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me_in_paris_198That’s me, on a trip,  sitting in a Paris restaurant.
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You may have heard about this woman, Marina Chapman . . . she was kidnapped at about age 4 in Columbia. She was eventually discarded in the jungle. This, just a few days after her capture. No humans. No help. She learned to survive in the jungle and was taken in by a large Capuchin monkey family. She had no language, much, except sounds she learned amongst the monkeys. She lived for some years in the jungle, all alone. Eventually she saw some humans and followed them, was made a slave. Terribly treated, nearly starved, and was being primed as a prostitute, but she escaped that too. Her story is harrowing, and yet uplifting. She did escape eventually, in her mid-teens and grew up from there with a kind, loving family in Bogota. Her adult daughter helped her to write the stories – most of which she wanted to forget. The book is The Girl With No Name: The Incredible Story of a Child Raised by Monkeys by Marina Chapman and Lynne Barrett-Lee. National Geographic highlighted her story awhile back, and she appeared on some morning TV shows when the book came out in 2014. The author is writing a sequel, about Chapman’s life after she was rescued. I’ll be watching for that as this book leaves you hanging – only knowing that she was rescued and went to Bogota.

Just finished reading a very unusual book, certainly not on everyone’s radar – Once an Arafat Man: The True Story of How a PLO Sniper Found a New Life by Tass Saada. It’s about an angry young Palestinian. He felt wronged; he felt despised; his father didn’t understand him. He escaped his family’s plan for his life and became a PLO sniper. He killed many people. He killed Israelis and was elated. He was sent to the United States and big plans were in store for him, he thought. And then he discovered a new life as a Christian. It didn’t happen overnight, and he had many questions along the way. His family disowned him, yet he persevered. He met an American woman, married her, and had children. And he became an activist for change. It’s a fascinating story. He now speaks around the world, for peace and understanding about the Palestinian problem(s). It’s quite a book, and I’m glad I read it.

A publisher contacted me recently and asked if I’d like a copy of a new book called Book Cover Designs by Matthew Goodman. This might not be a book up everyone’s alley, but it certainly was mine. Since my career was in advertising, and graphic design, fonts and writing play important parts in that biz, I was very interested in reading the dozens of brief stories of many of today’s top book cover designers. It’s all about how they create and develop book covers that sell, or that give a tiny glimpse into the content of a book. This was as much about non-fiction books as fictional ones, and as you might expect, the designers obviously read or certainly heavily scan every book to find its core, and they go from there with the use of color, graphic art, photographs, and FONTS. I was interested in the use of fonts (I love different type fonts and am very limited here on my blog, unfortunately) and how they decided to use a specific one or more than one. Each chapter, about a specific designer, has a photo of the person, a brief background and then from their own words, how they come about the design of a cover. Then there are anywhere from 8-12 or so examples from that designer. VERY interesting book. If you have someone who has a design interest, is in the book biz, or graphic design, any of those, this would make a nice gift, I think. I really enjoyed reading all the stories and then examining each cover design they included.

Just finished reading a very unusual book, A Man Called Ove: A Novel by Frederich Bachman. Simply put, it’s a story about a curmudgeon. In fact, I think that word is used in one of the first sentences of the book. Ove, is a newly retired (unwillingly) Swedish man in his late 50s. He’s a stickler for the rules, things being “just so,” and most likely is a fictional example of OCD and the proverbial glass is half empty version of life. But OCD is never mentioned in the book. It takes awhile to figure out the story about his beloved wife, but it’s about his frustration in life in general, and about the relationships (or not) with his neighbors. It’s SUCH a sweet story if you can get over poor Ove and his over-the-top reactions to just about everything. I haven’t laughed out loud reading a book in a long time, but I did with this one. If you read it, don’t get discouraged in the early part – keep reading. When we discussed this at my book club, we re-lived some of the outrageously funny scenes from the book, and laughed again. And again.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Desserts, on February 13th, 2011.

countess_toulouse_lautrec_french_chocolate_cake

Looking at this photo above, you’d probably think this is just a chocolate cake. Well, it is a chocolate cake, but it’s nothing related to ordinary. One of the descriptions of this cake is that it tastes more like cheesecake than cake. I don’t know that it’s cheesecake-like, only because it doesn’t have that wet-like texture of a cheesecake. It’s more like a cake, but with an almost velvet texture. It sort of defies description. It’s not exactly a cake; it’s not really a cheesecake, either (because it contains no dairy – like cream cheese –  except butter, and doesn’t have a crust – and isn’t wet like a cheesecake – it’s not even like a dry cheesecake, either). It’s not a torte, because it has no crust. I don’t really know what to call it.

The recipe is in Maida Heatter’s chocolate cookbook: Maida Heatter’s Book of Great Chocolate Desserts. It’s an old cookbook, but Maida Heatter is just a jewel of a baker. Nothing I’ve ever made from this book has been less than fabulous. Last year I made her 86-proof Chocolate Bundt Cake. It was sensational.

