Monday, February 27, 2006

Jones - Comfort Food

Photo by City Life Philadelphia

I have heard of Jones - it’s comfort food served with 70’s décor - but never desired to dine there. If I have a hankering for home cooked food, I’ll cook it at home. One of the reasons I go out to eat is to have food that I can’t replicate in my own kitchen.

Unwilling to wait an hour and a half at another restaurant, I found myself around the corner from Jones and now ready to give it a try. We waited about fifteen minutes for a table – not bad for a busy Friday evening at a Stephen Starr or any other popular restaurant.

While waiting I gazed around at the space – a large open floor plan with a sunken middle dining area, an overlooking upstairs dining room, a bar with a large backing image of a famous NJ shore, rough stone walls, a transparent fireplace, mod chairs and light fixtures, and shag carpet. I feel sorry for the person that has to vacuum! The décor is not your grandmothers house, but rather sophisticated and sleek with obvious allusion to the 70’s.

The drink menu has wine, beer, champagne and many froofy, sweet cocktails and martinis. I’m a froofy, sweet drinker so I order something with a ridiculous name – pink elephant revenge, maybe? It had champagne, vodka, and cranberry juice with a pink sugared rim. Perfectly unserious for my evening at hand.

The menu was comfy and familiar with Thanksgiving dinner, grilled cheese and tomato soup, macaroni and cheese, meatloaf, and fried chicken with waffles, and other food typically served by moms. They also have fancier dishes that mom may have never served or only served on Sundays such as pistachio crusted tilapia, beef brisket, and fillet mignon.

For the vegetarian, they offer vegetarian Shepard’s pie, veggie burger, ALT sandwich – avocado, lettuce and tomato, and a portabello sandwich. A few of the salads and appetizers are vegetarian, as well as all of the sides. They had a surprisingly large vegetarian menu for an upscale and mainstream restaurant.

To start, I ordered mac and cheese. I had heard good things about the mac and cheese, but found it bland and creamy in a Velveeta sort of way. I’m sure many moms made Velveeta, so maybe they’re right on the mark. This wasn’t my mom or my mark.

I loooove deviled eggs and give them props for putting this maligned appetizer on the menu. I was hesitant to order due to my quirky fear of eggs that have not been prepared im-me-di-ate-ly before consumption. Still, I had to try them.

Four egg halves came out with beautifully piped filling sprinkled with the traditional paprika. The filling was perfectly creamy and tangy. They nailed the filling. Unfortunately, the egg whites were overcooked making them a little rubbery. Perhaps they’re not always so and the cooks just left them in the hot water too long that night.

I opted for the veggie hamburger with cheese in hopes of a nice bun – seeded, thick buns can elevate a mundane burger. The burger came out with a very nice bun, but what I liked most about the burger was that they caramelized the onions. You would not believe how rare it is to get a burger or sandwich served with caramelized onions. They always come out with large, honking slices of raw onions that are much too pungent to consume. It really is one of my bigger food pet peeves. The burger at Jones was one of the best veggie burger’s I’ve had out. Kudos.

I had to pass on dessert, due to a full belly – I ended up taking half of my sandwich home with me. Again they played up the comfort food theme by offering desserts like Duncan Hines chocolate cake with a glass of milk and apple pie. The Jones-wich – peanut butter ice cream sandwiched between two chocolate chip cookies – looked like fun in the summer time. The butterscotch and banana cake with caramel sauce looked like a family reunion star.

The service was excellent. We were seated in a timely manner and our server was there at all the right moments. My only complaint would be the noise level. I had to shout to talk to my companion, but that’s generally the case at packed restaurants on the weekend.

I think the comfort food gimmick is great for those with an occasional hankering or for those who don’t like to step out of their familiar box yet want the procession of fine dining.

I’m sorry I dismissed Jones. I hear they have a good brunch. Maybe I’ll give it a try.

Jones, 700 Chestnut St, Philadelphia, PA 19106, (215-223-5663)
Mon.-Thu. 11:30AM-midnight
Fri. 11:30-1AM
Sat. 10:30AM-3PM, 5PM-1AM
Sun. 10:30AM-3PM, 4-11PM
Bar until 2AM Mon.-Sat., 1AM Sun.
No Reservations accepted

Friday, February 24, 2006

Wine Appreciation Class III

Photo by Pixelcore
The last installment of my Introduction to Wine Appreciation class covered sparkling wines and dessert wines.

