Gateau au Chocolat and A Broken Heart

Irish playwright George Bernard Shaw once declared that there is no love more sincere than the love of food. And indeed just like other great loves, it carries with it a distinct memory and meaning; it has the ability to evoke feelings and sensations one might find hard to explain.

Nothing in the world could induce nostalgia more than mac and cheese can for me. It's a funny relationship, mac, cheese and I because growing up, I was never its biggest fan. I can't quite fathom why because I love cheese, I love pasta but mac and cheese just didn't do it for me. Still, mad props to my mom for feeding little ol' me something other than the usual asian fare.

And speaking of mothers - is it me or do mothers worldwide have some kind of invisible user's manual to children? We turn to chicken noodle soup when feeling under the weather, because that's what our mothers would do. To date, scientists and doctors would tell you that there's no cure to the comoon cold but who are they to argue with a bajillion mothers?

Some unspoken rule also dictates that upon the demise of a relationship, one should devour a pint of ice cream. Personally, my weapon of choice is a warm gateau au chocolat. Warm, chocolatey goodness that melts in your mouth... It's like being hugged from the inside. I know it doesn't make any sense but I'm telling you, it never fails to stop the waterworks.

Gateau au Chocolat
From Michel Roux Jr's 'A Life in the Kitchen'

Ingredients:
125g unsalted butter
125g extra-bitter chocolate (I use Valrhona Gianduja Chocolate)
3 eggs
2 tbsp plain flour, sifted
125g caster sugar

Method:
Butter 4 deep ramekins. Melt the butter and chocolate in a bowl over a pan of simmering water, or you can microwave them (be careful as not to burn the chocolate)
Whisk the eggs, sugar and flour together until just mixed - don't worry about the odd lump or two. Pour the chocolate and butter into the egg mixture and fold together.
Place in preheated over at 180°C for 10 minutes if you want them runny in the middle (molten chocolate cake). Otherwise, add 3 minutes to the baking time.

Someone once told me that a broken heart is like a broken rib, you can't see the damage but it's there, buried deep inside.

And perhaps, eating a chocolate cake to heal a broken heart is what puting a band-aid over a broken rib would do.

I say, if the above chocolate cake fails to do the trick, don't forget the Dom Perignon ;)

xoxo

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