Čokoladni Puhki

ali pa so nemara puFki. Kakorkoli že, malček copypaste;

rada imam raznolikost, ergo: cokoladni rizevi puhki in cokoladen sladoled ob romanticnih komedijah, ob trilerjih pop corn, ob dramah pa solata, ob obskurnih art filmih pa caj in posusene kokosove kocke. ce sem pa doma pred compom, pa redno pistacije in klementine (v sezoni).


FAIR WARNING: This is a long, arduous and in no wise economical process. It requires a certain degree of culinary skill, a financial investment of somewhere between $50-$100 depending on the quality of ingredients, a full day in the kitchen and loads of patience. For those willing to undertake its construction, this is chocolate nirvana, and serves around 16-24 depending on the chocolate threshold of the consumers.



Death by Chocolate

Cocoa Merengue
4 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1&1/4 cups granulated sugar
2 tablespoons unsweetened cocoa, sifted
1 tablespoon cornstarch

Chocolate Mousse
6 ounces semisweet chocolate, broken into 1/2-ounce pieces
1&1/2 cups heavy cream
3 egg whites
2 tablespoons granulated sugar

Chocolate Brownie
1/4 cup (half stick) plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into 1/2-ounce pieces
2 ounces semisweet chocolate, broken into 1/2-ounce pieces
3 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream

Chocolate Ganache
1&1/2 cups heavy cream
3 tablespoons unsalted butter
22 ounces semisweet chocolate, broken into 1/2-ounce pieces

Mocha Mousse
14 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup water
1/4 cup instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons granulated sugar
3/4 cup heavy cream


Chocolate Rum Sauce
6 ounces (1&1/2 sticks) unsalted butter
1 cups granulated sugar
1 cups heavy cream
8 tablespoons unsweetened cocoa, sifted
3 tablespoons Myers' Dark Rum, divided
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon vanilla extract

Directions
Heat oven to 225 degrees. Using 9-inch cake pan as guide, trace circle with pencil on
parchment paper cut to fit baking sheet. Turn paper over and, with trace mark down,
place on baking sheet.

To prepare cocoa meringue, place 4 egg whites, cream of tartar and 1/8 teaspoon salt in
bowl of electric mixer with balloon whip. Whisk on high until soft peaks form, about 45
to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high. Whisk
until stiff, about 1&1/2 minutes. Remove bowl from mixer and use rubber spatula to
fold in and thoroughly combine remaining 1/4 cup sugar, 2 tablespoons cocoa and
cornstarch. Fill pastry bag (with no tip) with cocoa meringue. Fill traced parchment circle
with meringue: Start in the center and pipe a 3/4-inch-wide spiral toward the outside of
the circle.

Place meringue in preheated oven and bake 15 minutes. Lower oven temperature to 200
degrees and bake 2 hours and 45 minutes. Remove from oven and let cool 45 minutes
or overnight before handling. Raise oven temperature to 325 degrees.

While meringue is baking, prepare chocolate mousse. Heat 1 inch of water in bottom
half of double boiler over medium heat. Place 6 ounces semisweet chocolate in top half
of double boiler. Tightly cover top with plastic wrap. Let chocolate melt slowly, about 9
to 10 minutes. Remove from heat and stir until smooth. Cool to room temperature
until needed.

Place 1&1/2 cups heavy cream in well-chilled bowl of electric mixer fitted with
well-chilled balloon whip. Whisk on high until peaks form, about 1 minute. Set aside.

Whisk 3 egg whites in large stainless steel bowl until soft peaks form, about 3 minutes.
Add 2 tablespoons sugar and whisk until stiff peaks form, about 2 to 2&1/2 minutes.
Add a quarter of the whipped cream to chocolate and whisk quickly, vigorously and
thoroughly, then add to egg whites(!). Add remaining whipped cream. Fold all together
gently but thoroughly. Refrigerate until needed.

To prepare chocolate brownie layer, coat 9- by 1&1/2-inch cake pan with 1 teaspoon
butter. Flour pan with 1 teaspoon flour, shaking out excess. Sift together remaining 1/4
cup flour, 2 tablespoons cocoa, baking powder and 1/2 teaspoon salt onto waxed paper.
Set aside.

Heat 1 inch of water in bottom half of double boiler over medium-high heat. Place 3
ounces unsweetened chocolate, remaining 1/4 cup butter and 2 ounces semisweet
chocolate in top half of double boiler. Tightly cover top with plastic wrap. Heat 4&1/2 to
5 minutes, remove from heat and stir until smooth.

Place 3 eggs, 1 cup sugar and 1 teaspoon vanilla in bowl of electric mixer fitted with
balloon whip. Mix on high until slightly thickened, about 1&1/2 minutes. Add melted
chocolate mixture to egg mixture and mix on medium 30 seconds. Add sifted
ingredients and mix on low 10 seconds, then on medium 10 seconds. Add sour cream
and mix on medium 5 seconds.