I like dry Champagne, but find most dessert wines cloying with all their sweetness. I was afraid I was not going to be able to fully partake and I certainly did not want to appear to be a lightweight.

I was actually surprised with liking most of what we sampled. I only passed on finishing one glass and that was only because I wanted to make it to the port that topped the evening off.

The process of making sparkling and dessert wines and their differences gets complicated, so click away and study up.

What we sampled:
Gruet Brut, New Mexico
Villa Jolanda Prosecco, Italy
Cascinetta Vietti Moscato d’Asti, Italy
Coteaux du Layon Saint-Aubin, France
Moscatel Ainzon, Spain
Graham’s Six Grapes Port, Portugal

-I liked the Gruet Brut better than the Prosecco because it was the drier of the two sparkling wines and had a better bubble due to the fact that it was produced using the traditional method.

-At first I didn’t like Cascinetta Vietti Moscato d’Asti because it was lightly sweet and reminded me of Champagne and I don’t like sweet Champagne, but I came around to it.

-The Coteaux du Layon Saint-Aubin had a distinct and interesting flavor imparted by fungus – Botrytis.

-The Moscatel Ainzon was very sweet and due to its high, 15% alcohol content, very thick. I made my partner down this one so I could continue sampling.

-Graham’s Six Grapes Port is slow sippin’ – very sweet and 19.5% alcohol.

Favorite Wine of the Night – Cascinetta Vietti Moscato d’Asti has floral and melon overtones and is slightly fizzy so is reminiscent of Champagne - it’s actually a frizzante. Move over mimosa! With 5.5% alcohol, this will go well with French toast for breakfast.

Favorite Event – Finding myself, once again, in the men’s bathroom!

That was my last wine class. Now I’m left cold turkey jonesin’ for some alc and higher ed.

Wednesday, February 22, 2006

Honey's Sit n'Eat

Honey’s Sit n’ Eat is a casual breakfast and lunch spot in Northern Liberties with a Jewish and Southern influenced menu. Seemingly an odd combination, but I was excited as I’m from the South and my partner is Jewish. It’s a great combination, if you ask me and the owners of Honey’s Sit n’ Eat – also similarly coupled.

Grits and latkes unite!

The interior is charming and homey with pine floors and massive I-steel beams overhead strung with dried herbs. Large windows open up to the street in the warmer months. Old wooden hutches line the wall behind a rough plank-topped lunch counter with yellow gingham-covered stools. Hipster staff gives it a cool, bohemian vibe.

Jewish and Southern menu offerings include: matzo ball soup, Reuben’s, lox, green bean casserole, potato pancakes with apples, biscuits, bagels, brisket, chicken fried steak, and mac and cheese. There are standard breakfast and lunch choices like breakfast burritos, pancakes, and tuna melts.

I visited for Sunday brunch on two occasions. The first time I ordered off the menu. I had the vegetarian chicken-fried steak, which comes with a biscuit and gravy. The veggie-fried steak was a crispy latke covered in a thick and bland white gravy – nothing some pepper and salt wouldn’t cure. I was expecting seitan or tofu, but the latke was a pleasant surprise. The biscuit was pretty good – a bit heavy, but baking a light biscuit is a difficult science.

What I had was plenty, but I couldn’t resist ordering a side of mac and cheese - sides will cost you, but seconds are free. The mac and cheese was made with a mixture of cheeses, but I prefer sharp cheddar. It was also topped with crumbles of fishes – the cheesy cracker snack. Very odd. Not bad, but nothing to repeat.

The second time I ordered off their daily special menu. I had a tofu po' boy with bbq mayo. Cubed and fried tofu came on a long crusty roll with a smidge of lettuce and sauce. A small side of health salad – pickled cabbage, carrots, cucumbers and green tomato - accompanied the sandwich along with the standard dill pickle wedge. Fries were extra.

Why does tofu always have to be cubed? I wish people were more creative with tofu. Thinly sliced tofu would have worked well. I also thought there should have been more sauce on the sandwich, which leads to my only complaint about the restaurant – the service.

