Text 11917, 76 rader
Skriven 2007-02-16 13:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: ELECTRIFYING 71
=======================
 RH> OK, I'll let you cook pretentious cooking and eating.

Well, most of the time I don't have time for pretentious
cooking, and most of the time I don't have the money for
pretentious eating.

 RH> etc. And, like you, I will not use something fancy-dancy to try and
 RH> disguise second rate food.

But I will eat oatmeal for several days to be able to afford
something fancy-dancy if I think it's worth seeking out in a
particular context.

 RH> I was feeling pretty awful for a spell there--beginning to clear up
 RH> and feel better.

Good. Continue to prosper, please.
 
Falling Chocolate Cake with Raspberry Sauce
cat: okay, dessert, almost no lactose
servings: 6

h - Ingredients for chocolate cake
2 Tb unsalted butter, for preparing ramekins
2 Tb all-purpose flour, for preparing ramekins
12 oz bittersweet chocolate, coarsely chopped 
1/2 lb unsalted butter
1 c sugar
1/2 c all-purpose flour
6 lg eggs
h - Ingredients for raspberry sauce
4 c fresh or frozen raspberries 
1/2 c sugar
fresh lemon juice, 1 to 3 ts

Preparation for chocolate cake

Preheat the oven to 350F. Generously butter and flour
six 8-oz ramekins.

Place the chocolate and butter in the top of a double
boiler over simmering water. Stir until completely melted.
Set aside to cool.

Place the sugar, flour and eggs in a large bowl and beat
until thick and fluffy, about 5 mins. Gently beat in the
cooled chocolate mixture. Pour the batter into the ramekins,
filling them two thirds to three quarters of the way up the
sides. Bake until they begin to puff up, about 15 min. Run a
knife around the edge of each ramekin and turn the ramekin
upside down on a plate to unmold.

Preparation for raspberry sauce

Place the raspberries and sugar in a small saucepan and bring
to a boil, stirring over high heat. Boil until the sugar
dissolves. Add lemon juice to taste. Let cool. Place half the
sauce in a food processor fitted with a steel blade and puree.
Combine with the remaining sauce, cover, and refrigerate until
cold.

To finish and assemble

Serve each warm cake surrounded by sauce, with a scoop of
vanilla ice cream alongside. Garnish with confectioners' sugar
and sprigs of fresh mint.

M's note: a custard sauce would go better, as would almost
anything else, from apricot marmalade to chile con carne.

Copyright Todd English (pretentious ass but decent cook,
though his restaurant empire consists largely of expensive
places that stink)
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