Saturday, October 02, 2004


The cake was a great success! Sorry for no picture, but it's all eaten up already. I had a few hairy bits during the preparation (the fudge hardened to a giant lollypop, the cake sank in the middle in the oven and the bottom half fell on the floor after I took it out of the oven..), but the result was brilliant and the taste is out of this world. Trust me. This is a parable for Kerry's campaign, its initial difficulties and other troubles en route to the final shining victory!

Here's the recipe:

Sweet Death

4 eggs
2/3 cups white sugar
3/4 cups (a little over) pastry flour
1 teaspoon baking powder

1 and 1/3 cups whipping (heavy) cream
1 Marabou bar or the equivalent amount of milk chocolate with almonds (four ounces is plenty)
3/4 cups dark brown sugar
2/3 cups of very strong coffee
1/2 tablespoon of butter
a handful of fine breadcrumbs (or use flour in an emergency)
oven tin of suitable size
large knife
first aid kit

1. Butter the oven tin and scatter breadcrumbs all over it. (Don't butter and crumb the outside!)
2. Preheat the oven to 400 degrees Fahrenheit.
3. Beat together the eggs (only the insides!) and the white sugar until the result is very light yellow and leaves a mound for a few moments when you drop it from the beater blades.
4. Mix together the flour and the baking powder. Sieve it (through a sieve) into the egg-sugar mixture. Fold in gently (so as not to deflate the whole thing.
5. Pour into the prepared tin and bake for 30-40 minutes or until the sides of the cake come apart from the sides of the tin and a match stuck into the cake (the wrong end in) comes out clean.
6. Take the cake out of oven and upend it on something clean. (Hope that it doesn't stick to the tin and then fall on the floor when vigorously shaken. If it does, piece it back together like a jigsaw puzzle.)
7. Prepare the chocolate filling: Put the chocolate bar inside a clean dishtowel or pillowcase. Take the hammer and have at the poor chocolate until the result is in nice chunks.
8. Make the coffee and let it cool.
9. Prepare the fudgey filling/icing: In a small saucepan mix together 3/4 cups of cream and the brown sugar. Cook over low heat until the mixture thickens. Add a tablespoon of butter and stir it in. (Do NOT refrigerate at this stage or you get a large lollypop!)
10. Whip up the remaining cream into a foamy stage that will stay on the cake.
11. Assemble the cake: First find your longest knife and slit the cake into two layers. (Careful with your fingers here!) Separate the layers and dribble half of the cold coffee on each. Decide which layer is the bottom this time, and cover the bottom layer with about half of the fudge sauce. Then smear about a quarter of the whipped cream over the sauce. Sprinkle half of the chocolate lumps over that. Then top the whole mess with the top layer of the cake. Cover that one with the rest of the fudge sauce. Then cover EVERYTHING with the remaining whipped cream and scatter the rest of the chocolate over the lot. Refrigerate for a few hours to make all the flavors merge into one unforgettable taste orgasm.