A Great Wodge of Overindulgence
Dec. 25th, 2012 12:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mark_asphodelI like to make at least one nice decadent thing for the holidays. I used to make lots, but lately it's been one torte, one pie, or one other rich dessert.
This year I made a flourless Yule log from one of the less respectable UK papers. I found that recipe through the Guardian and its columnist's quest for a perfect Yule log; the Daily Mail recipe was rejected as "a big wodge of overindulgence," though its use of chestnuts was found admirable.
Well, I made the wodge of overindulgence anyway; I have a sister-in-law who's gluten-intolerant, so spending a great deal of time making something she can't eat (and that Grandma won't like thanks to chocolate content) seemed a bit silly, so I went ahead and made a log-shaped cylinder of... excess. It was kind of like chocolate buttercream except with chestnut puree replacing some (but not all!) of the butter. Actually it was really good, especially topped with a dollop of clotted cream spiked with that chestnut liqueur I picked up last week. It's just so NOT a cake that serving it to people who think they're getting a roll cake wouldn't go over well. And I was able to palm off a third of it on my sister-in-law, so that's good, too.
I mean seriously guys this is like a plateful of chocolate frosting. Mousse cake without the cake. IDEK.
It looked pretty good though. I topped it with tiny silver balls and silver-flake glitter to represent snow.
This year I made a flourless Yule log from one of the less respectable UK papers. I found that recipe through the Guardian and its columnist's quest for a perfect Yule log; the Daily Mail recipe was rejected as "a big wodge of overindulgence," though its use of chestnuts was found admirable.
Well, I made the wodge of overindulgence anyway; I have a sister-in-law who's gluten-intolerant, so spending a great deal of time making something she can't eat (and that Grandma won't like thanks to chocolate content) seemed a bit silly, so I went ahead and made a log-shaped cylinder of... excess. It was kind of like chocolate buttercream except with chestnut puree replacing some (but not all!) of the butter. Actually it was really good, especially topped with a dollop of clotted cream spiked with that chestnut liqueur I picked up last week. It's just so NOT a cake that serving it to people who think they're getting a roll cake wouldn't go over well. And I was able to palm off a third of it on my sister-in-law, so that's good, too.
I mean seriously guys this is like a plateful of chocolate frosting. Mousse cake without the cake. IDEK.
It looked pretty good though. I topped it with tiny silver balls and silver-flake glitter to represent snow.
no subject
Date: 2012-12-27 07:52 pm (UTC)(Don't know all that much about cooking/culinary yet, so I might come off as a dumnik if I talk about it. ='D)