So whenever someone had a birthday in my office in Seoul, our department would have a micro-party (by this, I mean that it was just for our small department of 10-ish people) with some sort of tasty treat. Usually it was cake or some other such pastry from one of the many patisseries in the area.
And being that it was Asia, the utensils of choice, of course, were chopsticks. Eating cake with chopsticks: fun and efficient.
For Passover this year, my mom and I made a double chocolate cake. And while yeah, it tasted a little like matzoh due to the cake meal we used (cake meal being just more finely ground matzoh meal), it still tasted nice and chocolatey, thanks to the handful and a half of milk-chocolate chips we added last minute.
Of course, I ate it the best way I knew how:
From The Complete American-Jewish Cookbook
Chocolate Cake
7 eggs (separated), 1/4 tsp salt, 1 cup sugar, 1/2 cup cake meal, 3 tbsp cocoa, 2 tbsp water, 1/2 cup nuts (optional), 1 tsp vanilla **I added ~ 1/2 cup chocolate chips instead of the nuts**
Beat egg whites with salt until stiff but not dry and gradually beat in sugar. Beat egg yolks for 5 minutes then gently fold them into beaten egg whites. Mix and sift cake meal and cocoa, and fold in a little at a time. Gradually add water and fold in nuts and vanilla. TUrn into an ungreased pan. Bake in slow oven (325* F) 45 minutes. Invert on cake rack and allow to cool in the pan.
I know that the instructions say to invert it, but I would, in hindsight, have waited at least ten minutes before inverting.
And, as always: Thanks Jenn for hosting this week’s WIAW!
Living, In Action 