Fresh

Thanks to Kaleb Nation for this image

Believe me when I say I am reading Twilight. I was checking it out on different review sites and even though it’s just a tad *Cough* * Cough* young for me, went and bought my first copy and- you know? I am really enjoying it. Anyways whenever I think about the Twilight Series I think dark food, dark drink. You know it! Black cherries, currants and deep chocolate with apples. So thanks Stephanie Meyer. These are for you!

Thanks to 1001 Recipes for this image and recipe

Le Pomme Noir

• 3/4 cup water 175 mL
• 3/4 cup granulated sugar 175 mL
• 2 cups peeled, cored and chopped apples 500 mL
• 2 tbsp Calvados (apple flavoured liqueur) 25 mL
• 1/3 cup butter 75 mL
• 500 g bittersweet chocolate, chopped 1 lb
• 6 eggs 6

Ganache:

• 1 cup 35% whipping cream 250 mL
• 8 oz bittersweet chocolate, chopped 250 g

Directions:
For cake:

1. Butter a 10-inch (25 cm) round springform pan. Cut a round of parchment to fit the bottom of the pan, butter the parchment, and line the bottom of the pan. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
2. Combine 1 cup (250 mL) water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add apples and simmer until tender, about 25 minutes. Remove from heat. Mash until smooth. Stir in Calvados.
3. Preheat oven to 350 F (180 C).
4. Melt butter in large saucepan over low heat. Add chopped chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.
5. Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake in centre of preheated oven until centre of cake no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan (and do not remove from pan until after ganache has been applied).

For ganache:

1. Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake and gently shake pan to distribute evenly.
2. Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides.
3. Cut cake into wedges and serve with whipped cream.

Serving Size: Makes 16 Servings

Thanks to dcoupal for this image
Thanks to Ciao for this Recipe

Pomme Noir

Ingredients:

• 90ml/3 fl oz apple juice
• 90ml/3 fl oz cola
• Ice

Method:

1. Half fill the glass with ice and pour over the apple juice and cola. Stir and garnish if you want to.

Posted on July 28th, 2008 by Ruth
Filed under: Beverages, Fruit, Meat, Salad, Sweets, Vegetables