Remove bowl from mixer and use rubber spatula to combine thoroughly. Pour batter
into prepared cake pan, spreading evenly. Place pan in preheated oven and bake until
toothpick inserted in center comes out clean, about 30 minutes.

Remove brownie from oven and let cool in pan 5 minutes. Turn out onto inverted cake
pan and refrigerate 15 to 20 minutes. Remove brownie from refrigerator and cut in half
horizontally, using several toothpicks inserted in the sides as guides. Keep brownie at
room temperature until needed.

To prepare ganache, heat 1&1/2 cups heavy cream and 3 tablespoons butter in
2&1/2-quart saucepan over medium-high heat. Bring to boil. Place 22 ounces semisweet
chocolate in stainless steel bowl. Pour boiling cream over chocolate and let stand 5
minutes. Stir until smooth. Keep at room temperature until needed.

To prepare mocha mousse, heat 1 inch water in bottom half of double boiler over
medium-high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened
chocolate, 1/2 cup water, 1/4 cup instant coffee and 2 tablespoons cocoa in top half of
double boiler. Tightly cover top with plastic wrap. Heat 6 to 7 minutes, remove wrap
and stir mixture until smooth. Keep at room temperature until needed.

Place 5 egg whites in bowl of electric mixer fitted with balloon whip. Whisk on high
until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2
tablespoons sugar. Whisk until stiff, about 30 seconds.

Whip 3/4 cup heavy cream in well-chilled stainless steel bowl until stiff. Fold 1/4 of egg
whites into melted chocolate mixture, then fold in whipped cream. Now fold in
remaining egg whites. Keep at room temperature.

Assembly
Place closed 9- by 3-inch springform pan on baking sheet. Set top half of
chocolate brownie inside pan, top side up. Ladle 1&1/2 cups ganache into pan over
brownie. Trim cocoa meringue with very sharp serrated knife so it will fit tightly into
pan. Place meringue, top side up, inside pan on top of ganache, pressing down gently to

Spoon a layer of mocha mousse (you won't need all of it) on top of meringue, spreading
evenly. Place remaining brownie half, bottom side up, on top of mocha mousse. Chill
cake in freezer 30 minutes or refrigerate 1 hour.

Remove cake from freezer, cut around edges and release from pan. Pour remaining
ganache over cake and use cake spatula to spread it evenly over top and sides.
Refrigerate cake 10 to 15 minutes.

Fill pastry bag fitted with large star tip with chocolate mousse. Pipe a circle of stars (each
touching the other) along outside edge of top of cake. Continue to pipe out circles of
stars until top of cake is covered. Refrigerate dessert at least 4 hours, preferably 12 hours,
before cutting and serving.

To prepare mocha rum sauce (can be made just before service or in advance), heat 6
ounces butter in 2&1/2-quart saucepan over medium heat. When melted, add 1 cups
sugar, 1 cups heavy cream, 8 tablespoons cocoa, 2 tablespoons rum and 1/4 teaspoon salt.
Stir with whisk to combine. Bring to boil, then adjust heat and let simmer 5 minutes,
stirring occasionally. Remove saucepan from heat. Add 4 teaspoons instant coffee, 1
teaspoon vanilla extract and remaining 1 tablespoon rum. Stir until smooth. Let cool to
room temperature before using.

To serve Death by Chocolate, cut it into the desired number of servings. Heat blade of
serrated knife under hot running water before cutting into cake. Repeat this procedure
after cutting each slice. Before placing cake slice on dinner-size plates, flood the base of
each plate with 3 to 4 tablespoons mocha rum sauce.

OM NOM NOM NOM

OMG. Aeris! Nooooooo

sup /me/

Za spremembo imam več časa in navdiha, tako da je tole že tretja zaporedna objava v prav toliko dneh. Nice. Mogoče bi lahko naredil kdaj v prihodnosti eksperiment in poskušal postati cel mesec nepretrgoma. Samo verjetno ne bi bil ravno sleherni dan za računalom ali na netu, pa še štrene bi mi hitro zmanjkalo. Mnja...


Zadnjič sem med brovsanjem /co/ naletel na temo, ki je med drugim črtila določene avtorje stripov in me spomnila na zanimivo dvoličnost, ki sem jo btw že sam enkrat izpostavil na forumu; po eni strani se folk zelo uživi v random like iz stripov, ponavadi superjunake, in kot pravoverni g33ki debatirajo o njih, kontinuiteti (jako zanimiva zadeva, ki si zasluži svojo posebno obravnavo) in nesposobnosti določenih urednikov in avtorjev, ki bi jim zaradi kvarjenja njim ljubih likov pošiljali grožnje s smrtjo ipd; na drugi strani pak jim je malo mar za radnom nesrečnike iz resničnega sveta. Pač, superjunak, s katerim si rasel vrsto let in spremljal njegovo navidezno življenje in na drugi strani živ osebek, ki ga nisi nikoli srečal in te ne z njim nič ne veže. Bomo dali par € za najnovejšo številko wolverina ali brezdomcu, ki fehta na ulici? Zakaj nekoga pretrese smrt lika v igri, ne pa katastrofalen potres na drugem koncu sveta?

