Lunch For Two

Am I Dumb Enough to Buy Vosges Haut-Chocolat?

I thought I had seen some pretty crass, dumb, distorted and factually inaccurate marketing campaigns in my time. That was until today, when this gem of condescension and flat-out stupidity landed in my inbox from the beauties over there at "Vosges Haut-Chocolat":

"Nearly 50,000 years ago before the isle of Gondwanaland joined Australia to form a continent, it was inhabited by the Aboriginal Australians. The Aboriginal people were hunter-gatherers who foraged for uncultivated plants, berries, roots and nectars. Because many of these native foods were eaten raw, the Aboriginal palate tends to be partial to flavors of fruit with sour undertones and a nutty texture, which is reflected in this Vosges Haut-Chocolat truffle collection. Within this collection, we celebrate one of the oldest and most spiritual cultures. Enter the Dreamtime of Aboriginal Australia. Explore the fruits, herbs and seeds of the land down under."

Okay, where do I start? Well, how about the wildly inaccurate history, geography, anthropology, and food facts they jam into that little paragraph? First of all “Gondwanaland” is the name given by paleo-geologists for the massive uni-continent that was all of the earth until it split in the late Jurassic era, around 176 million years ago. Gondawanaland didn’t merge with Australia. Australia, along with India, Antartica and Madagascar split from Gondwanaland. And, of course there weren’t any human beings around 176 million years ago, much less Australian Aborigines gathering sour fruit, developing a palate for "uncultivated" berries [wtf? seriously] and singing the song lines. But really, the factual inaccuracies are the least of the problem here. Much more serious: these folks at Vosges are trying to sell me a $41 dollar box of chocolates by associating it with Australian Aborigines, a people who have suffered a genocide so appaling that it is hard to hear about without wanting to weep. To this day many Australian Aborigines are fighting for (and living without) the basic dignity of good education, clean water, and medical care. Aborigine communities are rife with alcholism and child abuse and Aborigines are still subject to hair-raising racism from most of white Australia. Now, of course I’m thinking: there’s going to be some half-hearted attempt at fund-raising. They’re going to make me think that if I spend $41 U.S. dollars on a box of 16 (not a typo: sixteen) chocolates at least, say 40 cents of that price is going to go to a fund for – oh, I don’t know – say, Aborigine women and children? But no. The Vosges people, aside from being morons who can’t figure out that Gondwanaland split up in the late Jurassic, are employing a totally unapologetic neo-Noble Savage marketing ploy. Now, I’m thinking: are they morons? And I kind of hope so because the alternative? Is anyone who sells chocolate that crass, cynical and desperate? What’s it going to be next week?

Do Fries Go With That Steak?

Mm hmm.  What's a bistro style steak without the accompanying frites?  I mean real frites, not those sculpted and frozen thingies you fish out of a bag.  If you follow this recipe from Cook's Illustrated you will get lovely frites.  Don't deviate, just have faith that our lovable food nerd friends conducted all manner of experiments to come up with the tastiest and tawniest fry, pillowy on the inside and exquisitely crispy on the outside.

When you prepare these, many of you will wonder why you soak the potatoes before cooking them.  I will put your minds at rest by quoting from the article.  "Russets can produce excessively thick crusts and somewhat dry interiors.  The thick crust is caused by the browning of simple sugars in the russet, and the best way to remove some of the surface sugar is to soak the potatoes in water.  The water has an added benefit.  Potato starches gelatinize completely during cooking.  The water introduced during soaking improves the creaminess and smoothness by working its way between the strands of gelatin starch.  The final result is a fry that has a good surface crunch married to a smooth interior."  (I love science, especially when it makes my food taste better.)

