ Gâteau Au Chocolat De La Mort Qui Tue ~

Gâteau adapté de "My Baking Addiction" et glaçage au chocolate adapté de "Savory Sweet Life".

Pour 8 personnes.

Ingrédients Pour Le "Gâteau Au Chocolat": 

410g de Sucre cristallisé 
223g de Farine 
80g de Cacao en poudre (non-sucré, Cailler)
2 CC de Bicarbonate de soude
1 CC de Poudre à lever
1 CC de Sel de mer fin
2 Oeufs (~ 63g)
240ml de Babeurre (lait ribot) 
240ml de Café fort 
105ml d'Huile végétale (goût neutre)
2 CC d'Extrait de vanille pure
Ingrédients Pour Le "Glaçage Au Chocolat": 

250g de Beurre non-salé ramolli (pas fondu) 
420g de Sucre en poudre/glace (tamisé) 
68g de Cacao en poudre (non-sucré/ Cailler/tamisé)
2 CC de Café fort
2 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
4 CS de Lait

Méthode Pour Le "Gâteau Au Chocolat":
1. Préchauffer le four à 180 ° C. Beurrer et fariner un moule rond (à charnière) de 23cm. Le mettre de côté.
2. Mettre le sucre, la farine, le cacao, le bicarbonate de soude, la poudre à lever et le sel dans le bol d'un batteur électrique (équipé de l'accessoire batteur plat) et mélanger à basse vitesse jusqu'à ce que les ingrédients secs soient bien mélangés.
3. Ajouter les oeufs, le babeurre, le café, l'huile et la vanille, puis battre à vitesse moyenne pendant environ 2 minutes (la pâte sera liquide, mais c'est tout à fait normal).
4. Verser la pâte dans le moule.
5. Cuire pendant 35 à 40 minutes ou jusqu'à ce que la lame d'un couteau insérée au centre en ressorte propre. Laisser refroidir pendant 10 minutes, puis retirer du moule et placer le gâteau sur une grille. Faire refroidir complètement.

Méthode Pour Le "Glaçage Au Chocolat":
5. Pendant ce temps, battre le beurre en pommade à l'aide d'un batteur.
6. Éteindre le batteur et ajouter le sucre en poudre et le cacao. A petite vitesse, mélanger les ingrédients secs jusqu'à ce qu'ils aient été incorporés au beurre.
7. Augmenter la vitesse du mélangeur à moyen et ajouter le café, l'extrait de vanille, le sel et le lait.
8. Battre pendant 3 minutes.
Méthode Pour "L'assemblage Du Gâteau»:
9. Couper le gâteau en deux couches égales.
10. Placez la couche inférieure sur une assiette à gâteau et couvrir avec 1/3 du glaçage.
11. Recouvrir avec la couche supérieure et avec le reste du glaçage, glacer le gâteau comme vous le souhaitez.

 
Remarques:
Si votre glaçage est trop liquide, alors ajouter un peu de sucre en poudre. Si il est trop épais, ajouter un peu de lait (1 CS à la fois).

Ce gâteau peut aussi être recouvert de ganache au chocolat.

Idées de présentation:

Servir ce gâteau à n'importe quelle heure de la journée ou de la nuits (il est tellement bon qu'il vous sera impossible de vous contrôler LOL), accompagné d'un verre de lait, d'une tasse de café fort ou de vin mousseux (Champagne, Clairette de Die, Prosecco, etc...).

0 SACHERTORTE, A VIENNESE DELICACY

"Colors burst in wild explosions
Fiery, flaming shades of fall
All in accord with my pounding heart
Behold the autumn-weaver
In bronze and yellow dying
Colors unfold into dreams
In hordes of a thousand and one
The bleeding
Unwearing their masks to the last notes of summer
Their flutes and horns in nightly swarming
Colors burst within
Spare me those unending fires
Bestowed upon the flaming shades of fall."
- Dark Tranquility, With the Flaming Shades of Fall

Each season has a significant impact on our behaviour and spirit. All four of them impart a special mood as well as a certain rythm to our existence. The explanation for that is very simple: no plant, animal or nor human being can break loose from the forceful and capricious powers of the Universe to which they are submitted and depend on. We just have to accept the fact that there is a greater plan (I'm not talking about God, but about the force behind the entirety of the cosmos) and that most of the time it completely escapes our understanding. There is no other choice for us than to cooperate with the elements in order to benefit from them. Fighting against them will get you nowhere. Save your vigor and be in harmony with them...

Most of us have experienced what it is to be tired and depressed when the sun rarely comes out from behind the clouds and the air is freezing cold or how we perceive the energy released by the extatic singing of birds and the blinding strength of the light in July. Spring fills us with hope, dreams, ambition and confers a feeling of rebirth, illumination and holiness. Summer gives us the impression that we are invicible, strong, cannot be defeated and endows us with a sentiment of incredible lightness and youth. On the other hand, autumn makes us feel a little nostalgic, serene and pensive, and winter reminds us of the human condition - is a time of intense reflection during which we come back on the past, think of the future and are ready to start everything afresh.

