My mother was visiting me for over a week and we ate out a lot. We ate typical german as well as italian and asian food, to name a few. We were both happy with everything Freiburg had to offer, except for one thing, my mom had been craving for since she arrived; simply fresh chantarelles with some speck (bacon) and pepper. She had eaten something like this in a restaurant last time visiting, but this time I had to make it myself since the restaurants didn't have anything like this on their lists. And as dessert... well, a damp, bittersweet chocolate savarin. The king of flourless chocolate cakes.
As a dinner for her last night here, she finally got what she wanted and my dessert fantasy came to life.
Chanterelles and bacon with Fettuccine
250 g Fettuccine
300 g fresh chanterelles
1 large onion
80 g bacon (cut into thin and stringy pieces)
Pour water into a kettle (for the pasta) and bring to boil.
Meanwhile cleanse the mushrooms if needed. Cut the onion and sauté on a pan with some olive oil for a few minutes and add the bacon. Add the chanterelles (crumble them with your fingers if they are very big) and some salt and black pepper.
Cook the pasta in boiling water as instructed. Remember not to over cook it!
Add a couple of tablespoons from the pasta water to the mushrooms and stir carefully. Or if you happen to have a white wine bottle open, add that instead of water! Cook the chanterelles only for 4-5 minutes and set aside until the pasta is ready.
Pour the cooking water away, drizzle in some olive oil and combine with the mushroom mixture.
Season with salt and pepper to taste and set the parsley, parmesan and slices of lemon individually to the table so that everyone can season their own portion as they want!
Chocolate savarin (three to four portions)
75 g butter
100 g dark chocolate ( 70 or 75%)
80 g sugar
whipped cream for serving
Preheat oven to 200 °C.
Melt the butter in a small saucepan and remove from the stove. Add the chopped chocolate and stir until it becomes a smooth and shiny mixture.
Add the sugar and eggs and stir again until smooth.
Pour it either into one half liter round mold or, as I did, to three small molds (200 ml each). Remember to butter the dishes first.
The baking time depends a lot on what size molds you are using. 12 minutes was enough for the small ones. A large, 1 liter dish required 30 minutes and half liter mold between 15 and 30 (logically!).
The best way is to test a few times with a toothpick. The consistency should be damp and moist...
...When ready, let cool for some minutes and carefully turn savarins out of the moulds up side down for serving and garnish with whipped cream.