3 July 2007
CHOCOLATE CAKE :
As the story goes… when my mother was pregnant with me, she used to crave chocolate so badly that she would eat several bars a day! Yet dispite this early training, I came into the world without the ‘chocolate gene‘, and therefore never truly understood what all the fuss was about when it came to desserts like chocolate cake (cries of NO & SHAME!!!)
This was until my friend Evelyn sent me her recipe for “Flourless Chocolate Brownies“. With my mother’s birthday approaching and knowing her weakness for anything chocolate, I thought what better an opportunity than to try out what Evelyn described as the most deliciously, delectable chocolate dessert she had ever tasted.
Being without a brownie pan, I decided to turn the recipe into a cake, and instead of using only plain 70% dark chocolate, I substitute 3/4 “DOLFIN” Earl Grey Tea 70% dark chocolate . The only thing left to say is that after some 20 odd years I have finally found …… chocolate cake!
CHOCOLATE CAKE Recipe – ERIKA ALLISTON Sweet Pea Blog
- 140g Dolfin Earl Grey Dark Tea Chocolate (52% cocoa)
- 85g solid dark chocolate (70% cocoa)
- 100g unsalted butter
- 175g icing sugar (sifted)
- 4 large eggs (room temperature if possible)
- icing sugar for decoration
- Preheat the oven to 180°C (350°F)
- Seperate the egg whites & yolks into two seperate bowls (use a large mixing bowl for the egg white) and set aside.
- Melt the chocolate and butter together and leave to cool for 5 minutes.
- Whisk egg yolks & icing sugar until creamy, then gradually add to the chocolate mixture.
- Finally, whisk the egg whites until they form stiff white peaks – and then fold gently (so as not to loose their lightening effect) into the chocolate mixture.
- Pour into a greased and floured 25cm bottom cake dish and bake for approx. 20 minutes until slightly cracked on the top. Once completely cool, using a sive dust the top of the cake with icing sugar.
NOTES: This chocolate cake is nice served with crème fraiche! Despite its velvety rich texture it remains a light cake, which can be made a few days in advance and stored outside the fridge covered it aluminium foil without loosing its lovely moist quality. The other advantage to this cake is that it is GLUTEN FREE – for those looking for gluten free recipes due to allergies !!