In October I have the urge to reconnect with myself and I become a lot less frivolous, buoyant and I am more enclined to be subject to meditation, solemness or a light case of the blahs. This colorful, exuberant and plentiful period of the year also marks the beginning of a more peaceful and spiritual interval, but it is inevitably characterized by the comencement of Nature's slow decline that lasts until the 21 of December (the winter solstice or the most tenebrous of nights).

"October is nature's funeral month.
Nature glories in death more than in life.
The month of departure is more beautiful than the month of coming -
October than May.
Every green thin loves to die in bright colors."
- Henry Ward Beecher

Fall is somehow ambivalent and keeps blowing hot and cold. It can be luxuriant and gleeful, yet it can simultenously be terribly gloomy, turbulent, fickle, volatile and unpredictable. Nonetheless, it remains my favorite season. It fits my personality well as I am quite "schizophrenic" character-wise, prefer contrast in my life and I believe in the dynamic system of Yin and Yang, the complementary opposites.

I suppose it is the reason why I am attracted to the town of Vienna, although I find any form of cheesy, sappy, glitzy and Hollywoodesque romanticism to be fake, gagworthy and highly annoying. I cannot care less about this aspect of Mozart's home. What I particularly like about this place is the magic and unique atmosphere that surrounds this historic city, especially during the Christmas celebrations (I am more interested in paganism and in celebrating the majesty of winter than following any form of religious message). I would be so happy to visit Vienna when it is under the snow and roam through its Weihnachtsmarkte.

Anyway, I'm not going to pretend that the capital of the Republic of Austria attracts me solely because of its flamboyant architecture, geographical situtaion or cultural background as that would be a lie (don't get me wrong, I appreciate all of that too). Being a food obssessed girl, my attention is mainly captivated by its legendary, elegant and stylish Art Nouveau coffeehouses (Kaffeehäuser) where one can indulge in exquisitely lavish Austro-Hungarian pastries and get absorbed by the singular aura of those old-fashioned cafés.

"When the cake arrived, a baroque creation festooned with complex embellishments, he [Rheinhardt] was grateful that the cook had not succombed to the culinary equivalent of modernity. The pressure of his fork forced generous applications of chocolate cream to bulge out between the layers of sponge, and when he took the first mouthful of the dobostorte, the sweetness and intensity of the flavor produced in him a feeling of deep satisfaction."
- Frank Tallis, Vienna Twilight (p114)

I dream of treating myself to dark brews served on silver trays and masterful desserts presented on sober white bone China plates. When I think of all the flaky strudels, rich torte, smooth cakes, buttery sweet breads, nutty rolls, fruity slices, melt-in-the-mouth cookies, stodgy dumplings, comforting pancakes, sturdy coffee beverages and spicy punches, my knees get weak and my head begins to spins ("You spin round, baby right round like a record, baby, right round round round" Dead Or Alive). Now, that is my definition of paradise!

Unfortunately, being momentarily handicapped by my rather empty bank account, trips to foreign countries are proscribed. Consequently, if I want to have a taste of Vienna, I have to fire up the oven, plug the Kitchenaid, get my kitchen all floury as well as my hands dirty and bake my own Austrian "Gebäcke" (pâtisseries). Thankfully, I am not a too bad baker so there is nearly no limit to what I can create.

As I had been fantasizing about "Sachertorte" for a long while and I still owed my boyfriend a late birthday cake (I am a lamentable girlfriend, I know LOL), I thought that this rich and palate-soothing cake would make an awesome Saturday/Sunday afternoon treat or a delightful after-dinner confection

"Sachertorte" is the ultimate culinary symbol of Vienna. Its origin dates back to 1832, when Prince Klemenz Wenzel von Metternich, who was organizing a big party, ordered his personal chef to invent a new dessert for the event. He wanted to impress his guests with a “Masculine” (a macho man, for sure) cake that would be the total opposite of the fluffy, light and creamy “feminine” torten which were so popular and common at this epoch.

The cuisinier was never able to fulfill the prince's request as he fell ill, so the 16 years old 2^nd apprentice, Franz Sacher, was forced to take over in the master’s absence. He had the wonderful idea of pairing chocolate with apricot preserves. In his opinion, the aggressive, bitter and manly flavors of the cacao would be wonderfully tempered by the tart tang and sweetness of the jam. The recipe for the choclate cake was no novelty, but on the contrary, the shiny chocolate glaze was a true innovation.

As you can imagine, his creation was a sensation and it met a frank success. Franz was fastly offered a new job at the Hungarian court of Prince Pál Antal Esterházy and then he returned to his birthplace in order to assume a high position at Dehne (now Demel), the royal bakery to the emperor where he offered his two-inch-tall cake “Sachertorte” to the masses.

At the beginning of the 20th century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel. After seven years of court depositions, a solution was finally found. The Hotel Sacher was awarded the right to certify its cakes with the famous phrase (“Sacher Torte”- split horizentally, with apricot glaze between the layers and on top of the cake as well as on the sides), whereas the bakery could only add the “Sachertorte” (not split in two) to theirs.

