In Seattle, something which made me gloriously happy was cooking in my kitchen. Today I baked for Coco's party, hoping for similar deep satisfaction, but it eluded me. In Seattle, walking in the Arboretum fed the depths of my soul. Yesterday, I walked in the Melbourne Botanical Gardens, hoping for the same, but it was not to be. It leaves me feeling bereft, these unfulfilled secret longings that I don't realise I have until they are not satiated.
This, perhaps, shall be lovely, for us, and for you, my dear:
White Chocolate Mousse Cake
(From 'Chocolate - Australian Gourmet Traveller')
150gm chopped butter
150gm dark chocolate, chopped
1 cup bakers' (caster) sugar
1 cup self rising flour
1/2 cup plain flour
1/4 cup coco
(Powdered sugar, for dusting)
White Chocolate Mousse (I made this for Thanksgiving ... MMMMMM)
150gm lovely white chocolate (buy more as you'll nibble...if you are at all like me!), chopped
60gm chopped unsalted butter
1 egga separated
200ml thickened cream
La Mousse - in a double boiler melt the chocolate and butter, cool, whisk in egga yolka, keep whiskin', meanwhile whip la creme until peaks form and fold it into the chocybuttery delight. Cover and refrigerate until JUST firm...
Le gateau - in a double boiler, combine butter, choc,sugar and milk, cool, add flours and coco, eggs one at a time, pour into greased and base lined 22cm round cake tin and bake at 160 degrees Celcius for 75 minutes or until cake tester is clean....
Split hofizontally and place bottom half in a 22cm springform pan (thanks Mum for that!) spread with the mousse, pop on the top and refrigerate!