Archive for April, 2011

Chocolate Biscuit Cake

Yes, I got sucked into all the hooplah a little bit. Despite the ridiculousness of it all – $454,000 for a dress – more than our house cost – for someone who would look completely stunning in something from Old Navy? Oy.

But I saw this cake somewhere – it’s everywhere today – and loved that it was so… lowbrow. A big chocolate truffle filled with crunchy chunks of digestive biscuits that looks like stained glass or chocolate salami when sliced. If you love those chocolate covered digestive biscuits, multiply that by a thousand or so and you have this no-bake, no-cake cake. It takes about five minutes to assemble, then sets up in the fridge. If you can’t have the 10,000 ? wedding cake (more craziness!) you can easily have the groom’s cake. Considering the wedding cake itself was a fancy fruitcake covered with fondant, I’d choose the latter, anyway.

(Note: this is somewhat thinner than it would otherwise be – I dropped a dozen spoonfuls of the mixture into paper-lined mini muffin tins to bring on a three-tiered plate to BT this morning. The bite-sized versions were a hit, too.) Each click took me to a new version of this cake. This is how I did it. I’m tempted to replace the butter with peanut butter next time…

Chocolate Biscuit Cake

1 cup heavy (whipping) cream
1/3 cup butter
2 1/2 cups chopped semi-sweet chocolate or chocolate chips
8 oz. McVities Digestive cookies or tea biscuits, broken into pieces
Dark cocoa or powdered sugar, for dusting (optional)

Line an 8” round springform (or regular) pan with a piece of parchment in the bottom.

In a medium saucepan, heat the cream and butter over medium heat; once the butter has melted, stir in the chocolate and set aside for a few minutes. Stir until smooth.

Stir in the broken cookies and spread in the prepared pan. Refrigerate until firm.

If you like, dust with cocoa or icing sugar before cutting into thin wedges. Serves lots.

April 29 2011 | cake and dessert | 19 Comments »

Jelly Modern Doughnuts

Move over, cupcake.

So there I was, midmorning, minding my own business, hammering away on something or other in the spare bedroom that is my office. I got up at 6 and went to the gym. I had coffee and toast with peanut butter for breakfast. I was good until lunch.

Then came an email. Did I know about Jelly yet? Why no… do tell.

I went over immediately. (It’s on 8th St and 14th Ave, kitty corner to Kawa.)

Finally. Finally! A real doughnut shop. With none other than Grayson Sherman, who’s back from New York and the executive chef at Saint Germain, at the helm in the kitchen. Which means some local and organic ingredients. Chinook Honey, Vablella Meats, Vital Green and Lund’s Organic– carrots? Yes – in the carrot cake doughnuts with mascarpone frosting. Valbella bacon sprinkled over the maple dip with bacon. House-made marshmallows for the s’mores doughnuts. A chef’s special creation every Saturday. Doughnuts realizing their own potential.

Not only that – there are hot modern cinnamon buns all day long. (Raised dough filled with Saigon cinnamon sugar, rolled, sliced and finished with mascarpone icing.)

Did I mention the maple bacon doughnuts?


This is not helping my cause. Maybe if I just run there and back?

They also do doughnut birthday platters.

They even have a nice new community room you can reserve, with a long white table and wee counter on one end. Perhaps a board meeting is in order, or some sort of meeting of the minds (and stomachs) over freshly made doughnuts. Or just coffee and doughnuts in a private room with a dozen of your favourite people.

I thought you should know.

Maybe we should all go for doughnuts sometime.

Jelly modern doughnuts: 100 1414 8 street SW, phone 403-453-2053

Monday to Friday 7:00am – 6:00pm
Saturday 8:00am – 6:00pm
Sunday closed

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April 27 2011 | eating out | 24 Comments »

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