Today, I learned the word for “orgasmic” in Spanish. It’s not much of a stretch (the word, that is). It’s orgásmico. Of course, it was San Geraldo who gave me a reason for learning the word. But it’s not what you might think. Or maybe it is.
San Geraldo made what I will avow is by far the best chocolate cake I have ever had in my entire life. And I do believe there are seven other people who will agree with me (San Geraldo, being a saint, is much too humble to say so).
|TARTA DE CHOCOLATE A LA SAN GERALDO.|
We went to lunch at Teré’s for a slightly belated birthday celebration for Miguel. There were 10 of us in total and everyone brought something. The food was, as usual, wonderful. And the company of Teré and Miguel and their friends has no equal. They are warm, kind, funny, interesting, charming… I could go on and on. I am grateful every day for the moment last year when we met and immediately fell in love with Teré. But, enough of that. I do have my priorities. Chocolate cake.
|NO CHANCE TO GET A PHOTO OF AN UNTOUCHED SLICE.
(I WAS TOO BUSY EATING.)
San Geraldo offered to make a chocolate cake for the party. Since he can’t find many of the same ingredients here in Spain for the meals and desserts he used to make in the States, he improvised. He started by baking two cake layers that he planned to stack with some kind of fruit filling between. But, mid-stream, he changed his mind. Three layers and two different fillings* would be so much more interesting, he thought. He sliced one of the cakes in half (well, sort of) horizontally. Miguel prefers sweet (as opposed to tart) fruits. So, San Geraldo made an apricot jam-based filling between the top two layers. He decided to use a light, cream cheese filling, also of his own creation, for the other. It was all smothered in chocolate frosting and decorated with whole almonds and dried apricots hand-dipped (by San Geraldo) in chocolate. Really, orgásmico.
|SO GRATEFUL FOR THE GOOD FOOD, THE BRILLIANT COMPANY…
AND THE EXCEEDLINGLY SLOW WALK HOME ACROSS ISABEL BRIDGE .