.jpg "chocccc1_72")
I have to say that part of my problem with having a blog is that I simply don’t know what to say.
What text shall I put between the pictures?
The sad truth is that my life is, generally, uninteresting. I go to work each day. God willing, I come home each night. And, so on and so forth. Often times I make the family dinner. Many nights, we go on an evening stroll. Some nights, we watch a movie.
(side note: go watch Sound City right now! … You will not be sorry)
.jpg "chocccc_72")
My life is surrounded by a kitchen. Whether at work or at home, it seems to be the room I am most comfortable in. My life is surrounded by recipes. Ever wonder what karma we have that creates the life we lead? What have I done, or whom have I been, that has lead me to life in the kitchen?
Make no mistake, I love it. This has no hint of a complaint.
A few days ago, I was sitting by the fire, reading. The BF came up to me and asked what I was reading. So, I shared, “a cookbook by Nigel Slater”. He took a moment and then asked, “do people read cookbooks?”
I don’t know about ‘people’, but I read cookbooks. I believe every chef, home or professional, has a story to share about their view on life. Are you precise and have perfect culinary technique? Are you more rustic, and you see what’s in the cupboard and GO!? Do you look at a recipe and imagine ways to adapt it? Or do you vision the recipe exactly as the author has instructed?
I’m not even certain about my cooking style. I would love to have the skill to make a perfect cake with perfecting piped frosting. I aim for that. In reality, I’m kind of a klutz and precision is not my best trait. For example, I am nursing a sliced open finger as I write this.
The truth is that I would love to have a dinner party every night. I constantly yearn for good conversation and good food and drink in a warm, well lit, place. I’m not kidding. Lighting is important to a good meal.
I guess that is why I like being in a restaurant atmosphere. I can experiment with different recipes, I can be a good hostess to all the guests, I can meet new people everyday which fosters new conversation and new information.
Now, we are only open for breakfast and lunch. So, I have to work on the dinner part of the equation.
- couscous layer:
- 2¼ cups unsweetened apple juice
- 1¼ cups sucanant
- ¼ cup cocoa powder
- 1 cup, uncooked, whole wheat couscous
- 1 T vanilla
- chocolate cream:
- 10 oz {vegan} chocolate chips
- 2 boxes firm silken tofu
- 3 T maple syrup
- extra goodness:
- ¾ cup toasted hazelnuts
- Preheat oven to 325 degrees. Roast the hazelnuts in the oven for about 15 minutes. Stir mid way through. Allow to cool. Rub cooled hazelnuts between your hands or in a dishtowel to remove some of the skins. Put in a food processor and grind until the consistency of a coarse meal.
- In a medium saucepan, heat the apple juice, cocoa powder, sucanant and couscous. Bring to a simmer, stir occasionally and allow to thicken (15-20mins). Remove from heat and add the vanilla. Spread this mixture into a 9-in springform pan. Sprinkle with half of the ground hazelnuts. Allow to set while making the chocolate cream.
- Melt the vegan chocolate chips in a double boiler. Once melted, in a food processor, puree the two boxes of tofu, maple syrup and melted chocolate. Pour the chocolate cream over the couscous and spread into an even layer. Top with remaining half of the hazelnuts.
- Let set in fridge, covered, for at least two hours, preferably overnight. Serve cold.
This was a beautifully written post, definitely not apparent that you struggle with words.
I read cookbooks- they are my bedtime reading of choice in fact!
Look forward to making this cake, looks right up my street, so creative to use couscous as the base. I’ve come across a honey- drenched, dried fruit studded couscous cake but nothing like this.
This really is a unique cake! I’m intrigued. You are doing a beautiful job of writing in between the pictures. I find it a bit challenging too, sometimes. And I enjoy reading cookbooks, even though I rarely follow recipes.
I actually really enjoy reading cookbooks. I learn so much and am constantly inspired by cookbooks. Nice to know others do the same!
This cake is beautiful and sounds so uniquely delicious. I love when I come across a recipe that uses unexpected ingredients in such a creative way. Definitely bookmarking this one!
Dear Shelley,
I come for the amazing & mouth-watering images, recipes and to read your stories that come along with it. Every morning when I get on my Mac, I hit Rosewater and Thyme bookmark to see what new creation you came up with and look forward to reading and drooling over it. If and when you open up your restaurant, please let us know so we can be your regulars!
Much Love,
Jane, Jamie and Sprocket
I totally read cookbooks as if they were real books. I even once took a new cookbook with me on my commute and read it in the train. Though that did feel kind of strange.
And I really could relate to the rest of your post. I do not work in the food business, but I do struggle with the words and the rather uninteresting life I lead and all that comes with that.
And the cake looks great and intriguing, I never would have thought of using couscous in a dessert.
This looks delicious, especially the couscous layer is making me hungry
I was wondering whether its apple sauce or apple juice used in this recipe? The ingredients lists apple sauce but the instructions mention apple juice. I was thinking about giving this a try, but don’t want to mess it up by using the wrong thing.
April – I am so sorry. It is supposed to be apple juice. I made the change in the recipe to end any confusion. Thank you for bringing it to my attention. Have a nice weekend xo rwt
Two questions for you about the recipe: in the saucepan with the apple juice, cocoa pwd, and sucanant, do you start with one cup of cooked or uncooked couscous? Also, how much sucanant? 1 1/4 tablespoons or cups? The ingredients just say “1.25 sucanant” Thanks!
BR – I made the changes to the recipe card. The couscous is uncooked and the sucanant is in cups. Hope that helps and that you like the recipe. Thanks! xo rwt
Thanks!
This is one of the coolest cakes I’ve ever seen! Wow–couscous in a baked good, would have never have thought of doing that. Thanks for the inspiration!
It is so not fair to view these lovely pictures at night after dinner when I’m craving chocolate. The photographs are so well done, and the dessert looks amazing!
Wow this is so original. I have used couscous in a green tea cake before, but I never thought to use it as a crust. Thank you for sharing!
I’ve just discovered your incredibly beautiful blog via Laura of The First Mess and I’m so pleased I have – this recipe looks amazing! Off to explore your other posts now