I have too much to do today. I have too much to do every day for that matter and finding time to blog has just slipped down to the bottom. But it nags at me, like dusting or filing, something that HAS to be done, something I can even enjoy doing when I get into the zone….
Ahhh, the “zone”. I spent yesterday with a group of women at “The Round House” in Kent, CT, the home, workshop and healing space of my good friend Patricia Horan who brought us together to get out of our own way. I have been doing this kind of work for years and am quasi successful at it, yet….. So Miss Patricia brought in a woman named DyAnn Suares who can help us, in scant moments, cut through the smoke and mirrors we erect. One by one we went into our private session, emerged, gathered our coats and bags and departed. I drove home thinking, “Good, I’m pretty much on track even though I don’t do things like my blog, or finish the damn book…yadda, yadda” You know, the lies we tell ourselves. But evidently this Diane Suares reached a spot, because here I am, adding a recipe for the book and writing to you- the unknowns.
Thank you Patricia. Thank you DyAnn and thank you to the wonderful women present both in form and in spirit, you all enrich my existence and give it meaning. Incidentally, if you want to make an appointment with this woman DyAnn her phone number is 860-619-0016 and email is DSuares@charter, net.
So here is the real meaning of life. Chocolate.
Chocolate Love, Chocolate Mousse Cake
Y: 1 cake but I recommend using ingredient list at bottom, making 3 cakes and freezing the other two.
1 – 9” cake can feed 16 normal people. Adjust accordingly!
Time: 1 hour prep, 1 ½ hours cooking, overnight in turned off oven and several hours in the frig before unmolding. Cake is best a day or two after being baked.
Equipment:
• 8-9” Springform Pan
• Aluminum Foil
• Double boiler: For this I use a 4 qt pot with a large stainless bowl inserted. You need the space especially if you are making the three cakes.
• 2 large heat resistant bowls
• Whisk
• Rubbermaid spatula
• Large metal spatula
• Cake circles
• Coffee maker of some kind.
Ingredients:
• ¾ pound the best dark chocolate you can afford
• 2/3 pound butter
• 1 1/3 cup sugar
• 2/3 cup brewed strong coffee
• 6-7 eggs- beaten
• Pam or butter.
Method:
• Brew coffee of better yet, save some from the morning.
• In double boiler (see Equipment) place Chocolate, Butter and Sugar, stirring occasionally to insure complete melting of chocolate.
• Remove Bowl from heat and let cool slightly to just above your body temperature.
While chocolate is cooling:
• Preheat oven to 250 degrees.
• Prepare pan(s) by placing bottom upside down in rim. There should be an indentation beneath pan, rather than having the bottom lie flat.
• Surround pan in foil.
• Pam or butter pans.
• Crack and beat eggs in separate bowl.
Once chocolate has cooled, gradually and gently add beaten eggs into chocolate mixture to avoid incorporating any air. Once mixed, add coffee.
Pour batter into prepared pan. Pick up pan with two hands about 4 -5 inches off the counter and let drop. Air bubbles will rise to the surface. Do this till you feel you have removed air pockets.
Place cake (s) into preheated oven for an hour and a half. Do not open the oven again, use the light.
The cake will be as cooked as it needs to be when it rises and the edges begin to appear cooked. At this point shut the oven off and forget about the cake for the next 6-8 hours. The next day transfer the cake to the refrigerator to thoroughly chill.
To unmold:
Have cakes circles at the ready (or a plate if only one cake)
Remove foil. There may have been some leakage, this little bit is your reward for not opening the oven) Run a small knife in hot water, dry it and gently around the edge of the spring form. Release the springform. Run a large spatula under hot water and dry it slip it beneath the cake and transfer to circle or plate.
This is heavenly with fresh whipped cream. If you want to sex it up, add some raspberry sauce or fresh raspberries. I rarely do this for myself personally but do this for clients. I like the cake just as it is.
