>> Monday, July 19, 2010
Now that I've got your attention...
That's the way some people advertised their parties while I was at college, with a notice where you could read SEX in a large font... followed by the details of the party in a much smaller font. Well, this post beginning has to do with the author of this recipe, the very well known British chef Nigella Lawson, the queen of food porn (just take a look...). Her recipes can send your blood sugar sky-rocketing and raise your cholesterol so much you'd need a chisel to clear your arteries. In fact I found the recipe already tweaked by Heidi of 101 cookbooks. She praised it so much it made me curious. So today it's a sweet and chocolatey day. I hardly try this kind of delicacy when I make it, but my children often appreciate these indecently caloric cakes, just because they don't put on weight (so far) and they can do it. Yes, they can.
I was intrigued by the sinking and deflating quality of the cake that Heidi talked about in her post. Oddly enough, my cake didn't sink although it didn't really raised a lot. It was extremely soft and moist (indecent, I tell you), I guess it has to do with the boiling water addition, which I had never seen before added to a cake. When you add the water it feels as if the chocolate in the batter melted again. My family loved this cake, I strongly recommend it, in spite of the health issues... And I dared to turn on the oven during a rather brief break from the scorching heat of this month.
Indecently rich chocolate cake
I love to use spelt in cakes and cookies. But regardless of the type of flour, what I always try is to use stone-ground flour, because it contains all the essential oils of the grain germ, something that's missing in conventional industrially milled flour. When the flour contains the germ nutrients it goes rancid more quickly... therefore if you get rid of the germ the shelf-life is extended... so that large producers and distributors can speculate. If you want to know more about this fascinating subject, read Michael Pollan's In defense of food.