Oven Fries

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 or 12 evenly sized wedges
5 Tablespoons vegetable or peanut oil
Salt and ground black pepper

Adjust oven rack to lowest position and heat oven to 475 degrees.  Place potatoes in large bowl and cover with hot tap water; soak 10 minutes.  Meanwhile, coat 18 by 12-inch rimmed baking sheet with 4 Tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Drain potatoes.  Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.  Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 Tablespoon oil.  Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.  Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.  Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer.  Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

Transfer fries to second baking sheet lined with paper towels to drain.  Season with additional salt and pepper and serve.

George Clinton, king of funk, does not have a Wikipedia entry.  Someone needs to right this wrong.

Hanger Steak aka French Bistro Steak

The French bistro, so say the many people who write about them, lives or dies by its ability to produce delicious, quickly-cooked food for as cheaply as possible. Eating at a bistro in France can be such an intoxicating, overwhelming experience that some people (e.g. Thomas Keller, Keith McNally ) spend their whole lives recreating them. My favorite thing to get at a bistro is steak. This, I know, does not make me unique. The cut of beef the bistros in France use for steak – which fulfills the dictum of delicious, easy to prepare, and cheap – called "hanger" (in the U.S.) is now much more commonly available here. In some places they don't distinguish the hanger from the flank, although it is a slightly different cut, and should be less expensive than a flank (although not much.) If you see this cut at your butcher or the supermarket grab it and make it with this recipe from His Serene Highness Daniel Bouloud. Serve it with a glass of red wine, your favorite style of potato and an arugula salad. Heaven.

Hanger Steak with Shallots

To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted — they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center) — and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard but the sauce is delicious.

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves
Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them — 6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.

Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.

To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.

Some interesting bistro cookbooks to check out

Bistro Cooking at Home: G. Hammersley

Les Halles by Anthony Bourdain

Bouchon:  Michael Ruhlman ,  Thomas Keller

Bistro Cooking:  Patricia Wells

Bistro: Menus and Music by Sharron O'Connor

Paris Bistro Cooking:  Linda Dannenberg,  Guy Bouchet

Bistro: French country recipes for home cooks: Laura Washburn

Korean Meatball Soup: Wanja Kuk

This soup is easy to make and truly delicious. The meatballs are the fluffiest and lightest that you've ever had, and packed with protein as they are made out of tofu and ground lean beef. After you have a bowl of this soup you are ready to climb mountains. You could make the meatballs with chicken or turkey or lamb or pork if you want, but the beef, which is traditional, is exceptionally tasty. The broth, which is infused with ginger and green [spring] onions, reminded my son of the broth in won ton soup. The whole thing reminded me of a more sophisticated, Asian-flavored matzoh ball soup, a little. In any case this makes a filling, delicious lunch or dinner with a watercress (or any green, crunchy leaf) salad on the side. It has become one of the most requested dishes in my house...

Korean Meatball Soup: Wanja Kuk
serves 4-5 generously; doubles easily

6 oz firm tofu
2 garlic cloves
4 green [spring] onions
8 oz ground lean or extra lean beef
1 Tbs Japanese soy sauce
2 tsps sesame oil
2 teaspoons roasted or plain sesame seed
1/2-1 inch [depending on your taste] fresh ginger, peeled
2 pints chicken stock [homemade or low-sodium, organicky, all natural – the stock has a staring role in this recipe so you want good stuff]
salt
2 1/2 oz all purpose flour
1 egg

• Squeeze as much moisture out of the tofu as you can. A good way is to put it in some cheesecloth, gather the ends and squeeze.
• Peel and mince garlic. Cut two of the onions crossways into small, fine rounds.
• In a mixing bowl combine tofu, garlic and sliced onions, ground beef, soy sauce, sesame oil and sesame seeds. With dampened hands, form the mixture into around 20 meatballs.
• Cut the remaining spring onions into 2-inch lengths. Slice the ginger into thin pieces. Put the stock, spring onions and ginger slices into a large pot. Bring to a boil, lower heat and simmer, partially covered for about 10 minutes. Taste and add salt if needed.
• Spread the flour on a plate. Scramble the egg in a shallow bowl. Dip each meatball in the egg and then roll, gently, in the flour to coat. Drop each coated meatball into the soup as you work. Once you've added all the meatballs, simmer for an additional five minutes or so.
• Remove ginger slices, if you'd like, before serving. Garnish with a spring of cilantro, mint or parsley.

