The certainty of uncertainty
If there’s one thing you can be certain of in life, is that the uncertain will always happen.
Shuna has written more eloquently about change before. I on the other hand, have at times attempted to fumble through some sort of explanation. An explanation about my long absence from blogging. About how a friend can possibly tell from my tweets alone, that I have been feeling sad and deflated. About why I’m leaving, despite writing to every possible friend and family member in my address book only a year ago, to tell them about the dream job I had just landed.
I considered fumbling, but finally decided not to. I had an epiphany not too long ago. Not quite the kind that involves dropping everything and moving to a far corner of the Earth to help save endangered wild life, but still something along similar lines of acquiring personal happiness and satisfaction.
When I look up past chapters of my working life, I know there will be many people to miss. Even the guy who delivers our bottled water, who is extremely friendly despite looking like he could tear your head off with one finger. Yep, I’ll miss him too.
So anyway. Can we talk cake?
Admittedly, when I first made this cake, I was a little sceptical, and therein lies the genius of this recipe. It is a ridiculously simple concept that is so clever at the same time, it makes you wish you’d thought of it first. Basically, it’s a thicker version of a chocolate chip cookie, underbaked so that it retains cake-y characteristics. It is incredibly delicious eaten at any time of the day and lasts forever, if there is such a thing as ‘forever’, when it comes to cake.
The cake comes with a ganache that you drizzle over the top, but I have omitted it because I like the cake just as it is. This recipe is in US cup measures. Buy the book if you’re keen to make more New Orleans-style sweets.
Chocolate Chip Cookie Cake :
(from Dam Good Sweet by David Guas and Raquel Pelzel)
1 stick (113g) butter
1 1/4 cup semisweet chocolate chips (58%-62% cacao)
1 cup plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Preheat the oven to 175’C.
Whisk the flour, baking powder and salt together in a medium bowl and set aside. Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla and almond extracts on medium speed until well combined, about 1 minute. Increase the mixer speed to high and beat for 15 seconds. Stop the mixer, scrape down the sides of the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just a few dry streaks remain. Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased and lined 10-inch round cake tin. Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes. Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake. Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.
Sophie said,
June 6, 2010 @ 3:35 am
Hello y!
Chocolate chip cookie cake,..what a great & neat idea!!
The dessert looks wonderful & seems easy to make! I will make a gluten free variaty of it!!
thanks!
Forager said,
June 6, 2010 @ 11:21 pm
Something that appeals to everyone’s inner kid. Yummo!
And good luck with your new venture. Life’s too short to be miserable over work. Think of all the holidays you could be going on instead!
Y said,
June 7, 2010 @ 4:53 pm
Hi Lucy, the recipe is in American cup measures. Generally when using such recipes, I use an online converter to convert the cups into something else I would normally use eg. weights. Or another way I approach it is, if everything is in cups, then I use Australian measuring cups, knowing at least that the ratios between ingredients will still be the same (if that makes sense?).
Zita said,
June 7, 2010 @ 7:38 pm
Aah… if life would be certain, it would be boring, wouldn’t it? but at least one certain thing we will always have… this “cake talk”, you, me and the rest of foodie camaredes 😉
shaz said,
June 7, 2010 @ 10:30 pm
Good luck on wherever you’re heading to next Y. It’s exciting to see what great things lie ahead, but personally I’m a bit sad that I’d missed out on sampling your amazing desserts (was waiting for a birthday as an excuse to visit). At least there’s cake !
Hannah said,
June 8, 2010 @ 11:04 pm
Now this looks familiar! Must be something in the air that has us both craving gigantic cookies… 😉 Looks wonderful, nice even distribution of chips and everything.
I’m excited to see what new adventure you embark on next. 🙂
steph (whisk/spoon) said,
June 11, 2010 @ 4:32 am
oh– a ginormous cookie! i’m not sure what changes you have in store, but i hope they bring you the happiness & satisfaction you are looking for. xoxo
Aparna said,
June 11, 2010 @ 1:57 pm
Nothing in the world stays the same, and must change. So I guess you would have changed as has your dream and its time to move on to better things.
Don’t look back with regret but with joy and as a learning experience on which to build upon in the future. Sounds preachy, but that’s how I look at my life. 🙂
All the best with your future.
And for the cake! Its lovely, have bookmarked it and will make it soon.
Vanille said,
June 11, 2010 @ 1:59 pm
Y, I really wish you to find the way that will bring you happiness and fulfillment.
And thanks for this delicious cookie-cake !
cyn said,
June 14, 2010 @ 10:24 pm
wow Y, i’ve been thinking of all these biscuit-cakes lately and i can imagine this will only make my cookie monster of a brother all too happy. simply lovely! 🙂
Jamie said,
June 16, 2010 @ 9:09 pm
Ah yes, we are at that point too, thinking about an abrupt and wild change – maybe even going off to live in some sunny deserted corner of the world to help endangered species. Yes.
And this cake looks much like the big pan chocolate chip blondies I often make and simply love. Scrumptious and heart-warming.
Hugs to you, Y, and hope the change is all for the best.
betty said,
June 17, 2010 @ 10:27 am
this looks great i might try it out tonight :O)
Lucie from Bilingual Butter said,
June 18, 2010 @ 12:30 am
Forever would be about 2 minutes in my case…I would eat this cake right up! I just discovered your blog and really enjoy it!!
Linda V said,
June 19, 2010 @ 9:03 am
I hope everything works out well for you. I adore chocolate chip cookie cakes, this one looks like it is cooked perfectly with just the right amount of choc chips. Wonderful.
Michelle said,
June 25, 2010 @ 8:14 pm
I’ve never seen Zen philosophy and chocolate chips together in the same arena, but I’m loving it. You’re wonderful.
L. said,
August 17, 2010 @ 7:46 am
I’m already salivating! How can you let this cool for 4 hours? At my house, we love warm, gooey, chocolate chip cookies and eat them all up before they cool. This would be delicious!
joudie's Mood Food said,
October 6, 2010 @ 8:21 am
THIS LOOKS SIMPLY TO DIE FOR. I AM GOING TO MAKE THIS ASAP. YUMMY!
Tyent said,
March 11, 2013 @ 1:39 pm
Love choc chip cookies, they are like a comfort food because I remember how much we use to enjoy them when we were young.