Chocolate Cake

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It’s been a while, I want to tell you about all the things that have happened. Holiday plans, travel, new books I’ve read, things I love and people that I love even more.

But at the same time it feels like nothing has happened. (FYI America – specifically west coast, I went to Melbourne, I’m reading The Book Thief finally, I’m totally loving Adelaide weather right now and I love you – probably)

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I still get up every morning about 6.04, I force myself to have water before I eat all the food, and then I go to work. It’s all very samey.

I’m one of those people now. Sigh.

I want to have more time to do things, but I also want to time to not do anything at all.

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I made this though, I made a gluten free chocolate cake. And it’s not shit.

In fact you cannot even tell it’s gluten free. It spawned from a yule log I made for a Christmas in July party (also not shit, the weather is awful here in July, it’s not really cold enough to do anything wintery, it’s just depressing.)images IMG_2470 IMG_2478 IMG_2482     IMG_2545

Flourless Chocolate Cake

I got the recipe from this amazing blog! Skanios Mintys.

Chocolate Ganache
You’ll want to make Chocolate Ganache to cover the cake. Ganache for this will be one part couveture chocolate and 1 part heavy cream. I did 100g of chocolate (70% dark chocolate) and 100g (about 95ml) of heavy cream (33% fat or more).

Chop the chocolate into small pieces and set aside in a heat proof bowl.
Pour the cream into a pan, and heat the cream until lightly bubbling. Pour the cream over the chocolate and let the mix sit for a few minutes, slightly shaking the bowl to cover the chocolate. Once the chocolate has really begun to melt, begin to stir with a very clean and dry spatula until completely combined.
To get the colour on this, I added a black food gel. I also added murray river salt flakes and walnut oil for flavour. Set the top layer of the cake onto a rack with a sheet underneath and pour the ganache over until covered. Allow to dry (I suggest the fridge).

Decorate with white frosting.

Party.

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Lemon and Lavender Friands

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I’ve been trying to perfect this recipe for a while, you see my house mate, she’s a coeliac – and aside from that downfall she’s a wonderful person.

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I kid.
But I’ve been attempting to create a gluten free treat that doesn’t taste, or feel, gluten free. One that isn’t chewy or dry, or have a lingering taste of cardboard. One that isn’t healthy, raw or paleo, because sometimes you just want to eat something that our ancestors definitely didn’t eat (they also definitely didn’t consume that “Paleo” smoothie, but whatever). I wanted to make something that tasted like a wonderful nanna made it, something that would satisfy a sweet craving in just a couple of bites.

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I had my heart set on lemon and lavender, and well, because i’m me, I had to chuck in some form of tea infusion. Today that’s in the form of an earl grey drizzle.

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They come out of the oven perfectly, a slight crunch to the edges and perfectly soft and pillowy in the middle. I just had to stick a candle and some flowers on in a simple makeshift birthday cake. I love birthdays.

If you follow me on Pinterest (which you really should) you would think that I’ve gone insane (in the brain). I’ve been planning for Christmas in July. You should check it out, and also throw your own. It’s all the goodness of Christmas with no pressure or presents!

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Christmas aside, let’s move on to the recipe, I promise that it turns out beautiful, moist and light.

Gluten Free Lemon and Lavender Friands – adapted from For my Senses
Ingredients

210g butter
1.5 Tsp Dried Lavender
Zest of 2 or 3 lemons, depending on size
200g pure icing sugar
80g plain gluten-free flour
125g almond meal
5 egg whites, whipped
Handful of flaked almonds

Method
Turn the oven to 160 and lightly grease a cupcake/friand or financier tin.

In a pan over a medium heat place the butter and crush the lavender buds lightly in your hand. Leave to melt and bubble.

Meanwhile, weigh out and sift together the icing sugar, flour and almond meal in a large bowl.

Check on the butter, you want to take it off the heat when it gains a beautiful nutty aroma and is a light brown colour. Take off the heat and allow to cool.

In a medium bowl whip the egg whites to soft foamy peaks.

Weigh out and strain 180grams of butter into the flour mix, add the lemon zest.

Fold in the egg whites completely.

Spoon into the prepared tin and top with flaked almonds.

Earl Grey Drizzle
Ingredients
1 cup of earl grey tea
Large handful of icing sugar
Lemon juice

Method
This is really an easy foray into icing. Chuck your icing in a bowl, and add in splashes of tea and lemon juice until you get the desired consistency, I went with about three tablespoons of tea and a squeeze of lemon.

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Malted Tart with Chocolate sponge

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My favourites –

– the sound of a jet in the distance on a warm sunny day
– Wildflowers
– Malteasers; eaten chocolate first then malted goodness
– Song mashups, particularly anything with a bit of hiphop or soul
– The vibe on the day of a party
– Scoring flights based on their landings (it’s an out of 10 system) Continue reading

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Nightime

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This week has been a blur of birthdays, travel and wandering in the garden of unearthly delights (somewhat spooky on Mondays when it’s ‘off-duty’).

 

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Garden of Unearthly Delights

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Coming soon – Malted tart with chocolate sponge.

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The Royal Croquet Club

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Pimm’s O’clock

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Kendrick Lamar lighting up Etihad Stadium with phone lights.

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2014

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I was all ready and set to post some bordering on emotionally destructive and emo(ish) post, thankfully I didn’t press fire. Instead I took a walk (always recommended) and watched Sex and the City – you know the episode where they bag on 20-somethings (what did we do wrong?).

Welcome to 2014 you guys!!! We made it! Congratulations on living until this point in time! Think of all those epic birthdays you’ve had, those times when you’ve felt on top of the world, the times that you didn’t, the days that you stayed in watching man vs food dreaming up those EPIC burgers you could totally make if only you had excess to 20kg of ‘mericahs best meat. Yeah your life has been fucking epic. You’re epic. I love you!

That whole process (cue props to endorphins! Props) got me thinking about you, random person. And to thinking about how happy it makes me when I get an awesome comment, or see that people in Mongolia (Mongolia!!??!!) are reading something I wrote. So I figured, if I want to be happy in 2014, and like, duuuh I do, I should do it by making other people happy!

My new years resolution is the Happy Project 2014, you should totally join in. One thing a week, just to make someone else smile, I’m gonna kick it off with food (again duh). Keep up on Instagram @Rachie_TLC, also link over there>>. If you want to do more than one thing a week, go for it, you overachiever you.

 happy project