Heading home today from my time in Guatemala- the land of chocolate and coffee. It has been a fantastic time brushing up on my crusty rusty Spanish, exploring a new place, and making new friends. Unfortunately I’ve managed to develop a wicked head cold that is making me foggy minded and a big goofy, so forgive the lack of chit chat, it’s onward to an amazing cake and delicious coffee.
This cake is super moist with a slightly mousse-like texture. It’s delightfully not sweet, which is fantastic since it then calls out for some sort of topping. The caramel Creme Anglaise is perfection. The milk creaminess is so wonderful and the caramel brings out the chocolate. The Creme Anglaise needs to be made in advance and cooled, if you don’t have the time, sweetened whipped cream would not be a hardship nor ice cream.
The coffee pairing for this is the French Roast. OK, one little bit of a chat. Amongst my close friends it is well known that I am really not so much a coffee drinker, but an espresso drinker. In fact so much so that I am teased mercilessly for it- mostly as a result of one rough morning in a New Orleans Supermarket when I was asked which coffee I would like for the apartment we were sharing with friends. No coffee, only espresso. La-di-dah! (Sorry Mary!) What can I say? A girl knows what she likes.
This cake is at it’s best warm, but seriously, cold is quite wonderful too.