Jane Austen moment in Persuasion
Chapter 7It was now his object to marry. He was rich, and being turned on shore, fully intended to settle as soon as he could be properly tempted; actually looking round, ready to fall in love with all the speed which a clear head and a quick taste could allow. He had a heart for either of the Miss Musgroves, if they could catch it; a heart, in short, for any pleasing young woman who came in his way, excepting Anne Elliot. This was his only secret exception, when he said to his sister, in answer to her suppositions:
"Yes, here I am, Sophia, quite ready to make a foolish match. Anybody between fifteen and thirty may have me for asking. A little beauty, and a few smiles, and a few compliments to the navy, and I am a lost man. Should not this be enough for a sailor, who has had no society among women to make him nice?"
He said it, she knew, to be contradicted. His bright proud eye spoke the conviction that he was nice; and Anne Elliot was not out of his thoughts, when he more seriously described the woman he should wish to meet with. "A strong mind, with sweetness of manner," made the first and the last of the description.
"That is the woman I want," said he. "Something a little inferior I shall of course put up with, but it must not be much. If I am a fool, I shall be a fool indeed, for I have thought on the subject more than most men."
Adapted of Andy Harris from Jamie Oliver & Co cookbook- Desserts
70g cocoa powder
230g cool unsalted butter (cut into pieces)
110g powdered sugar
1 pinch of salt
For coffee cream filling:
680g Philadelphia cream cheese
450g thick or double cream
200g powdered sugar
200 ml espresso
Cocoa powder for topping
For coffee caramel:
100 ml espresso
65 ml liquid cream
80g brown sugar
For the chocolate base:
Beat butter, flour cocoa powder & sugar till dough. Press evenly the dough onto the bottom of the 20cm greased spring form pan. Place in refrigerator for 30 minutes. Preheat oven to 150°C (th.5) & bake for 35 to 40 minutes & let to cool.
For coffee cream filling:
Beat cream cheese till smooth; add in sugar & mix well. Gradually add in eggs , one at a time & beat continuously. Fold in double cream with espresso till well combined. Spread cream filling on top of chocolate base & smooth with spatula. Place cake pan in a baking pan. Pour water into the baking pan (be careful not to pour any water into the cream cheese mixture) so that the water level is halfway up the sides of the cake pan. Cook for 75 to 90 minutes in 150°C heated oven. Let it to cool before placing it in refrigerator for at least 5 hours.
For the coffee caramel sauce:
Place all ingredients in a saucepan on medium heat. Bring it to a boil for 3 to 4 minutes & stir till the sauce thicken a little & leave to cool.
Remove coffee cheesecake from cake pan & sprinkle some cocoa powder on top. Serve with coffee caramel sauce.
I’m also entering this recipe for We Should Cocoa challenge hosted this month by TheKitchen Maid & also co-hosted by Choclette of Chocolate Log Blog. This month is one of my favourite theme & it’s all about COFFEE!
I've made another mini coffee cheesecake for my dear friend Joshua who was hospitalized after a car accident last Tuesday. Wishing him a speedy recovery.
*J'espère que tu te reposes bien au chaud, que tu reprends tes forces aussi, que tu gardes le moral haut et que le temps s'écoule bien vite.
J'espère surtout , que tu puisses retrouver une santé meilleure.
Guéris vite Joshua.