Following Saturday night's supper for three, and with a respectable break in between, I brought out a two-component dessert with one new and one not-so-old recipe in play. The central feature was a flourless chocolate truffle cake, deeply chocolatey, moist and spongy, a nice variation from the typical layer cakes I'm always keen to make. Riding shotgun was yet another satisfying batch of vanilla sweet milk ice cream, an eggless version bolstered in its creaminess with dry milk powder and tapioca starch and sweetened a bit more with Lyle's Golden cane sugar syrup. An especially taut restraint of self was required to stave off the impulse to lift the dessert plate to a strict vertical angle and then lick it to a satisfying condition of cleanness.
"Best Flourless Chocolate Cake," from Laura Sandford of JoyFoodSunshine.com. [Published 19 August 2023]
"Sweet Milk Ice Cream," published in the King Arthur Flour catalogue some years ago, but recipe is no longer available on their website.
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