I’m not sure what service system they have. Is it communal or do I have one server? The person who seemed to be our server was very pleasant, but not around that often. The person who seated us was tending to tables as well. Someone working in the kitchen delivered our food.

In an attempt to get a side of bbq mayo, I tried to make eye contact with any one walking past our table. The person who seated us was most present, but she never made eye contact with our table. After I had finished everything on my plate except for the sandwich, I finally had to blurt out, “Excuse me.” She apathetically came to the table and barely grunted when I asked for a side of bbq sauce. She came back not with a side of the bbq mayo that comes with the sandwich, but with some other bbq sauce. Perhaps that was my fault for not specifying, but I just assumed that she would bring the accompanying sauce. I gave up and just ate my otherwise delicious tofu po' boy.

I like the fact that Honey’s offers vegetarian and even vegan options. The last time I went they had two vegan soup specials. I do wish that there were more vegetarian options, but I realize they’re not catering only to vegetarians. If only they made the matzo ball soup from the menu vegetarian. Maybe it will make the specials board.

I also like the fact that owner Ellen Mogell and her partner Jeb Woody try to use high quality ingredients like local, organic produce and locally made foods when possible. Many items like jam, pancakes, and sausage are made from scratch.

Service is lackadaisical but the food is good. I’ll definitely be back. I can deal with moody service from hip kids. I liked the nice server better, though.

Honey's Sit n' Eat
800 N. 4
th St., Philadelphia, PA 19123

Tues.-Sun. 8a.m.-4p.m.
Cash only

Monday, February 20, 2006

Jell-o Fruit

Mmmm. Pretty, shiny, faux, fun!

I saw these at Not Martha. These would be so cute to bring to a party - civilized or otherwise.

I've never made jell-o shots, but I think I will now.

Friday, February 17, 2006

Sushi with Chef Joseph Poon

As a gift, I enrolled myself and my man in Chef Joseph Poon’s sushi class. I’ve never taken a cooking class, so didn’t know what to expect.

Just by chance, I happened to see Chef Poon on the local morning news show the very day of my class. He’s a bit of a celebrity chef and has been dubbed the unofficial ambassador of China Town. He’s also very involved in community charity. He is cute and very energetic.

After spending an evening with him, lets just say that energetic is an understatement. This man is incredible, and not in an annoying way. He is full of life, jokes and smiles. He is genuinely driven and happy. I cannot gush enough about his personality.

There were about ten people in the sushi class. We all gathered around a long table in his restaurant and followed his directions while drinking and laughing. His teaching style involved many jokes, animated demonstrations, and running back and forth to the kitchen to fetch us beer and wine.

He playfully reprimanded us by saying, “I kill you,” if we did anything wrong. Trust me, he can get away with it. He also liked to remind us not to squeeze the rice, but wait till later for “hanky panky” and squeeze our “honey” at home. Cheesy. But, again, he can get away with it.

There’s no skimping on ingredients or his giving of himself. Before we knew it, we had assembled an ungodly amount of sushi to take home. We weren’t eating the sushi –a meal would await us after the lesson and a quick walking tour of a few locales in China Town.

Chef Poon and his restaurant will accommodate any food request you may have. His kitchen prepared me a vegetarian dinner.

As we ate dessert, he continued to share his knowledge. He demonstrated candy pulling and simple food sculpting.

Laughter abounded, wine was spilled, and knives were wielded as we learned sushi secrets and dined.

I can’t recommend enough giving the gift of Chef Poon to yourself or someone else. It was the most entertaining, fun and enjoyable class that I’ve ever taken, and it’s all because of Chef Poon. If you don’t take one of his classes, “I kill you.”

Gushing over.

Wednesday, February 15, 2006

Wine Appreciation Class II

photo by svanes
I was an excellent student and didn’t ditch my second Introduction to Wine Appreciation class.
The whole thing is sort of a Friday happy hour held in an academic setting - industrial carpet and dry-erase boards. Wine and marker huffing!

The second class was devoted to discussing and sampling red wines. I enjoy both white and red wines. My only problem with red wines is that many make me horribly sleepy and some give me headaches. I haven’t figured out which ones to stay away from.

We tasted six wines made from different grape varieties, starting from the lightest to the heaviest: gamay, pinot noir, tempranillo, sangiovese and canaiolo blend, and a shiraz.