Scream of the Week: The Spotted Pig

I can think of no better way to spend a frigid afternoon than wiling it away in a cozy restaurant.  The Spotted Pig satisfies all my requirements for a cold weather restaurant:  It's as snuggly and warm and familiar as that old holey cashmere sweater you refuse to part with.  On the day I went it also smelled bloody good because they had a crock of mulled wine on the bar that scented the whole place.

I've been wanting to try The Spotted Pig for some time but it's always hideously crowded so when my friend Jon suggested it, I leapt.  Lunch was the perfect time to go.  It was full but not packed and the sun coming through the windows added to the warmth of the place.  The customers all seemed happy to be there and as if they had all checked their watches and cell phones at the door.  The vibe was leisurely and relaxed and decidedly un-New York.  They may have been power lunchers but seemed to float along in a different stratum than your average busy businessperson.

The whole gastropub phenomenon is fascinating to me.  In England it's happening because pubs have found it necessary to supplement their income which previously relied on an evening crowd of regulars, which has thinned in today's health conscious climate.  Your average guy no longer heads off to the pub to spend the evening downing pints and trading dirty jokes with his neighbors.  So what to do with the many pubs that dot England?  Start serving food that is a cut above your average "pub grub."  It's accounted for the renaissance of many old pubs that were languishing.

The Spotted Pig has very successfully translated the gastropub trend to this side of the pond.  The interior captures the spirit perfectly and the food, while not necessarily British, is spot on.  Jon and I shared an appetizer of chicken liver toast which was appropriately rich and tasty.  When I ordered my entree I nearly wept when they told me that they were out of the gnudi.  (I had just read about these little treasures in one of the glossy food porn magazines, either Bon Appetit or Gourmet.  Gnudi are like raviolis stripped of their pasta coats.  The word derives from the Italian for nude.)  Instead I got the squid stew with potatoes and aioli.  A side of shoe string fries rounded out my order.  The food was all delicious and deeply satisfying.  The only clinker of the meal was the cake I had for dessert.  It sounded good: a warm ginger cake with vanilla cream, but it was not moist as I expected it would be.  This is not fireworks on the palate kind of food, just solid and well made.  Sort of like that old cashmere sweater.  And like that old cashmere sweater I think I will find myself wanting to crawl into it again and again to ward off the deep chill of February in New York.

The Spotted Pig is located at 314 West 11th Street (at Greenwich Street), (212) 620-0393

Substitute

Ever start a recipe and then realize you don't have what you need on hand? For me that's like 4 out of 5 times I'm in the kitchen. Check out this brilliant chart written by a food/nutrition specialist. Some of it seems like alchemy...the arrowroot and baking powder substitutes are my favorite.

Arrowroot starch  1 teaspoon     * 1 tablespoon flour 
                                 * 1 1/2 teaspoon cornstarch 
--------------------------------------------------------------------------
Baking powder     1 teaspoon     * 1/4 teaspoon baking soda plus 5/8 
                                   teaspoon cream of tartar 
                                 * 1/4 teaspoon baking soda plus 1/2 cup 
                                   sour milk or buttermilk or yogurt 
                                   (decrease liquid called for in recipe
                                   by 1/2 cup)               
                                 * 1/4 teaspoon baking soda plus 1/2
                                   tablespoon vinegar or lemon juice used
                                   with sweet milk to make 1/2 cup 
                                   (decrease liquid called for in recipe 
                                   by 1/2 cup) 
                                 * 1/4 teaspoon baking soda plus 1/4 to 
                                   1/2 cup molasses (decrease liquid in 
                                   recipe by 1 to 2 tablespoons)
                                 * 1/3 teaspoon baking soda plus 1/2      
                                   teaspoon cream of tartar         

