I have been threatening to make this tart by Helen for months now, ever since she first posted about it. It was the novel (to me) idea of having a healthy carrot and oat crust, that attracted me to the recipe. Also, with a filling of silverbeet (she used rainbow chard in the original), eggs and a restrained hand with the parmesan grater.. how could you go wrong with that combination?

When I finally made it for our dinner the other day, my only regret was that it had taken me so long to bake this fantastic tart. The crust despite being sufficiently healthy, was very tart-like, so you weren’t left feeling as though something had been compromised in terms of not having the usual shortcrust pastry. I believe, no buttery-tart-lover having tasted this, would have felt in the least bit duped.

The filling was bound by egg, but only just so (especially since the eggs I used were smaller), without it tasting like a frittata or a quiche, which B definitely isn’t a huge fan of. In fact, the end result was so delicious and made me feel so virtuous that I even went for seconds. (Thank you for the recipe, Helen! Next on my list is that award-winning chilli of yours 😀 )

Of course, after virtuosity, comes cake.

I have made a version of Eve’s chocolate cake many times before, but this time was sorely tested by the lack of proper equipment in my kitchen at home. Despite this, the rapid disappearance of the cake once it was assembled, is evidence enough of it’s success (or our greed).

What I love about this cake, apart from it being a completely flourless and nut-free chocolate cake, with minimal amounts of butter and added sugar, is the genius of having a cake topping made from the reserved unbaked cake mixture. That’s two-for-the-price-of-one, as far as any cake-making effort is concerned! If I hadn’t known that this cake was named after Damien Pignolet’s friend Eve Knottenbelt, I would’ve concluded that this cake was so called, because of it’s simple beauty, it’s grace and purity in flavour.

Eve’s Chocolate Cake :
(from French by Damien Pignolet)

360g bittersweet chocolate, chopped into small pieces
50g soft unsalted butter
12 x 65g eggs, separated
30g caster sugar
20g caster sugar
a little grated bittersweet chocolate and cocoa, to decorate

Grease a 26-28cm springform cake tin and line the base and sides with baking paper. Preheat the oven to 150’C.

Melt the chocolate in a bowl over a bain-marie of hot (not boiling) water then work in the soft butter.

Beat the egg yolks with the 30g of sugar until pale. Combine them with the melted chocolate and butter.

Beat the egg whites until stiff but not dry (preferably in a copper bowl with a wire whisk), and then beat in the 20g of sugar until stiff.

Beat 1/4 of the egg-white mixture into the chocolate and then fold this gently but thoroughly back into the remaining egg-white mixture.

Transfer 1/4 of the cake mixture into a bowl and refrigerate. Pour the balance of the mixture into the prepared tin and bake for 30-40 minutes. It should remain slightly moist in the centre; to test, press the centre with your finger after 30 minutes – it should hold the indentation.

Remove from the oven and turn out directly onto a serving platter. Remove the springform ring and base. Leave to cool completely. The cake will collapse to leave a crater in the centre. Fill the crater with the reserved mixture and scatter with the chocolate. Dust lightly with cocoa and serve with whipped cream.

[Note : Eve’s chocolate cake is my submission to Lorraine’s Chocolate Cake challenge. I’m afraid I don’t have a “best ever” chocolate cake recipe, as my ultimate cake varies from day to day, but this one is definitely up there. 🙂 ]

I did a silly thing. I knew we were going to make pizza for the Daring Bakers Challenge this month, but didn’t read through the recipe until the last minute. So it was on the very last day of having time to spend in the kitchen, that I realised the recipe actually required a day’s worth of preparation and resting prior to baking!

*slaps forehead*

Still, I didn’t want to let such a minor detail deter me from attempting the challenge. So where it stated that the dough should rest overnight, I allowed it a good 4 or so hours sleep in the chiller before waking it up again. I figured, heck, if I often have to cope with that little sleep during my working week, then a pizza dough should be able to perform reasonably well too. Inbetween, I also made a basic tomato sauce for the pizza base.

Turns out, the dough was every bit the survivor as I had hoped, and that evening, B and I sat down to a very satisfying dinner consisting of two different flavoured pizzas – a Margarita style pizza with tomatoes, bocconcini and basil, and a mushroom one. We even got into the spirit of things and watched an episode of The Sopranos.

