Certain French and English words may have such vastly different meanings despite sharing the same spelling.
Lately, I have been translating recipes from Camille's Classic French cookbook using google's online translating tool (meaning I type out word for word the full French recipe onto the computer, without help from Remi). Some of the results can be quite hilarious.
Like the below Fondant recipe, one of the steps requires that I "rape" the chocolate. So, I was to learn later, to my relief, that I do not need to sexually assault my chocolates, but just to shred it to pieces.
Well, the French would have their fair share of jokes about English words. Like you will never see "add a little BIT" in a French recipe. This is because "bite" (pronounced 'bit')in French refers to the male sexual organ.
Other times, the direct translation is totally clueless. Like this chicken stew recipe requires me to cook potatoes by letting them "jump" in butter. Huhhh?!?! The original French word is actually simply "sauté".
Nevertheless, google translate is still 90% accurate in helping me decipher this melting chocolate cake recipe from Camille. And after all the trouble, Remi came home early to make the cake himself.
Fondant au Chocolat
serves 4
(if you only have a big cake mold, double the quantity)
100g dark chocolate (ideally about 70% cocoa)
100g butter
2 eggs
65g sugar
1/2 heap tablespoon of plain flour
Preheat oven to 150c. Butter the cake mold (small one), line with baking paper and butter it again. Don't forget to butter the sides too. Some people use individual serving ramekins, which works well too, like what we do here.
Melt the chocolate squares in a bain-marie (over a water bath). Do not burn the chocolate. Add the butter cut into small pieces and stir into the chocolate till it is melted.
In the following correct order and mixing well between each addition, add the sugar, flour and eggs. Don't know why, but stick to this sequence.
Pour the batter into the pan and cook the cake for about 35 minutes in the oven.
The oven should not be too hot so that the cake does not dry during cooking
Serve warm with vanilla ice-cream. The inside should still be warm and moist.
Note: Just like the guacamole, there's also one million superb ways to make a melting chocolate cake.
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3 comments:
We are currently trying out our version of the fondant recipe by Gordon Ramsay (English). There is a slight variation. First, we do not need to "rape" the cholcolate and secondly we do not need to bake for so long (15 min). Not sure what will be the final outsome as our fondant is still sitting in the refrigerator. We'll bake tomorrow and let you know the results. =)
I am slight confuse your Fondant au Chocolat recipe.. I baked the cake today. But inside the cake is abit dry n not that wet but the taste is the same as what we did that time.......and i would like to check with you is the recipe now you given is it same as Remi cuz the recipe i wrote myself that time is slightly different from your facebook. :)
Cheers,
Enda
Yes, this one is a bit dry. Maybe have to reduce the cooking time.
The one Remi made before that you have tried is the recipe I wrote in my message to you.
I will try finding another wet chocolate cake recipe or try this again to get it right.
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