Saturday, May 21, 2011

Amazing (Chocolate Hazelnut Mousse Cake)

My brother just called to clarify the recipe for the Chocolate Hazelnut Mousse cake. I told him to check here. And it wasn't here. I have no idea how it is possible that I haven't made this cake in that long. This is positively horrible of me. I need to make it soon.

Epicurious calls it the Gianduia Mousse Cake, but I can never remember how to spell that (I have trouble with hazelnut (el or le)),  so I 'renamed' it.

Rapture (Dutch Babies)

I was surfing around at some point in the last few weeks and ran into a post on Dutch Babies. I hadn't had one in years (basically, I was probably in high school) and it sounded good. And then I found that I couldn't stop thinking about it. And so today, when I woke up early for no reason, I decided to go ahead and make it. A quick web search gave me

Dutch Babies (I'm not a nutmeg fan, so I used vanilla. I also adjusted the directions based on comments.)

  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup sifted all-purpose flour
  • 1 tsp vanilla
  • 1 pinch salt
  • 2 tablespoons butter
  • 1 lemon (juiced)
  • Maple syrup
1. Preheat oven to 425. Put skillet in oven. Put eggs in hot water (to warm them to room temp). Bring milk to room temp (I zapped for 10 seconds)
2. When oven is hot, remove skillet. Drop butter in and use it to coat entire pan. 
3. Whisk eggs til light. Stir in milk and vanilla. Whisk in (gently) flour and salt. Pour into pan and bake for 12 minutes.
4. Remove from pan. Add lemon juice and maple syrup to taste. (You could also use powdered sugar, jam, fresh fruit, etc. - but trust me, the maple syrup/lemon juice combo is the best!)

It looks amazing coming out of the oven! All happy and puffy.

It still looks great on the plate (the whole plate!) too!