Not enough cream for pots de cream. Not enough eggs for Chocolate Steamed pudding. (A dense dark chocolate cake smothered in a golden custard sauce.) Looks like an attack of bad planning. What do we have? Dark chocolate pastilles. Pie cherries, frozen. Hazel nuts. Ah, yes: Frangelica hazel nut liqueur. So:
Well, that was the arrow intended to show my heart's devotion. I took the butter out of the freezer and put it in the micro to melt. That was the last I thought of it until I opened the micro door to set the timer. Fortunately there is the cream, so hopefully it will work.Valentine CakePreheat oven to 3500
Butter a nine inch square pan. Cover with a layer one deep of frozen cherries, about one and a half cups. Sprinkle with a third of a cup of brown sugar and three tablespoons of Frangelica. Grate a cup of hazel nuts medium fine. Melt a quarter cup of butter. Beat one egg til light. Slowly add a third of a cup of white sugar. Beat until dissolved. Add a half cup of cream and the melted butter. Add a cup of flour and two tablespoons of baking powder. Mix well. Add the nuts. Spread on top of cherries. cover top of cake with semi-sweet chocolate pastilles. Bake for 30 minutes or until done.-- Dum Luk's
Following an au gratin vegetables with barley, avocado salad and lamb chops the Valentine Cake worked quite well, though it was close to dry. Another time I would use the butter and three-quarters cup of cream to make the cake a bit more moist. Maybe an additional egg, too.
n.b: that's the handle of one of my Chinese cleavers stored between the counter and the stove to the left of the cake pan.
tags: Feast of Holidays, Valentine cake