February 21, 2007
Be Right Back (Gone to Thailand): There's chocolate cake in the fridge if you want some
Dear Reader,
By the time you read this, I will be in Thailand. I've spent hour upon hour researching, writing emails, making an itinerary, booking tickets and places to sleep. What seemed so far off is now at my doorstep and I am about to step forward.
Many years ago, I wrote my first blog entry (on a different blog) upon the eve of a trip to Turkey. It was exotic, foreign, exciting ... I didn't know what to expect. I had romantic ideas ... I imagined the smell of spices floating in dry heat. I imagined strange and wonderful food, and amazing vistas. I was pretty naive - it was my first trip further than europe. I was shocked and surprised (pleasantly though).
No matter what I'm imagining now, I know what lies ahead is beyond my imagination. I know that I am still naiive and should be prepared for a little shock factor. But I'm still as excited and nervous as I was back then at the prospect of experiencing something very different. I'm running about the house, picking things up and putting them down. I probably won't need half the stuff I'm packing. I keep whittling down. Moleskin. Camera. Jeans? Portable TP?
So what do I write for my "last" post? No clue. I just handed in my work and finished a last load of laundry. I don't have the presence of mind for a blog entry ... nevertheless, I thought I should say good-bye, even if it is for only a little while. 24 days actually. To me, this seems forever. I'll be a changed woman when I'm back. I'll look at life differently. Am I ready?
More importantly, what can I leave for you to snack on while I'm gone? Well, I can't think of anything better than chocolate. Chocolate cake, actually. I stumbled upon this recipe and know it is too good not to share. It was sooo easy - It came together in no time at all. It doesn't have any butter (or oil) but it was rich, chocolately, moist. The spiced caramel sauce you make to drizzle over it just "dots the i" in a big way. Serve this with a glass of Prosecco. I promise, you will be a happy camper.
I hope to be able to upload a few photos and write an entry while I'm traveling ... so I'll talk to you soon. As always, see you on the other side.
Mocha Cake with Caramel-Spiced Sauce
1 cup sugar
1/2 cup water
1 Tbs. instant espresso powder
3 oz. bittersweet chocolate, chopped
2 egg yolks
1 Tbs. brandy
1 Tbs. vanilla extract
2/3 cup unsweetened cocoa powder
1/3 cup all-purpose flour
5 egg whites
For the sauce:
1/2 cup sugar
3 Tbs. water
2 Tbs. fat-free sour cream
1/4 tsp. ground cinnamon
1/8 tsp. ground mace
Preheat an oven to 350°F. Coat a 9-inch springform cake pan with nonstick cooking spray.
In a small saucepan over low heat, stir together the sugar, water and espresso powder until the sugar dissolves, about 2 minutes. Whisk in the chocolate, egg yolks, brandy and vanilla until the chocolate is melted and smooth, about 1 minute. Remove from the heat.
In a large bowl, sift together the cocoa powder and flour. Stir in the chocolate mixture. In a bowl, using an electric mixer, beat the whites just until stiff peaks form. Fold the whites into the batter. Pour the batter into the prepared pan.
Bake until the center of the surface looks dry and a toothpick inserted into the cake comes out with some sticky batter attached, about 35 minutes. Transfer the cake to a wire rack and let cool completely in the pan.
Meanwhile, make the sauce: In a small saucepan over medium heat, stir together the sugar and 2 Tbs. of the water until the sugar dissolves, about 2 minutes. Cook, without stirring, until the mixture turns a dark amber, about 6 minutes. Using a pastry brush dipped in water, brush down the sides of the pan to remove any sugar crystals that form. Remove from the heat and stir in the sour cream, the remaining 1 Tbs. water, the cinnamon and the mace. Whisk until the mixture is smooth. Let cool to room temperature.
Release the pan sides and cut the cake into slices. Serve on individual plates. Drizzle some of the sauce over each slice. Serves 12.
Williams-Sonoma, Fresh & Light, by Lane Crowther
PS: Word of advice: I shortened the baking time by 10 minutes. It all depends upon your oven, so check it when it has about 15 minutes left!
