Chocolate Kahlua Cake

I tried out this recipe recently and found it incredibly moist and satisfying:


Chocolate Kahlua Cake


2/3 cup flour (recipe calls for pastry flour but I all-purpose works fine) 1/4 cup cocoa
1/4 tsp. baking soda
1/4 tsp. baking powder
3/4 cup sugar
1 egg
1/3 cup low fat milk (vanilla soy milk works as well)
1/4 cup canola oil
3 tbsp. kahlua (I doubled this and also added Bailey's)
3 tbsp. brewed coffee (or 2 tbsp. ground coffee to give it a real kick!)


Ganache:
1 cup semi-sweet chocolate chips
1/2 cup evaporated milk


Raspberries or strawberries to garnish


1) Preheat oven to 375 degrees, coat 9 x 13" pan with canola oil, dust with flour
2) Combine flour, cocoa, baking soda, baking powder, sugar in bowl
3) Combine egg, milk, oil, kahlua, coffee - beat with wire whip; add dry ingredients, mix to combine
4) Pour into pan, bake 10-12 min. (I found that with my oven this was not long enough and even after baking an extra five minutes the center of the cake was still gooey, with a molten cake uncooked consistency. It was fantastic, though.) Cool.
5) To make ganache, place chocolate chips in double boiler (I place them in a metal bowl over a stovetop pot of boiling water) to melt, stirring with a wooden spoon. Pour evaporated milk over chocolate, let sit five minutes, whisk. Cool and spread over cake.
Note: cake and ganache must be cool before icing the cake, otherwise it will melt and not have the proper consistency.


*Ganache may be one of the most lovely things on Earth. Just saying.

Finally, Finale

In keeping with this week's dessert themed-discussion, I must recommend Finale Desserterie and Bakery, with locations in Boston, Brookline and Cambridge. Finale markets itself on creating the dessert experience; while it does ofter small-sized savory plates, the menu proclaims, "at Finale we start with desserts because that's what they're famous for." The pairing menu focuses on matching fine wines and (girlie) cocktails with artfully-designed plated desserts, touting dessert as the main course of the meal.

For good reason - the desserts truly are gorgeous. From French chocolate mousse and creme brulee to parfaits, tiramasu and the most elegant Boston creme pie around, Finale has a fine selection. The best-selling item the molten chocolate cake is made to order, with warm Vahlrohna sauce that seeps like lava from the gooey center, and is also offered in the Sharable Desserts Magnanimous Molten more generous portion size, served a la mode with a gelato trio. Don't let this size distinction fool you - even the desserts on the regular menu are enough to be shared by two (or more people), and the Sharable Desserts are downright shameful. Which os good, since the prices aren't cheap here - diners pay not only for the presentation of the plated desserts, but the sophisticated atmosphere that Boston's only "Desserterie" provides. Finale is a popular place for dates, and looking around the Brookline location's dining room it is predominantly couples (followed closely by groups of teenage girls celebrating birthdays.) While the romantic ambience can be charming if that's what you're in the mood for, definitely don't come here after a bad breakup, especially not around Valentine's Day. The pink and red heart-filled decor can be nauseating. If you're really needing a chocolate fix but don't want to endure the obnoxious canoodling of the diners around you, Finale has a carryout bakery that offers an array of mouth-watering cakes and pastries, including my personal favorite items not offered on their sit-down menu: the Chocolate Symphony and the Dark Chocolate Decadence, one of the densest, fudgy, flourless cakes imaginable - so rich that it's hard to finish. Order milk with this one, ladies.

The savory sensations menu includes cheese plates, crab cakes, salads and white bread pizzas - though good, they are not filling as Finale chefs clearly focus their attention to detail on the desserts. People don't come here for the crab, and they know that.

So if you're looking for a classy date to take someone on a special occasion, or simply satisfying late-night chocolate cravings (Finale stays open until 11:30 on weekdays and 12:30 on weekends), Finale is the place to go.

4/5 stars.

*Tip: try the hot chocolate!

An Ode to Nutella

When discussing my chocolate addiction I think commentary on nutella is necessary - it may be the most highly addictive food there is. I first discovered nutella on my first trip to Italy when I was 18, where I found it was a typical accompaniment to bread an breakfast pastries, like butter or jam. Once I tried it, there was no going back.

Nutella was developed by Pietro Ferrero (of Ferrero Rocher) during World War II, as a way of stretching a dwindling supply of chocolate. Hazelnuts are plentiful in the Piedmont region of Italy, so they were ground and mixed with cocoa and milk to create this creamy spread, which could be produced in large quantities. The chocolate-hazelnut combination caught on, and soon people were hooked. (Try it - you'll see why.) They continued to make nutella after rationing was over and it became a common household item in Italy throughout the 20th century, though it was hard to find outside Europe until it started to become more popular elsewhere in recent years. Knock-offs, such as the Spanish product Nocilla or the French-manufactured version, which uses more sugar (we call it "faux-tella") just aren't the same. The best is the original Italian.

I began to see nutella advertisements on American television in the past year, signifying its transcendence into the U.S. market. What was once considered a novelty item is now becoming increasingly used in American kitchens. And what's not to love - nutella is literally half fat, with one of the richest tastes imaginable. I personally prefer it paired with lighter foods, such as fresh strawberries or bananas, though I've seen it eaten on white bread, (even with cereal) and of course on crepes. I find that once someone has a taste of nutella, they're hooked.

Sugar Bitches

To say that I have a sweet tooth is an understatement - I am the first to admit that I am a sugar addict, chocoholic, dessert-loving princess. So I love this time of year, the birthday-filled season in spring, cake after cake and ice cream ...

Though making a scrumptious dessert is hardly rocket science, especially with today's ready-made brownie mixes, I've never been the slice 'n bake kind of girl. Why take the easy route on the heavenliest of all courses, the grand finale, the best part? (Acknowledgement to my friend Kate who is a pastry chef is due here, as her work is not easy!) But follow a good recipe, and you too can make cookies like Betty. My grandma Betty or Betty Crocker, take your pick.

Among the baking cookbooks I've used I have to say that Sugar Bitches (Just Desserts) is one of the best; don't be fooled by the provacative title, this book is nothing but good recipes and no fluff. Organized by cakes, cookies, pies, etc., the recipes are easy to find and easy to make, no fancy advanced cooking techniques here. Not to mention there is a whole chapter on cheesecakes, including a white chocolate cheesecake (always make the crust from scratch, please!) that can't be beat. If there's one thing I know, it's desserts - this book is great.

Tip: after baking a cheesecake, turn off the oven and open the oven door to release the heat slowly, rather than immediately transferring to a cooling rack - this will prevent cracks from forming on top of the cake. I'm not a huge fan of water baths, but they do work. If your cheesecake does crack, cover the top with a thin layer of whipped cream to cover it up and voila! est magnifique.

A Family Affair

Grilled shrimp with homemade pesto, asparagus, bell pepper, wheat bread

A Family Affair

Last night for dinner we made grilled salmon in an apricot mustard glaze, sauteed asparagus, a spinach salad with strawberries, dried cranberries, and goat cheese, served with angel hair pasta and fresh Clear Flour bakery bread - I call it my three favorite S's: salmon, spinach, and strawberries. Delectable.

Yet I can hardly take credit for developing my culinary habits alone, as I come from a (large) family of epicurean enthusiasts. Here are some photos my cousin Zephyr took of similarly-themed meals he cooked:

Grilled salmon with sauteed spinach with garlic and nutmeg, green beans with thyme, whole wheat bread

Sweet Surprises

Sibling Rivalry's caramel chocolate mousse cake - almost to beautiful to eat ... almost.