sweet pleasure : plaisir sucré

Sunday, December 31, 2006

happy new year !

Since I have been busy, I haven’t had much time to bake or blog. Still I am slowly continuing to make things that intrigue me. So I decided to make Nigella Lawson’s Clementine Cake, which I have had bookmarked since I saw the recipe in 2004. it only took me two years to get to, oh well! The cake was lovely and moist and best of all simple to make. The version I have made is from the Green and Black’s chocolate book where, Nigella advises to grate 100g of Maya Gold Green and Black chocolate over the cake once it has come out of the oven. Let the chocolate completely cool before you cut. To make mine a little more festive, I dusted it with gold dust. Wishing you all a wonderful 2007!

Technorati Tags: Clementine Cake, Nigella Lawson

Thursday, December 28, 2006

chocolate pot de crème

I didn’t have very much time to make a dessert for Christmas dinner, so I decided to make chocolate pot de crème by Michel Bras. I had some praline left over so, I decided to flavour the cream with it. Make sure to strain the praline out before combining the chocolate and butter into cream.

chocolate pot de crème

7 oz (200g) bitter chocolate
1 3/4 cups (400g) heavy cream
3 Tbsp (50g) unsalted butter

preparation

Boil the cream. Melt broken chocolate pieces with butter. Beat thoroughly with a whisk. Pour into ramekins and keep cold until ready to serve.
* Flavour the cream with coffee or praline, if you wish.

From, The Notebooks of Michel Bras Desserts

I found these cute shot sized ceramic cups at this years One of a Kind exhibition in Toronto. When I bought these, I had pot de crème exactly in mind.