Sunday, June 4, 2017

Pantry Cleaning Chocolate Hazelnut Cake

Not sure if I can replicate this recipe, given that I was throwing in all sorts of leftovers, but here's a rough description of what I did:

- Butter and flour a 10" spring form pan.
- Toast about a cup of hazelnuts. Keep aside a handful for garnish, and grind the rest coarsely in a food processor. Remove and keep aside.
- In the food processor, mix 1 stick soft butter and about 3 tbsp sugar. Now add 4 egg yolks and mix until pale and fluffy. Add 3 squares of melted ghiarardeli semi sweet chocolate (that's all I had), 1/2 container of hazelnut chocolate spread (that's all I had left), a table spoon of chocolate liquor (have something sitting around for a while in the fridge). Blend everything in the processor.
- In a stand mixer, beat the 4 egg whites. Add some of the egg whites to the chocolate mixture to lighten it, and then add it to the egg white bowl and slowly fold. Also fold in half pack of white cake mix (yeah, I know, it's all very approximate), and the nut powder.
-Add this mixture to the cake pan, and bake for about 35-40 mins at 350-375.
- Once cool, drizzle with melted chocolate (also leftover), and garnish with roughly chopped hazelnuts.

Saturday, June 3, 2017

Make ahead Summer meal

Some friends were visiting on a Friday evening, so I prepped the night before, and the meal came together beautifully. The awesome produce at Whole Foods helped too.

Corn Salad

Watermelon Feta Salad

Lavash Pizza with Mushroom and Gorgonzola

Spinach manicotti

Ladies finger with peach, raspberries and yoghurt