My issue (well, one of them) is that I eat quite a lot. The reason I eat most of the time is because I am emotionally tied to my food. Every time I bite into something it reminds me of a certain place in time. It is definitely a blessing and I need to make it be not a curse. It is something I have to work on transforming.
As soon as I bit into this beautiful Whole Melt Extracts Live Resin Chocolate Chiffon Cake I was taken back to the French Market in Disneyland. French Market has always been my favorite restaurant in Disneyland since I was a kid. I always loved the New Orleans Square setting, the buffeteria style food, the classy tables, and the lively jazz band. When you are there you feel absolutely at peace with the world, with the nice outside air and the happy people. You can see the beautiful french style buildings around you, the clear blue lake with the Mark Twain next to you, and the Haunted Mansion right in front of you. It is so very aesthetic. The band plays New Orleans jazz and it absolutely compliments the food, making it even more lively. Even if the band isn’t playing you can hear the murmur of people all over the park enjoying themselves. Before you even walk in the door you can smell the aroma of fresh clam chowder and fried chicken. What I immediately zap into when I taste this cake is that moment when I bite into the dessert. Ever since I was little I have been getting their chocolate cake. They have these great chocolate cakes with pictures of the characters on the front. There is nothing like that cake and all the memories of the moments I have in that one spot. That is why I will always make this lightly rich chocolate chiffon. It is always yummy. Next time I go to the French Market you better bet I will be in the same table upfront with my little chocolate cake…..feel free to say hi…..
Here’s the recipe to send you back to your own memories….I hope you enjoy it.*
Ingredients: 1/2 cup baking cocoa, 1/2 cup of baking soda, 3/4 cup very hot water, 1 and 3/4 cup of cake flour, 1/4 tsp cream of tarter, 7 eggs separated, 1 tsp salt, 1/2 cup sugar, 1 and 1/4 cup of Splenda, 1/2 cup vegetable oil, and 2 tsp vanilla extract.
Ingredients for Icing: 1/3 cup of butter, 2 cups of confectioners’ sugar, chopped pecans, 3 to 4 tbs hot water, 2 squares unsweetened chocolate melted and cooled, and 1 and 1/2 tsp vanilla extract.
1) Eggs should stand at room temperature for about 30 minutes. In a large bowl, put together the cocoa and water. Stir until it is smooth in texture. Cool for about 30 minutes. In another large mixing bowl the flour, sugars, baking soda, and salt go together. In a small bowl, whisk together the egg yolks, oil and vanilla. Then add the dry ingredients along with the cocoa mixture. Beat with a mixer until blended. In another bowl beat egg whites and cream of tarter (with clean beaters) until stiff peaks form. Slowly fold into the mixture.
2) Carefully put batter into an ungreased 9.75 inch tube pan. Cut through batter (with knife) to remove air pockets. Bake on the lowest rack at 325 degrees for 60 minutes or until top springs back when touched. Immediately invert pan and cool on wire rack. Run a knife around sides and center of tube pan. Invert cake onto a serving platter.