Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Monday, June 1, 2009
It’s a fun, light read and answers all of the nosy questions that many are dying to know about David, including “Why are you in Paris?” and “How long will you stay?” Last week, I got on the phone with David and recorded our convo. Have a listen below! In addition to chatting about his new book, The Sweet Life in Paris, I asked him boxers or briefs?, is there a sequeal to Perfect Scoop? and what’s his next book that he’s working on?
I originally had asked David for a recipe and photo to post along with his podcast, but felt a little guilty that I didn’t even attempt to make any of the 50 fantastic recipes in The Sweet Life in Paris, so this morning I made Nathan ditch school and bake for me.
We made his Chocolate Yogurt Snack Cakes. Well, I mean, NATHAN made the Chocolate Yogurt Snack Cakes. I just took the pictures. It’s a fun recipe to make, I never expected to put yogurt into a cake! The yogurt makes the chocolate cakes moist!
Yes, I took that shot when we were at Club Med Columbus Isles a couple of months ago! David was really enjoying the water aerobics class, can you tell?
Bouchees Chocolat Au Yaourt
Recipe from The Sweet Life in Paris by David Lebovitz
Makes 12 individual cakes
7 ounces (200g) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125ml) unflavored vegetable oil, divided
1/2 cup (125ml) plain, whole-milk yogurt
1 cup (200g) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (180g) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
whipped cream (optional – that’s just my little addition to his recipe)
1. Preheat the oven to 350f (180C). Line a muffin tin with 12 indentations with paper cupcake liners, or lightly butter them.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup (60ml) of the oil. Once melted and smooth, remove from heat.
3. In another bowl, mix together the remaining 1/4 cup (65ml) of oil with the yogurt, sugar, eggs, and vanilla and almond extracts.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of time, then add the melted chocolate, and stir until just smooth.
5. Divide the batter into the muffin tins and bake for 25 minutes, or until they feel barely set in the middle.
6. Remove from oven and cool before serving. Top with some whipped cream, if desired.