My issue (well, one of them) is that I eat quite a lot. The conjecture I eat most of the time is because I am emotionally tied to my food. Every time I bite into something it reminds me of a certain place in time. It is absolutely a blessing and I need to make it be not a curse. It is something I have to work on transforming.
As soon as I bit into this gorgeous Chocolate Chiffon Cake I was taken back to the French shop in Disneyland. French shop has always been my beloved bistro in Disneyland since I was a kid. I always loved the New Orleans square setting, the buffeteria style food, the classy tables, and the moving jazz band. When you are there you feel nothing else but at peace with the world, with the nice surface air and the happy people. You can see the gorgeous french style structure colse to you, the clear blue lake with the Mark Twain next to you, and the Haunted Mansion right in front of you. It is so very aesthetic. The band plays New Orleans jazz and it nothing else but compliments the food, manufacture it even more lively. Even if the band isn't playing you can hear the murmur of population all over the park enjoying themselves. Before you even walk in the door you can smell the aroma of fresh clam chowder and fried chicken. What I immediately zap into when I taste this cake is that occasion when I bite into the dessert. Ever since I was little I have been getting their chocolate cake. They have these great chocolate cakes with pictures of the characters on the front. There is nothing like that cake and all the memories of the moments I have in that one spot. That is why I will always make this lightly rich chocolate chiffon. It is always yummy. Next time I go to the French shop you great bet I will be in the same table upfront with my little chocolate cake.....feel free to say hi.....
Chocolate Cake Recipe
Here's the recipe to send you back to your own memories....I hope you enjoy it.*
Ingredients: 1/2 cup baking cocoa, 1/2 cup of baking soda, 3/4 cup very hot water, 1 and 3/4 cup of cake flour, 1/4 tsp cream of tarter, 7 eggs separated, 1 tsp salt, 1/2 cup sugar, 1 and 1/4 cup of Splenda, 1/2 cup vegetable oil, and 2 tsp vanilla extract.
Ingredients for Icing: 1/3 cup of butter, 2 cups of confectioners' sugar, chopped pecans, 3 to 4 tbs hot water, 2 squares unsweetened chocolate melted and cooled, and 1 and 1/2 tsp vanilla extract.
1) Eggs should stand at room climatic characteristic for about 30 minutes. In a large bowl, put together the cocoa and water. Stir until it is plane in texture. Cool for about 30 minutes. In someone else large mixing bowl the flour, sugars, baking soda, and salt go together. In a small bowl, whisk together the egg yolks, oil and vanilla. Then add the dry ingredients along with the cocoa mixture. Beat with a mixer until blended. In someone else bowl beat egg whites and cream of tarter (with clean beaters) until stiff peaks form. Moderately fold into the mixture.
2) carefully put batter into an ungreased 9.75 inch tube pan. Cut through batter (with knife) to remove air pockets. Bake on the bottom rack at 325 degrees for 60 minutes or until top springs back when touched. Immediately invert pan and cool on wire rack. Run a knife colse to sides and center of tube pan. Invert cake onto a serving platter.
3) Melt butter in a pan. remove from stove. Then you stir in the confectioner's sugar, chocolate, vanilla, and water. Then have fun drizzling over the cake. Sprinkle with pecans.
4) Enjoy!
*Sources started with a Taste of Home recipe and progressed into my own.
French store Chocolate Chiffon Cake
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