Having been lucky to sample the original goodie (made by Hotel Sacher) a few years ago thanks to my former neighbor, an old lady, who kindly gifted me a slice of that delicacy, I can proudly say that mine stands comparison with the original. It is flawless!

Rick Rodger’s “Sachertorte” is based on “Das Grosse Sacher Backbuch” and is just perfect both in taste and texture. The sponge layers are soft, yet slightly compact (in an titillating way), the chocolate topping is marvelously gooey and the aromas blend incredibly well together. A real poem and ode to ambrosialness!

Related article & recipe:
“Dobos Torte” by Rick Rodgers and baked by myself
“Vienna’s Sweet Empire” Saveur Magazine

~ Sachertorte ~
Recipe adapted from Rick Rodgers' "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague".

Makes 12 to 16 servings.

Ingredients for the "Torte":
135g Good quality bittersweet chocolate, finely chopped
9 Tbs (135g) Unsalted butter, at cool room temperature
120g (1 Cup) Powdered sugar
6 Large eggs, separated & at room temperature
1 Tsp Pure vanilla extract
105g (1/2 Cup) Castor sugar
128g (1 Cup) All-purpose flour
Ingredients For "Assembling & Serving The Torte":
250g (1 Cup) Apricot glaze (recipe)
A small batch chocolate galze (recipe)
Whipped cream, for serving (optional)

Directions For The "Torte":
1. Position a rack in the center of the oven and heat to 200° C (400° F).
2. Lightly butter a 18cm (7-inch) springform pan and line the bottom with baking paper. Dust the sides of the pan with flour and tap out the excess.
3. In the top part of a double boiler over very hot, but not simmering water, melt the chocolate. Remove from the heat and let stand, stirring often, until completely cool.
4. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute.
5. On low speed, beat in the powdered sugar, then return the speed to medium-high and beat until fluffy, light in color and texture, about 2 minutes.
6. Beat in the egg yolks, one at a time, scraping down the sides of the bowl after each addition.
7. Beat in the chocolate and vanilla.
8. In a lrage bowl, beat the egg whites and granulated sugar with a handheld electric mixer on high speed just until they form soft, shiny peaks - do not overbeat.
9. Stir about 1/4 of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites.
10. Sift half of the flour over the chocolate mixture, and fold in with a large rubber spatula.
11. Repeat with the remaining flour.
12. Spread the batter evenly in the pan and bake until a toothpick or the blade of a knife inserted in the center comes out clean, about 45 minutes (the cake will dome)
13. Cool on a wire rack for about 10 minutes before removing the sides of the pan, and inverting the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

Directions for the "Assembly Of The Cake":
14. Using a long serrated knife, trim the top of the cake to make it level, then cut the cake horizontally into two equal layers.
15. Place the bottom cake layer on an 20cm (8-inch) cardboard round.
16. Brush the top of the cake layer with the warm apricot glaze.
17. Place the second cake layer on top and brush the top and sides of the cake with the remaining glaze.
18. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the apricot glaze is set.
19. Make the chocolate glaze just before covering the cake with it (it must be fresh and warm).
20. Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, making sure that it completely coats the cake (patch any bare spots with the spatula and the icing that has dripped).
21. Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.
22. Before serving, let the cake stand at room temperature for about 1 hour.

Comments:
Quality ingredients will really make a difference in this cake, so make sure the use only the best chocolate and apricot preserves.
I used 70% cocoa chocolate for both the cake and the glaze.
For best results, be generous with the apricot glaze. Try not to miss a spot, and let plenty sink into the cake before you pour on the chocolate.
Don't expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze in order to make a paste, then with a metal icing spatula, "spackle" the holes with the mixture.
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature or in the fridge.

