i was working in new york city for the past three months, and so many parties and dinners happened there, i’ve been consumed with attending them rather than documenting them. I will, however, recap some highlights before the Thanksgiving in Paris Marathon begins.
For my favorite friend Gabriel’s birthday, there was a stunning feast and rooftop sun.
JUDITH, who is a beyond fabulous cook, hostess, and a real knockout made fried risotto balls….a highlight of the menu.
these risotto balls were made with a seafood broth and were so light and delicate…
these are barbecued grape leaves stuffed with goat cheese and figs!
and these are gorgeous lamb chops
gabriel was very happy……
I made the cake which totally melted and fell apart, but was maybe the most delicious cake i ever made, ever.
to make the cake:
heat your oven to 350.
butter and flour 2 8″ x 2″ cake pans.
melt 1 1/4 bars of unsweetened chocolate (choose wisely) with 2 1/2 sticks unsalted butter..then let rest and cool
mix 2 3/4 cups cake flour, 1/4 cup cocoa powder (use valrhona or van houtens if you’re sophisticated), 2tsp baking soda, 1 tsp baking powder, and 1/2 tsp sea salt.
in separate bowl, mix 4 eggs, 1c. sugar, 1c. dark brown sugar, 1 1/2 tsp vanilla until pale and thick
slowly mix in chocolate.
in 3 alternating batches batches, mix in flour mixture and 2 c sour cream.
pour evenly into both pans, and bake for around 45 minutes.
FOR THE FROSTING:::
melt 4.5 oz chocolate with 1/2 c butter
add 4.5c 10x sugar and 4.5c sour cream in alternating batches
add 2tsp vanilla.
now, you can slice each cake horizontally and make a four layer cake!
don’t worry if it all melts and slides apart like a sad accident,
imperfection is poetic, and a wilted cake will make your guests laugh and cry,
and frankly when they eat it, they will kiss your toes.