Thursday, July 01, 2004

NO NO NO, I am not a Martha Stewart wannabe (especially these days), even if she and I share Polish roots

However, I do want to give just ONE more plug to a cake recipe. This is the easiest, the best the most unusual, the most impressive little piece of chocolate indulgence you’re ever likely to come across. I mentioned it before: it is a flourless chocolate extravaganza with a great deal of currant liqueur in it. The recipe calls for covering it with a chocolate glaze and preparing a crème anglaise to pour on the bottom of the plate. I do neither. I serve it naked, with just a few currants (available at the Harmony Valley market stand this month) sprinkled on top. But you don’t even have to include those.

When my friends in Poland asked a couple of years ago if I could bake them something I was especially fond of, I baked this. Anyone with a passion for chocolate will love it. Promise. The entire deal takes very little time and it is terrific.

Tonight’s finished product:


bittersweet chocolate and currants Posted by Hello

Recipe (from Bon Appetit Magazine, 1994):

Flourless Chocolate-Cassis Cake

10 oz bittersweet or semisweet chocolate (Ghirardelli is great for this)
1 ½ sticks of unsalted butter
½ c unsweetened cocoa liqueur
5 large eggs
1 c sugar

Preheat oven to 350. Butter 9 inch springform pan (with high 2 inch sides), line bottom with parchment (wax will be okay too) paper, butter that as well, dust the whole inside of the pan with flour.

Melt butter with chocolate in medium pan on low heat, stirring until smooth.
Whisk in cocoa and cassis.

With electric mixer, beat eggs with sugar in large bowl until it almost triples in volume (about 6 minutes). Add chocolate-butter stuff and fold together.

THAT’S IT!!

Pour batter into pan, bake 40 minutes, take out, let stand for 5 minutes, run knife along sides then release springform, turn upside down onto rack and peel off paper. It may look gloppy and floopy – no matter! Kind of push together any crumbs that have fallen apart, or let them be, it’s all cool!


I love this cake warm, so I eat it right away. You probably should refrigerate (covered) whatever you don’t eat. But do take it out before the next eating session and bring it around for a couple of hours to room temperature. Oh, what the heck, it’s good in all ways. One guest likes to dribble heavy cream around the bottom. Another likes to take the currants off the stem and eat them together with the cake. It is so good, you will certainly find your way to enjoy it.

To the reader who asked about my sister:

When time permits, my sister checks in here and reads these oddball posts. Why are they odd? Because her life in Warsaw could not be more different than mine here in Madison. I must appear nothing short of eccentric, writing about Ligurian cakes and blogger dinners. But she skims over this voluminous material nonetheless, because she is a kind person and because she cares, even though there is this great distance between us, a whole ocean and half a continent on each side.

She is a year older and a few inches shorter. From early in my childhood, I have regarded her as stunning to look at. She has the olive complexion, the chestnut hair, the delicate frame that catches your eye. I keep telling my mother that we must have gypsy blood running through because how else do you explain these very un-Slavic features? My mom used to agree, but for some time now she pretends she doesn’t know what I am talking about. I guess gypsy blood is no longer something that she wants to flaunt to the Public Out There.

When I felt inspired as a child to dance wildly around the house, I would make everyone tear-up with laughter (I didn’t intend to be funny, it was my best imitation of ballet). But Eliza* had grace. There were times when femininity was a desirable label for girls. Eliza oozed femininity. I ran (I still often run if I am in a hurry), she floated. I rode bikes through puddles and dug holes on the river beach; she sat back and watched with her beautiful big brown eyes. I filled pages and pages of numerous notebooks with rambling journal-like notes. She painted sunsets and birch groves and buttercups with delicate stems.

A reader asked me just yesterday if it’s hard living so far away. Most definitely. When I visit once a year, she gives me her room and always puts small bunches of flowers on the night table – great fistfuls of lilies of the valley in spring, pots of primroses in winter. We often drive to the village where my grandparents once lived (and we did as well, during our pre-preschool years) and where she is now trying to restore, with the help of her son, Chris, the house that my grandfather built. It’s slow going. But she is patient. I’m not. She is.

This photo of the river (with the terrific sandy bottom and waist-deep waters) that runs past my grandparents' house in the village of "Gniazdowo" was taken by me in 1973; obviously it was not a crowded landscape then or during my childhood. It still isn't.


River Liwiec, north-east Poland, 1973 Posted by Hello

Here’s a photo of the two of us (possibly the last one taken where she is still taller than me; soon after I shot up while she stayed petite). We are at the Baltic Sea. I am 5, she is 6. I am cold (according to me, it is always cold by the Baltic Sea), she is not. Gypsy blood, I tell you.


Eliza & Nina, 1958 Posted by Hello

*Her name is Eliza, and anyone who pronounces it E-lie-zah will have to withstand a glare from me, because this is NOT how she appears to me. She is E-lee-zah.

Posterity

Sometimes you come back from giving a lecture and you think to myself -- wow! It worked today. The class was listening attentively (or so it appeared), your energy level was high, the topic was both complicated and fascinating, the questions were excellent. You begin to dream: maybe it can always be thus… Maybe, over the years, your lectures will have long waiting lists as students trip over themselves to sign up. And their children will want to attend law school just so they, too, can share in that great lecture experience… Maybe publishers will start calling, jostling for rights to your notes… Maybe.

But am I spinning too much here? Course evaluations provide just one tiny piece of information. What are people saying on the sidelines? How are students reacting to my teaching in general?

I had a rare chance to hear some behind the scenes comments. Because I am an honest sort, I’ll link to these very private observations. Straight from the mouths of recent grads. Are they nearly tripping over to attend my classes? To listen? To watch? Well, in a manner of speaking… (link here)