Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Photo updated in November 2010
If yesterday's salted butter caramel and milk chocolate mousse wasn't your cup of tea (maybe you're not into this salted butter caramel thing, or maybe you simply prefer dark chocolate to milk chocolate), then here's another dessert to satisfy your chocolate cravings this week: Tarte au Chocolat. It's very, very dark and intensely chocolatey, with crazy amount of butter and sugar added (with just a spoonful of flour, so if you're eating gluten-free, you could easily substitute gluten-free flour here). I got the recipe from a Finnish recipe leaflet "Jälkiruokaklassikkoja Ranskasta" or "Classic desserts from France" - and it had got rave reviews on my Estonian site, so I decided to try it myself. I'm glad I did - it tasted absolutely wonderful. If yesterday's pud was juvenile, to use Luisa's words, then this is very, very adult indeed.
Tarte au Chocolat
(Tarte au Chocolat ehk prantsuse šokolaadikook)
Serves 10
200 g dark chocolate (I used 72%)
200 g butter
200 g caster sugar
4 large eggs
1 Tbsp plain/all-purpose flour
Break the chocolate into pieces and melt with butter either in a microwave or in bain marie. Stir in sugar, let cool a little.
Using a wooden spoon, mix in eggs, one at a time.
Sift in the flour, stir until combined.
Pour the batter into a buttered 24 cm springform tin. Bake in the middle of a preheated 200C oven for about 25 minutes, until the cake is slightly crisp on the top, but still moist inside (see photo).
Take out of the oven and cool. Serve with whipped cream and season's berries.
More tasty chocolate cakes on Nami-nami:
Chewy Chocolate Walnut Brownies (January 2008)
David Lebovitz's Chocolate Sauerkraut Cake with Chocolate Glaze (December 2007)
Nigella Lawson's chocolate cherry cupcakes (April 2006)
Nigella Lawson's Store-cupboard Chocolate-Orange Marmalade Cake (November 2005)
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