2004 Domaine de la Madone Beaujolais – France
2004 Castle Rock Pinot Noir – California
2000 Lan Rioja Crianza – Spain

2003 Renzo Masi Chianti Rufina – Italy
2001 Heritage Road Shiraz – Australia

I was expecting to walk out finding at least one love, but I didn’t. The Beaujolais was a little too sweet. I also did not care for the Chianti, which contains sangiovese. I’ve tried other sangioveses, and I just don’t care for that grape - perhaps because of its high acidity and bitterness.

I was not disappointed, though. I would purchase the other four wines, especially since most cost less than $12.

Favorite Experience – Smelling and tasting. The wine selection evoked sweet grape juice, nutmeg, almond, vanilla, coconut, chocolate, caramel, prunes, and hazelnut – not all in one wine.

Favorite Wine of the Night Lan Rioja Crianza – Made from the low-acid tempranillo grape, this wine tasted of vanilla, chocolate and coconut.

New Vocabulary Word – The small space of air in a wine bottle is called ullage.

Sunday, February 12, 2006


Update: no longer open

After sampling wines at our wine class Friday, my companion and I decided to continue sampling - but with food.
We dropped into the newly opened Ansill on the corner of Bainbridge and Third in Philly.

Ansill occupies the space where Judy’s used to sit for 30 years.Judy’s closed last year to the sorrow of die-hard, neighborhood regulars. I’ve been waiting to see what would take its place. Ansill opened a couple of weeks ago, but we waited a while to let them get the kinks out.

Ansill reworked the interior into a warm and elegant space with a mahogany bar, soft lighting, and warm earthy walls - the perfect atmosphere to continue our wine drinking. They offer wine by the glass, bottle, or carafe. You may also bring your own bottle, but a $15 corking charge applies. The wine list was broken down into red and white, with fruiter and lighter wines at the top and heavier wines at the bottom.

Ansill serves small plates with most ranging from $3 to $10. The most expensive plate is Venison Loin ($17). The menu’s offerings are broken down into: Raw and Cured, Eggs and Roe, Meat and Fish, Hot and Cold Vegetables, Cheeses and Charcuterie, and Breads and Sandwiches.

The descriptions of the dishes are minimal, with only one or two ingredients listed. I needed the help of our waitress to determine what was vegetarian. She was very helpful, as were the cooks who deleted ingredients from dishes to accommodate me.

We also had wonderful, warm fingerling potatoes with onions ($6). The potatoes were cooked without the veal stock for me, but they still had complex flavors. I was excited about the spaetzle with spinach and mustard ($5), but found it a little oily and the mustard bitter.

My fish-eating companion tried the Spanish mackerel ceviche with radish and mint ($6). He said it was good, but craved the more traditional cilantro and a power-punch of lime, which this dish was lacking.

All of the cheese plates looked good, so we let our waitress decide for us. She rightly chose the taleggio cheese plate with sour cherry compote ($5). Taleggio is a soft, stinky, Italian cheese and went well with the sour and sweet cherries. There could have been a few more slices of bread, as we ran out of bread and still had cheese and compote left. In general, we found most of their plates on the small side. I know the food is served in the tapas style, but these plates were tiny.

The owner’s wife makes all the desserts. My companion had the rice pudding ($6), which he cleaned right up. I had the chocolate cake with a mouse-like top layer ($6). The cake was topped with lime wedges and surrounded by a lime sauce. I took a bite, closed my eyes, pushed all thoughts away and had a little orgasm. The chocolate was bitter, yet sweet, and the tangy lime made my mouth water. Perfecto. I am always torn between chocolate and key lime on dessert menus, and this combined my two favorite dessert loves.

I will definitely go back to Ansill, even though the plates were a little small. “Small plates” vary from one place to the next, so it’s hard to know how many to order. Be sure to order many plates when you go to Ansill. You’ll sample many flavors and find a favorite. With sampling, you can have it all. I’m currently into sampling.

Ansill, 627 S. Third St., Philadelphia, 19147

Wednesday, February 8, 2006

Wine Appreciation Class

I’m taking a three-part Introduction to Wine Appreciation Class at Temple University with my boyfriend. We decided to forgo the edible underwear for Valentines and get each other a wine class and a sushi class. It’s a little classier gift.

