Bacon Dashi + Homosexual Chocolate Bundt

Once upon a time I had a blog!

I am back from my trip to the moon! I haven’t upload anything for ages to this blog....so, now it’s time to give life again to this beautiful medium!

What am I cooking today? I want to try to cook two new dishes: one is a very typical chocolate bundt, and the other is a very untypical ingredient for a soup....

First of all, don’t run and throw up....these two things are not supposed to be eaten together....but if you would like to try the bacon-chocolate experience I won’t stop you in doing that....but once you’ve done it, let me know what it tasted like!

Why I am doing these two antithetical dishes together? The answer will shortly come.....read the recipe/s:

A homosexual chocolate bundt + Bacon dashi!

What you need:

A kitchen

1 mixer

A bunch of bowls

A saucepan

A pink bundt pan (if it’s not pink you will loose the homosexual part of this recipe)

Spoons and knives

A preheated oven (180°C)

Soup Ingredients:

2 L of water

2 15x7 pieces of Konbu

250g of smoked bacon

HCB (Homosexual Chocolate Bundt) Ingredients:

2 eggs

Pinch of salt

Vanilla flavor

Rum flavor jafd (just a few drops)

Bitter Almond flavor jafd

Lemon flavor jafd

240 All purpose flour

90g Butter

150g Sugar

A glass of milk

Baking powder

Chocolate drops

1. Wash the Konbu with fresh water and put it into the saucepan with 2 L of fresh water. Bring it to simmer, turn off the heat and leave there for 10 minutes.
2. While you are waiting 10 minutes, you can start preparing the ingredients for the HCB: Divide the eggs, beat the egg whites with the mixer until they form a thick foam.
3. Mix the butter and sugar until they become a smooth paste
4. Go back to your dashi: remove the konbu from the pan, and put the bacon into the water, bring it to boil and simmer it for 30 minutes.
5. Add the egg yolks to the butter-sugar paste, with the flavor drops. 
6. Add the egg whites, milk, salt and the flour mixed with the baking powder. Mix it very carefully, you do not want the egg-white foam to become just egg whites again!
7. Add the chocolate drops. Pour the mixture into the pink-bundt pan; if the mixture is too thick, use a spoon to create the bundt (please, don’t leave a number of mountains into the pan!). Bake it for 45 minutes, or until it looks ready and firm.
8. When the dashi is cold, refrigerate it and remove the thick fat paste which will be floating in the saucepan. Use the rest.

I have decide to bake this bundt because I still had some chocolate lasting from Easter....and I needed room in my tiny fridge! So, if you feel heartless enough for smashing a cute and sweet chocolate Easter bunny with a hammer, be my guest, do what I just did and enjoy the feeling!!!!!

Quotation of the day:

Oh, thank you! What is this? It’s a bundt! A bunch? A Bundt! A Punch? A BUndt! A Butt? A BUNdt! A Buns? A BUNDt! A Buch? A BUNDT A BUNDT A BUNDT!!!! Einei tarti Morì! Ah, it’s a kek!!!!! Thankiu Thankiu very much! There’s a hole in this kek!


Source: For the Bacon Dashi