Results of Our Brooklyn-centric Valentine's Day Poll

Well, we sent our poll sailing over the internet to friends and colleagues and the results have come in.  Sam and I asked folks to give us their favorite restaurants, cafes and diners in Brooklyn in which to accomplish things to do with l'amour (or the evasion of l'amour).  We wanted unbridled, hair down suggestions so this is all anonymous.  The responses were all over the place and I have to be honest that I had a hard time sorting through the hash.  But, one category had a clear winner and so merits special mention for having come up over and over again.  In the category of sexiest/most aphrodisiac-ish food, the winner, hands down was Al Di La Trattoria in Park Slope.

OK, let's ditch the palaver and get to the good stuff.  Envelope please.

• best place to apologize for a major fuck-up

The River Cafe-"The food isn't what it was in days of yore but the view is insane, the service beyond compare, and the vibe of old, super-fancy NYC will make anyone forgive you for anything."

The River Cafe is located at 1 Water Street (at Old Fulton Street), (718) 522-5200

Peter Luger!

Peter Luger is located at 178 Broadway (at Driggs Avenue), (718) 387-7400

• best place to give the "just friends" speech

Junior's

Junior's is located at 386 Flatbush Avenue Extension, (718) 852-5257

• best place to instigate a threesome

"Everyone knows the success of this project depends on making the whole ordeal appear unpremeditated.  You need somewhere too small and with very cramped tables so there can be a lot of plausibly accidental knee brushing, somewhere with drinks by the pitcher so that alcohol consumption is conveniently unquantifiable, and someplace dark and loud so that you can all have a certain security that your innuendos don't go beyond your little table.

Pequena, a little Mexican place on S. Portland at Lafayette, is your miracle threesome joint.  It has all necessary qualities AND is near trains that go everywhere, so you can get home speedily once the question is answered: my place, or yours, or yours?"

Pequena is located at 86 South Portland Avenue (at Lafayette Avenue), (718) 643-0000

Franny's

Franny's is located at 295 Flatbush Avenue (at Prospect Place), (718) 230-0221

• best place to come on to a friend

Joe's of Avenue U

Joe's of Avenue U is located at 287 Avenue U (between Lake Street and McDonald Avenue), (718) 449-9285

• best place to smoke a joint between dinner and dessert

Smoke Joint, of course

The Smoke Joint is located at 87 South Elliot Place (between Fulton Street and Lafayette Avenue), (718) 797-1011

• best place to break up

"If you broke up at Tea Lounge you could shout out every mean thing you ever thought about the person and they would never hear you."

Tea Lounge is located at 837 Union Street (between 6th and 7th Avenues), (718) 789-2762

Nathan's Famous

Nathan's Famous is located at 1310 Surf Avenue (at Stillwell Avenue), (718) 946-2202

• best place to announce to your partner that you're pregnant

Sam's Restaurant

Sam's Restaurant is located at 238 Court Street (between Kane and Baltic Streets), (718) 596-3458

• best place to have sex somewhere other than the bathroom

"Have you ever had sex in a restaurant bathroom?  My boyfriend says he has. 'Really?' I said.  He said, really.  He pretended to pick her up at a bar, they planned it in advance.  But really, it doesn't sound that fun.  When you really think about the logistics and how cold restaurant bathrooms usually are.  Isn't it more fun to think about doing that, even talk about it and then go home to a nice warm comfy bed, or maybe the living room couch or the rug?  Is it just because it's f-ing 18 degrees today?  Maybe I would feel more open to the idea if it were July...Robin des Bois has that lovely little garden out back..."

Robin des Bois is located at 195 Smith Street (between Warren and Baltic Streets), (718) 596-1609

• best morning after brunch

"There is no other diner in Brooklyn as much of a real, New York-style Greek diner in the borough than Clark's.  As such, perfect for morning after brunch."

