For his send off, I baked a cake, and not just any cake, but the Chocolate Krantz Cake from the book Jerusalem which he describes as "the sort of thing everyone hurls themselves at". I concur! I've had many a chocolate babka and made a few myself, but never one like this: layers of tender brioche swirled through with veins of rich chocolate and crunchy pecan filling.
As with most yeast bread, it takes some time to make but it's mostly inactive time. The brioche dough recipe is quite standard and requires an overnight, or at least several hours fermentation. Then there's the shaping, proofing and baking of the loaves. You may be tempted at this point to just dive in (they smell sooo good!) and skip the sugar syrup.... don't. For one thing, it's definitely needed if you use bittersweet chocolate (72% cacao) and dark cocoa powder in the filling like I did, which made it very intensely chocolate-y and not very sweet, but it also transforms the texture of the loaves from bread-like to that of a moist cake.
|Chocolate Krantz Cake|
Though IHCC may be saying farewell to Yotam Ottolenghi, I certainly won't be - there are too many recipes still to explore. So, goodbye for now Yotam, I'll see you again soon in my kitchen!
For the next 6 months, IHCC will be cooking with Donna Hay, renowned Australian cookbook author, magazine editor and food stylist whose food philosophy is fast, fresh and simple. I'm looking forward to this new cooking adventure!