Temple offers a few wine classes. I wasn’t sure where I fit in, so I started at the beginning. I should know loads more about wine than I do. My dad is a wine aficionado and a wine judge. We had a wine cellar in our house and I’ve been sipping wine since I was a wee one. My sister is a wine and cheese buyer. I contribute my small wine knowledge to sticking my fingers in my ears whenever my Dad speaks. If only I could go back and not be a pissy teenager.

John McNulty, who has been teaching wine for over 20 years, teaches the class I’m taking. He also has a wine shop in New Jersey and a radio show about wine. He’s quite a fun guy and made the two-hour class on Friday evening go by in a flash.

The first class was devoted to white wine. We sampled six varieties and discussed the look, aroma, and taste of the wines. We filled out a sheet on each wine and noted our impressions. It was interesting to see what others thought. I particularly had a hard time pinpointing smells, which is odd because I have a good nose. I can tell you a wine is fruity, but which fruit exactly…? When another student yells it out, a light goes on. Ah yes, grapefruit! I’ll need practice with the smells, but John notes that no impression of a wine is wrong. Taste is subjective.

After tasting six wines and discussing, the evening was over. We had all loosened up a bit from the beginning of the class, thanks to the wine and good times. The wine did me just right as I somehow found myself in the men’s bathroom. Embarrassingly the teacher ran into me as I was heading out. I hope he had enough wine to erase that memory.

Favorite wine of the nightAnnabella – a buttery, smooth Chardonnay from California that I thought smelled of gardenias, but no one else did. I know a gardenia, that’s for sure. What do they know?

Favorite piece of information - The metal screw cap that’s becoming more popular with good wine is called a Stelvin closure. Add that to your vocabulary.

Tuesday, February 7, 2006

Buckley's Tavern

Are you looking for a cheap place to eat Sunday brunch? I found one, but the one stipulation is that you must embarrass yourself in order to get the deal.

Buckley's Tavern is located in an old white house on Route 52 in Centerville, DE and they have a Sunday “half-price pajama brunch”. I was only up to wearing my pajamas once out of the three times I’ve visited.
I would say that maybe about a quarter or less of the patrons on Sunday wear their pj’s, so check your wallet and then decide on what to wear.

About two years ago I had a to-die-for French toast at Buckley’s. It had melted chocolate between the slices of bread and an orange glaze. It really was more of a bread pudding than French toast and that’s why I almost died.

I returned last Sunday in hopes of finding the French toast, but it was M.I.A. I sadly gazed at the menu. Three of the thirteen selections were vegetarian – Belgian waffles, Johnnycakes, and an omelet. Surprisingly, six of the selections had poached eggs – the vilest form a cooked egg can come. Variety, people, variety!

I had the Belgian waffles that were supposed to come with orange scented strawberries and powdered sugar. I guess they were out of powdered sugar and orange scented strawberries. I got plain strawberries - I didn’t detect any orange - and no powdered sugar. The waffles were luke-warm and dry. I questioned whether they were made in the kitchen or bought frozen. Not a question you want your diners to ask.

My companion had the Blueberry Johnnycakes. These were moist and delicious. There were four to the stack, which was way more than he could eat. This is where you can be thrifty. Wear your pj’s, order the Johnnycakes and split them with someone. The Johnnycakes are $7.25. At half price they’re $3.63. Split that with another person and you’re eating brunch for $1.82 apiece.

Not sure if splitting a menu item will fill you up? They have a sideboard in the dinning room that has fresh fruit and mini-muffins for you to eat before your order comes. They offer melons, pineapple, and yummy little poppy seed, cranberry, and blueberry muffins.

I have also tried dinner at Buckley’s. I had a salad with pecans and peaches. The pecans were toasted too long and the peaches came out of a can. Southern cuisine pops up in their contemporary American offerings, but they definitely did the salad incorrectly. You never send a burned nut out of the kitchen and you never serve peaches from a can - unless they’ve been spiced and pickled or you’re going for Southern-low-budget. I also had a calzone with the salad. It was very dry due to a meager amount of filling and sauce.

On another occasion I had a cheese quesadilla that was perfectly fine, but it’s hard to mess up a quesadilla. I also had sweet potato fries tossed in a Szechuan salt and pepper. These were good – awesome if they had not been cut so thinly. I don’t mind a greasy fry, but cut it thick enough so that it doesn’t flop.

