Friday, June 18, 2010

Cafe World Challenge Week 15

I managed two dishes this week, something spicy and something sweet.

Although there have been no more additions to the basic cookbook this week, Cafe World has introduced an Advanced Cookbook for level 75 and up, but since I'm not at that level yet in the game I won't include them in the challenge....yet. I did take a glance on another website and there are only 4 dishes at the moment, Chicken Vindaloo (a HOT favourite), Osso Bucco, Confit de Canard and Kabayaki.

Lavish Lamb Curry

The Cafe World version had yogurt and uses ground lamb. I thought I'd use what I had at home and made a version of Lamb Madras instead. It is usually red in colour with lots of chili powder. You can change the amount of fresh chili and/ or chili powder used depending on the spiciness you prefer. If you want it hotter, keep the chili seeds in, otherwise remove them as most of the heat is in the seeds.

Lamb Madras

2 tbsp oil
1 large onion, sliced
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp garam masala
red chillies (I used 1/2 fresh, hot chili deseeded)
2 tbsp lemon juice
2 lb lamb (1 kg), cubed
sprigs of cilantro
large can tomatoes 28 oz (796 ml)
2 tbsp tomato paste
salt to taste

Heat oil in a large saucepan. Add the lamb and cook until it is browned. Set aside.
Add the onion and fry for 5 minutes until translucent.
Add the garlic, chili powder, garam masala, red chillies and cook for 5 minutes.
Add the tomatoes and tomato paste and cook for 10 minutes.
Add the meat to the tomato mixture and cook for 30 minutes.
Add the lemon juice and cook for another 5 minutes. Add salt. Serve with rice and garnish with a sprig of cilantro.

This recipe was enough for us for two nights, so it would probably serve 4 people.

Delicious Chocolate Cake

Cherries were on sale this week and my big bag at home inspired me to make Black Forest Cake. It isn't the cake that Cafe World meant to be served, but it is chocolate, it is cake and boy is it delicious. If you want a really decadent Chocolate Cake I recommend using Martha Stewart's Moist Devil's Food Cake and be sure to use the frosting recipe too, it is too die for.

Another great recipe I've used is this one from a previous post.

I used the following chocolate cake recipe for mine, but use any chocolate cake recipe you like and then follow the construction steps, also the amount of cream etc you'll need will depend on the number of layers you make. This time I made just 2 layers, since I cut my first layer skew, but three layers is great.

Black Forest Cake

200g/ 7oz plain chocolate broken into squares
1/2 cup (1 stick) unsalted butter
3 eggs separated
1/2 cup soft brown sugar
3 tbsp Kirsch
2/3 cup self-raising flour, sifted
1/2 cup ground almonds

Filling & topping:
Plain chocolate
3 tbsp Kirsch
425g/15 oz can stoned black cherries, drained with juiced reserved
2 cups whipping cream/ double cream, whipped
fresh cherries with stalks

Preheat the oven to 180C/ 350F. Grease or line with parchment paper, a 20 cm/ 8in round cake tin.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, keep stirring to mix. Remove from heat and leave until barely warm.
Whisk the egg yolks and sugar until thickened. Add chocolate mixture and the Kirsch. Fold in the flour and almonds. Whisk the egg whites until stiff, then gently fold into the mixture.
Pour the mixture into the prepared cake tin and bake for 40 minutes or until firm to touch.
Allow the cake to cool in the tin for 5 minutes, then turn out let cool on a wire rack. Use a long serrated knife to cut the cake horizontally into even layers.

Mix the Kirsch with 6 tbsp of the reserved cherry juice. Place the bottom cake layer on your serving plate and sprinkle with 3 tbsp of the Kirsch syrup.
Spread cream over the sponge layer and scatter with the canned cherries. Place the next sponge layer on top and repeat adding kirsch syrup, cream and cherries until top sponge layer is added. Sprinkle top with kirsch syrup and top with cream. Use a potato peeler to make chocolate curls and sprinkle over top of cake. Top with fresh cherries.

Store any leftover cake in the fridge, since there is lots of cream involved and if you cannot find Kirsch, use brandy. If you don't want alcohol, you can leave it out, just drizzle the cake with the cherry juice.

Progress: 31/67

Next Up: Not sure...again.

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