Friday, 22 August 2008

nick nairn cook school

When we are in Tesco we sometimes browse the recipe book selection and a week or so ago saw this book at a good price and decided to give it a shot. I haven't ever used a Nick Nairn recipe before and we both liked the look of the section on techniques. It doesn't just explain the techniques in text but has very good accompanying pictures for each step. I mean, unless you have been shown how do you know what egg whipped to a 'ribbon' state looks like?

So, with my birthday coming up Andy perused the recipe book and suggested he make the flourless chocolate cake. It involved whipping up egg whites and then egg yolks with sugar - using seven eggs no less - and folding in melted chocolate to make the cake. The cake is a strange one because it rises hugely and then when you cool it it collapses in on itself - usually you don't want a collapsing cake but for this one the idea is to make sure through all your whipping and gentle folding that it rises high with even air bubbles and then collapses gradually and evenly until you get a light, moist and rich sponge that is between a mousse and a dense choclate sponge.

Well, I have to say I would have been fairly daunted by this and, while there were a few exclamations at points during the baking, Andy turned out an amazing cake that was choc cake heaven! He served it with creme fraiche and ginger sauce which really complemented the Green & Blacks dark chocolate used in the cake. What more could you want - a husband that makes amazing chocolate!!

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