Finally, #4 in my top five favorite Alfred Hitchcock movies. It’s been a long time coming, but finally getting back to regular hours at work, so am able to get back to doing what I love, movies and baking!
Psycho is definitely a classic, even though it was not considered one at the time of its release. People were shocked and disgusted at its subject matter and “gore”. Walt Disney refused to let Mr. Hitchcock conduct any filming at Disneyland due to this movie’s “disgusting” nature.
One of the reasons I like this movie is because of its lack of gore! Since it was filmed in black and white, the gore is left to the imagination, instead of in-your-face gross. This was not only a style choice, but a financial choice, since it was cheaper then to shoot using black and white film. Watch the full review here: https://youtu.be/2_F-KP-2T-4
Since the black and whiteness is one of the main reasons I like this movie, I decided to go with a black and white dessert: ganache covered vanilla cakes. I made these with a strawberry filling, just for a little color surprise, but they are just as good without that or you could substitute a different flavored filling. The cake is dense and moist and the ganache is so smooth and chocolately….it’s to die for!
1/2 cup butter, room temp
1 cup sugar
1/4 teaspoon salt
1 & 1/2 cup flour
1 tsp. baking powder
3/4 cup milk
1 teaspoon vanilla
Filling of choice ( I used strawberry jam)
In mixer bowl on low speed, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in salt.
In separate bowl, sift together flour and baking powder. In another separate bowl or measuring cup add vanilla to milk. With mixer running, alternately add dry and wet ingredients, starting and ending with flour mixture. Mix just until combined, scraping bowl once.
Pour into 3 (6 oz.) buttered and floured ramekins or 1- 8″ cake pan. Bake 20-30 minutes, until pick inserted in center comes out clean. Cool in pans 10 minutes then out onto wire rack to cool completely.
On bottom of small cooled cakes, remove a small portion to insert filling, then place small portion back in place, or use pastry bag to inject filling.
4 ozs. semi-sweet chocolate, broken into small chunks
4 ozs. (1/2 cup) heavy cream
Place chocolate into small bowl. In small pan, heat cream to just boiling. Pour hot cream over chocolate and let sit, without stirring for 2-3 minutes, then stir with whisk until very smooth. While still warm, pour over cakes on rack with baking sheet underneath to catch drips. With offset spatula, smooth tops of cakes, going over only once. Once dripping has stopped, remove cakes using two spatulas, to serving plate.
Garnish with whipped cream or ice cream.
Makes 3 individual cakes or 1-8″ layer.