Oct 19, 2010

Still no cheesecake...

But, a delicious chocolate cake!!! 
I didn't even get a chance to take a picture before the cake was tucked into!

I have become bored of the two chocolate cake recipes that i have been using for the last while.  So, when i had to make a sample for one of my brides, i thought that i would use the opportunity to try something new. As you well know, i am all for experimenting!  This recipe comes from, probably, my favourite recipe book. I am like a mother with her children when it comes to my recipe books though - can't choose a favourite. It just wouldn't be right! More on recipe books in the November blogs... i thought that November would be a good time to write about recipe books and kitchen gadgets.  Just in time to for you to do a bit of research for your Christmas wish list ;)

The recipe for today's experiment comes from a Marie Claire sponsored Donna Hay recipe book.  Marie Claire Flavours, Donna Hay, Murdoch Books, 2000.  It is a beautiful recipe book, every aspect of it.  I actually use it as a decor piece in a recipe stand in my kitchen.  The photography (by Petrina Tinslay) is gorgeous, evocative and inspiring. The recipes are simple, easy to follow and yield divine, fresh and flavourful dishes.  This book focuses on a few individual ingredients in chapters dedicated to, e.g. vanilla, mint, garlic, pepper etc... And it seems as if Australian-based food stylist, Donna Hay, knows exactly how to bring out the best of each ingredient in the recipes that she features them in.  

I digress... in chapter 6 (Chocolate) on page 112 of this inspired recipe book, you will find a recipe for: 

Simple Chocolate Pound Cake with Chocolate Glaze
250 g softened butter
250 ml caster sugar
6 large eggs
375 ml cake flour
2.5 ml baking powder
187.5 ml cocoa powder

Beat the butter and sugar in an electric mixer until light and creamy. Add the eggs one at a time and mix well.  Sift the dry ingredients over the mixture and stir through.  Pour the mixture into a 20 cm cake tin lined with baking paper.  Bake in an oven preheated to 180 degrees Celsius for 40 min.

For the glaze, heat the chocolate and cream in a saucepan or in the microwave until smooth and homogenous.  Set aside to cool to room temperature.

This recipe yields a sponge that is just the perfect combination of light, firm, small crumb and moist!  Hmmmm, simply sublime!

A slightly more civilised image!

The entire book is available on the web, but i would strongly advise buying one of her books, if not only just to be inspired by and salivate over the beautiful pictures!

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