I'm finally back after leaving a few of my readers in suspense about my Easter meal! I hope I didn't get your hopes up too high, because my Easter meal was consistent with my principles of Cuisine Quotidienne: delicious but not too complicated.
When I make a Sunday meal, I usually start with cooking the dessert, so this was step two of preparing the meal. (Step one, below, was choosing the recipes.) I decided to make a chocolate dessert since le chocolat is traditional for Easter in France, and I hoped to try a new recipe because my chocolate recipe repertoire is quite thin. (Could that be why I am too...?)
I had just received a mini-cookbook of 30 chocolate recipes in my last issue of Elle à Table. I perused it and settled on a "moelleux au chocolat et son coulis de cerises." But being the recipe-adjuster that I am, and with strawberries on hand rather than cherries, the recipe became "moelleux au chocolat aux fraises."
The dessert contained a lot of chocolate, butter and eggs -- hey, it was Easter! -- and just a little sugar and flour. The result was halfway between a cake and a flan -- firm but moist, and a real winner with or without the strawberry and whipped cream topping.
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