The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Avert your eyes now if the idea of a supersized chocolate covered marshmallow cookie cake, sounds like too much to digest. To explain, let me start at the very beginning. This month, I somehow managed (once again) to leave the DB challenge until the last minute, so I opted to make just the marshmallow cookies, as they were something I hadn’t tried before.

Of course, my mind tends to wander, so while the cookie dough was chilling, I took a fancy to making Alice Medrich’s peanut butter-chocolate torte. The recipe is easy enough, and gluten-free to boot. However, I didn’t count on the cake cratering as it cooled. Despite the fact it looked wonderfully moist and possibly presentable with a simple dusting of icing sugar, I had a feeling the aesthetic police would not approve.

Since I was already in marshmallow-mode, it made perfect sense at the time, to convert the peanut butter torte into a peanut butter and jelly marshmallow torte! I slathered the raspberry flavoured marshmallow I had prepared on top of the torte and after it had set, covered the whole thing in the chocolate glaze recipe. A sprinkling of chopped peanuts for texture, some berry compote and a simple cocoa sauce to finish, and there you have it : my supersized DB challenge.

(Could I get at least one person telling me that it’s not such a crazy idea.. please?)

You can get the recipe for the marshmallow cookies from Nicole’s blog.

Peanut Butter-Chocolate Torte :
(serves 12 – 14; recipe from Bittersweet by Alice Medrich)

113g bittersweet chocolate, coarsely chopped
1/2 cup sugar
2 tablespoons natural peanut butter
1/8 teaspoon salt
90g unsalted butter, cut into chunks, slightly softened
4 cold large eggs
1 tablespoon bourbon or other whiskey
1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat the oven to 175’C. Line the bottom of 8 x 3 inch round springform pan with baking paper.

Place the chocolate in a large heatproof bowl in a wide skillet of barely simmering water and stir occasionally until nearly melted. Remove from the heat and stir until melted and smooth.

Whisk the sugar, peanut butter, and salt into the chocolate. Add the butter and beat with an electric mixer at medium speed until smooth and creamy. Beat in the eggs one by one, followed by the bourbon and vanilla. Continue beating at high speed for 2 to 3 minutes, or until the batter is fluffy, lightened in colour, and the consistency of frosting.

Turn the batter into the prepared pan, spreading it level if necessary. Bake for 25 to 30 minutes, or until a toothpick inserted about 2 inches from the edge comes out clean but one inserted in the center comes out with moist crumbs clinging to it. Set the pan on a rack to cool.

Serving suggestion : Sift icing sugar over the top of the cake and serve each slice with strawberry sauce.

If
If you
If you could
If you could only
If you could only stop
If you could only stop your
If you could only stop your heart
If you could only stop your heart beat
If you could only stop your heart beat for
If you could only stop your heart beat for one heart
If you could only stop your heart beat for one heart beat.

–Too many birds, Bill Callahan.

Do you ever feel like sometimes you love a song so much that it’s hard to describe what it’s like to hear it. Is it like falling in love? That electric feeling that jolts your heart when fingers touch. That first kiss. The inexplicable sense of everything being right in the world.

My current obsession is Bill Callahan’s album, Sometimes I wish We were an Eagle. It is on rotation in my house every day. If I’m not listening to it, I’m humming it quietly under my breath – as I traipse down the street, while I wait on the platform for my train, or when I’m dealing with someone I do not enjoy interacting with. During these moments, Bill whispers. Joyfully.

I dread the moment I become oversaturated on Bill and finally get sick of that album. Later down the track, I know I can come back to it and rediscover how great each song is. And the heart will beat faster again.

Several bags of glutinous rice flour later, and I’m still not sick of mochi cake yet. I first made one from Elizabeth Falkner’s book, but did not like the result. My next attempt, using Food Librarian’s recipe for cherry mochi cakes was very successful. It planted the seed of interest, and the fact that her recipe is the easiest “one-bowl-wonder” ever, further enabled my obsession. I have also since adapted the recipe to suit my preferences, resulting in a slightly lighter and less sweet cake, which still maintains that elusive diplomatic balance between a Western cake and an Asian chewy dessert.

If like me, cake governs your heart as much as music does, then this recipe is for you. Once you’re hooked, you’ll probably find yourself playing around with the ingredients. Substitute mochiko for black glutinous rice flour or green pandan rice flour (both available from Thai grocery stores). Or substitute thin coconut cream for evaporated milk, throw in some cherries and top the batter with shredded coconut or chocolate chips, and you have a mochi cake version of the Cherry Ripe bar. Or add some melted white chocolate, and fold in white chocolate buttons and macadamia nuts, and you have a chewy mochi blondie.

Make this, and when you taste it, you will know what I mean. Mochi cake, be still, my beating heart.

Mochi Cake :

225g mochiko [I use Thai glutinous rice flour, available from most Asian grocery stores, to great effect]
85g unsalted butter, melted
175g caster sugar
187g evaporated milk (1/2 can)
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
additional ingredients of choice eg. fresh berries, chocolate, nuts

Preheat the oven to 175’C. Grease and line a 12 x 8 x 1.5 inch rectangular baking tin.

Sift the mochiko and baking powder together. In an electric mixer, whisk the eggs and sugar until light and fluffy. Fold in the melted butter, then the evaporated milk and vanilla. Fold in the dry ingredients and any extra ingredients you wish to incorporate into the cake. Pour the cake mixture into the prepared baking tin.
Bake for 20 – 25 minutes or until a skewer inserted into the middle comes out clean. Cool the cake on a rack, then remove from tin and cut into desired shapes.

Variations :

Mochi blondie : Reduce sugar to 150g. Melt 100g white chocolate with the butter and proceed with the method above. Fold extra white chocolate chips and macadamia nuts into the batter at the end, if desired.

There are things I know about myself that I cannot say out loud. I tell them to friends who I know will not blink or judge me. Or, like Tony Leung in In The Mood For Love whispering into the hollow of a tree, I cup my hands to my mouth and whisper into my blog.

I love..

I want..

I’m afraid…

Shhh..I’m afraid this is not actually a dessert I am entirely happy with. As soon as I plated up, it immediately looked ungainly and unrefined. Somewhat ugly. However, I wanted to share the pictures, to document how the ideas in my head develop from one dish to the next (and the next will be better, I hope).

This dish stems from my my current obsession with the idea of puddles of sauce or pudding, and edible skipping stones. Such images from nature, like natural works of art inspire me because of the positive emotions they create. That sense of happiness when you see blue skies and perfect clouds, or vast expanses of tall green grass. Poppies in a field. Watching the endless waves rolling towards a shore.

I love a dish with a story, even if it’s not likely that the people you feed will detect it. But if they get as much enjoyment from eating something that I am happy to make, then what more can you really wish for?