A couple of weeks ago, I was sick with the flu and feeling incapable of doing anything, I sat down in front of the TV with a box of tissues, hoping for a movie that didn’t require too much of a brain to comprehend. But it turned out to be one of those days where there’s ABSOLUTELY nothing on TV, like NOTHING.
Then, TLC happened. I love that channel. It makes me insanely hungry at the most obscure hours, but I still love it. I watched five straight episodes of Donna Hay’s, Fast, Fresh and Simple. Apart from her startlingly coordinated, white kitchen, I was hooked to this recipe. It reminded me of a flourless cake, but with a bit of flour.
It was one of those things I’ve been wanting to try baking myself because I go crazy every time I eat it at a restaurant. So good. Fudgy and soft and gooey and almost illegally chocolatey.
I chopped up the largest amount of chocolate I’d ever chopped. And there are FIVE eggs. I still can’t get over that, because in my head, a ton of eggs is always alarming. I threw in a couple of capfuls of vanilla essence to be on the safe side, because I found the batter a bit eggy.
And of course, being me, I did have some last-minute paranoia because I had a little less than the required amount of ground almonds. I added a tiny bit more flour, and I’m happy to say, problem solved. In fact, everything that I thought would go wrong with this cake, didn’t.
The one thing a lot of other people who tried this cake have also said, is you don’t know what it’s supposed to look like when it comes out of the oven. On the show, the cake is whisked out, put in a fridge and then you see it all set with a smooth top. So I wasn’t sure whether the air bubbles on the top of mine were okay, or whether there should have been any in the batter at all. I also didn’t need to refrigerate this unlike the recipe says, it was perfect as is, and in fact, tasted better warm.
I took this cake with me to a friend’s place, where eight of us polished it off in a matter of minutes.
The dollop of whipped cream is optional but highly recommended 🙂
What you’ll need:
125 gms unsalted butter
375 gms dark chocolate, roughly chopped
1 cup brown sugar
1/4 cup flour, sifted
2 tbsps milk
1 cup ground almonds (toast them for a few minutes before grinding, it’ll dry up the moisture in them so they don’t turn into paste)
5 eggs (!!!!!!!)
2 tsps vanilla essence
What to do:
1. In a large bowl, melt the butter and chocolate either in the microwave or a double boiler. I used a microwave this time, in short bursts, stirring in between to make sure the chocolate wasn’t burning.
2. Preheat the oven to 170 C and grease a spring-form pan. You could use one without a removable bottom too, but it’ll be harder to get the cake out.
3. Into the melted chocolate, add the sugar, ground almonds, milk and flour. I sifted the flour in using a tea strainer since it’s a very small amount. Mix till combined.
4. Add the eggs and mix really well until they’re completely incorporated. Then add the vanilla essence. The batter will be runny, because there’s barely any flour. That’s why it gets all fudgy 🙂
5. Pour into the spring-form pan, cover with aluminium foil to avoid the top burning and bake for 40 minutes. The cake is done if it’s left the sides a bit and a toothpick comes out almost clean.
6. Let it cool in the tin before slicing, but serve still warm with cream!