Here is the idea:
We all prepare the cake below and eat it while imagening the rest of the people (especially i this time) to be around.
So, melt 200 gram butter and 200 gram bitter chocolate, stir in 200 gram sugar and 200 gram flour. Add 5 whole eggs, mix well. Pour it into a cake form and bake it for 45 minutes on 170 C. (or until the knife comes out clear).
This recipe might be familiar for some of you...
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12 comments:
I'll go buy chocolate and eggs tomorrow ! you could not believe it : I have been running out of chocolate for more than a week now.
Marvelous idea. nana ! HB to i again and again! And butter and chocolate again and again !
I also go to the shop ...
GODDAM'IT! I waas planning to bake that cake yesterday, I even had to buy a new tin, as the old one was not good enough to honour the special chocolate cake. (It has a special name, if I remember well ?).
But I had forgotten... eggs ! Well, I ate the chocolate alone and will buy more chocolate and some eggs to do it later.
goood decision, chocholate can never be too much.
For the name of the cake: you can come up with one (e.g Castro cake, but in this case some rum should be added). I have this recipe from C., (our silent member) with her own hand-writing (!) and she learned it from her french friends if I am not mistaken. So if someone, you may know the name. (it is possible, though, that they had this recipe from their, say, bulgarian friends...)
now 50% of the active bloggers will make the cake together, as tarelle is here in Bxl. :-) What's more, it will be the first cake EVER in my owen: it is so new, it hasn't got ANY spots or grease, it is beautiful!
... and tonight it will be covered with layers of chocolate leaking out of the tin. Even better.
Now, about the name. A old (hence French) friend of mine had a recipe close to that one. At least the effect on the eye (dark dark brown, shiny surface) and on the stomach (not quite light) must be quite similar. And the name of it was "tata Isa", as the recipe had been inherited from an old, très gourmande, aunt named... Isa.
But the Bulgarian Hypothesis is definitely not to be discarded! And the name of that one is still to be found. Let's see... I'll try to make something up.
Sofia's delice ?
I like it.
I wish c would raise her voice and clarify the issue of the orig in and name for the cake.
We had our Sofia's delight!!! It was so, so good. And you know what? It was the perfect début for lynx's oven. Photos posted soon.
I also had a special consulting session with my friend and he both gave me the recipe of his Tata Isa and clarified the origin of the name... Then we discussed and compared the two recipes.
The recipe, first, as he IM'd it to me
mmmmh, 2 oeufs, 200g de chocolat, 100gr de beurre, 4cuilleres à soupe de sucre, 5 de farine
et après ça doit être 15mn à 200? (ou 180? attend)
15mn à 200
mais bon faut surveiller...
et après le meilleur pour moi c'est bien froid (-> il est limite meilleur le lendemain après 24 heures au fridge)...
mais d'autres le préfère chaud et fondant
And here is my (very loose) translation (with personal comments):
Well... 2 eggs, 200g chocolate (dark, but from a French gourmet there is no need to be more specific), 100g butter, 4 tablespoons sugar, 5 tablespoons sugar, mix it all with no special order (that's the secret :) ) and bake 15 min at 200°C, (that is thermostat just below 7 -- or 7) But keep an eye on it...
Then the best, I think, is to eat it really chilled, if you dare try (and can wait for) it after a good 24h in the fridge... but others prefer it warm and fondant (like me!)
Now for the etymology
The actual Isa would be a student from a French graduate school, who won a cooking contest of that school with that very recipe. My friend's sister was a member of the jury for that contest. So the name was coined in my friend's family to remember that special occasion.
And finally if you want to compare the two recipes,
you might find it misleading that Tata Isa has half the chocolate of Sofia's delight. But you will soon discover that all the remaining ingredients are actually less then half the quantities for Sofia. Proportions can be misleading sometimes.
From which you will conclude with me that Isa has the stronger inclination for chocolate, while Sofia likes bigger cakes.
And if you are like my friend and me, you will easily reconcile the two...
hey, I especially liked the 4 plus 5 spoon of sugar, that really sounds like one of the incomprehensible secrets of worldfamous chefs.
Alright, then, it was 4 tablespoons of sugar and 5 of flour. But I warned you it was a poetic translation! :)
Yes, I know. And I was serious, some of the cooking tricks are like that.
Anyways, I will try this new recipe and find out if I go for quality, quantity or do I kid myself having both...
Forget about waiting 24 hours though. I will dream about other cakes, pies and cookies by than...gastronomical promiscuity enhanced by lactation. A new item on the list for my analyst.
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