What have I been up to while everyone around me is jetting off on exotic trips abroad or spending a storm at the shops? I am trying to learn a bit of French with the aid of husband's old grammar book. Not as a hobby, more like a necessity. Next year if I have more time I'll attend some classes at Alliance Francaise. This book, it is mottled with its 25+ age and needs constant patching up with sellophane, I am so glad that I did not make him throw this away when we moved house three years ago. Similarly, my facility with languages is much deteriorated with age too, it is so difficult to wrap my head around all the masculines, feminines, articles and oh the verbs, *#@&%*, just strangle me already.
Well, anyway, the thing in the ramekin is supposed to be Jacques Pepin's no-flour, no-egg, no-bake, super-duper-easy Chocolate and Chestnut Cake. Melted chocolate, butter, rum, chestnut puree stirred together and chilled. Truth to tell, it resembled nothing like cake. I would describe it more like a chocolate flavoured chestnut paste. It was not inedible, but if it was served to me in a restaurant, I would definitely be rather unhappy with it. But OK lah, good compared to French grammar.
There is still another can of (v. yummy btw) chestnut puree in the pantry, so we will have another go at the recipe in the near future. On hindsight, we really did muddle it up quite badly.
- For one thing, we should really have determined how much really is 6 oz of butter. The book unhelpfully said it is equal to 6 tablespoons, or 1/2 stick. Wei, wei, we are now in metric age and I've never seen butter packaged in sticks in this city. Something also tells me that we probably shouldn't have melted the butter and spooned in 6 tablespoon of the liquid as substitute. Actually, I don't think the butter contributed anything at all, seriously contemplating substituting with cream instead.
- And the chocolate, Hershey, it tasted quite vile and pretty much overwhelmed the chestnut. We definitely need to use better tasting chocolate next time.
- Husband said he did not know there are different types of rums. The recipe said dark, we used the only bottle at home which looked decidedly pale.