I had an ambitious Valentine's Day dinner planned. But first, breakfast. Which lately has been waffles and bacon, per Garrett's request. And that works just fine for Bob, too. After the breakfast dishes were done, and the horses tended to, I got to work on the Chocolate Souffle cake.
Years ago I took a cooking demonstration class at
Sur La Table. David
Lebovitz was the featured pastry chef. He made a Chocolate Souffle Cake, with Tangerine Sorbet that was heaven on a spoon. I have made the cake several times since then, but not for a while now. The cake calls for 12 oz of good chocolate (he specifically ordered us to NOT use chocolate morsels because they are designed to not melt). Well, I only had 7 oz of "good" chocolate on hand. I soldiered on.
The rest of the meal was very good; my signature special occasion dinner of pan roasted lobster tail and twice-baked potatoes, with my secret ingredient; chipotle pepper. The cake? Well, it was OK, and the Hagan-
Daaz Vanilla ice cream helped. Frankly, I think it would have tasted a little sweeter and lighter WITH chocolate morsels.
I had an ambitious Valentine's Day dinner planned. But first, breakfast. Which lately has been waffles and bacon, per Garrett's request. And that works just fine for Bob, too. After the breakfast dishes were done, and the horses tended to, I got to work on the Chocolate Souffle cake.
Years ago I took a cooking demonstration class at Sur La Table. David Lebovitz was the featured pastry chef. He made a Chocolate Souffle Cake, with Tangerine Sorbet that was heaven on a spoon. I have made the cake several times since then, but not for a while now. The cake calls for 12 oz of good chocolate (he specifically ordered us to NOT use chocolate morsels because they are designed to not melt). Well, I only had 7 oz of "good" chocolate on hand. I soldiered on.
The rest of the meal was very good; my signature special occasion dinner of pan roasted lobster tail and twice-baked potatoes, with my secret ingredient; chipotle pepper. The cake? Well, it was OK, and the Hagan-Daaz Vanilla ice cream helped. Frankly, I think it would have tasted a little sweeter and lighter WITH chocolate morsels.
1 comment:
Oh yum!! I am always drooling when I come visit. Your dinner sounds wonderful. I have never pan roasted Lobster?! Is it good that way? I must try it.
Have a great week
Hugs
SueAnn
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