In the spirit of Valentine’s Day, it’s time for me to admit that I have had an ongoing, wondrous, and sometimes tumultuous relationship with chocolate. In Paris, I’ve been able to indulge this great love in ways I never thought possible. For instance, just when I thought chocolate mousse was destined to be my great love, I was introduced to the darkly seductive Crème au Chocolat. Baked and served in delightful little pots, each morsel of this custard-like concoction melted in my mouth, and before long I realized I was truly in love. (more…)
This recipe makes enough for 2 cake tins or 1 large socca or pizza pan.
125 g chickpea flour (about 1 cup)
250 ml cold water (about 1 cup)
45 ml olive oil (3 tbsp)
1/2 tsp salt
1 sprig rosemary
Freshly ground pepper
In a mixing bowl, combine the water and chickpea flour. Add 15 ml (1 tbsp) olive oil, the salt and chopped rosemary leaves. Mix well until smooth. The batter should have the consistency of light cream – add water if necessary. Set aside at room temperature for at least 2 hours or, better yet, let the batter rest overnight, covered, in the refrigerator.
Heat the oven on maximum heat for at least 20 mins, with the cake tins or socca pan inside. Pour 1 tbsp olive oil into each of the 2 tins, or 2 tbsp oil into the large pan, and place in the oven to heat for 5 mins. Pour the socca batter into the tin(s). Place in the upper part of the oven.
After 5 mins, turn on the oven’s broiler (grill). Cook for 3-4 mins, until the socca starts to brown and even burn a little in spots.
To serve, cut into rough pieces and sprinkle with plenty of freshly ground pepper.