To Kiss a Prince

Yesterday I attended a writer's meet at a local community center. This group has been in existence for around twenty years now. In all, the group consists of about twenty five writers who share their work in fiction, non-fiction, memoir, and poetry. One man had his completed novel with him and is working through the process of having it formatted for possible publication. I was thankful to see a finished manuscript as it gives me hope of finishing my own.

I discussed my work and read a few of my poems. I was asked to submit my poem To Kiss a Prince to be placed in the group poetry anthology. This is a poem that I wrote some time back under the name Nelliebelle. I must admit that it is refreshing to be among writers and share our work as well as discussing poets and poetic styles. I hope to continue with this group as well as my alternate Wednesday night writer's workshop.
Afterwards, Michael and I attended a get together with many of the employees from the catering company that I work with. One of the chefs made a flourless chocolate cake that was fantastic. The recipe follows as well as the poem I submitted for the group anthology.

Sherry


To Kiss a Prince

Oh, Nellie B-B Bellie,
Why do you muse so on love?
My quandary it seems,
to write of hope and love
romance, a world
of passion and dreams.

Expand your voice-
Write on! Set sail!
Be free! Rejoice!
Shine!

"It's time to
ditch
metered
rhyme."

Though still I find
inside my mind
With pen in hand
I'll get my man.

Flourless Chocolate Cake with Chocolate Ganache

6 tablespoons unsalted butter, plus more for greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting

Chocolate Ganache:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped

Preheat the oven to 325 degrees F.

Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy. Transfer the cake mixture to a mixing bowl and set aside.

Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.


Butter and flour a 9-inch round cake pan. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake out to a serving platter.

On a cake rack set over a baking sheet. Pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. Cut cake into wedges and serve.



"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf