Thursday, March 11, 2010
Happy birthday to me
There is always a good reason to bake a chocolate cake. I followed my favorite recipe (that you can find here) but used ramekins (6 of them) instead of a cake mold. I didn't butter the ramekins or line them with parchment paper; I just poured the dough right in. I reduced the baking time to 10 minutes. We ate the mini-cakes in the ramekins, which saved us the risky unmodling I described in my earlier post.
I used 6 of the 9.7 ounces of a Scharffenberger's 62% cocoa semisweet chocolate baking bar.
Other birthday celebrations included a delicious Southern lunch in the city with a dear friend plus cheese cake on Union Square, a just as delicious and fun Vietnamese dinner with more dear friends (at Xanh in Mountain View), an amazing day-after tapas lunch with Pierre (at Joya in Palo Alto), and Hanae singing "Happy Birthday to Maman" and telling me I turned 2.