O primeiro sopro, leve, de recém estreada vida. O dia em que tudo começa, ou volta ao início, dependendo da crença de cada um. A data especial que nos acompanha até ao fim de mais um ciclo. Chamam-lhe aniversário, e ontem foi o meu.
Desse dia duas coisas:
A essência de festa, faiscante, guardada em cada pedacinho de bom chocolate e fruta. Em cada migalha desejada. Em cada gota de ganache, voluptuosa, aveludada e brilhante como ouro negro.
E acima de tudo a minha gente.
A que tem estado sempre. A força e a constância nos momentos menos bons. A celebração e a alegria nos dias felizes.
O amor e a verdade, sempre.
The first light breath, of newly premierd life. The day when everything starts, or returns to the beginning, depending on one´s belief . The special date that accompanies us till the end of another cicle. They call it birthday and yesterday was mine.
From that day two things:
The sparkling party essence kept in each piece of good chocolate and fruit. In each desired crumb. In each drop of ganache, voluptuous, silky and glossy as black gold.
And above all my people.
The ones that have always been here. The strengh and constancy in the less good moments. The celebration and joy in the happy days .
The love and the truth, always.
Recipe: Nigella Lawson (slightly adapted)
225 g flour
30 g good cocoa
1 tsp baking powder
200 g caster sugar
100 g unsalted butter
200 ml condensed milk
100 g good quality chocolate
100 ml water
200 g good quality chocolate
200 ml cream
*Preheat the oven to 180º, gas mark 4, 350f
*Butter a cake tin (I used a 23 cm diameter tin) and line the base with parchment paper. Dust with cocoa and remove the excess. You can also use 2 springform tins (20 cm diameter)and make a 2 layer cake, whatever suits you best.
*Sift the flour, cocoa, baking powder and salt to a bowl.
*Put the sugar, butter, condensed milk, chocolate and water into a saucepan and take to low heat, stirring to melt.
*Remove from the heat and with the chocolate mixture still hot stir it into the dry ingredients, using a wooden spoon, until velvety and smooth.
*Finally add the beaten eggs.
*Pour the batter into the prepared tin or tins and bake for 40 to 45 minutes, less time if you are using springform tins which are shallower.
*Remove the cake from the oven as soon as you feel the top firm, the inside will be mist so the skewer test will not work here.
*Let the cake cool for 10 minutes and unmold into a plate. If you´re using a non stick tin you don´t even need to use a knife around the edges, the cake will slide into the plate like if it was made of silk. Place the cake on top a wire rack and live it to cool completly.
*To make the ganache take the chocolate broken into small pieces and the cream to a low heat to melt. As soon as the chocolate whisk the mixture until smooth and glossy.
*Pour the ganache over the cake, decorate with nectarine slices and raspberries and serve.
*This cake is best the first day.