Clark's Restaurant is located at 80 Clark Street (at Henry Street), (718) 855-5484

"This brunch is not just for restoring yourself, it's for collecting data.  Suggest Egg, in Williamsburg, and monitor the reaction to this statement: 'I just love their Eggs Rothko.'  An added benefit of being at Egg is that they serve scrapple. Ordering it can either signal you're up for more adventure or be a satisfying -and subtle- gesture of hostility."

Egg is located at 135 North 5th Street (between Bedford and Berry Streets), (718) 302-5151

ici

ici is located at 246 Dekalb Avenue (between Vanderbilt and Clermont Avenues), (718) 789-2778

(It's interesting to note that two of the restaurants in this category have only three letters in their name.  What does this mean?  The less said the morning after, the better?)

• best place to suggest if you're not sure it's a date

"Noodle Pudding (don't be fooled by the name) never disappoints, or in the words of Brooklyn novelist Ben Schrank, every neighborhood should have an Italian restaurant this good. The food is hearty, fresh, inspired and the vibe is a tad more formal than neighborhood-friendly: the airy dining room is usually crowded with older foodie couples, families and Heights-y professionals aka not super-sexy but the lighting is good enough and the wine list extensive enough that should things be headed that way, Noodle Pudding will ease your journey. If not you'll have a great dinner anyway. In the mood for excess? Try their lasagna Bolognese, the best I've ever had."

Noodle Pudding is located at 38 Henry Street (between Cranberry and Middagh Streets), (718) 625-3737

Grimaldi's Pizzeria

Grimaldi's Pizzeria is located at 19 Old Fulton Street (at Water Street), (718) 858-4300

• best place to suggest if you know it's a date and don't want it to be

Rice in DUMBO-"good food, bad lighting, interesting people watching, a long walk to the subway station"  (I actually think that a long walk to the subway station can be what shoves an undate into the date category, especially if there are lots of doorways and a paucity of people on the street, as is the case in DUMBO.)

Rice is located at 81 Washington Street (between Front and York Streets), (718) 222-9880

McDonald's (I thought this one was funny.)

• sexiest/most aphrodisiac-ish food

Al Di La, Al Di La, Al Di La

Al Di La Trattoria is located at 248 5th Avenue (at Carroll Street), (718) 636-8888

• best place to play really naughty footsie

the back room at Sheep Station

Sheep Station is located at 149 4th Avenue (at Douglass Street), (718) 857-4337

• best place to take someone you only want one thing from

D.O.C. Wine Bar

D.O.C. Wine Bar is located at 83 North 7th Street (at Wythe Street), (718) 963-1925

• best place to go when you're pretty sure you're going to get turned down

Oasis

Oasis Fast Food Take Out is located at 161 North 7th Street (at Bedford Avenue), (718) 218-7607

• best place to go on a date when you have to stay sober

Jacques Torres Chocolate

Jacques Torres Chocolate is located at 66 Water Street (at Main Street), (718) 875-9772

In the course of collecting our information, two new categories were suggested so we're publishing these too.

• best place to plan a fantasy vacation for two in Mexico

"Maria's Mexican Bistro on Union Street serves some of the best, most authentic Mexican food I've had outside of Mexico. Their margaritas are intensely lime-full and powerful, and if you like molé (some don't, I know) their sauce is spicy and chocolatey and tart. The guacamole, which they add spice to according to your taste, is pretty sublime. I've never left Maria's even mildly sober or grumpy."

Maria's Mexican Bistro is located at 669 Union Street (between 4th and 5th Avenues), (718) 638-2344

• best place to plot a seduction

"Alma also has great Mexican food but it is much more of a scene than Maria's (which isn't a scene at all, actually) with a dark, boozy bar on the first floor and a big, exciting dining room with knock-yer-socks off views of lower Manhattan. Unlike Maria's the centerpiece of this restaurant isn't the food, but the food+view+scene+drinks+other people which makes for a fun, rushed, exciting evening out. Many complain that the service isn't great at Alma's, but I've never found that to be the case. The bar is perfect for deep, after dinner discussions. "

Alma is located at 187 Columbia Street (at Degraw Street), (718) 643-5400

Now, after absorbing all this information, it's your job, whether you're full of love or lovelorn today, to leave lots of comments.

