I was an Incan chocolate maker at Machu Picchu
Sunday, April 08, 2012
We hosted a first night seder on Friday, went to a second night seder on Saturday, and are going to a sunset dinner tonight.
I'm KNOWN for my chocolate baking. I've learned to make magic with chocolate: Chocolate decadence (aka flourless chocolate torte). Or the amazing four layer chocolate cake with alternating filling of almond butter and chocolate ganache. Chocolate cheesecake with chocolate cookie crust. Chocolate rugelach. Chocolate cake with raspberry filling and chocolate sauce on top.
But for Passover, when we don't use leavening, I make my French fallen chocolate souffle cake. The egg whites are beaten separately, the cake puffs up like a souffle, and then as it cools the center falls and creates a slightly denser texture. The outer edges are light and crispy, and the entire thing is rich dark chocolate.
So today, I made my third fallen chocolate souffle cake. Really - this was our dessert Friday night. And what I brought to the seder last night. And what I was asked to bring to dinner tonight.
My favorite response thus far, though, was the 30+ yr old son of a friend, visiting from Rio, who asked for a second slice of cake, saying, "May I have a small second piece, please? This is, like, the best cake I've ever had. In my entire life!"
Yeah, I think I was an Incan chocolate maker in a previous lifetime.