Confession: I will sincerely say to you and myself that this is not, and I do not know if it ever was, about food. Here, in this place breathes and feeds, literally and figuratively, another confession, as simple and clear as a cold morning can be. “She is a very sensitive girl! Like you don’t know!” Mom said that. And no, he didn’t. Nor did I. I found somewhere at the end of a sweet little piece of cake in a beautiful teaspoon. The sweet cake is finished but I still feel the taste of my questions about the teaspoon. Of whose was it first? And what those hands mixed with it? Coffee or tea? Were there, on the plate, butter cookies crumbs? Or pearl earrings?
Confession II: As a child, I didn’t appreciate at all milk chocolate but I dearly loved the white one.
Confession III: I’m the woman who fondly remembers the old and plain love for white chocolate and strives to mix with flour and vanilla those crumbs of longing and love that fail to fall off the beautiful spoon.
White Chocolate & Berry Blondies
1 cup butter 7 oz white chocolate 4 eggs 1/4 tsp salt 1/2 cup brown sugar 1 vanilla bean 1 ½ cup flour 1 cup berries / strawberries / cherries
I melted butter in a Bain-Marie and when it almost melted, I added white chocolate and the seeds of a vanilla bean and let it melt and mix with butter.
I beat eggs with sugar and salt until fluffy and light colored (10 minutes).
I added the chocolate and butter mixture over the egg mixture and I mixed it 2 more minutes on low speed.
Finally I sifted flour and stirred gently, from the bottom to top.
I poured the mixture in a tray lined with baking paper, I sprinkled fruits on top and introduced it into the preheated oven. I baked the cake for 35 minutes at 180 degrees C. I left it to cool and then I decorated it with chocolate.