From the experimental kitchen
Feb. 14th, 2005 09:53 am* Chocolate-Coffee Volcano cake. This is a light but cocoa-y cake in a Bundt pan, which when it's done and cooled you fill the hole with chopped walnuts, and then put espresso-flavored cafe creme (i.e., custard) on top and let it gloop down the sides. You are then supposed to sprinkle rum & sugar on the top and caramelize it, but I don't have a kitchen blowtorch so I elided that bit.
Most problems were cosmetic. The Bundt pan I borrowed from Warren, though ostensibly non-stick AND I oiled it, has all these decorative cutouts which the cake stuck to. The custard was a bit gloopier than I expected, so as it went down the sides it looked, as Brian the king of tact phrased it, like a nuclear accident. I didn't have instant espresso powder to flavor the custard with, so I brewed a shot of espresso and dropped the amount of cream accordingly. In spite of all the above, it turned out quite yummy. The new problem is, how to get it into the office so
audiovile and I don't have to eat it all.
* Mint Dominoes. Which I'm not making as dominoes, because that's too fussy, but rather just round mints. This makes them more or less a homemade York Peppermint Patty. It was much easier than I anticipated to make the mint bit, but I haven't coated them in the chocolate yet because they took longer to dry than I expected. The minty bits taste like they ought, at least. I'm not sure this recipe is a keeper, it's missing a certain je ne sais quoi, but it's making me feel more confident about further candy experiments.
* Spatchcocked roast chicken. Not exactly new, but I still don't have the timing down--spatchcocking reduces the cooking time nicely, but the numbers I have are for much smaller chickens than I get, and I haven't worked out the correct equation for adjusting them yet. So, a little overcooked.
Tonight, I roast a duck (haven't decided if I want to fuss with a l'orange or no), and there will be wild rice and a veg and more choco-coffee cake and cappucino and a romantic movie; either Chocolat or Wild at Heart, depending on our mood.
Most problems were cosmetic. The Bundt pan I borrowed from Warren, though ostensibly non-stick AND I oiled it, has all these decorative cutouts which the cake stuck to. The custard was a bit gloopier than I expected, so as it went down the sides it looked, as Brian the king of tact phrased it, like a nuclear accident. I didn't have instant espresso powder to flavor the custard with, so I brewed a shot of espresso and dropped the amount of cream accordingly. In spite of all the above, it turned out quite yummy. The new problem is, how to get it into the office so
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* Mint Dominoes. Which I'm not making as dominoes, because that's too fussy, but rather just round mints. This makes them more or less a homemade York Peppermint Patty. It was much easier than I anticipated to make the mint bit, but I haven't coated them in the chocolate yet because they took longer to dry than I expected. The minty bits taste like they ought, at least. I'm not sure this recipe is a keeper, it's missing a certain je ne sais quoi, but it's making me feel more confident about further candy experiments.
* Spatchcocked roast chicken. Not exactly new, but I still don't have the timing down--spatchcocking reduces the cooking time nicely, but the numbers I have are for much smaller chickens than I get, and I haven't worked out the correct equation for adjusting them yet. So, a little overcooked.
Tonight, I roast a duck (haven't decided if I want to fuss with a l'orange or no), and there will be wild rice and a veg and more choco-coffee cake and cappucino and a romantic movie; either Chocolat or Wild at Heart, depending on our mood.