Saturday, July 31, 2010

Flourless Chocolate Cake

ah, chocolate, my beautiful friend.

I'm addicted to the dark variety at the moment, sumptuous but not to sweet. I like to think I eat less of it than in the old days where I could demolish a 200g bar of Dairy Milk. I can't imagine doing that now. But if I decide to cook with chocolate, it really does have to be an ode to plain chocolate, and I only like to cook with the over 50% cocoa solids stuff, even the 70% is stunningly good when used in baking.

This afternoon I'm having a couple of old girlfriends come over, so I wanted something delicious, a bit English high-tea style, so not everyday. This cake looked perfect. And I absolutely love Sophie Dahl, how elegant and well spoken she is, but fun too. I can imagine hanging out in her kitchen while she throws together some English goodies. So Sophie, I hope I do it justice.


For the cake
300g plain chocolate, broken into small pieces
225g caster sugar
175ml boiling water
225g salted butter, cut into small cubes, plus extra for greasing
6 free range eggs, separated
1tsp instant coffee powder
2tsp vanilla extract

For topping
200ml creme fraiche, or whipped cream if unavailable
200g of berries ( a mix of strawberries, raspberries, blueberries or just one of these)
Chocolate and icing sugar to dust
Preparation method
Preheat the oven to 180C
    1. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
    2. Blend the chocolate and sugar in a food processor until a fine powder forms. The add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
    3. Whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
    4. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
    5. Allow cake to cool, then place in the oven for 2-3 hours
    6. To serve, place on a platter and smooth creme fraiche over the cake, before decorating with berries, chocolate and icing sugar

      Hoping to see Sophie Dahl's BBC show on TV in Australia before too long.

No comments:

Post a Comment

I love getting comments!