Nigella's Chocolate Fudge Cake

First, let me start off this post with 2 words: Nigella Lawson.



Although I sometimes like to pretend to be like her (which girl don't?) cooking gracefully and seductively in the kitchen, I do personally feel that her recipes are not getting as much credit as her wits and looks does. Sure she is really beautiful and I adore her Rubensque curves and deep set eyes with hanging lashes, not to forget her crown of raven hair and cute British accent. But people often put more attention to her life and other commercial stuff in front of what her main attraction is - her recipes.





I've read tons of people saying how inaccurate her recipes how, how hard they are to follow etc. But honestly, I don't think so. None of her recipes gave me too much kitchen disasters so far, but you do need to have the culinary common sense to make them.Take this cake for example. All you need is just 2 bowls and one wooden spoon, if you know how to stir and beat sugar and butter together. Sieve if you wanna pretend to be competent, or throw everything into the mixer or processor if you are really amateur.



And as her recipe says, this cake is so moist and full of chocolate and a total pleasure to bake. Not to mention, how tall and dark and proud it stands once it's all done. I happily baked this cake again for a friend's birthday last year and just as how the guests in Nigella's show all appears to be satisfiedly fed, so were the people at the party.

Chocolate Fudge Cake Recipe

Enjoy!

Baking Macarons for the first time

Back at my old blog I use to have these series of posts that I labelled under 'Blings', where I share about my new kitchen toy and perhaps give a little slight review of it. Not that I was trying to look bimbo or anything but the kitchen that I got from my mom is 40 over years old. Everything, the mixing bowls the spatula the whisk etc... they were either badly stained or on the verge of breaking down. So everytime I got a new one to replace it, the new item literally 'blings' in the cupboard among it's old residents.

I don't know how did your New year's eve went but I had a total blast at home. After reading about Tott's I called to check if they are open on the holidays and rush down for a shopping spree. My cupboard is truly at the new stage of 'Blingaston' but the proudest thing that I lunge home that day is perhaps that bag of almond meal.

See, every baker or cook has got an culinary archilies foot. Some have problems with souffle, some have problems with pie or roux and I, have a problem with anything base of meringues. I used to be very intimidated by the idea of 'egg whites' as I believe my kitchen does not meet the requirements and my house is too stuffy etc. Yet my greed for those sweet crunchy and slightly chewy meringues and macarons grew bigger and bigger each day and baking them myself seems a little far fetched.

But that day on New Year's eve, I went berserk. I had enough when I was paying $15 for only 8 macarons from some overrated bakery with each bite sickeningly sweet to the core. While at Totts, I decided to go on the macaron project.

As it turns out, beating up egg whites and folding dry ingredients in wasn't that hard at all! Then I realise the bigger deal was actually pipping. And after reading through several online macaron guides, I could have given this batch a bit more turns in the bowl.

And not to mention, I found the best temperature for my oven when it comes to meringues. Apparently 140°C is too high for me. My first tray went in all cracked and I was screaming with devastation. 120°C is better.

Feet!

They may not look perfect, and finding 2 matching shells was like giving birth to an ugly daughter and trying to marry her off. But I was feeling really really proud of myself... felt like a real colon capital D in the world of emoticons :D

I simply sandwich these with some melted bitter chocolate. And god how good these were!

As for those over baked ones, I had them with peanut butter instead.

First box of macarons in my life, on it's way to a New Year eve party!

Recipe wise, I used David Lebovitz's French Chocolate Macaron recipe. For a blue first timer like me, my pictures definitely helped to justify how reliable the recipe is. Can't wait to post up the next macaron post!

Crumb Shop Cheesecake sale!

The Crumb Shop Cheesecake Menu

Very Ribena Cheesecake 

Ribena flavored cheesecake, with malty disgestive crust. The perfect choice for kids and adults from the usual Cheesecake fare.

Ferreroche & Nutella Cheesecake : It may not be the prettiest among it's sisters but greed outwins everything. Ferreroche Cheesecake with blobs of Nutella. A total hit for people in love with the hazelnut and chocolate combo!

Classic Oreo Cheesecake

Digestive crust with layered cheesecake and oreo chunks. Classics are always beautiful!

 Bailey's & Nutella Cheesecake

One of Crumb Shop's proudest and best seller of all time. Baileys lovers will be excited to know how well the nutella goes in with the alcohol and cooling cheese flavor.

All cheesecake Bases are made with the usual digestive biscuits but we do offer the option of only oreo too. Suitable for vegetarians and one week advance as all orders are made to order. Please Send all orders to thecookiecrumb@hotmail.com :)

As I'm signing off from here, Here's wishing everyone a Happy New Year! May 2011 be a great year of blessings for everyone!

Love, Hugs and Chocolate Kisses,
The Crumb Shop