Balancing Act.

Last night was dubbed a good time for a lighter meal. The morning’s brunch had involved hungry cousins, lots of bacon, and almond coffee cake. So yes, quite a lot was consumed. This shrimp recipe from one of my Food&Wine magazines looked fresh and light http://www.foodandwine.com/recipes/vietnamese-style-jumbo-shrimp-on-sugarcane and it totally fit the bill. It was tasty, and so easy! I’m usually a little iffy when it comes to fish sauce, as a little can go a long way, but the flavors here were fabulous and not at all over powering. Paired with some steamed spinach/asparagus and leftover black lentils, it was a healthy but delicious meal all around.
So, you know how I just mentioned the fact that my dinner was extra healthy last night? Well, since that was the case, dessert’s role was to balance this factor out. From my “Flavors” cook book by Donna Hay (GREAT cook book, her recipes are simple but always delicious) I made chocolate truffle cakes, perhaps the most used recipe in my household. Like always, they were great. I suggest you try them ASAP:
10 oz dark chocolate, chopped
5 oz butter
6 eggs
1 teaspoon vanilla extract
4 tablespoons sugar chocolate glaze
6 1/2 ounces dark chocolate, chopped
1/3 cup cream
3 oz butter

Preheat the oven to 325 F. Line the base of eight 1-cup capacity non-stick muffin tins with non-stick baking paper.
Place the chocolate and butter in a saucepan and stir over low heat until melted and smooth.
Place the eggs, vanilla, and sugar in the bowl of an electric mixer and beat until pale and thick. Stir through the chocolate mixture.
Spoon the mixture into the muffin tins and bake for 12-15 minutes or until the cakes are just set. Cool in the tins and then refrigerate for two hours.
To make the glaze, place the chocolate, cream and butter in a saucepan over low heat and mix until smooth. Refrigerate until firm.
Unmold the cakes onto plates and spread with the glaze. Serves 8.

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