Again...I inspired by a film. This time is “It's Complicated!” Meryl Steep got in the kitchen one more time. This time she got me longing for Chocolate Cake. Recently I have been playing around ...trying to create hot chocolate something in the direction of a marvelous chocolate chaud I drank at Jean-Paul Hevin locates in the basement of Department Store Isetan in Shinjuku, Tokyo. It was so incredible that I some time get this luscious chocolate taste in my mouth. I have been researching and reading about Chocolate and how to make a good cup of hot chocolate not hot cacao . I remade and experimented many recipes. After I went through couple bars of dark chocolate (70-85%) and almost a box of fine cacao powder. One Evening my batch turn into something like velvet creamy chocolate sauce. I added a little hot water and a shot of spiced rum, served in a small espresso cup. It was i rich and creamy that I enjoyed it by sipping. I did not use any cream just little bit of lactose free milk. My system does not tolerate well with dairy product. So I am very conscious about it and substitutes with other ingredients if I can.
- In a small sauce pan over low heat melt broken Chocolate pieces with Milk. Stir well until it blends
- Add sugar and Cacao powder. Mix until smooth. Add little more milk if the paste is too thick
- Add Butter and Vegetable Oil. Mix well
- Taste and check consistence and flavor. Add more sugar if you like more sweet. Take off the heat.
- Add Cointreau and Mix well. If you want to get rid of alcohol add this over the heat and stir well to evaporate alcohol.
- Cut the cake horizontal with long sharp knife in half
- Pour about 1/3 of sauce over the bottom half
- Assemble back the cake with the other half. Try to match it.
- Pour the rest of the sauce on top. Spread the sauce evenly but let it drips down on the side. Let it cool before serving
Here is a nice book about Chocolate