Talia's Chewy Chocolatey Brownies

[ Dark Chocolate Chips ]

In my last post about the foodie care package Talia in Amsterdam sent me, I failed to emphasize how delectable her chocolate brownie tasted. It had a lingering scent from the almond essence infused that gives the brownie an added notch of oomph. The generous amount of walnuts used highly enhanced both the texture and nutritional value of this treat. I brought some to French class and shared with some of my classmates and all were awed by how tasteful Talia's version of this American confection could be. Truth be told, I tend to shun them at office potlucks or baby showers when I was living in the states because they're usually too sweet. With the hint of almond fragrance, and the controlled volume of sugar, this brownie promises a crowd-pleasing effect.

Talia's Chewy Chocolatey Brownies

Preheat oven to 165 degrees C or 325 degrees F

Combine items in a heatproof bowl:
140g butter
1 1/4 cups sugar
3/4 cups + 2 tablespoon unsweetened cocoa
1/4 teaspoon salt

Place bowl over simmering water in a bain-marie and stir mixture occassionally until completely melted and hot (but never boiling!) Remove from heat and stir in:
2 teaspoons of almond or vanilla extract

Add, mixing well between addtions:
2 cold eggs
1/2 cup flour

Once all is well-combined, beat vigorously for 40 stokes with a wooden spoon.
Stir in 2/3 cup chopped walnuts or pecans

Bake for 20-25 minutes until a toothpick inserted to center emerges slightly moist.

Slice them up and share them with family/friends or slobber it up guilt-free all by yourself!

Corazon de Chocolate

[Deliriously Ganached Chocolate Cake]

This week went by eventFULLy. My valentine got lucky by being presented (in his words) his first ever heart-shaped cake; and I got unlucky, a few hours later, with a violent bout of viral gastroenteritis, which ended with me pxxxing my guts out, and fainting, and a doc called-in. Gosh, what a nightmare. That explains why I did not post this in a more timely manner (was bed-ridden for the last 48 hours before this morning).

Anyways, with respect to the objective of this food blog, let's go back to the subject... ah, food!! (Oh, in case you wanna know, i was fed on glucose and rice porridge when my very own's food-processing system was down.) Oh, ok, back on cake, yes, cake.

I did a basic chocolate cake and enrobbed it with chocolate ganache. Hmm, that's the fun part. Here's my recipe for the ganache i.e. a deliriously delightful concoction of chocolate, cream, and butter.

Dark Chocolate Ganache
1 part cream (liquid or creme fraiche)
1 part baking dark chocolate (at least 70% cocoa)
half part butter

For one normal-sized cake, I would use 100g cream, 100g chocolate, and 50g butter. Now, heat the cream on slow fire and when it it just about to start boiling, get it off the stove. Add in chocolate (broken into smaller pieces) and butter, and watch them melt nicely. Keep stirring until you get to the consistency of a nice and smooth ganache.

If you like, you can also learn how to enrobe a cake like a pro on Food Network's special feature. I only read about it after my first novice attempt. Bummer.

After you've enrobe the cake successfully, leave it to cool for 15 minutes before chilling your almost-completed ganached cake in the fridge.

You can sprinkle icing sugar or dark cocoa powder on the surface before serving, and decorate it with chocolate shavings. Have fun ganaching!

P.S. Oh, in case you're wondering. I baked my Corazon de Chocolate in this wonderfully space-saving and non cake-clinching silicone heart-shaped baking pan like this one from Crate and Barrel.

P.P.S. In hindsight (after making cake), I thought about the idea of expressing our affections. We do not need to bake heart-shaped cakes only on a Hallmark holiday. Every day is a V's Day when we tell someone we care. And yes, there are all kind of excuses to use our bright crimson and heart-shaped kitchen gear!

Best Crema Catalana in Barcelona, I reckon.

Viola, here's presenting one of the most mouth-watering desserts in Barcelona, Spain. Many places make it here in the city since it's named after the Catalonian region (Catalunya), but none will beat the one pictured here served at Granja M. Viader. To enjoy your treat, you first have to stare gratefully at it for a few moments. While doing that, appreciate the texture of the crispy caramel coating. Next, gently tap your teaspoon on the caramalized surface. Pick up a spoonful gently from the edges and let it slide gently onto your tongue. Now feel the creamy goodness of the custard tinted with hints of the burnt sugar. Well, if you live in Barcelona, you don't have to drool. Just go get yourself a treat!

Note: Some say this is the catalan version of the french "crème brûlée" and the english "burnt cream". I say let the Catalans claim what they want!

Here's an easy recipe. Try it and let me know how it turns out.
Crema Catalana
Ingredients:
6 egg yolks
200g or 3/4 cup sugar
3/4 litre milk or 2 cups milk
1 cinnamon stick
2 long strips of lemon peel removed with a vegetable peeler
3 tablespoon corn flour or all-purpose flour

1. Beat yolks until light then whisk in 150g or 1/2 cup of sugar
2. Bring to boil milk in a saucepan together with cinnamon and lemon peel and then remove from heat and strain.
3. Whisk milk with egg mixture
4. Dissolve cornflour or flour with a little milk and whisk into the mixture
5. Place the mixture over low heat and cook, stirring constantly until it begins to boil
6. Spoon custard into a pudding bowl or among 6 individual gratin dishes or ramekins and allow to cool before placing in the fridge.
7. Before serving sprinkle 2 teaspoons of remaining sugar on top and caramelize by placing under a hot grill briefly until the sugar melts and turns brown