The new year is still pretty young and I already ended up in two dilemmas.
1. What do you do when a meeting with a friend is canceled, it’s stormy outside and both boys, the fury one and the rug rat are sleep? Solution: You bake a cake. Chocolate cake to sooth your sweet tooth and well dark chocolate is healthy, isn’t it?! 😉
2. Who is cleaning the bowl when M isn’t around? – Usually Ecky, but chocolate isn’t good for dogs. So this time I really had a problem…
Here the cake which is called Gateau Zoë by David Lebovitz from his book Ready for Dessert
I saw a picture of it today and had to prepare it. Auntie Google helped with getting the recipe.
The recipe calls for:
- 280gr of dark chocolate
- 115gr butter
- 50gr sugar for the yolks and 30gr for the whites
- 1/2 tsp
vanilla extractground vanilla bean
- 6 large eggs
- 1 tbsp fresh brewed espresso
- optional: 2 tbsp raw cocoa nibs
- confectioners sugar for serving
Preheat your oven to 175C, cover the bottom of a 23cm-Springform, butter the edges and dust with baking cocoa.
Melt the chocolate with the butter and espresso over low heat in a Bain-Marie until smooth. Add the vanilla and set aside. Then separate the eggs, beat the egg yolks with 50gr sugar until they are creamy and light yellow, in another bowl beat the egg whites until they start to get firm, add the remaining 30gr sugar and beat until the form soft peaks.
Can you see the soft peaks?
Melted chocolate folded into the egg yolks
Fold the chocolate mix into the egg yolks and then the firm egg whites in 2 batches into the chocolate-egg yolk-mix. Just fold until you don’t see any egg whites anymore. Pour into the prepared pan, sprinkle with cocoa nibs and bake for ca 35min. The center should be slightly firm. Let cool down on a cooling rack. Go with a knife once around the edge before taking off the metal frame. Enjoy pure or dusted with some confectioners sugar. Feel happy!
As you can see I exchanged the vanilla extract to ground vanilla bean. I always bring some vanilla extract from the US since you can’t buy it here, but I actually prefer the ground vanilla bean which I buy in Sweden. You only use small amounts.
By the way you have to thank one of the Paleoishprincesses who is our friend and chiropractor. She told me today that I should post the recipes too. She and her sister are behind the name and have a loved Instagram account. Soon they’ll start something new and I’ll post about it. 🙂
Yesterday we started with solid food for our munchkin. Not that I would wanna wean him off the boob yet. But some recommend to introduce slowly solid food from the age of 4 months on. So I cooked: one carrot with one potato in a bit of water and 1/4 tsp of olive oil and then it went into the food processor to get it as smooth as possible.
Looks like shop bought goo…smooth and silky
Theo was not too happy about a spoon in his mouth and the texture…brrr. Today then I diluted it with some breast milk and put it into a bottle and tadaaa after a few sips and spills he liked it and wanted more. That was easy. 🙂
I can hold my bottle myself.