Filled with
bleu cheese, bacon crumbles, fresh chive,
Topped with
homemade cheese sauce, seasonal fruit, real maple syrup
and a peated scotch ale.
AND WHERE WERE YOU?
Leggo my eggo this instant.
L
life as an aspiring amateur
Filled with
bleu cheese, bacon crumbles, fresh chive,
Topped with
homemade cheese sauce, seasonal fruit, real maple syrup
and a peated scotch ale.
AND WHERE WERE YOU?
Leggo my eggo this instant.
L
Chocolate cake. Inspiring all kinds of “whoa” since forever.
Father’s Day deserved a special cake for the best father. Don’t mind my cliché-edness. It’s just a blog.
He really is, though.
It called for deep chocolate. It also called for relatively complicated technique (this is most definitely a multi-bowl affair), but that is beside the point. The technique resulted in deep chocolate, which is really what matters in this life besides Jesus.
Chocolate sliced and thriced. For some reason, when I mixed the melted chocolate and cocoa mixture, the chocolate seized a little. It turned out all right. I had to be thorough about folding it into the eggs, but I have no idea why it happened, which is annoying.
Layered with care. The chocolate in the middle made for a near-molten center. It wasn’t ultra sweet because the recipe calls for bittersweet chocolate. Less sweet, more rich.
But because we love sweet, I served it with a Malibu butterscotch sauce. Next time, I will make the sauce thicker and add enough liquor so that you will actually be able to taste the coconut. With vanilla ice cream of the “super premium” variety, no one was calling foul on the sauce.
Thanks to Mum for helping me bake!
L
Triple Chocolate Bundt Cake with Malibu Butterscotch
Adapted from Sunday Suppers at Lucques via Second Shelf
6 tablespoons unsalted butter
1 cup heavy cream
1 cup dark brown sugar
1 teaspoon vanilla
1 1/2 tablespoons Malibu Rum
Place butter, cream, and sugar in a small sauce pan. Place pan over a medium flame and cook, whisking occasionally, until the sugar is completely dissolved. Allow mixture to boil for an additional 5-7 minutes after sugar is dissolved, stirring only once or twice, and cooking until mixture is quite thick. Remove from heat and stir in vanilla and Malibu. Let the sauce cool for 2 or 3 minutes, then carefully pour over top the cake. Keep refrigerated.
When I’m trying to be all possessive of the ingredients in the house that I’m saving and Dad contributes his two wisdom cents. Thanks, Dayd.
PSA-ing,
L