Yesterday was my birthday. And, as I always do on my anniversary with myself, I think to myself: how far have I come in the past year? Have I learned anything???
With each year, I come to realize a bit more who I am. (Congrats to the hyper-evolved persons out there who don’t know where I’m coming from.) I embrace the things that inspire me and genuinely interest me and forgive myself for not caring about things I “should be” interested in. I skip the front page, the national and international news, the editorial section, and go straight for dining and fashion. For example. And that’s ok.
I’ve learned that I should always aim to be the best version of myself and never try to be something else – because the result would only be a watered-down version of what I’m trying to be.
There are growing pains. Like when you find yourself in a pub in Madrid at 2am and you’re on the dance floor in the midst of wasted Erasmus students and you realize that you have no desire to be as drunk as them or grinding with them …
But all in all, I like getting older.
This year, on my birthday, I borrowed from the library a cookbook by French macaron god, Pierre Hermé. And I chose to make the “delicia de chocolate” … with my personal touch: mini chocolate-filled rainbow bits. Cocinamos!
- 4 eggs
- 150 g ( or 1 and 1/5 cup) powdered sugar
- 150 g ( or 2/3 cup) butter
- 200 g bitter dark chocolate
- 2 tbsp flour
- 100 g (or app. 3/4 cup) ground almonds
- Preheat oven to 425 degrees fahrenheit
- Crack eggs into bowl, then separate whites and yolks
- Beat yolks; add sugar and continue to beat until mixture is between creamy and foamy
- Remove your butter from the fridge to soften it
- Break chocolate into pieces, add to bowl over a baño maria or bain marie
- When chocolate is melted, stir in yolk/sugar mixture
- Stirring continuously, add flour, ground almonds, butter
- Beat egg whites until foamy (but not tooooo much) and stir into mixture
- Use a pat of butter to grease your cake pan or mold
- Cook for 20 minutes. Test for done-ness with a toothpick – it should be pretty clean but signs of chocolatey moisture when removed
- Cool your cake, once cool, remove from pan, decorate and EAT with fresh whipped cream