Chocolate Cake & Zuppa Inglese

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Clarence Calkins for sharing this one:

My mother reports on a recent visit to the store:

I went to the grocery store today and saw some eggplants, it sounded
soooo good to me that I thought I'd better buy one. It was $2.49 but I
was hungry for eggplant. When I got to the check out the young man held
it in his hands and turned it around. The bagger then told him it was an
eggplant. He said, "I don't know what they taste like and I don't want
to know." Then he asked me, "So what do you do with one of these." I
told him that you slice it and fry it, then put cheese and a tomato on
the top and put it under the broiler. He said, "Oh, so you can mask the
flavor."

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

Flourless chocolate cakes are popular everywhere these days, and Italy
is no exception. Here's how they serve it in Milano:

Chocolate Cake (Torta di Cioccolato)

1 lb (450 g) good quality semisweet chocolate, chopped
1/2 lb (225 g) unsalted butter
5 eggs
1/2 cup (125 ml) sugar
1 Tbs (15 ml) Amaretto liqueur, creme de menthe, rum,
or spirit of your choice (optional)
Whipped cream for garnish (optional)
Fresh berries for garnish (optional)

Combine the chocolate and butter in a bowl and melt in the microwave or
place the bowl over a pot of simmering water, mixing well with a rubber
spatula. Combine the eggs and sugar in a separate bowl and beat until
smooth and pale yellow. Stir in the chocolate mixture and optional
Amaretto. Pour into a greased 9-inch (23 cm) springform pan and bake in
a preheated 350F (180C) oven for 10 minutes. Cover the pan with aluminum
foil and bake an additional 15 minutes. Cool to room temperature and
then refrigerate overnight. To serve, run a knife around the side of the
pan before removing the outer ring of the springform pan. Serve chilled,
topped with whipped cream and/or fresh berries if desired. Serves 8 to 12.

**************************************************************

The name of this dish translates as "English soup," possible because of
its resemblance to trifle, the prototypical English dessert, and because
it's eaten with a spoon. You can make the pound cake from your favorite
recipe if you like, but I'm sure you'll find that a store-bought pound
cake will work almost as well.

Zuppa Inglese

6 egg yolks
1 cup (250 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) all-purpose flour
3 cups (750 ml) milk, preferably whole
The grated zest of 1 lemon
1 pound cake, about 12 oz (340 g), cut lengthwise into 1/4-inch (5 mm) slices
1/4 cup (60 ml) grenadine syrup
2 Tbs (30 ml) cognac
2 Tbs (30 ml) Grand Marnier
2 Tbs (30 ml) rum
2 oz (56 g) semisweet chocolate, melted in the microwave or double boiler
1/4 cup (60 ml) slivered almonds

Beat the egg yolks and sugar with an electric mixer until fluffy and
pale yellow. Add the flour and mix on low speed. Meanwhile, bring the
milk to a simmer in a pot over moderate heat - do not boil. With the
mixer going, slowly pour the scalded milk into the egg mixture. Transfer
the mixture to the saucepan and cook over low heat, whisking constantly,
until the mixture thickens, about 10 minutes. Remove from the heat and
stir in the lemon zest. Place about 1/2 cup (125 ml) of the custard in a
2- to 3-quart (2-3 L) serving dish at least 2 inches (5 cm) deep. Place
about one third of the pound cake over the custard. Combine the
grenadine, cognac, Grand Marnier, and rum in a small bowl and drizzle,
spoon, or brush about one third of the mixture over the pound cake.
Spread one third of the remaining custard over the pound cake, add
another layer of pound cake, and drizzle with half the remaining
grenadine mixture. Divide the remaining custard mixture in half and stir
the melted chocolate into one half. Spread the chocolate custard over
the pound cake, add the final layer of pound cake, drizzle with the
remaining grenadine mixture, and top with the remaining custard.
Sprinkle the slivered almonds over the top, cover with plastic wrap, and
refrigerate overnight. Serve chilled. Serves 6 to 8.
Received on Thu Jan 18 22:56:51 2007