In case you’re wondering about the tossing of the dough, I must confess I’ve never been much of a tosser (!) so, sorry, no photos there! Also, I’m sure a lot of fellow Daring Bakers opted to transform half their doughs into sweet versions, but I seem to have a mental block about dessert pizzas, and steered well away from that. The savoury versions were tasty enough, with plenty left over for another meal the next day, so I have no regrets about that decision! 😀

Thank you Rosa, for picking pizza as this month’s challenge, in memory of Sher. This recipe is now the pizza dough recipe to beat, in my kitchen! In fact, I’m hoping to make it again (the proper way) soon.

Basic Pizza Dough :
(makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter, from The Bread Baker’s Apprentice by Peter Reinhart).

607.5 g unbleached high-gluten bread flour or all purpose flour, chilled
1 3/4 tsp salt
1 teaspoon instant yeast
60g olive oil or vegetable oil
420g water, ice cold (4.5° C)
1 tablespoon sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE

1. Mix together the flour, salt and instant yeast in a big bowl.

2. Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

3. Flour a work surface or counter. Line a jelly pan with baking paper. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7.Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1.3 cm thick and 12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (260° C).

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands. Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

11. When the dough has the shape you want (23-30 cm in diameter – for a 180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

I had been waiting for what seemed like an excrutiatingly long time, for my preordered Fat Duck cookbook to arrive. A couple of days ago, I got home to the sight of a huge parcel leaning casually against our front door. I dragged it into the apartment and ripped it open, rather excitedly. Unfortunately, it wasn’t the Fat Duck book, which at the time I thought I actually forgot to order. Instead, amongst the plastic packaging was a copy of Marcus Samuelsson’s Aquavit. Oh, when did I order that?

Flipping through the book (always from the back first, where the desserts are!), the words poppy, seed, parfait, caught my eye. I had never really thought about this before, but I seem to have a certain fondness for most things poppyseed-related. Lemon and poppyseed cake would be the first thing that comes to mind, but I’ve also seen lots of creative ways in which people utilise poppyseeds, such as in a vinaigrette dressing and in pasta dough. My friend Gabby also makes the most amazing Hungarian poppyseed pastry rolls called beigli.

This dish is my interpretation of Marcus Samuelsson’s recipe. The rhubarb in particular was very delicious – rhubarb and ginger are one of those heavenly matches that always leave me reaching for more. With the leftover cooking liquor, I diluted it a little, and froze it to make a pretty-in-pink granita to complement the rest of the dish.

As for the Fat Duck book? Well, I’ve since realised that I didn’t forget to order it afterall, so now I’m the ridiculous owner of not one but two copies of that gorgeous book. How, I ask you, do I manage to do these things!? 😛

Poppyseed Parfait :
(from Aquavit, by Marcus Samuelsson)

1 cup poppyseeds
1/4 cup pine nuts, lightly toasted
scant 1/4 cup honey
3 cups heavy cream
5 large eggs
2/3 cup sugar
2 tablespoons dark rum
1 vanilla bean, split lengthwise in half

Combine the poppyseeds, pine nuts and honey in a small saucepan and heat over low heat for about 5 minutes, until the honey is liquefied. Remove from the heat and let cool.

In a large bowl, whip the cream until it holds soft peaks. Set aside.

Combine the egg yolks, sugar, and rum in the top of a double boiler or a heatproof bowl. Scrape the seeds from the vanilla bean and add the seeds to the pan. Set over simmering water and heat, whisking constantly, until hot to the touch. Remove from the heat and continue to whisk until thick, pale yellow, and cool. Fold in the poppyseed mixture, then fold in the whipped cream.

Divide the parfait among eight glasses. Cover and freeze for at least 6 hours, or overnight.

Poached rhubarb:
(a variation on Marcus Samuelsson’s recipe for a rhubarb compote)

300g trimmed rhubarb stalks
1 cup sugar
1 cup water
1 stalk fresh lemongrass, lightly smashed and cut into 4cm lengths
1 small piece ginger, peeled and coarsely chopped
1 vanilla bean, split lengthwise in half

Cut the rhubarb into 4cm lengths. Slice each piece into 1/2, or 1/4 if they are thick pieces.

Combine the sugar, water, lemongrass and ginger in a medium saucepan. Scrape the seeds from the vanilla bean and add the seeds and pod to the pan. Bring to a boil, turn off the heat, and let stand for 20 minutes to infuse the liquid with flavour.

Strain the infused liquid and return it to the saucepan. Add the rhubarb and simmer for 10-15 minutes or until the pieces are just tender. Remove from the heat. Strain the liquid and let cool slightly before serving.