I can’t say that I’d ever even heard of Countess de Toulouse-Lautrec (1901-1969). And no, she was not married to the famous artist. Her husband was one of Henri’s distant cousins. But, she became a well-known foodie of that era and published a cookbook. This recipe, though, she introduced to American tastes by way of an article in McCall’s magazine way back in 1959.

Whatever this cake is, it’s absolutely rich with chocolate. It’s soft and velvety. And not heavy in the least. It’s a somewhat unorthodox cooking method, I will say. Not hard to make – kind of like a sponge cake – a chocolate one.  But it’s a far cry from a sponge cake in texture – it’s a bit more dense, remember. I was supposed to use an 8-inch springform pan. Would you believe, I don’t have one. So I had to improvise and use an 8 1/2-inch cake pan. It made it a little bit iffy getting the cake out of the pan that way (it could have been a disaster, actually), but it did come out because I greased a piece of parchment paper in the bottom. And the cake pan was nonstick too.

What’s odd is that you bake this little guy for a total of 15 minutes. Yup. That’s correct. And would you believe it only has one tablespoon of flour in it? And one tablespoon of sugar too. Well then, we will talk about the chocolate – it, of course, has sugar in it. And the recipe uses an entire pound of chocolate. The recipe calls for semisweet chocolate. I didn’t have a whole pound of semisweet, so I had to improvise with some bittersweet plus some ordinary chocolate chips. It didn’t seem to matter – the cake came out just fine.

Once we cut into this cake, I had a very hard time keeping my kitchen knife out of the dish to just cut off a thin, tiny little wedge to eat out of hand. Even with no whipped cream on top, it was sensational. The recipe indicates it’s even better made a day ahead. I would agree, although it was delicious the first evening too. You don’t chill it – it stays out at room temp, covered, of course. If you chilled it, I think the chocolate would firm up, and that you wouldn’t want! Do eat it within 2 days, though. Otherwise, freeze it to eat at a later time.

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Countess Toulouse-Lautrec’s French Chocolate Cake

Recipe By: Maida Heatter’s Book of Great Chocolate Desserts, 1978
Serving Size: 10
NOTES: Use whatever combination you have on hand for the chocolate – semisweet if you have it (chocolate chips, even) or bittersweet. The ‘one tablespoon’ measures of flour and sugar are correct. It is rather like a rich, moist, dense cheesecake – like unadulterated and undiluted chocolate. It is best to make it a day before serving or at least 6 to 8 hours before, or make it way ahead of time and freeze it. (Thaw before serving.)

1 pound semisweet chocolate
5 ounces unsalted butter — room temp
4 large eggs — separated
1 tablespoon all-purpose flour — unsifted
1 pinch salt
1 tablespoon granulated sugar

1. Preheat oven to 425 degrees.
2. In an 8-inch springform pan, cut a round waxed or parchment paper to fit the bottom. Butter one side of paper and the sides of the pan (not the bottom). Place buttered paper in pan, buttered side up, and clamp shut.
3. In top of double boiler, place coarsely chopped chocolate. Melt over simmering water, stirring occasionally with rubber spatula. Add 1/3 of butter at a time, each addition completely melted before adding next. Set aside to cool slightly.
4. In small bowl beat egg yolks at high speed for 5-7 minutes, until pale and thick. Add Tbsp. of flour and beat on low only to incorporate. Gently fold beaten egg yolks to into chocolate.
5. In another clean bowl, beat egg whites and salt until whites hold a soft shape. Add sugar and beat until whites hold definite shape but not too stiff or dry. Fold one-half beaten whites into chocolate — don’t be too thorough. Fold chocolate into remaining whites, handling gently until blended. Turn into prepared pan and rotate to level batter.
6. Bake for 15 minutes. Cake will be soft (only 1 inch high in middle, rim higher and cracked ~ you’ll think it’s not done but don’t worry). With a small sharp knife, carefully cut around side of hot cake, but don’t remove sides. Let cake stand in pan until room temperature. Refrigerate several hours or overnight.
7. To remove, cut around sides again with small sharp knife. Remove sides. Carefully insert a narrow spatula and invert on serving plate. Glaze with whipped cream, ganache (or top with toasted sliced almonds or a fine dusting of cocoa).
Per Serving: 355 Calories; 27g Fat (63.2% calories from fat); 5g Protein; 31g Carbohydrate; trace Dietary Fiber; 116mg Cholesterol; 48mg Sodium.

A year ago: Chocolate Puddle Cookies
Two years ago: A post about planning for a Valentine’s dinner

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  1. Janet J

    said on April 18th, 2011:

    Carolyn, when I attempted to print out the pdf version of the Countess Toulouse-Latrec Fr Choc Cake, McAfee gave me a warning!!!

    Yes, Janet, I have a problem with FileDen, the site where I’ve been storing my pdf’s. I’m loading all of them to my own website and am going back to fix all the links so they point to the new location. I’ve sent you the link privately. . . carolyn

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