For me, it seems to be hit and miss with the food at Buckley’s, but I will say that the restaurant has a great atmosphere. In the spring and summer, people are crowded on the porch and roof deck after hours enjoying drinks. The dining room towards the back of the house is very cozy and romantic with dark wood and a fireplace. If you’re feeling a little grittier, you can dine and drink in the tavern at the front of the house. At least they have variety in dining atmosphere. Maybe next time around they’ll be off the poached egg kick.

Buckley's Tavern, 5812 Kennett Pike, Centerville, DE, 19807, (302) 656-9776. Lunch, Monday-Friday 11:30 to 2:30, Saturday to 3. Dinner nightly, 5:30 to 9:30 or 10. Sunday, brunch 11 to 3, dinner 5 to 9.

Sunday, February 5, 2006

Boca Negra Cake

Last weekend my boyfriend was moping about being bored and unproductive. He wanted to cook something. I said, “Well, get your ass up and be productive.” We flipped through “Baking with Julia”Child, that is – and found a Boca Negra cake by Lora Brody. Translated from Spanish, this means “black mouth”.

The cake contains lots of chocolate, so get good chocolate. It also contains bourbon, so get good bourbon because you can taste the bourbon in the finished cake.

Learn From our Mistakes
We made the mistake of putting the batter in a 7-inch pan instead of a 9-inch pan. This caused the cake to not bake in the directed 30 minutes. We baked it longer, with no effect. We then measured the pan and discovered the mistake. We scraped off the partially cooked top, leaving an aesthetically unpleasing top on the cake and baked longer. If you have a pan smaller than 9 inches, just don’t use all of the batter – wisdom that came late to us.

About an hour and a half later we had one baked cake – that did not come out of the pan. You’re supposed to line the bottom with parchment paper, which we did not have. We improvised with a coating of butter and flour on the pan with no results.

The cake was ugly – due to our scraping off the top of a half-baked cake – but it was sooo good. We did not make the cream since it's supposed to be made a day ahead. The cake was most definitely dense, rich and chocolaty. I inhaled the entire cake over the next two days, eating it for breakfast, lunch, snack, dinner, and midnight snack. I have so self-will.

Boca Negra Cake
adapted from Baking with Julia by Dorie Greenspan

"The cake is meant to be served warm or at room temperature, when it is as moist, dense and dark as the chocolate you use to make it. Chilled, it has all the appeal of fudge. The white chocolate cream, which is made a day ahead, is one you can use with other desserts, and neither the cake nor the cream is a challenge for beginner bakers. In fact, if you make it in the food processor; it takes only 5 minutes." Makes 12 servings.


12 ounces white chocolate, finely chopped
1 cup heavy cream
1/4 cup bourbon (or more to taste)

  • Prepare the white chocolate cream at least 1 day in advance.
  • Put the white chocolate into the work bowl of a food processor fitted with the metal blade or a blender container. Heat the heavy cream in a small saucepan until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste, and add up to a tablespoon more if you want.
  • Turn into a container with a tight-fitting lid and chill overnight. The cream can be kept covered in the refrigerator for a week or frozen for up to a month. If you've frozen the cream, thaw it overnight in the refrigerator.
12 ounces bittersweet chocolate, coarsely chopped
1 1/3 cups sugar
1/2 cup bourbon
2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1 1/2 tablespoons all-purpose flour

  • Position a rack in the center of the oven and preheat the oven to 350.
  • Lightly butter a 9-inch round cake pan and line the bottom with parchment or waxed paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
  • Put the chopped chocolate in a medium bowl and keep close at hand.
  • In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil.
  • Immediately pour the hot syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth.
  • Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
  • Put the eggs and the remaining 1/3-cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
  • Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it.
  • Pour enough hot water into the roasting pan to come about 1 inch up the side of the cake pan.
  • Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust.
  • Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter, remove the plastic.
  • Serve the cake warm or at room temperature with the chilled white chocolate cream.
  • Once cooled, the cake can be covered with plastic and kept at room temperature for 1 day or refrigerated for up to 3 days; bring to room temperature before serving. For longer storage, wrap the cake airtight and freeze it; it will keep up to a month. Thaw overnight, still wrapped, in the refrigerator.