There’s more to life than chocolate, but not right now.
~ Author Unknown
It’s only August, I know, but right now it feels like Christmas Eve. The night is calm and pregnant with smiles. I don’t need Santa and his sleigh, or trees, or shopping – I have a chocolate & hazelnut meringue cake (for Matt’s early birthday present) and a dark chocolate tart with gingersnap crust (for my colleagues) resting in the fridge, waiting for tomorrow.
My house smells of Christmas (post-gingersnap-crust baking), and I am listening to Christmas carols, with egg yolk on my face (not entirely without reason – I’ll explain below).
Chocolate and Hazelnut Meringue Cake – recipe adapted and slightly modified from Tartlette
Oh luscious chocolate, you smelled too good!
Slightly reminiscent of bubble bath, don’t you think?
Yay – base of the cake done!
Meringue done too… (the hazelnuts I folded into the meringue mixture took forever to shell, but on seeing this – I felt it was all worthwhile).
Looks pretty stately, if I say so myself – thank you Helene from Tartlette!
Dark Chocolate Tart with Gingersnap Crust – recipe adapted from Smitten Kitchen
MORE chocolate! And cream! I’m so glad my colleagues are going to be helping to eat this! ;-)
Pouring the chocolate mix into the gingersnap crust was one of my favourite parts of tonight! (Though I have to say, taking photos with one hand while pouring with another, under bad dim lighting, is really quite an exercise.)
Oops, I think I didn’t use enough melted butter in the crust, so it looks like it may disintegrate easily… also, my tart tin was once again too small so I had to make it in a normal cake tin!
Hmmm. I’m just going to hope for the best!
These two desserts are great ones to make if you want to bake two things in a night, because they use exactly four 200g blocks of chocolate between them, and you don’t waste eggs, because you can split the required egg yolks and whites for each recipe and have two egg yolks left over to make an impromptu face mask.
Which you can slap on to your face and leave for a few minutes while you wash the dishes and/or blog.
I’ll edit this post tomorrow with a brief report on how they taste(d)!
 It appears that the tart was really well-received by my colleagues AND by Cam :-) Yay!
Cake was killer-rich, especially coupled with Matt’s stovetop hot chocolate, so I think our guests went home much heavier than when they first stepped into the house, but they all needed it anyway! [/edit]
WOW! I cannot imagine baking something so fancy. That looks soooo delicious!
Thanks Heidi. It’s not as hard as it looks, except for the egg white whipping (for the meringue) bit – !
That was good cake. I secretly wanted more! ;-)