Serving suggestions:
Slice the cake with a sharp knife dipped into hot water.
Serve with a large dollop of unsweetened whipped cream (for dipping), if desired and a cup of milk coffee.

~~~~~~~~~~~~~~~~~~~~~~

Etant donné que la recette pour ce gâteau est assez longue et complexe, je n'ai malheureusement pas eu le courage de la traduire en français. Je m'excuse auprès de tous mes amis lecteurs et blogueurs francophones!

De ce fait, je vous suggère de vous rendre sur Google Translate afin d'obtenir une traduction (assez approximative, mais utilisable) de mon billet. Merci!

0 CASSATA CUPCAKES & REFLECTING ON HOLIDAYS

The holidays are oficially over. Done, as energetic, charismatic and infamous chef Gordon Ramsay would put it. The dream has died, at least for now. It is once again time to face the harsh facts, cold reality and boring everyday, imposed routine. Impossible to escape the rat race. It never ceases to harass you like a hungry hyena and suck you dry of your energy and vital force like a famished vampire. Whether we consent to it or not we are all slaves to the wage (or to the system)...

"Run away from all your boredom

Run away from all your whoredom and wave

Your worries, and cares, goodbye

All it takes is one decision

A lot of guts, a little vision to wave



Your worries, and cares goodbye

It's a maze for rats to try

It's a race, a race for rats

A race for rats to die

It's a race, a race for rats A race for rats to die..."



- Excerpt taken from the song "Slave To The Wage" By Placebo

The feeling of constantly running and wasting your existence for others is even stronger when it is impossible for you to make the most of those oh so precious, yet hilariously rare free days. Then, taking a break is a little bit of a torture as you are trapped in your rabbit box apartment and sentenced to not going out of a perimeter of a few kilometers around your domicile as taking cars, trains or aeroplanes is definitely not in your budget. So, in a way you feel trapped, deprived and like in a jail since you cannot escape your village, town and canton in order to get some fresh air. Money really determines the size of your cage, so to speak.



Don't get me wrong, though. I love to spend quality time between my four walls and if I had more resources, I would not be the kind of person who would travel frenetically and never be able to take some time out to relax at home. I am quite a tranquil and domestic "animal" who doesn't like to get stressed around or run like a maniac just for the sake of going away. Such tiring activities are not for me. They leave me empty and depress me. It is just another grind and I don't need that as I already have a plateful of this monotonous treadmill called modern life.



Tourist trap legolands, prefabricated and ugly hotels, phony paradises that all look the same wherever you go, people-crammed destinations, sanitized/sterile activities and accomodations (Western food, four-star beds, luxurious resorts, comfy trips, etc...) that don't disorientate you too much, yet just let you get a secure but not too mind-boggling glimpse of the exotic country you are "visiting" (most individuals don't want to a too drastic change of scene although they want to set foot on the other side of the globe), mindless and soulless quickie holidays that leave you feeling barren as well as drained or demented quests for things to boost about in front of your colleagues, family or friends repulse me. Instead of that, I'd rather see nothing else than my usual environment as I believe that if you go far afield it should have a purpose and be an enrichening as well as bewildering experience!



Why would one want to endure a long and exhausting journey, pollute the air we breathe and throw their savings earned from their hard labourship out of the window for a shellless vacation? What the point in getting into so much trouble just to export your safe way of living abroad?

In my opinion, travelling is synonymous of discovery, astounding enlightement, indelible memories, stepping out of your comfort zone, enjoying the beauty of different and learning about other civilizations/traditions. In absence of that, I prefer to have fun without skipping latitudes and to play the tourist in my own district, thus rediscovering my city as well as the countryside surrounding. In fact, that's what I do every time I go out for a walk. I try to see the things I know in a totally new fashion...



It is to be said that blogs are a marvelous medium for journeying on a trip without leaving your seat. They open you up to other cultures, patterns of thinking and offer you a highly pleasurable visual stimulus. Quite a voyeuristic way of living through others, but so soul-uplifting when you are in need of some serious daydreaming in order to flee your tedious and not so glamorous life for a short while.



Cooking gives you the means of fantacizing and freeing yourself from your shackles too. I cannot recall how many times my mind has wandered to distant lands while having a amazing meal. Food is really a world in itself.



Last week, for example, I prepared two foreign dishes that transported me to wonderful climes. Eating "Moussaka" and "Lime Rabbit" has helped me catch a sight of sunny Greece with its beautiful and deserted Peloponese beaches, turquoise sea, goat and sheep covered mountainous regions, lovely terrace coffees, amazing, atmospheric and rugged landscapes, olive tree filled valleys, friendly natives, ancients ruins, and stunning gastronomy as well as get a peek of the Antilles and its Caribbean blue waters, verdoyant nature, colorful vegetation and houses, exhuberant inhabitants, heavenly scenery and its exquisitely spicy cuisine. Very refreshing.



This is why, today, I wish to share with you my take on an Italian classic and make you forget that your children are going back to school very soon and that hot weather amusements as well as frivolity have sadly come to an end with the closing of the holiday season.



My Sicily-inspired "Cassata Cupcakes" will surely make you remember those deliciously lazy moments you spent while reading a book on your longchair, idly sitting on a restaurant patio, lethargically sleeping on the living room couch, gullibly sipping on a glass of frozen cold rosé, shamelessly faking boredom, fervently admiring the sun setting in the crimson horizon, flirting with the waves and effortlessly loitering around the streets of an unknown village or metropolis.



Of course, considering the fact that I am a person who likes to be creative, always itches to change recipes and to add her personal touch to them, it was out of question for me not to invent my own version of this gorgeous entremet. So instead of preparing a big cake, I baked cupcakes. Nonetheless, I decided to stuff them with a traditional filling and decorate them with rolled green marzipan as it is done in Sicily.



This is a fresh, refined, spicy, lightly boozy and divine summer sweet treat that is perfect for afternoon teas or parties with friends and is the ideal Sunday family lunch/dinner dessert. Just try it, you'll be ravished by its heavely taste.

~ Cassata Cupcakes ~

Cupcake recipe adapated from Amy Sedaris' "I Like You: Hospitality Under The Influence" and ricotta filling by Rosa Mayland 2011.



Makes about 12 cupcakes.



Ingredients for the "Cupcakes":

3/4 Cup (90g) Unsalted butter

3/4 Cup (158g) Castor sugar

1 Egg (~63g)

1 Tsp Pure vanilla extract

1/3 Tsp Orange zest paste (or orange essence)

1 1/4 Tsp Baking powder

1/4 Tsp Salt

1 1/4 Cups (160g) Plain white flour

5/8 Cups minus 1 1/2 Tbs (130ml) Milk

Ingredients For The "Ricotta Filling":

1 Cup (250g) Ricotta cheese, strained (see instructions here)

1/2 Cup (60g) Confectioner’s sugar, sifted

3/4 Tsp Ground cinnamon

1 1/2 Tsp Pure vanilla extract

2/3 Tsp Orange zest paste (or orange essence)

4 Tbs (60g) Chocolate (60%), finely chopped

1 Tbs Whisky

Ingredients For The "Decoration":

200g Green marzipan

Whisky, to taste

Method For The "Cupcakes":

1. Turn the oven on to 190° C (375° F).

2. In a medium bowl, mix together all dry ingredients (salt, baking powder and flour). Set aside.

3. In a big bowl, cream the butter until smooth.

4. Add the sugar and cream again until the mixture is white, light and fluffy.

5. Add the 2 eggs, one at a time while beating/mixing well until blended.

6. Add the vanilla and orange zest paste, then the dry ingredients and the milk, alternatively, while mixing well, until all ingredients are totally combined (homogenous batter).

7. Pour into individual baking cups, until they are about 2/3 full.

8. Bake for 20 minutes or until golden brown or until a toothpick inserted in the middle of one cupcake comes out clean.

Method For The "Ricotta Filling":

1. In the bowl of your electric mixer, beat the ricotta until smooth and creamy.

2. Add the confectioner’s sugar, cinnamon, vanilla, orange zest paste and blend until homogenous.

3. Stir in the chopped chocolate and whisky.

4. Chill until firm.

Method for "Putting The Cupcakes together":

1. Cut the cupcakes in two (horizontally).

2. Brush the insides with a bit of whisky.

3. Spread 2 tsps ricotta filling on the bottom part of the cupcake and assemble.

4. Roll the marzipan between two sheets of plastic film and cut rounds about the size of a cupcake, then cover the top of each cupcake with them.

5. Serve.



Remarks:

The cupcakes can also be made in advance and frozen for up to 3 months.

The filling can be made up to 24 hours prior to filling the cupcakes. Just cover and keep refrigerated.



Serving suggestions:

Serve those cupcakes as a teatime treat or for dessert with a good cup of coffee or some sparkling wine (Champagne, Prosecco or Clairette de Dille).

