The Infamous Wall, Our Tuesday, Stains, Ratings,

Until I saw this series of pictures, I had no idea what the border between Mexico and the US looked like.

This part is at Tijuana. If you go look at the article here, you will find lots more pictures of the 2,000 mile border which is "going to be walled off". Here's another at Barret Junction

The photographer, López Luz, who took these pictures started to do so long before Mr. Trump came on the Presidential scene but his pictures are well worth looking at. I know I had no idea and unless you live in the area, I don't suppose most people do have a clue.

I think I lost weight today when I had my hair cut. Unfortunately I may have put it on again at Mandarin restaurant. It turned out I was the only one who had to pay for lunch as our friends had a gift voucher. They didn't take a photo of the birthday boy today though. They brought him a cup cake and candle and sang THE song. We then went and bought the grocery store.

I have been trying to get some stains out of a sweater. I have no idea what they are and so far, I am having no luck. Pity because it is one of my favourites.

Received TV ratings books from Numeris today for Matt and I to fill in. In fact I do it for both of us as he can't be bothered.

When I saw this recipe I couldn't resist sharing it with you. Actually, it doesn't look that difficult to make. Reading it through, I don't think we can get 35% whipping cream here.

Caramel Whipped Cream Chocolate Cake

Chocolate Cake
1 cup (140 g) unbleached all-purpose flour
6 Tbs (40 g) cocoa powder, sifted
½ tsp baking soda
½ tsp baking powder
2 eggs
1 cup (210 g) sugar
¼ cup (60 mL) canola oil
1 tsp (5 mL) vanilla extract
? cup (150 mL) buttermilk

Caramel Whipped Cream
2 tsp powdered gelatin
? cup (75 mL) cold water
1 cup (210 g) sugar
2 cups (500 mL) 35% whipping cream

Ganache
4 oz (115 g) dark chocolate, chopped
½ cup (125 mL) 35% whipping cream

Assembly
1 ¼ cups (40 g) dark chocolate curls

Chocolate Cake

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.

In a bowl, combine the flour, cocoa powder, baking soda and baking powder. Set aside.

In another bowl, combine the eggs, sugar, oil and vanilla with a whisk. Stir in the dry ingredients alternately with the buttermilk until smooth. Spoon into the prepared pan.

Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

Caramel Whipped Cream

In a small bowl, sprinkle the gelatin over 2 Tbsp (30 mL) of the water and let bloom for 5 minutes.

In a saucepan over high heat, dissolve the sugar in the remaining water (3 Tbsp/45 mL). Cook without stirring until the caramel becomes amber in colour.

Remove from the heat and add ½ cup (125 mL) of the cream. Beware of splattering. Bring the mixture to a simmer,stirring constantly, until smooth. Add the gelatin and stir until dissolved. Remove from the heat. Add the remaining cream(1 ½ cups/375 mL) and stir well.

Strain and cover with plastic wrap directly on the surface of the caramel cream. Refrigerate for 8 hours or overnight (see note).

When ready to assemble, prepare the ganache.

Ganache

Place the chocolate in a bowl. Set aside.

In a saucepan or in the microwave oven, bring the cream to a boil. Remove from the heat and pour over the chocolate.Let melt for 1 minute without stirring.

With a spatula, stir until the ganache is smooth. Cover and let rest for 20 minutes at room temperature or until the ganache has cooled but is still pourable.

Assembly

Cut the cake horizontally to obtain 2 slices. Place on a baking sheet lined with parchment paper.

Whip the cold caramel cream with an electric mixer until firm peaks form. Spoon the caramel whipped cream into a pastry bag fitted with a plain round tip.

Quickly pipe caramel whipped cream tear drops over both slices of cake, just short of the edge (see note). Refrigerate for 15 minutes or until the whipped cream sets.

Drizzle ½ cup (125 mL) of the cooled ganache over the bottom slice. Place the bottom slice on a serving platter.Delicately cover with the top slice. Drizzle the remaining ganache over the cake, letting it run over the sides. Refrigerate at least 1 hour.

Top with the chocolate curls. Let the cake rest at room temperature just before serving.

Note: 
Freezes well.

The caramel cream requires at least 8 hours of cooling time in the refrigerator in order to be firm enough to whip. The caramel whipped cream may soften while in the pastry bag. Therefore, we recommend working with it quickly.

Servings: 12

Source: FoodNetwork.ca



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