Scrambled Eggs With Caviar

Thinking about making a simple lunch or dinner for two for Valentine's? Most home cooks I know make steak or lobster for Valentine's Day because–well because those are two of the most delicious, extravagant foods around. But if you are looking for something a little unexpected but really delicious, romantic, and fun this is my favorite: scrambled eggs with caviar. Buy a yummy loaf of bread to go with and serve thick slices of it toasted, and liberally buttered. A bottle of dry champagne or prosecco is perfect with this as is a rich, dark chocolate for desert. Since this is a recipe where the caviar really stands out buy the best you can afford (think farmed, not the endangered Russian stuff) and enjoy.

Slow-cooked Scrambled Eggs With Caviar for Two

4 extra-large eggs
Splash half-and-half
Pinch kosher salt
Pinch freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, divided
2 slices toasted brioche or other really good bread
2 teaspoons good caviar

Whisk the eggs in a bowl with the half-and-half, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it’s melted. Check for seasonings. Serve hot on a slice of toasted, buttered bread with 1 teaspoon of caviar per person.

Why Vegan Cupcakes?

You wouldn't think a book about vegan cupcakes would be an obvious match for a girl who likes to post recipes for chocolate truffle cake and discuss the relative merits of pig knuckles in cassoulet. Yet, an interested reader sent me a tip about a book she was enjoying, called Vegan Cupcakes Take Over the World. Although the title made me shudder –the vegetarians do tend to be an aggressive bunch–I took a look. And I must say, the idea of vegan cupcakes revolts me. I don't know if it's because veganism gives off a distinct whiff of the rigid, self-denying regime of an eating disorder, or that anything that smacks of self-righteous authoritarianism makes my libertarian-at-heart self want to run screaming. Or, if having spent so much time living in the so-called Third World among people who really don't have enough to eat that veganism seems to embody a heart-breakingly self-indulgent and degenerate strain here in the so-called First World. But in any case why? Why vegan cupcakes? And why must they take over the world? If you want to take over the world, why not try going out into the world first and taking a look at it? Or does the word "world" in the cookbook's title really just refer to say, somewhere like Oakland or Brooklyn or Austin? And isn't that the rub?

Read about global hunger issues:

Global Policy Forum

Contribute:

Children's Hunger Fund (Int'l)

Unicef (Int'l)

Chocolate Truffle Cakes

Easy, ridiculously delicious, sensual: chocolate truffle cakes, my candidate for your desert on Valentine's Day.

makes 8 little cakes

10 oz dark semi-sweet chocolate, chopped
5 oz butter
6 eggs
1 tsp vanilla
4 Tbs caster [superfine] sugar

(for the chocolate glaze you pour on top of the cakes)

6 1/2oz dark chocolate, chopped
1/3 cup heavy [whipping] cream
3 oz butter

pre-heat oven to 325. Line the bottom of 8 1-cup capacity muffin tins or ramekins with parchment or wax paper.

Melt the chocolate and butter in a saucepan, stirring gently over a low heat, until melted and smooth. Take off the heat. Place the eggs, vanilla and sugar in the bowl of an electric mixer and mix until thick and pale yellow. Stir into the chocolate mixture.

Spoon the mixture into the tins/ramekins and bake for 12-15 minutes or until the cakes are just set. Cool in the tins and then refrigerate for at least 2 hours.

To make the glaze: put the chocolate, cream and butter in a saucepan over a low heat and mix gently until smooth. Cool and then refrigerate until firm.

Unmold the cakes and then spread with the glaze. Top each cake with an orchid or raspberries or a sliced strawberry or even a conversation heart.