Rumkugeln

It's give a little, take a little, right?

I love the concept of food blogs because you can be sure there is at least one person who has tested and approved the recipes and likes them enough to recommend them to you. Everybody has been given a great, well-tested recipe from a good friend, family member or neighbour he or she swears by and this is a bit like having a gigantic neighbourhood. Sure, everybody lives in certain streets and you cannot be friends with all there are but somehow, a community sticks together. 

Apple Walnut Brownie Cake

Chirr chirr. Chiiirrrrrrr. Chirr chirr. What's that noise? Oh yes, it's the SILENCE that nested in here over the last days.

It has gotten a bit quiet around here, hasn't it? That is because I am really busy these days, having only little time for la dolce Vita. But don't fret, I'm here to stay. A weekly post is still something you can count on. Bare with me until mid-November, when life is hopefully a bit less stress-laden. That is when I am (hopefully) done with my bachelor's thesis. Keep your fingers crossed for me, would ya?

Alright, I have to admit...that's not all. Last week, I allowed myself a teensy weensy time off from everything. I was in London! How I LONG for that city! I have expressed my love for London before when I did that seven things about me post, and it's oh so true. Maybe one day I'll manage to live there. Especially after a friend of mine who is living there now has proven to me that it is basically just as EXPENSIVE to live right in the centre as it is in any other part of LDN. How I envy her...Sigh. I realize that I only lived there for the shortest time and I still kind of see things through rose-coloured glasses, but lets wait what time will bring.

While three days is not long (I did not go alone and we only managed to do the touristy things), it meant that I had to catch up on all the work that waited for me back home. Uhhhgh. Je ne regrette rien. Maybe a bit. No. Nothing.

Alright, this week I am back on the apple track, after last week's short break. The recipe combines one of my favourite combinations - chocolate and walnuts – with the sweet tartness that bring the apples. Alas, while the apples were supposed to stay at the top, the batter 'ate them up' just a bit too much in the baking process (maybe I should not have eyeballed the amount of baking powder...) so that they were hardly visible anymore in the final cake that was so wonderfully ooey-gooey, it was difficult to cut a piece without making a mess. Still, it's a texture and flavour paradise. It's juicy, a bit crunchy and creamy.

Apple Walnut Brownie Cake

Adapted from here (German).

• 100 g (3.5 oz.) butter
• 100 g (3.5 oz.) dark chocolate (70% cocoa)
• 100 g (3.5 oz.) walnuts
• 75 g (2.65 oz.) flour
• 225 g (8 oz.) brown sugar
• 50 g (1.75 oz.) + 1/2 tsp cocoa powder
• 2 tsp baking powder
• 1 package of vanilla sugar (can be substituted with 1 tsp vanilla extract)
• 3 eggs (size M)
• 125 g (4.4 oz.) crème fraîche
• 4 apples (each ca. 175 g or 6.2 oz.)
• 75 g (2.65 oz.) apricot jam
• 1 tsp powdered sugar
• Butter for the pan

1. Melt butter and let cool slightly.
2. Coarsely chop the chocolate and walnuts.
3. Whisk together flour, sugar, 50g cocoa, baking powder and vanilla sugar in a bowl.
4. Add eggs to a mixing bowl, beat with a handmixer (or food processor) until creamy. Stir in butter. With a spoon, stir in the flour mixture well.
5. Fold in crème fraîche, chocolate and nuts in portions.
6. Pour batter into a greased springform pan (26 cm diameter or 9'') and smooth out.
7. Peel the apples into quarters, remove seeds and cut in several times with a knife.
8. Lay them out tightly onto batter.
9. Bake in a preheated oven (electric oven: 175°C or 350°F / fan 150°C or 300°F / gas mark 2) on middle rack for about 45 minutes. Meanwhile, heat up jam.
10. After 25 minutes, remove cake from oven. Brush apples with jam and put the cake back into the oven for the remaining 20 minutes.
11. Remove from oven, place on a wire rack, loosen edge of springform pan and let cool in the pan.
12. Mix together 1/2 tsp powdered sugar and cocoa.
13. Loosen cake from the springform pan, set on a cake plate and sprinkle the sides with powdered sugar and cocoa mixture.

Enjoy!

There is still that document open that I have to focus on... so back to work!

Mexican Chocolate Tart

Sometimes, to create something beautiful, you have to do evil.

There were five of them. I tore off all covers, leaving them bare-naked on the cold wooden surface. The first one was strategically placed right in the centre. I knew what was about to happen. Gazing at its shiny, smooth outer, my mouth could not be detained from smirking a little. Then I ran the knife through it for the first time. Easier than imagined. Chop chop chop it continued. Chop chop chop. Bits and pieces flew everywhere, covering the others that were silently sitting right next to it. Chop Chop Chop. First one done. Four to follow. Let's see if I can do three at once, I thought. The knife went down with three dull thuds each time. What a peculiar rhythm. Still one to go.

As I said. Sometimes, to create something beautiful, you have to do evil.

Chopping chocolate really is not the most delicate activity in the kitchen. In fact, I thought it always creates a scenario reminding of the intro of Dexter. You know, where that whole procedure of preparing breakfast somehow has a murderous touch to it. Coming to the beautiful part, now.

This tart is insanely rich. The filling consists solely of a ganache made of chocolate and cream while the crust has a nice flaky crunch with hardly any sugar giving just the right level of sweetness. I would stick with the official version that I only had a small piece but the picture unfortunately outs me as a big old liar.

Pants on fire.

Depending on what chocolate you use, it can be a bit pricey. However, you know what I did? I did a quick search online looking for reviews of chocolates and found a reliable source that told me how good they actually are. I have found one that was rather low in price, yet high in quality and it still tasted great (I tried it, of course).

As the recipe told me, I sifted a bit of cocoa over the tart which I actually would not do next time as the flavour overpowered the rest quite a bit. I kind of ate a thin layer off of the top first so I could indulge in the rest sans dutch-processed cocoa powder.

It's fairly easy to prepare yet decadent and just too good. I guess I have found myself another monster to munch on. ;)

The hardest part is to really keep it in the fridge for four hours before cutting it!

The magazine I found this in calls it 'Mexican Tarte', although I am not quite sure what is so Mexican about it.

Mexican Chocolate Tart

Adapted from: Frau von Heute, 9^th issue, 25.02.2011: Mexikanische Tarte

• 160g (5.6 oz.) AP Flour
• 100g (3.5 oz.) Butter
• 50g (1.8 oz.) sugar
• Pinch of salt
• 1 egg yolk (size M)
• 1 tbsp dutch-processed cocoa powder
• 500g (17.6 oz.) dark milk chocolate (I was not too sure what exactly that was supposed to mean so I used 4 bars of 50% dark chocolate and 1 bar 30% so my ganache was generally rather on the milky side)
• 400ml (13.5 fl. oz.) cream
• 1 pack of vanilla sugar (this is lesser known in the US, I think you could either omit it or replace 1 ts cream with 1 ts vanilla extract)
• Cocoa for dusting the cake (I recommend skipping this)

In addition:

• Dry peas, beans or cherry stones for baking the crust blind.
• Parchment paper for the same purpose.

1. Preheat oven to 200°C (390°F).
2. Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth (I did that with my hands). Put in refrigerator for 30 minutes.
3. Grease a 24cm (about 9'') spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas.
4. Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes.
5. Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes. (I added the chocolate to the cold cream and heated everything on low heat just enough to let it melt. It worked fine for me and there was hardly any time needed to let it cool down.)
6. Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.

Forget about those damn calories and indulge!