Hello dear readers. I’m back after a long break due to IT issues and general work type business 😀 . I made this cake for a work colleagues morning tea as she was getting married on the weekend. It was actually not a very sweet cake at all and even though I didn’t make it gluten free, it could easily be made so by substituting the flour with gluten free flour. I’m actually going to try it again just using almond meal or hazelnut meal with no flour at all and see how that goes! I might just need a small amount of baking powder instead. I am giving this post a go using my iPad so hopefully all my photos should come through ok as well.
Here is the recipe that was meant to go with the following pictures! I cannot believe none of the words between pictures appeared, nor the recipe!
Rich Chocolate Cake.
250gm dark couverture chocolate, chopped
1/2 cup of buttermilk
250gm soft, unsalted butter.
220gm (1cup) caster sugar (I used raw caster sugar)
6 eggs, seperated
1/2 teaspoon vanilla extract
125gm (1 cup) ground almonds
150gm (1 cup) plain flour, sifted (or gluten free)
First, assemble everything you will need and grease and line a 20 cm square cake tin. Preheat your oven to 180 degrees Celsius.
Combine chocolate and buttermilk in a small saucepan and stir over low heat till chocolate melts, then remove from heat and cool.
Using an electric mixer, beat butter and sugar in a large bowl till light and fluffy, then add egg yolks one at a time, beating well after each.
Stir in vanilla and chocolate mixture, then fold in combined flour and almond meal until just incorporated.
Using an electric mixer, whisk egg whites till stiff peaks form, then, using a large metal spoon, fold into chocolate mixture until just combined.
Spoon cake mixture into the prepared cake tin and bake at 180 degrees for 40 minutes. Reduce heat to 160 degrees and bake for a further 20-25 minutes until cake is cooked by testing it with a cake skewer.
Cool cake in tin for 5 minutes then turn out onto a wire rack to cool.
NOTE: I found that after 40 minutes my cake was cooked so did not bother with the rest of the time stated in the recipe. Your oven may be different so please check at the 40 minute mark.
This cake is meant to be eaten as is just dusted with Dutch-process cocoa and some blueberries. I ended up covering it with a whipped chocolate ganache as i found the cake was rather dry.
200ml pouring cream
250 gm dark chocolate chopped.
Heat cream in saucepan till nearly boiling then pour over chocolate. Whisk till smooth then you can either pour this directly over the top of your cake or leave it to cool and thicken and beat it with electric beaters till it is like a whipped chocolate mousse and ice your cake with it.
Apologies once again for the lack of any relevant information with my original blog. I wish someone had told me it was missing 😀