~~~~~~~~~~~~~~~~~~~~~~

~ Cupcakes Façon Cassata ~

Recette pour les cupcakes adaptée de Amy Sedaris "I Like You: Hospitality Under The Influence" et recette pour la garniture à la ricotta par Rosa Mayland 2011.



Pour environ 12 cupcakes.



Ingrédients pour les "Cupcakes":

60g de Beurre non-salé

160g de Sucre cristallisé

1 Oeufs (~63g)

1 CC de d'Extrait de vanille pure

1/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)

1 1/4 CC de Poudre à lever/cake

1/4 CC de Sel

160g de Farine blanche/fleur

130ml de lait

Ingrédients Pour La "Garniture A La Ricotta":

250g de Ricotta, égouttée (voir instructions ici)

60g de Sucre en poudre, tamisé

3/4 de Cannelle en poudre

1 1/2 CC d'Extrait de vanille pure

2/3 CC de Pâte de zeste d'orange (ou d'essence d'orange)

60g de Chocolat (60%), finement haché

1 CS de Whisky

Ingredients For The "Decoration":

200g de Massepain vert

Whisky, selon goût

Méthode Pour Les "Cupcakes":

1. Préchauffer le four à 190° C (375° F).

2. Dans un bol moyen, mélanger tous les ingrédients secs (sel, poudre à lever et farine). Mettre de côté.

3. Dans un grand bol, battre le beurre en pommade.

4. Ajouter le sucre et battre jusqu'à ce que le mélange devienne blanc et mousseux.

5. Ajouter les oeufs, un à la fois, tout en battant bien après chaque ajout afin d'obtenir un mélange homogène.

6. Ajouter la vanille et la pâte de zeste d'orange, puis les ingrédients secs, tout en alternant avec le lait et en mélangeant bien afin d'obtenir une pâte homogène.

7. Mettre la pâte dans les caissettes et remplir seulement au 2/3.

8. Cuire pendant 20 minutes, jusqu'à ce que les cupcakes soient dorés et que la lame d'en couteau en ressorte propre.

Méthode Pour La "Garniture A La Ricotta":

1. Dans le bol d'un batteur électrique, battre la ricotta jusqu'elle soit lisse et crémeuse.

2. Ajouter le sucre en poudre, la canelle, la vanille, le zeste d'orange en purée et battre à nouveau afin que le mélange soit homogène.

