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Tea (or, as it turned out, juice and cake) with Ami was lovely, and much-needed. :-) (I have such wonderful friends. Lucky me. :-)
I made a cake, partly because she was coming over and I had no nibblies for us, but mostly because I was just hit with the urge to make a cake.
It's an adaptation (by-which I mean significant overhauling) of the much-lower-fat pound cake recipe found in Laurel's Kitchen (the Hippie Vegetarian cookbook I got from my mother when I got the house). Ami referred to it as "mmm, chocolate doom" and so I have decide to call it:
Chocolate Mount Doom
1 lb margarine (softened)
1C sugar
1C instant-hot-chocolate powder
1 tsp baking soda
1 tsp salt
1 tbsp baking powder
1C cocoa powder
3C (roughly) flour (I used a mix of spelt and wheat, but whatever)
4 eggs (separated)
2C sour milk (or buttermilk)
1 tbsp Kahlua
1/3C semi-sweet chocolate bits (chocolate chips work fine for this)
1/3C white chocolate chips (optional)
Preheat the oven to 350F.
Beat the egg whites until they are (reasonably) stiff.
Cream together the margarine, sugar, hot chocolate powder, baking soda, salt, baking powder, Kahlua and egg yolks.
Add the cocoa, flour and sour milk (I used lime juice to sour it, but whatever works for you) and mix carefully. (Add the dry stuff a cup at a time, and the wet stuff at about half a cup at a time, more or less, so that things blend more easily and you don't end up with powder all over everything).
Mix in the beaten egg-whites until well mixed.
Melt the chocolate bits in a bowl (with a bit of oil, if necessary), then (when the bowl is cool enough to handle, but the chocolate is still quite liquid, mix the melted chocolate into the cake batter.
Mix in the while chocolate chips (these aren't necessary and may just end up sticking to the bottom of the cake pans, but add them if you like).
Grease four small loaf pans (or two large loaf pans, or two round 8" or 9" pans, or whatever) VERY WELL. :-) Tossing a bit of waxed paper into the bottom of the pan may help as well, just a hint.
Dump the batter into the pans (so they're all between 2/3 and 3/4 full).
Put the pans in the oven and bake them for 30-45 minutes (until a knife/fork/etc stuck in them comes out clean), depending on your oven.
ALLOW TO COOL for about ten minutes BEFORE turning out onto a wire rack to cool the rest of the way. These cakes crumble very easily. The melted chocolate needs to solidify a little before you dump them out onto an un-even surface. :-) You may need to run a knife around the edges to help get them out. :-)
This makes for a nice, light-for-a-pound-cake dessert that freezes fairly easily and slices more or less like bread. :-) Goes very well with vanilla yoghurt drizzled over it, too. :-)
*~*~*~*~*
Anyway. I am totally exhausted. I'm not sure why, although I suspect that my emotional roller-coaster of a weekend has something to do with it. As such, I am going to bed. Enjoy Family Day, those of you who have it off. :-)
I shall be at work. :-)
- TTFN,
- Amazon. :-)
I made a cake, partly because she was coming over and I had no nibblies for us, but mostly because I was just hit with the urge to make a cake.
It's an adaptation (by-which I mean significant overhauling) of the much-lower-fat pound cake recipe found in Laurel's Kitchen (the Hippie Vegetarian cookbook I got from my mother when I got the house). Ami referred to it as "mmm, chocolate doom" and so I have decide to call it:
Chocolate Mount Doom
1 lb margarine (softened)
1C sugar
1C instant-hot-chocolate powder
1 tsp baking soda
1 tsp salt
1 tbsp baking powder
1C cocoa powder
3C (roughly) flour (I used a mix of spelt and wheat, but whatever)
4 eggs (separated)
2C sour milk (or buttermilk)
1 tbsp Kahlua
1/3C semi-sweet chocolate bits (chocolate chips work fine for this)
1/3C white chocolate chips (optional)
Preheat the oven to 350F.
Beat the egg whites until they are (reasonably) stiff.
Cream together the margarine, sugar, hot chocolate powder, baking soda, salt, baking powder, Kahlua and egg yolks.
Add the cocoa, flour and sour milk (I used lime juice to sour it, but whatever works for you) and mix carefully. (Add the dry stuff a cup at a time, and the wet stuff at about half a cup at a time, more or less, so that things blend more easily and you don't end up with powder all over everything).
Mix in the beaten egg-whites until well mixed.
Melt the chocolate bits in a bowl (with a bit of oil, if necessary), then (when the bowl is cool enough to handle, but the chocolate is still quite liquid, mix the melted chocolate into the cake batter.
Mix in the while chocolate chips (these aren't necessary and may just end up sticking to the bottom of the cake pans, but add them if you like).
Grease four small loaf pans (or two large loaf pans, or two round 8" or 9" pans, or whatever) VERY WELL. :-) Tossing a bit of waxed paper into the bottom of the pan may help as well, just a hint.
Dump the batter into the pans (so they're all between 2/3 and 3/4 full).
Put the pans in the oven and bake them for 30-45 minutes (until a knife/fork/etc stuck in them comes out clean), depending on your oven.
ALLOW TO COOL for about ten minutes BEFORE turning out onto a wire rack to cool the rest of the way. These cakes crumble very easily. The melted chocolate needs to solidify a little before you dump them out onto an un-even surface. :-) You may need to run a knife around the edges to help get them out. :-)
This makes for a nice, light-for-a-pound-cake dessert that freezes fairly easily and slices more or less like bread. :-) Goes very well with vanilla yoghurt drizzled over it, too. :-)
*~*~*~*~*
Anyway. I am totally exhausted. I'm not sure why, although I suspect that my emotional roller-coaster of a weekend has something to do with it. As such, I am going to bed. Enjoy Family Day, those of you who have it off. :-)
I shall be at work. :-)
- TTFN,
- Amazon. :-)
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