dark chocolate chip fudge cake with salted caramel cream cheese frosting
I am not good at making things look pretty. I mean this in a very general sense, not just with food. I am a haphazard, cumbersome, chaotic kind of person and it bleeds into more or less everything I do. I don’t really have a delicate touch and I don’t have a very good “eye” for anything. This slightly gets in the way when you start trying to take attractive photos of food. Everything I make tends to look kind of unappetising (not really the idea you want to conjure up when serving food). The wedding cake experience made me seriously want to hone my non-existent beautifying skills, so I’m on a mission! This cake is an amalgamation of about four different recipes and a made up frosting. I saw a picture once in a food magazine of a cake that was so black it didn’t look natural and a frosting so white it might as well have been bleached. The contrast between the perfect white icing and then cutting into this tar- like fudginess was so awesome I decided to try and imitate it.
Chocolate fudge cake. You can’t really argue with that, can you? Actually I have one friend who, despite being impossibly amazing in almost every way, does not like chocolate. He’d probably argue with that. But no one’s perfect. That is his flaw. Forgetting my weird chocolate hating friend, I am pretty sure that the decadent satisfaction of chocolate fudge cake makes most people smile a little wider. Chocolate fudge cake plus salted caramel frosting probably makes most people smile a little wider until they realise that all of their teeth have fallen out from excessive sugar consumption. So close your mouth, keep eating cake. It’s all good.
In researching chocolate cake recipes, it can be hard to decide the one that’s right for you. Three eggs here, twice the sugar there, cocoa powder versus melted chocolate. Basically the only solution is to bake ALL the cakes and pick a winner. I decided long ago that chocolate cake isn’t worth eating unless there’s sour cream in the batter. It does so many wonderful things. The most important of which being to add extra moisture to the sponge, and to cut through some of the sweetness with a cheeky tang. The recipe below is so sweet it’ll make your spine tingle so it’s good to have just one tiny little element of something else.
For the cake:
400g plain flour
250g golden caster sugar
100g light brown muscavodo sugar
50g coco powder (probably worth getting nice stuff…)
2 tsp baking powder
1 tsp bicarb
1 tsp salt
3 large eggs
142ml sour cream (or buttermilk, or crème fraiche)
1 tbsp of really good vanilla (never get essence, it’s synthetic and disgusting)
175g butter
125ml oil (like corn or vegetable)
300ml chilled water
200g dark chocolate (good stuff too is poss)
For the frosting:
I am a horrible, lazy person and I bought a tin of Carnation caramel because I don’t have the patience to make my own, but if you want to go right ahead and then you can feel all proud ‘n stuff.
Also, tinned caramel is VERY sweet. I have not added any other sweetener to this because it definitely does not need it. I had a piece of cake I a cafe earlier in the day and it was baked fine. The cake was moist and the frosting was creamy but all I could taste was sugar. It hurt my brain. That is not what a cake should be. It’s a sweet thing, yes, but you want to be able to identify the flavours you’re actually showing off, not just sugar.
1 tin Carnation caramel
600g full fat cream cheese
1 tbsp good vanilla
1 tbsp cornflour
1 tsp salt (this is to taste. The last thing you want to do is add so much salt to it that you’ve ruined it straight away. However, if you want it to have a really salty punch, obviously just add a little more)
So preheat the oven to 180/ 160 fan and butter and line to 20cm sandwich tins.
Melt the buttter gently and set aside to cool.
In one bowl mix the flour, sugars, coco, baking powder, bicarb and salt.
In another bowl, whisk the eggs, cream and vanilla.
In ANOTHER big bowl, mix the melted butter and oil, then add the water.
Add the dry ingredients to this and mix it gently. Then add the egg mix.
Cut the good chocolate into small chunks (or buy choc chips!) and stir them into the batter.
Divide the batter between the tins and bake for 50 minutes until a skewer comes out all batter-free.
Let them cool in their tins for a while, then turn them out to cool completely. Pop them in the fridge for a bit and when they’re cooled good ‘n proper and really sturdy, cut each cake in half again so you have four.
To make the frosting, simply whip up the cream cheese, then gradually whip the caramel into it. Add the vanilla, salt and cornflour. Taste it, make sure it’s got enough of everything you need and let it sit I the fridge for a bit before assembling the cake. Get your palette knife (and if you don’t own one, go to the shops and buy one because they are the most glorious invention on the face of the earth) and frost him!
