blechtrommel

The problem is that if someone hasn't read it, you can't give them anything, not because you're incapable, but simply because a book like that is meant to be read, period. What do you want to say about The Flowers of Evil? :)

How to make yourself hungry at 10:15 PM.

Panic, the sacher torte is pure paradise in culinary form!

Finally!! I had been sleepless for months waiting for the fourth chapter of the most vulgar saga of debaser, even though I didn't give a damn about such a ridiculous thing. Ahhh yes, yes...

This is love! Let’s love each other intensely, fiercely, and deeply!!

Sacher Torte: Ingredients: For the sponge cake: 7 eggs, 175g of sugar, 120g of flour, 40g of cocoa powder, 40g of chopped hazelnuts, 40g of dark chocolate, 100g of butter, 1 tablespoon of butter and 1 of flour for dusting the pan. For the filling and the glaze: 300g of apricot jam, 150g of dark chocolate, 50g of butter, a generous tablespoon of cocoa powder, 20ml of dark rum, 50g of sugar, 5-6 tablespoons of water. Preparation: 1) Sift the flour and cocoa powder to avoid lumps. Mix them with the chopped hazelnuts. Set the mixture aside. 2) Place the dark chocolate in a bowl with the butter and melt them in a double boiler. 3) Separate the egg yolks from the whites. Put the egg whites in one bowl and the yolks in another with half of the sugar. 4) Beat the egg yolks with the sugar using an electric mixer until you achieve a white and fluffy mixture. 5) Whip the egg whites until stiff. Halfway through, add the remaining sugar and finish whipping. 6) Combine the two mixtures and add the flour with the cocoa and hazelnuts. 7) Fold in the melted chocolate and butter. Be careful to keep the aeration of the mixture. 8) Butter and flour the pan to prevent the sponge cake from sticking. Pour the batter into the pan and place it in the preheated oven at 185 degrees for 15-20 minutes. Remove it from the oven and let it cool completely. 9) Level the top of the sponge cake to make it as horizontal as possible, then divide it into two layers. 10) Heat the apricot jam over medium heat with a couple of tablespoons of water and blend it until it is smooth and without fruit chunks. 11) Spread half of the jam on one layer of the sponge cake, distributing it evenly and pressing so that the jam absorbs into the layer. 12) Place the second layer of sponge cake on top of the first and spread the remaining jam on the surface and sides. 13) Break the chocolate into very large pieces and place them in a bowl. Melt them in a double boiler. 14) Remove the chocolate from heat and add the butter. Mix with a wooden spatula. 15) Dissolve the sugar in water, place it on the stove over medium heat, and let it boil for a few minutes until it reaches a honey-like consistency. 16) Mix the rum with the cocoa powder until you have a lump-free mixture. Add the syrup and pour it into the melted chocolate with the butter. Stir well until the mixture is completely combined. 17) Spread the chocolate glaze evenly over the sponge cake with the wooden spatula. It’s best to do this on a rack so that any excess glaze doesn’t stick to the sponge cake. 18) Let the cake rest in a cool place, or in the fridge, until the glaze hardens, then you can serve it at the table. Sfascia, I love it intensely.

You say? Well, if you tell me that, I’ll take a little trip to get informed ;)

What cultured references, Bartolino, even the Piedmontese telenovela now! Anyway, I'm in an anal phase, that's okay, right?

I have nothing by Fogerty as a solo artist and I’m not really interested in that, but the Creedence drive me crazy. Good review.

Interesting! My acoustic phase could be revitalized; )