Tomorow Reading

Letos sem malček v zaostanku kar se branja tiče, saj sem v zadnjih mescih utegnil prebrati samo Perdito Street Station in dva kosa Pretcheta. Zatorej sem malo pogledal po netu, kere knjige so že isšle v paperbacku (glej seznam spodaj)

zahn - allegiance
karen traviss - sacrifice
Drew Karpyshyn - darth bane - rule of two
kja&herbert - sandworms of dune
gooodkind - confessor
stover- heroes die
tanith lee - here in cold hell
greg keyes - blood knight
scar&iron council

Sedaj pa gruntam, ali se mi splača dune&goodkinda&sacrifice nabavit, ker sem vsebino itak zvedel že z neta (forumi ino wikipedia) in kakovost ni baš velika. Še posebej ker so vse tri serije večinoma samo šodr za molzenje franšiz. Za Zahna in Stoverja vsaj vem, da se njuna dela splača prebrati, keyes je lahka verzija martina or smtn. od tanith lee pa se mi je tudi prva knjiga kar dopadla, ker ni šlo čisto za klasični fantasy šodr.

Yogurt

v zadnjem tednu poslušano ...

yogurt - moj umazan svet
http://www.youtube.com/watch?v=gOt1EspLm5M


that is all ...

Itaq

Le od kod mi je tole znano? <_<

Random Day

Dopoldne sem prebiral sin city in daredevil stripe (oboje vrei, sploh artwork Romite Jnr pri slepoodvetniku) ter zlowdal par ostalih stvari.

Also, skup sem spravljal textfile z zanimivimi quoti določene deklice. Sicer imam na disku par filov različnih zanimivosti in copapaste pobranih z raznih koncev neta, ampak je bila zadeva malček nepregledna in rabila prevetritev. Glede tega sem pač malce pedanten. XD

That is all.

/me

'sup /me,

- kar bi lahko bila okrajšava za Meadow, media, mednje ali preprosto - me. XD

Ker vbistvu pri tem blogu gre - zame. Ni klasičen dnevnik vsakodnevnega nepomembnega dogajanja, niti družbeno-politična kritika (ker folk večinoma ignoriram, razen ko mi pride gdo na pot), ampak samo občasni zapiski tega ali onega, enkrat zapažanja, drugič hipne pomisli, spet tretjič samo random zaznamki zanimivosti z neta ali trenutni mame.
In to pisanje ni namenjeno bralcem (onim trem in gospodični v zadnji klopi, čeprav bodycount kaže kar lep obisk strani) ampak v prvi vrsti meni; za zabavo, sprostitev trenutnih frustracij ali samo za preganjanje dolgčasa. Da čez tedne ali leta berem svoje stare misli in vidim, kakšne neumnosti so me takrat obletavale. Kakopak kakšen komentar ni odveč in je vedno zaželen. Spam pa se seveda ne odobri.

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Dolgo nisem pravzaprav že nič napisal sem noter; brez idej ali časa za to, volje da prenašam računalo, ki počasi melje (naslednik je takorekoč že ogledan) ali net, ki ima svoje muhe. Pa seveda spomladanski oddih brez bližine računala in z njim povezanih motečih elementov. Tudi udejstvovanje na raznih forumih je nekaj časa že na minimumu. Ponekod nimam kaj pametnega za napisat, drugod se je razmnožilo preveč literarnih trollov, na tretjem koncu je folk preveč geekast in me mine že branje, kaj šele, da bi sam sodeloval v debatah. Ker je sw eu res resna zadeva. Mhm.

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Enivej, zadnje čase sem utegnil pogledati lepo število filmov, večino posnetih po raznih stripih. Vse lepo in prav, standardna akcija za lagodno gledanje, a le zakaj morajo vedno v filem spraviti junakov origin story? Za to si lahko vsakdo prebere wikipedijo ali kaj podobnega in dobi predstavo o slehernem supermožu, velikokrat boljšo kot v tako-tako narejenem filmu. Ki itak ponavadi nima nič s kontinuiteto. Ki je pri več desetletji dolgih stripovskih serijah pomemben element za kolikortoliko znosno zgodbo (pustivši retcone ob stani) in ohranjanje zanimanja bralcev.
Na seznamu pogledanih so (z nadaljevanji vred): spawn, batman, daredevil, punisher, blade, spiderman, superman, elektra in še kakšen, ki se ga sedaj ne spomnim, pa se mi ne da čekirat folderja na disku.
In related news sem prebral lep kup stripov; poleg standarndnih vsakomesečnih zadev še kup pomembnejših storylinov in oneshotov od Batmana, empowered v3, transmetropolitan je trenutno na pol prebran, čaka me še sin city, sandman, watchemen in par ostalih zadevic. Še bo zanimivo.

to je to ^__^