You gonna need a strong cuppa tea with this beast and probably a visit to the doctor.
chicken and wine tartiflette
So the rule is only cook with wine you’d drink. To me that translates very clearly as drinking half the wine you bought to cook with before you’ve chopped your first onion. But this is what Offy’s were built for; replacing stocks that have been irresponsibly consumed. Cooking is the only solution when you have a thumb twiddling Friday off and the potential for reorganising your wardrobe seventeen times before putting it back the way you found it is too depressing a concept. Coupled with the fact that the heavens had opened quite violently on this particular Friday, it seemed the fates were aligning and asking me to make comfort food.
Tartiflette is indescribably satisfying to the senses, maybe with the exception of sight because it does look a little like something a dog would turn his nose up at. But if you replace sight with memory then you’re laughing. The nostalgic and wistful mood that overtakes when you cook and eat this kind of food is seductive and more than makes up for its less than tantalising appearance. Originally it is a provincial French dish made up of potatoes, reblochon cheese, lardons and onions, but of course I shamelessly bastardised it. I don’t know what’s wrong with me, every time I see a recipe I have this itching to fool around with it. It’s not arrogance; I know most people in the world who know anything about food are more capable of putting together a good recipe than I am. I think it’s more of a childlike craving to “play” with a recipe; like building a sandcastle then knocking it down. It’s a learning experience as well, if you adjust and tweak certain elements, you might just stumble across something wonderful. Isn’t that what experimental chefs have been doing for years? I’m not a chef; I’m just an idiot with an onion but that’s the reasoning.
So this is a meaty one, but you could just as easily substitute meat for other veggies like mushrooms. I also amended this recipe so it was less cheesy and less creamy in the vein attempt of making it healthy. Then I put a bottle of wine in it. So that failed. Spinach has been added for extra colour, flavour and muscle building super powers. I switched from Reblochon to Gruyere based on nothing but personal preference, despite the original recipe being fairly basic and specific I firmly argue that you can basically do what the hell you want with a dish like this and if it includes things you love chances are you will love it. For example, feel free to ignore the amount of garlic I have added to this. I am infatuated with the stuff, possibly possessed by it. If you had it early enough to a recipe that benefits from being cooked for a looooooooooooong time, it tastes amazing and your immune system will be singing little garlic-breath tunes for days.
700g charlotte potatoes
300g fresh spinach
1 tbsp butter
2 chicken stock cubes
1 large red onion
8 large garlic cloves
200g bacon lardons
Butter for greasing
200ml 0% crème fraiche (or sour cream or yoghurt or obviously cream if you want it!)
1 bottle of white wine (good enough to drink!)
600g chicken boneless, skinless chicken thighs
Large handful fresh tarragon, rosemary, basil (only because I had it and it needed using)
However much cheese you want. I grated enough to top it, but if you want to add more to the sauce as well, be my guest.
Method:
Slice your potatoes as thinly as possible. You can use a mandolin if you have one and you want them really thin but it isn’t necessary. There isn’t really a cooking time for a dish like this, it can sit in the oven on a low heat for a really long time so if your potatoes slices are a bit thicker, just take that into account and cook it for a bit longer. Bare in mind if you are going to cook it for ages though, don’t add your cheese at the beginning. Take it out of the oven half way through cooking time then scatter cheese on, to avoid gnarly burnt bits…. unless you like them, then gnarl away.
Brown the chicken in a large casserole pot with a little butter and then add the stock cubes and the wine/ stock. Watch gleefully as your pan fills with smoky, winy goodness. Let it poach away for a while and then add the tarragon (and random basil) and season.
Whilst the chook is merrily bubbling away, fry the bacon lardons and onion. No need to add oil, the bacon oozes out it’s own fatty goodness and it’s more than enough to keep the pan lubricated. Add a good handful of rosemary to this mix and keep it frying away on a medium to low heat until it’s browned good and proper and starts to char.
Crush the garlic directly into the “cream” of choice, and mix together (I added a dollop of Dijon mustard to this mix because…. well Dijon needs no explanation, it’s awesome)
You want to let the chicken mixture bubble and cook until it’s reduced down a bit and thickened. If this isn’t happening on it’s own just whack a bit of cornflour in, that’ll do the job. Once it’s ready to assemble, add the bag of spinach to the chicken, pop the lid of the casserole dish and let it wilt down. After about a minute, take the lid off, stir the spinach in so it’s combined and then you can layer him up!
Butter the base and sides of an oven proof dish and then layer. There is absolutely no science or rules to this layering, but I went for potato, cream, chicken, bacon, and repeat. Grate your cheese on top and cook him on a about 120 fan oven for one hour (ish).
Serve with whatever greens you fancy. Cut into it and oozy, boozy, herby goodness will burst out from under the cheesy topping. It’s good. It’s not traditional Tartiflette, but it’s good.