4. Ajouter le chocolate et le whisky.

5. Mettre au frigo afin que la garniture se rafermisse.

Méthode Por "L'assemblage Des Cupcakes":

1. Couper (horizontalement) les cupcakes en 2 parties égales.

2. Peindre chacune des deux parties intérieures avec un peu de whisky.

3. Etaler 2 CC de garniture à la ricotta sur la partie inférieure du cupcake.

4. Rouler le massepain et découper un rond de la taille du cupcake, puis recouvrir le dessus du cupcake avec.

5. Servir.



Remarques:

Si vouls le désirez, il vous eat possible de congeler les cupcakes (3 mois au m aximum).

La garniture peut être préparée 24 heures à l'avance et gardée au frigo.



Idées de présentation:

Servir ces cupcakes l'heure du thé ou comme dessert, avec un bon café et un vin mousseux de qualité (Champagne, Prosecco ou Clairette de Dille).

0 CHOCOLATE & SALTED VANILLA WHOOPIE PIES - TREND AVERSION

Sometimes the best things happen when you least expect them. They fall upon you like a blitz of lightening, magically enlightening your confined and small world, and instantly reloading your happiness batteries with enough energy to fill you with a gleeful feeling of intense euphoria, and hope that will last many months. An exhalirating suprise effect that makes you savour those unexpected events even more. Not knowing what tomorrow holds for us doesn't always have to be linked to sadness and despair, but can also bring joy and that is exactly what happened to me a few weeks ago when I was contacted by a journalist of the RSR (Radio Suisse Romande - an enterprise unit within public broadcasting corporation responsible for the production and transmission of French Language radio programmes in Switzerland)...

One sunny morning of May, while browsing through my e-mails, I stumbled upon a message from a reknown radio personality. I was so not waiting for it to happen that it left me speechless for a few minutes. Then, when I recollected my spirits, my astonishment and disbelief gave way to agitation and heart palpitations. Sure, I felt extremely honored that my blog had sparked her interest, but at the same time, her offer terrified me since I'm shy, seriously lack self-confidence and I'm the biggest chicken on earth. I am the kind of individual who prefers to back out of things instead of facing my fears and to take my courage in both hands.

I thought to myself, oh lordy, she wants to interview me for a summer program about people who are passionate about food. Me, the girl the least capable of showing off and speaking about herself lovingly! I am indeed crazy about anything in relationship with the culinary arts, yet the idea of talking with a microphone in front of your face and knowing that it will be broadcasted on one of the most listened-to stations in Suisse Romande is enough to freak me out and make me ventilate like a hysterical woman!

Before making up my mind, I wanted to think about it all thouroughly, weigh the positive and negative aspects carefully and chatt with the woman in question. I didn't want my uncertainty and stupidity to influence my final decision. After a lot of tergiversing, I finally decided to jump into the cold water and I said "YES". I knew that if I had refused her offer, I might have regretted it all my life as such a rare opportunity doesn't present itself often when you are a common mortal and a relatively obscure blogger like me who is rarely under the spotlight. I was not going to be foolish to the point of letting my angst cloud my judgement and take control of my brain as it had done in the past. At least, not on this occasion...

A few weeks later, I was anxiously waiting at home for the reporter to ring my doorbell and enter my chaotic den in order to record my thoughts and to observe me while I nervously cooked for/in front of her (I stress a lot when people see what "dirty kitchen secrets" I have ;-P). I was prepared for the worst!

Thankfully, it seemed that the gods were with me on that day as everything went smoothely and no hell broke lose. My "Fish Rendang" curry dish was perfect and a total hit. I could express myself intelligently without going through a painful outbreak of word diarrhea and felt really relaxed. As a matter of fact, I spoke so much that the correspondent had more than enough material for her 25 minutes show. I can be a real blabbermouth and always tend to try to fill the silence with my voice when adrenalin flows through my body...

As I usually like to greet me guests in a warm manner, I thought that it would be a wonderful idea to bake a goodie that will help break the ice and show this friendly lady that I am not only a "excellent" cook, but also a "talented" baker (well, I hope that's what people think of me...). So, although I had never made "Whoopie Pies" before (even if I had been dreaming of trying that treat since at least 4 years - I know, I'm slow), I decided to speedily whip up a batch of those luscious retro babies. Seeing that they were also much appreciated made my day.

Unless you live under a stone, you might have noticed that those old-fashioned sandwich cookies are definitely the latest food craze. Yes, I baked "Whoopie Pies" despite being allergic to trends and abhorring them like the bubonic plague! Bear a grudge against me for being weak and succumbing to temptation if you wish, but to my defense, it was pure coincidence. In no way did I sell my soul to the devil and suddenly stopped being a wildly unconventional creature who worships diversity and dislikes mass movements.

