Let’s see. Where do I start? There is so much to tell about a friend of mine, which is extraordinary in her own way. A girl I had mentioned quite a number of times in this blog. Y is a girl of exuberance. A girl who has a sweet smile on the face at all times. If I have to sum her up in one word, smile would would be it. She is smiling when she is walking, she is smiling when she is talking and she is even smiling when she is singing. Yes, she is a girl that smiles and brings joy to whoever she is with.
I have known Y more than 10 years ago, our passionate relationship kicks off when we both found ourselves sharing the same love for basketball. Then our friendship was forged deeper when we had the same class at 14, where we formed 1984; where we had tons and tons of laughter, excitement and adventure.
Our friendship was brought to the next level as we both came to the strange world of KL together, looking for more to life after the peaceful years of schooling and good food at the haven we are in. I call it fate that we both end up in the same college and soon end up as room mate, then to condo-cum-studio-mate and till now, housemate and not to forget, also my band mate. She had always been with me in KL, so to me; she is like my family here. I know I will always have someone to look to, to confide in and to share with, in times joy or turbulence.
I wish there is more I can tell about Y, as believe me she is not as simple as that. But somehow it seems impossible to mention everything about her. I can confidently say that she had always been a great friend, who never failed to be there for me when I needed and will always still be there for me even when I don’t need it. Confusing as it may seems, but believe me, she would understand what I mean. Love you Y, and have a great year ahead as a girl with the age-of-double-number. Cheers.
I made a cake for Y, specifically with all her preferences. I forgot to mention that she is a girl of acquired taste, extremely stubborn (which means if she does not like one thing, she would not ever change her mind bout it, no matter how much you try with all sorts of variation), a bit of a traditionalist and have a strong degree of liking to chocolate (who doesn’t?), and with certain specific no-no. She does not eat anything which is too bitter (thus degrade the idea she is addicted to chocolate, lets just add that she loves sweet things too), or anything with nuts, raisins or just anything round, hard or soft or whatsoever that appears in where she thinks it should not. Basically, she loves her food plain, simple and delicious. Since she has the weakness for chocolate, I decide to go all the way out to make an extremely decadent chocolate cake, which is flourless, and of course devoid of any trace of her no-nos.
I had been attracted to this cake since the day I read it at Orangette but have yet to find the occasion for such indulgence. Now this time, Y is going to be the victim, as the result of the cake is certainly addictive. When Y and my friends bit into it, they moaned with pleasure and I am not exaggerating here. In Y‘s words, she mentioned that the cake does not have the texture like regular cake at all but more to like ‘kou’ (as in kuih, like a marriage between pudding and cake), thus the name I christened it.
I would also recommend to use the best chocolate you can find (for me I would certainly go for bittersweet but since it is for Y, I used Vochelle cooking chocolate instead) and also the best butter, full fat kind, oh and the freshest egg around. I said this was good but I also said it was decadent remember.
200 g best-quality chocolate (bittersweet, unless for someone like Y)
200g full fat butter
220g granulated sugar
1 tbsp all purpose flour
Preheat oven to 180C.
Line an 8-inch round cake pan with foil.
Finely chop the chocolate and melt it with butter in a double boiler or microwave, stirring regularly.
Add sugar to the chocolate-butter mixture, beat well and set aside to cool.
Then add in the eggs one at a time, beat well with a wooden spoon at each addition (I like this traditional way, working my arms over the batter).
Add the flour and mix well.
Pour batter into the pan and bake for 25-35 minutes (mine took quite long, I covered the top half way through to avoid burning), until the top is slightly burnt but the middle is still jiggly.
Pull the cake out immediately with the foil and let it cool.
Then slowly peel away the foil, then be strong and store it away into the refrigerator for a at least a day (Molly said its better the day after and I’m not going to compromise this).
Before serving, take it out and decorate as desire to fit for a birthday girl (in my case a huge love to sweet Y).
Then slice thinly to indulge slowly (you have been warned).