My delightful yet camera-shy wife had a birthday on Wednesday. She does not trust my natural taste in gifts, so she specified what she would be receiving. From me a 30 metre garden hose (in beautiful rose-spattered wrapping paper), and from the boys the new Alexander McCall Smith book. Mum and Dad were going to get Elf a travel rug. She graciously declined and requested a bale of barley straw.
I baked a flourless chocolate cake that I found on the www. It was a corker and it has inspired me to break my cast-iron "no recipes" rule of blogging.
Jill Dupleix's 'Incredibly Wonderful Chocolate Cake'
INGREDIENTS
250g dark, bitter cooking chocolate
150g castor sugar
150g butter
100g ground almonds
5 free-range eggs, separated
icing sugar
METHOD
- Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water.
- Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in the egg yolks, one at a time.
- Beat egg whites until stiff and peaked, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
- Turn into a buttered and floured 20cm round tin and bake for 40 to 50 minutes. [Elf's cake tin tip is: after buttering and flouring the tin, pop it in the freezer until the cake mix is ready.]
- Leave to cool before removing from tin.
- Dust with icing sugar to serve.
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