Labour of Love: Chocolate Caramel Cake

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So it was my friend Nicole’s birthday last weekend. And it was an honour to make her a cake. The requested flavour? Chocolate. And Caramel. “Intense” was my first thought. Nevertheless, I fossicked through a few different recipes – sans the ones with creamy fillings (I’m not really a fan), and looked for a cake robust enough to survive a few modes of public transport. (Is there a limit to love??). I finally settled on this recipe from Astoria in Lambton Quay, Wellington.

With three glorious layers (chocolate cake, caramel, and chocolate ganache) this cake is semi-high maintenance. Production requires good ingredients, time, and patience. There’s nothing instant about this cake (the only things store-bought are the raw ingredients).

However, if you use quality ingredients from the start, you’ll taste that quality in every bite of your final masterpiece. So of course the chocolate I used was 70 percent cocoa (not compound) and the eggs were free range.

The result is a rich cake that goes the distance. This cake served 10 guests, with a quarter remaining. The recipe says it serves 16, but I guess it depends on who you’ve invited to dinner …

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Dinner Party Series: Our House

A short while ago, we hosted round three of the dinner ‘competition’ that I’ve been invited to join.

The theme for the night was Mexican-fusion. Not so much a ‘formal’ theme, but definitely fun. We decided on the following menu items: spicy black bean tostadas; pumpkin, feta, and pine nut quesadillas; and chocolate coconut molten lava cakes.

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The menu was shaped in part by our guests’ dietary requirements: vegetarian; and also onion, coriander, and chilli free. A common juggle amongst today’s dinner hosts! To cater to our party’s needs we also made variations of a few of the menu items, or omitted some of the original ingredients altogether.

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I think we fared well and I was particularly pleased with our entrée and dessert dishes. The tostadas were a novel introduction to the night, and the molten lava cakes were too inviting to refuse. Our guests seemed happy!

La Cigale’s French Market

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On a recent trip back home we dropped into La Cigale’s French Market. It’s been a past favourite weekend rendezvous, so I was pleased to see business was going as well as ever. Yep, Auckland sure does hold its own.

My choice of morsel for the morning was a pomegranate and lemon curd éclair. Made with fresh pomegranate seeds, lemons, and pure New Zealand dairy. Divine!

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‘Window-shopping’ for the remainder of our visit, I noticed the tarts also looked particularly appealing: apple, calvados, and cider; tamarillo and crème; and rhubarb, pistachio, and raspberry. Tempting, but we had the rest of the weekend to eat through. Save some for later Augustus!
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69 St Georges Bay Road, Parnell, Auckland

http://www.lacigale.co.nz/

Zumbo, Melbourne

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Zumbo has finally arrived in Melbourne! In South Yarra specifically. In the past, Zumbo’s gateaux, tartes, and Zumbarons have been a Sydney highlight for me: flavour-forward, stunning, and affordable.

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Arriving a few days after the grand opening, I was greeted by a queue – which snaked out the door. (Note: it was also late on a Saturday morning). Surrounded by electric pink and silver interiors and flanked by candy floss couches I waited patiently for 30 minutes for a Melbourne taste of Zumbo.

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As with the Sydney store, the stock was stunning. I did miss the individual mini displays showcasing Zumbo’s fancy fare, which always made queuing in Sydney a little more cheerful. However, I’m pleased just to have Zumbo stock in Melbourne – available seven days a week, 7am-7pm “or until sold out”.

12-14 Claremont Street, South Yarra, Melbourne, VIC 3141

http://adrianozumbo.com/