My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth


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Chocolate Truffle Cake ~ glorious, rich and decadent

The first three weeks of March have been very busy. Family occasions involved five birthdays, two wedding anniversaries and Easter. This meant time spent in the kitchen, baking and cooking.

Sixty years set them apart, and Himself and two grandsons had a date to blow out candles together on a birthday cake. 12-year old Grandson in particular, is a chocoholic and Poppa is a diabetic. Athletic and fast-growing into teenage-hood, Grandson designated himself as his grandfather’s deputy to eat Poppa’s slice of birthday cake, chocolate in all its glorious richness, decadent it had to be. Chocolate Truffle Cake it would be.

Measurement of ingredients is typically a ‘roughly about’ thing when I cook. I understand very well the intricacies of baking special cakes, but it is not an everyday practice. Precise measurements were a must for this recipe. Care and attention must be paid to time when working with couverture chocolate, cream, egg yolks and sugar. Assembling the elements was to be my new chocolate cake experience. Getting a glossy and smooth coating was my challenge. I trusted Australian food writer, Donna Hay’s instructions.

Ingredients Truffle Cake

  • ½ C plain (all-purpose) flour
  • 2 tbsp cocoa
  • 1/3 C caster sugar
  • 4 eggs
  • 80 gms butter, melted

Ingredients Truffle Filling

  • 450 gms dark couverture chocolate
  • 2 C single or pouring cream
  • 6 egg yolks
  • 1/3 C caster sugar

Method

Preheat the oven to 180ºC.

Sift the flour and cocoa three times and set aside. Place the sugar and eggs in the bowl of an electric mixer and beat for 8-10 minutes or until pale and thick and tripled in volume. Gently fold through the flour and cocoa and then the butter.

Line the base of a 20 cm springform tin with non-stick baking paper. Pour in the mixture and bake for 25 minutes or until the cake comes away from the side of the tin. Cool in the tin.

While the cake is cooking, make the filling. Place the chocolate and cream in a saucepan over a low heat and stir until melted and smooth. Place the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water and beat for six minutes or until thick and creamy. Fold the chocolate mixture through the egg mixture and beat for six minutes or until cold. Refrigerate for 30 minutes.

To assemble, remove the cake from the tin and cut in half horizontally. Place the bottom layer back in the tin and pour over half of the filling. P lace the top layer on the cake and cover with the remaining filling. Refrigerate for five hours or until set.

To serve, place a warm tea towel around the tin, which will help to ease the cake away from the side. Carefully remove the cake from the tin and use a heated palette knife to smooth the edge.

Decorating the Truffle cake

Easter pending and staying with the chocolate theme, I used strawberry-filled Easter eggs and a purchased chocolate disc with ‘Happy birthday’ written in white chocolate. I noticed a few rough spots on the coating and thought more truffle filling could have been poured to make a thicker middle layer. Too scared to lift the cake from the tin base, I left it. But hey, no-one cared. Eight grandkids and their Aunts all swooped. It’s chocolate, for goodness sake. What else did you expect! One candle for each birthday boy completed the picture.

Chocolate Truffle Happy Birthday Cake

Birthday cake for Poppa and two Grandsons

Chocolate Truffle Birthday Cake

Chocolate Truffle Cake with strawberry filled Easter egg

 


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Easter Monday evening and “The day is done,”

My mother had a good memory and flair for reciting poetry and as a child it was common to hear excerpts inspired by a moment as she went about her household tasks. How could I not hear Mum’s voice as I shut the hens in their coop tonight and enjoyed the cloud formation lit by the rays of Easter Monday’s setting sun.

When cats run home and light is come,
And dew is cold upon the ground,
And the far-off stream is dumb,

excerpt from: Song – The Owl by Alfred Lord Tennyson

The cattle, sated after a long day of grazing grass, languidly bovine and disinclined to poetic gestures, were settling for the night under the Totara trees by the stream.

The day is done, and the darkness
 Falls from the wings of Night,
excerpt from: The Day is Done by Henry Wadsworth Longfellow

No Tennyson’s white owl lives in my world. Gertrude clucked her defiance at my attempts to corral her with the other hens in the hen house. Always there is one last worm or one last slater to find. Tastier still would be my Kale seedlings that now must be grown under bird netting in the new raised garden beds.

So I sit in my garden. And I wait for the white hen to go about her routine. After a busy weekend, it is a quiet reflective moment, a chance to enjoy nature’s celebration of Easter Monday evening.

Five visitors stayed overnight so we have had a full house. There were six kids and five adults in all with one extra person who came to dinner on Saturday. The garden hosted the kids’ Easter egg hunt. Kitted out with torches, the sugar-rushed children ventured into the moonlight to explore the night world in their treehut, in the paddocks, under the trees and along the stream.

Eels transformed into alligators, pukeko assumed vulture-like proportions, deep shadows morphed into monsters and grunting possums grrrrd. Oh! How I just love The Berenstain Bears and the Spooky Old Tree written by Dr Seuss.