Last night’s dinner
We enjoyed being with everyone so much and there were so many people that we were wanting to have a quality visit with that no pictures of the food got taken. There was also almost no leftovers which is fabulous.
I snagged a photo of the siberian iris at the end of the night instead.
A bit more cake is needed for today and I just got an e-mail update from:
This site is written by Heidi Swanson and always has something a little fun and different to offer. I am very excited to try this recipe especially as I have everything in the house for it.
A little more about the site’s author
“Hi there, my name is Heidi Swanson. 101 Cookbooks is my recipe journal. It’s where I write about the recipes that intersect my life, travels, and everyday interests. Often the recipes are from my cookbook collection, sometimes not – they might come from a friend, or I might write about a recipe I created myself.
I focus primarily on natural, whole foods and ingredients – vegetarian recipes that are good for you and for the planet. Welcome!”
3/4 cup / 3 oz / 80g spelt flour
1 1/2 cups / 7.5 oz / 210 g all-purpose flour
3/4 cup / 4 oz / 115g sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup / 240 ml olive oil
3/4 cup / 180 ml whole milk
1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces / 140 g bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch
Preheat the oven to 350F / 175C. Rub a 9 1/2-inch (24 cm) fluted tart pan with olive oil. Alternately, I used a long (4 1/2 x 13 inch) loaf pan, and lined it with parchment paper.
Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
In another large bowl, whisk the eggs thoroughly. Add the olive oil, milk and rosemary and whisk again. Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined. Stir in 2/3 of the chocolate. Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit. Sprinkle with the second sugar.
Bake for about 40 minutes, or until the top is domed, golden brown, and a skewer inserted into the center comes out clean. My cake, in the alternate pan, took closer to 50 minutes. Also, just when my cake was nearly finished baking, I decided I wanted a bit more color on top. I finished it under the broiler for a minute – which caramelized the sugar on top as well and gave it a bit of crunch. Don’t walk away from the cake while it is under the broiler.
The cake can be eaten warm or cool from the pan, or cooled, wrapped tightly in plastic, and kept for 2 days.
Serves 8 -12.
Recipe adapted from Good to the Grain by Kim Boyce