For the full recipe which yields 4: 6-7”springforms or 3- 9” springforms
2 ¼ pounds chocolate, 2 pounds butter, 4 cups sugar, 2 cups coffee, 19 eggs
Ahhh, the “zone”. I spent yesterday with a group of women at “The Round House” in Kent, CT, the home, workshop and healing space of my good friend Patricia Horan who brought us together to get out of our own way. I have been doing this kind of work for years and am quasi successful at it, yet….. So Miss Patricia brought in a woman named DyAnn Suares who can help us, in scant moments, cut through the smoke and mirrors we erect. One by one we went into our private session, emerged, gathered our coats and bags and departed. I drove home thinking, “Good, I’m pretty much on track even though I don’t do things like my blog, or finish the damn book…yadda, yadda” You know, the lies we tell ourselves. But evidently this Diane Suares reached a spot, because here I am, adding a recipe for the book and writing to you- the unknowns.
Thank you Patricia. Thank you DyAnn and thank you to the wonderful women present both in form and in spirit, you all enrich my existence and give it meaning. Incidentally, if you want to make an appointment with this woman DyAnn her phone number is 860-619-0016 and email is DSuares@charter, net.
So here is the real meaning of life. Chocolate.
Chocolate Love, Chocolate Mousse Cake
Y: 1 cake but I recommend using ingredient list at bottom, making 3 cakes and freezing the other two.
1 – 9” cake can feed 16 normal people. Adjust accordingly!
Time: 1 hour prep, 1 ½ hours cooking, overnight in turned off oven and several hours in the frig before unmolding. Cake is best a day or two after being baked.
Equipment:
• 8-9” Springform Pan
• Aluminum Foil
• Double boiler: For this I use a 4 qt pot with a large stainless bowl inserted. You need the space especially if you are making the three cakes.
• 2 large heat resistant bowls
• Whisk
• Rubbermaid spatula
• Large metal spatula
• Cake circles
• Coffee maker of some kind.
Ingredients:
• ¾ pound the best dark chocolate you can afford
• 2/3 pound butter
• 1 1/3 cup sugar
• 2/3 cup brewed strong coffee
• 6-7 eggs- beaten
• Pam or butter.
Method:
• Brew coffee of better yet, save some from the morning.
• In double boiler (see Equipment) place Chocolate, Butter and Sugar, stirring occasionally to insure complete melting of chocolate.
• Remove Bowl from heat and let cool slightly to just above your body temperature.
While chocolate is cooling:
• Preheat oven to 250 degrees.
• Prepare pan(s) by placing bottom upside down in rim. There should be an indentation beneath pan, rather than having the bottom lie flat.
• Surround pan in foil.
• Pam or butter pans.
• Crack and beat eggs in separate bowl.
Once chocolate has cooled, gradually and gently add beaten eggs into chocolate mixture to avoid incorporating any air. Once mixed, add coffee.
Pour batter into prepared pan. Pick up pan with two hands about 4 -5 inches off the counter and let drop. Air bubbles will rise to the surface. Do this till you feel you have removed air pockets.
Place cake (s) into preheated oven for an hour and a half. Do not open the oven again, use the light.
The cake will be as cooked as it needs to be when it rises and the edges begin to appear cooked. At this point shut the oven off and forget about the cake for the next 6-8 hours. The next day transfer the cake to the refrigerator to thoroughly chill.
To unmold:
Have cakes circles at the ready (or a plate if only one cake)
Remove foil. There may have been some leakage, this little bit is your reward for not opening the oven) Run a small knife in hot water, dry it and gently around the edge of the spring form. Release the springform. Run a large spatula under hot water and dry it slip it beneath the cake and transfer to circle or plate.
This is heavenly with fresh whipped cream. If you want to sex it up, add some raspberry sauce or fresh raspberries. I rarely do this for myself personally but do this for clients. I like the cake just as it is.
For the full recipe which yields 4: 6-7”springforms or 3- 9” springforms
2 ¼ pounds chocolate, 2 pounds butter, 4 cups sugar, 2 cups coffee, 19 eggs
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