As I sit here writing this post, I find that I am still too aggravated by Sunday night's season finale of Downton Abbey to fully concentrate.
Yes, I had already read the spoilers and knew how it was going to end. I thought I went in prepared.
However, the way they saved all the drama for the very end and didn't allow anyone to have any reactions. Does this mean that the next season is going to start back up with Mary towing around a one year old, leaving us bereft of the opportunity to "mourn" with the family? Are we just supposed to pretend it didn't happen?
Seriously, that is annoying stuff.
Cliffhangers, I don't mind. Ridiculous endings with no opportunity for closure, I do mind.
This has left a black mark on my love for Downton Abbey. I suppose I will be over it by January 2014 when the series decides to make its way back to the United States for Season 4 - but just barely.
I have a strong feeling that Downton Abbey support groups will soon start popping up across the land.
Let's move on to things that are not annoying. Or frustratingly unfulfilling. Things that allow closure - like Boca Negra - "black mouth" cake.
I am going to have confess this on the front end, chocolate isn't really my thing. I like it okay, as long as it has lots of friends that aren't chocolate. Caramel, lemon, fruit, nuts. If you stuck a piece of chocolate cake and a lemon meringue pie in front of me, the lemon pie would win every time. I guess that makes me one of THOSE people... (Do I have to give up my "female card"?)
Needless to say, I was a little bit ambivalent about making a rich chocolatey & fudgy dessert. Fortunately, it brought a white chocolate cream and raspberry coulis along for the ride to help it redeem itself. Even if I wasn't thrilled, I knew there there were other chocolate lovers in the house who flip over backwards (figuratively, of course) to see this pop up on a plate.
Fortunately, this dessert did not give me any reason to dislike it - I followed Mardi's advice and made all of the components in the food processor. Crazy easy. I also totally stole her idea of using Cointreau - and used Chambord to replace the Bourbon in the vanilla cream (so good).
There was no baking drama - the cake baked up beautifully and formed a "skin on top" just like it was supposed to. At this point, there were only two things that I was stressed about 1) would the vanilla cream set up (I made it the morning I planned on serving the dessert) and 2) would the cake flip in one piece?
Apparently, a few hours in the snow bank on the back deck is just as good as 24 hours in the refrigerator - the vanilla cream totally set up like it was supposed to. More importantly, the cake gods were smiling on me - no flipping issues.
The end result was an elegant dessert that is sure to please the chocolate lover in your life.
I love it when a plan comes together.
Speaking of plans coming together, Culinary Kid and I had the unexpected treat of meeting a fellow TwD'er this weekend - Tammy, from Bean & Pie. Somehow, the proverbial stars lined up just right and we were able to meet over a cup of coffee. She was in town for hockey, so I knew she had to be "good folk" - I was right...
I enjoyed the opportunity to put a face to the "writing".
This post participates in Tuesdays with Dorie. The recipe for Boca Negra can be found on the site of this week's host: Cathy of A Frederick Food Garden or over here on the Serious Eats website.