On Saturday my lovely brother-in-law got married to the lovely Ana and we had a splendid celebration for them.  Part of the festivities included the most delectable warm chocolate cake served with sour-cream ice cream.  I liked it and its gooey center so much I bought the Zurich region cookbook that includes the recipe.  Yesterday I attempted it with less than ideal precision and this was the tasty, if not shapely result.  Yes, there are more important things to post about but this is the photo that Stephan sent of a small size and all the other events are still in high resolution which is hurdle enough to warrant procrastination . . .

Posted by harp on Monday, May 10, 2010 at 1:02 pm | Edit
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Looks very yummy! Did you find sour-cream ice cream, or is that Mövenpick vanilla?



Posted by SursumCorda on Monday, May 10, 2010 at 2:41 pm

That's left over Mövenpick vanilla that some special people left in our freezer. :)



Posted by IrishOboe on Monday, May 10, 2010 at 2:45 pm

I should add that yesterday Janet tried again and got closer, with one of the cakes a bit runny on the inside and the others just a tad too solid. She can keep trying for as long as she likes!

(It is a recipe with weird measures for making at home: 45 grams of egg white and 30 grams of egg yolk, for instance.)



Posted by Stephan on Monday, May 24, 2010 at 8:29 am

I hope she's still experimenting when I get there!

Hmmm. I know from our lovely B&B experience that Swiss eggs are fabulous things, but I had no idea one could place an order with the hen for an egg with a 45g white and a 30g yolk. Swiss precision isn't limited to watchmaking. :)



Posted by SursumCorda on Tuesday, May 25, 2010 at 8:21 pm
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