"French" chocolate cake

This is another recipe that Marie-Ange shared with me (after much pleading). it's enough for one 8/9-in pan. It's so wonderful that you don't need any frosting!!! Think light and decadent.

"Anne-Marie's Chocolate Cake"

125 g dark chocolate (use Cadbury Royal Dark Chocolate which is *amazing* or another best-quality semi-sweet chocolate)
125 g granulated sugar
125 g butter
2 T. Flour
2 T. Milk
3 eggs, separated

- Melt chocolate and milk over a double boiler until it forms a smooth paste
- Slowly add butter,
- ...Sugar
- ...Yolks
- ...Flour
- Remove boiler from the heat.
- Whip egg whites into stiff peaks (using an electric mixer)
- Fold egg whites into the chocolate mixture

Bake in a 200-degree Celsius for 15-20 min. Test for doneness with the tip of a paring knife. If it comes out clean, you're in business. Cool cake and enjoy!

Cafe Brazil

Our old housemate, Bart, came back last week from Belgium to attend a conference. We had a reunion dinner at Cafe Brazil. Everything was solid. Wine choices. Beef, chicken, fish... mmm, the mashed potatoes were awesome. And most of all, the service was super friendly and attentive. Our server was especially good at explaining Brazilian food in general and recommending good choices.

Marie-Ange's Recipes

Quiche Lorraine (without shortcrust)

3 eggs
1/2 litter milk
125 g Flour
100 g Ham (smoked pork belly)
100 g emmental
salt
pepper

mix all
cook 1/2 hours

Quiche Lorraine

shortcrust dough(250g flour, 125 g butter, water, salt)
3 eggs
1/2 litter milk (heavy cream)
ham
Emmental (optional)
Salt
pepper

Mari-Ange's always sets the oven at 480-F and she gets extremely good results in our oven. Keep an eye on things, but amazingly, everything comes out perfect in about half an hour.

Crepes

3 eggs
250 g flour
1 pinch of salt
1 tablespoon of oil
500 ml milk
(for an authentic flair, add Calvados but rum or cognac should be ok)

Mix eggs and dry ingredients first until they form a thick paste. Then slowly add milk until it the consistency is close to oil's. Quick cook them on a lightly oiled, hot skillet.

Is this a sign of growing up?

I couldn't believe it. This morning, out of desperation, I "created" a new breakfast item. A toaster waffle sandwich made of Nutrigrain Eggo Waffles and slices of double-cream Brie. This surprising low-brow/high-brow union tasted amazing, but presented the questions, "Is something about this picture totally wrong?" "What sort of person does this?" "How does this sandwich reflect on me?"

I'm not as concerned about the cultural consequences of combining the two as I was this morning, but it does mark a change in the nature of my disposable income if nothing else.