One appeal of the dishes we cooked on this course was their speed and simplicity using great french ingredients with impressive results. Nicky showed how it is possible to prepare a dinner of three courses with canapés to start in a matter of an hour or so.
Moist Chocolate Cake was one of my top discoveries taking just 5 minutes to prepare and 30 minutes to bake in the oven.
Take 200g Plain Chocolate (the cheapest supermarket own brand sold in packs of 5 bars - a Nicky tip during the french market town shopping trip part of the course)
3 tbsp hot water (from the tap)
125g Ground Almonds
125g Caster Sugar
125g Butter
4 Eggs
Heat the oven to 170 degrees and grease and line a cake tin
In a saucepan, melt the chocolate with the water, sugar and butter. Turn off the heat.
Add the ground almonds and eggs stir vigourously
Pour into the cake tin and bake for 30 minutes
Once cooked leave to cool in the tin for about 10 minutes then turn out on to a cooling rack
I served mine with raspberries and creme fraiche. This is a delicious dessert when really fresh and doubles up as cake served with coffee the next day by when the consistency is more dense and fudge like. Assuming there is any left of course
Remembering that the L'Aufragere recipes are so worth sharing (with photos of course) gives me the legitimate excuse to cook them all again.
and here is the place itself
I, too, have tried to find out if she has set up elsewhere. Often use her recipes and have memories of several happy trips.
ReplyDeleteI’m just reminiscing whilst going through the recipes I cooked whilst there. My favourite was the cheese pie made with left over French cheeses. It never fails to delight, it’s like tartiflette in pastry! Divine.
ReplyDelete