Tuesday, February 17, 2009

All I really need is love, but a little chocolate now and then doesn't hurt! Lucy Van Pelt (in Peanuts, by Charles M. Schulz)

Chocolate causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!


There are few things that I like better than a great recipe that you always go back to. This will be your "forever" chocolate cake. This cake is so simple and works in any pan for anything. It is one of my most popular recipes...and because I love you...here it is!

TRIPLE CHOCOLATE SWEETHEART CAKES

Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
½ teaspoon baking powder
1 ½ cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
½ cup semisweet chocolate chips
½ cup white chocolate chips

Preheat oven to 350̊F. Spray bundtlette pans with floured vegetable spray.. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Serve cakes in a pool of the creme anglaise with fresh berries.





CREME ANGLAISE

2 cups cream
1 vanilla bean
1/3 cup sugar
4 egg yolks

In a metal bowl, whisk together the eggs and sugar. Meanwhile on the stove, over medium heat, scald the cram and vanilla bean. Remove the cream from the heat and temper into the egg mixture. Then, pour the combined mixture back into the saucepan and return to the heat, stirring constantly for two minutes. Mixture should stick to the back of a spoon and you should be able to run your finger through the mixture and have it leave a streak. Remove from heat and serve hot or cold.

2 comments:

Sara said...

Just had to comment on my own picture taking...terrible. The creme anglaise looks yellow (it's really white) and the strawberries (that is what is floating in the creme anglaise) are all orangish. I hate my camera!

Reeni♥ said...

I don't think the pictures that bad! It looks and sounds really delicious!!