Thursday, November 10, 2011

Last class

One of the aspects of the program that I have not written about much was a four month course in small business management. The course has not been part of the blog because it does not have to do with the kitchen per say, but it has been a large part of my life. We were about 15 women all together. Different ages. Different backgrounds. All glad to be there. We took the class seriously, but it was also a sort of  "girls night out". There was a lot of laughter, a lot of joking, some crying, and a lot of sharing of food.
For the last class we all brought our best. Homemade bourekas, quiche made the way only a French woman can make it, cake, etc. I brought my Deep, Dark Chocolate Tart, because it is the most extravagant thing I make, and I felt that the situation called for it. Parting is bittersweet. I'm glad I met these women. Every single one of them. Some of them I have remained in contact with. Others, less so. But I am happy I know them, and sad that I do not see them on a regular basis anymore. So, bittersweet.

I am not going to post the recipe for Deep, Dark Chocolate Tart, because, I'm not. I am however going to post the recipe for 101 Cookbooks wonderful No Bake Chocolate Cake. This cake isn't really a cake, it's more like a slab of chocolate truffle goodness, tinged with coffee and spice. It's easier than a tart ( again, no-bake) and particularly great when you're running late and have to throw something together. I heartily approve.

No Bake Chocolate Cake

From 101 Cookbooks

butter, to grease pan
8 ounces / 225 g 70% chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

Lightly butter a 6-inch / 15cm springform pan or equivalent

Melt chocolate over double boiler.

In another pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm remove from heat and stir in the salt.

Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Pour into the pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.

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