I like that I'm from the bottom of the boot where Louisiana wiggles her toes out into the Gulf, exploring what's out there (even if the Gulf slips pieces from her every day). I like that life here is all about good food, good music, good coffee, and good fun.
Most of the time I'm still not sure I have a clue what I'm doing with this blog. It's not the biggest. The best. The flashiest. Or filled with the latest and greatest techno stuff.
It is what it is. And it is filled with things that mean something to me.
And you, my readers, mean a great deal. Many of you have been here for years--some since the beginning--through all the rambling and bumbling and bungling. With support and encouragement. Thank you for that.
Big, huge, giant thank-yous go to my family. The ones who wait patiently at the table while I rush plates outside to try to get decent lighting. Those who eat food that may not be as hot as it should because I'm blogging up their dinner. Those who may want one thing but are served another because I have to "get it done for my blog." They put up with a lot, those two. And they never say a word against it.
To celebrate 4 years, I have cake...
which my family ate
and a gift...
since shipping cake to one of you probably wouldn't work very well.
One reader will win a copy of what is probably my favorite Cajun cookbook
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
- The giveaway will run from now until 10 PM Central US time Sunday, October 14, 2012.
- The winner will be chosen by random drawing and will be announced Monday evening, October 15.
- The winner will have 48 hours (Wed. Oct. 17) to respond or forfeit, in which case another winner will be chosen.
- To enter, leave a comment on this post. Be sure I can contact you either through a blog or email.
- I will purchase the book through Amazon and have it shipped directly to the winner.
- This giveaway is not sponsored, endorsed, or affiliated with any entity but me.
So this cake...
lucious, fudgy cake
Italian Fudge Cake
covered in rich ganache.
And why not add more chocolate on top. It's me, afterall.
This recipe comes from a former co-worker--I don't know the original source. I've been meaning to post it here for years. But it's not something I make often since it's so rich. It can be a bit temperamental with setting up (although it tastes just as good even if it doesn't set up quite right--I just switch to a spoon).
THANK YOU for 4 years!
Next week I hope to get back to some Cajun/Creole material. I've been away from it the past few weeks...I miss it. Our favorite festival Festivals Acadiens et Créoles is coming up this weekend. I know it will get me back on track.
Italian Fudge Cake
½ lb. (8 oz) chocolate (I use a mix of semi-sweet and dark)
1 ½ cups sugar
½ lb. (2 sticks) unsalted butter
5 whole eggs, slightly beaten
Preheat oven to 350 degrees
In a double boiler, put the chocolate, sugar, and unsalted butter over simmering water. Stir with a whisk until all the chocolate and butter has melted and the mixture is smooth.
In a stainless steel bowl, add the eggs and whisk. Slowly pour the chocolate mixture into the eggs, whisking as you pour. Incorporate completely.
For an 8 or 9 inch pan, cut a parchment paper to fit in the bottom only, no parchment on the sides. Pour cake batter into pan and gently “drop” on hard surface (counter top) to remove any air bubbles. Bake in a water bath for 30 minutes. The cake will seem undone and jiggle a bit. If you are unsure cook another 5-7 minutes. Take out of oven and set on cooling rack. When cool refrigerate. Overnight works best.
Have a cake circle available for the size pan you decide to use. Take a sharp paring knife, the thinner the blade the better, and carefully cut around the inside edge of the cake pan. Put the cake circle on the top of the cake pan and turn over. Run hot water over the bottom of the cake pan. The cake should release. (Note: I didn't want to go through all of this and used a spring form pan. Wrapped pan tightly in a double layer of heavy duty foil to prevent water from seeping in.)
Make a ganache (below). Set cake on a cooling rack placed over a pan or sheet of waxed paper. Slowly and evenly pour over the cake to cover. Allow the ganache to set before serving.
Store cake in refrigerator.
½ pound chocolate, chips or grated
1 cup heavy cream
Place the chips in a mixing bowl. Bring the cream to a boil and immediately pour over chips and whisk until smooth.
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