For me trends are "cultural" dictatorships that are created by the industry who profits from them. I am too much of a free spirit and nonconformist to follow them as they are ephemeral, clannish as well as limitating and bridle people's creativity, imagination and strips them of their personality. I don't want to fit the mold and be a pale copy of everybody else, I just want to be me!

Unfortunately, the culinary world is also afflicted by this epidemic. Chefs, magazines, stores, bloggers and foodlovers of all kinds are dragged into the spirals of the latest fads. Some feel complied to follow it and others freely accept to surf on the wave of fashion and embrace the tyranny of uniformity.

I have never understood why something which has for no reason been despised in the past can suddenly become the center of attention, be adulated for a while and then once again fall into oblivion as soon as it has been decided that it cannot be "in" anymore. That is so stupid! Either you like something as it speaks to your soul or you disapprove of it as it leaves you cold, but you cannot adore or loathe something because the general concensus tells you to. There's no way you can glorify something one day and hate it the next day, unless your love for it isn't real.

How many people do what society tells them to do in order to not be considered "losers"? A myriad, regretfully. Just look at the quantity of human beings who rave about foie gras, because it is something pricy that is acknowledge as being classy and is therefore a must-have. I am sure that most of those folks who gobble foie gras as if there was no tomorrow are disgusted by offals and always smirk when they see fat on their meat. Well, this delicatessen is just geese or duck liver that is saturated with fat. Does it still sound glamorous and appealing now? I'm sure not! Strange that a product can have an incredible success when in fact it is an aquired taste. Speak about psychological wizardry or mental manipulation...

Take macarons. That French confectionery is without a doubt divine and cute, therefore it is an ideal dessert/snack, yet why should it be regarded as the most exceptional treat ever to have graced this earth and have the monopoly over all other pastries or candies? It is indeed an amazing pâtisserie item that deserves recognition, nevertheless it would be blasphemous to affirm that it is the exceptional and exhalirating delight that has ever existed. It would be so sad to eclipse all the other fantastic yummy delicacies with this one's overblown mediatic popularity. And to be honest with you, I'm sure that the money they generate is as interesting as their incredible versatility and ambrosiality. If it didn't sell like like hot breads, would they still be produced on a massive scale and be found everywhere? I believe not. However, would they be less of a culinary show-stopper? No! A very controversial theme, isn't it?

The same goes with cupcakes. They have existed since long in Anglo-Saxon countries and had fallen into disuse until the stylish heroins of "Sex & The City" made them popular again when they visited Magnolia Bakery (see video here). Muffins and "Whoopie Pies" have known a very similar treatment. Now, you'll find them in every bakery or cheap supermarket and cannot escape reading about them in nearly every newspaper, magazine or site. Brainwashing that is.

It is so sad that your tastebuds cannot speak for themselves, instead of being at the mercy of somebody who instructs you on what to consume and what to enjoy. Aren't we mature and intelligent enough to make our own choices, stand behind what we are nuts about and decide for ourselves? I hope so...

Anyway, I guess you've had enough of my rantings and want to learn more about those litigious and ambrosial "Chocolate & Salted Vanilla Whoopie Pies". Well, let me tell you that they deserve a lot of attention whether they are hip or out as this speciality is unique and orgasmically good and terrifyingly addictive!

For my first experimentation with that cookie I wanted to be assured that they would get satisfying results, so I opted for Tish Boyle's recipe for traditional "Whoopie Pies" (chocolate & vanilla) as I cherish her cookbook "The Good Cookie" since it has never deceived me.

As expected, my little cake-like dessert biscuits were very pretty and tasted even better than they looked. They were pleasantly crispy on the outside and exquisitely soft as well as moist on the inside. The ever so slightly salty-tasting vanilla filling that can be compared to frosting paired terribly well with the light bitterness of the cocoa-based cookie shells. Sensational!

~ Chocolate & Salted Vanilla Whoopie Pies ~
Recipe adapted from "The Good Cookie" by Tish Boyle.

Makes about 28 sandwich cookies.

Ingredients for the "Shells":
2 Cups (255g) All-purpose flour
1 Cup (90g) Belgian cocoa powder (unsweetened)
1/2 Tsp Fine sea salt
1 Stick (120g) Unsalted butter, softened
1 Cup (210g) Granulated sugar
1 Large Egg yolk
1 Tsp Pure vanilla extract
1 Tsp Baking soda
1/2 Cup (120ml) Hot water
1/2 Cup (120ml) Buttermilk
Ingredients for the "Filling":
2 Cups (240g) Confectioners’ sugar
4 Tbs (60g) Unsalted butter, softened
3 Tbs Heavy cream (35%)
1 Tsp Pure vanilla extract
1/2 Tsp Fine sea salt
Method for the "Shells":
1. Position a rack in the center of the oven and preheat the oven to 200° C (400° F). Cover two baking sheets with baking paper or silicone mats.
2. In a medium bowl, mix together the flour, cocoa powder, and salt until well blended. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium-high speed until soft, pale and fluffy, about 2 minutes.

