CS - Wednesday, March 28, 1984 - North Shore News

You can * beat homemade cake

IMES CHANGE. When I was a girl, if your
cake fell you went into a swoon, or had an
attack of the vapors,

T

or quietly signed

yourself into the nearest nunnery. This cake fails
on purpose.

Thinking about it, in these
days of ‘‘mixes’’, cakes just
don’t fall any more.

the kitchen
ranger

Ie IERIE NOTRE

by Eleanor
Godley

Well, to get on with the
cake-that-falls — I’ve been
on to this recipe for months.

~The recipe T planned to use
as antidote comes from a

cook named Helge Rubens- -

tein, who calls it ‘‘The
Ultimate Chocolate Cake’’.
After cherishing: it as unique,
I find that Julia“Child has a
similar, bigger recipe which
she calls ‘*Chocolate Mousse
Cake’’. Whatever you call it,
and however you choose to
make it, it’s a treat.

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES

Canada No 1
Imported green

CABBAGE
.49 Ib. 1.08
kg

Chilean
RIBIER GRAPES

.99 Ib. 2.18
kg

Catifornia
Large Fancy
NAVEL
ORANGES

3 Ib. .89°

-65¢ kg.

¥% cup of cream, whipped

(Super Buy) U.S. No. 1
California ice-berg

LETTUCE
.49° each

Prices effective March 28 til April 1

Both cooks point out that
the recipe uses no flour,
though Helge confesses to a
little cornstarch, scorned by
Julia. Neither one resorts to
baking powder., Helge uses
icing sugar, Julia sticks to
granulated. Beth bake the
cake in the lower third of the
oven, and Helge’s cake sinks
in the middle, so she fills the
depression with whipped
cream. Julia’s cake, on the
contrary, sinks evenly, and
she likes it warmed and
dusted with icing sugar, and
served with custard sauce. Ill
give you both versions.
Helge says: Turn the oven
to 350°F. Grease and flour a
9 x 9 cake pan. You then need
2 heaped tspns. of
instant coffee
2 Tospns. of hot water
9 oz. of bittersweet
chocolate

1 oz. of unsweetened
chocolate

2 Tospns. of rum

3 large eggs

1 tspn. of vanilla

% cup of icing sugar,

sifted twice with .
1% tspns. of cornstarch

Dissolve the coffee crystals
in the hot water. Add the
chocolate and the rum and
melt over hot water. Stir to
smooth and set aside when
melted.

Beat the eggs with the:
vanilla, and add the icing-
sugar mix. Fold in the
chocolate mixture and then
the whipped cream. Pour in-
to the pan, and bake on

Florida new crop

RED POTATOES

3 Ib. .99°
73 kg.

Washington
3 ib basket

D ‘ANJOU
PEARS

.99° basket

California

GREEN DNIONs

BUNCH
RADISHES

2 for .49°

lowest shelf for 45-60
minutes. Open the door and
let the cake cool in the oven.
It will sink. Remove when
cold, cover tightly and store
on the counter overnight.

Serve with the centre full
of vanilla-flavored cream.

Julia says:

Turn the oven to 350°F.
Butter a non-stick 9 x 9 pan.
Choose another pan big
enough.to hold the cake pan
in an inch of hot water. Put
this pan of water into the
oven to heat.

Swirl the coffee and hot
water in a saucepan, add the
rum and break the chocolate
into it. Bring 2 inches of
water to the boil in a larger
pan, remove from the heat
and set the pan of chocolate
in it. Cover and let the
chocolate melt thus.

Stir the eggs and sugar in a
bowl sitting in hot water, un-
til the eggs feel slightly warm
to the finger. Beat them,
now, for five minutes, until

they are like soft-whipped
cream. Set a metal mixing-
bowl in ice-water (you can
tell she doesn’t have to do the
dishes) and beat the cream in
it with a hand-beater or
whisk until it holds its shape.
Whip in the vanilla.

Whisk the chocolate, and
scrape it into the egg mixture.
Fold in the whipped cream
gently. Turn the batter in-
to the pan, set it in the hot
water, and bake about 1
hour. Turn the oven off,
leave the door ajar, and let

the cake sit in the pan of
water to cool, for half an
hour. Now another half an
hour sitting on the counter.
It’s ready to serve. You can
keep.it a day or two, but
warm it for half an hour at

200°F before serving.

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Now they're
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and deveined so
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your favourite sauce.

Pink and perfect — the makings of an appetizer

par excellence.

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Sale ends Apri / 64

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