4. Add the egg yolk and beat again until the mixture is homogenous (scrape down the sides of the bowl if necessary) and repeat with the vanilla extract.
5. Stir the baking soda into the hot water.
6. Adding one-third of each ingredient at a time, alternately add the hot water mixture, the buttermilk, and the dry ingredients (you have to end with the dry ingredients). Mix just until combined.
7. Using moistened hands, shape the dough into 2.5 cm (1-inch) balls and place them 5cm (2 inches) apart the baking sheets. Using your palm, flatten each of them into a 3cm (1 1/4-inch) round.
8. Bake the cookies, one tray at a time, for about 5 to 7 minutes, until their surfaces are cracked.
9. Transfer the cookies to a wire rack to cool completely.
Method for the "Filling":
10. In the bowl of an electric mixer, using the paddle attachment, beat the confectioners’ sugar with the butter at medium speed until the mixture is crumbly, about 1 minute.
11. Add the cream and beat at high speed until smooth, then incorporate the vanilla extract and salt and beat until blended.
12. Using a small offset metal spatula or butter knife, spread each of the bottoms of half of the cookies (14 all in all) with the equivalent of teaspoon of filling. Top with the remaining cookie shells and press them together gently.
13. Voilà, you can enjoy your Whoopie Pies!

Remarks:
The baked cookies will still be quite soft when coming out of the oven, but their exterior will firm up as they cool (crispy outside and soft inside).
Store the cookies in an airtight container at room temperature, for up to 5 days.

Serving suggestions:
Serve for teatime, dessert or snack.

~~~~~~~~~~~~~~~~~~~~~~

~ Whoopie Pies Au Chocolat Et Leur Garniture A La Vanille Salée ~
Recette adaptée du livre "The Good Cookie" par Tish Boyle.

Pour environ 28 cookies sandwichés.

Ingrédients pour les "Coques":
255g de Farine blanche
90g de Cacao non-sucré
1/2 CC de Sel de mer fin
120g De Beurre non-salé, ramolli
210g de Sucre cristallisé
Le jaune d'un gros oeufs
1 CC d'Extrait de vanille pure
1 CC de Bicarbonate de soude
120ml Cup d'Eau chaude
120ml Cup de Babeurre (lait battu)
Ingrédients pour la "Garniture/Crème":
240g de Sucre en poudre
4 CS (60g) de Beurre non-salé, ramolli
3 CS de Crème double (35% de mat. grasses)
1 CC d'Extrait de vanille pure
1/2 CC de Sel de mer fin
Méthode pour les "Coques":
1. Placer une grille de cuisson au milieu du four et le préchauffer à 200° C. Recouvrir 2 plaques de cuisson de papier sulfurisé ou avec des silpats.
2. Dans un bol moyen, mélanger ensemble la farine, le cacao et le sel. Mettre de côté.
3. Dans le bol de votre mixeur (batteur plat), battre le beurre et le sucre à vitesse moyenne, pendant 2 minutes afin d'obtenir un mélange pâle, homogène et léger.

4. Ajouter le jaune d'oeuf et battre à nouveau afin d'obtenir un mélange lisse (râcler les bords du bol si nécessaire) et répéter le même procédé avec la vanille.
5. Dissoudre la bicarbonate de soude dans l'eau chaude.
6. Ajouter en alternant l'eau chaude, le babeurre et les ingrédients secs (1/3 chaque fois), mélanger afin qu'ils soient juste incorporés.
7. Former des boules de 2.5cm avec la pâte (mains mouillées) et les placer sur les plaques à 5cm d'interval, puis les applatir avec la paume de vos mains en un disque de 3cm de diamètre.
8. Cuire les cookies pendant environ 5 à 7 minutes, jusqu'à ce que leur surface soit craquelée.
9. Mettre les cookies cuits à refroidir sur une grille.
Méthode pour la "Garniture/Crème":
10. Dans le bol de votre mixeur (batteur plat), battre ensemble le sucre en poudre avec le beurre pendant 1 minute afin d'obtenir un mélange grumuleux/sablonneux.
11. Ajouter la crème et battre à grande vitesse jusqu'à obtention dun mélange lisse, puis incorporer la vanille et le sel. Battre à nouveau pour que la garniture soit homogène.
12. A l'aide d'une petite spatule ou d'un couteau à beurre, étaler 1 CC de garniture sur 14 des 28 cookies (sur la partie plate). Refermer avec le 14 autres cookies non-glacés, puis presser légèrement afin de coller les deux parties ensemble.
13. Voilà, vos Whoopie Pies sont prêts à être savourés!

Remarques:
Les cookies cuits seront assez mous à leur sortie du four, mais après un certain temps ils durciront (croustillant à l'estérieur et moelleux à l'intérieur).
Garder ces cookies dans une boîte hermétique, à température ambiante, pendant pas plus de 5 jours.

Idées de présentation:
Servir vos Whoopie Pies à l'heure du thé, pour le goûter ou en guise de dessert "fun".