I just saw today Reamonn's latest video: Aeroplane, but unfortunately I can't post it yet...But it gave me a feeling of such happiness I decided to bake a chocolate cake to prolong the feeling ;)
And it was a good ideea, because the cake is absolutely delicious.
It's an English recipe because I'm thinking of my niece in London, all alone and no one to bake her a cake so ... here it is:
225 g strong bitter chocolate, 100 g unsalted butter, 100 g caster sugar, 3 eggs, separated, 25 g plain flour, sifted, pinch of salt
Grease and line an 18-20 cm, loose-bottomed cake tin. Pre-heat the oven to 180°C. Chop the bitter chocolate and mix with the butter and sugar in a stainless steel bowl. Melt together over a bowl of softly simmering water. Once melted, remove from the heat. The chocolate needs to be at a warm room temperature. The egg yolks can now be forked together and then slowly added to the chocolate. Whisk the egg whites to soft peaks. Fold the sifted flour and salt into the chocolate mix before whisking in a quarter of the egg white. The remaining egg white can now be gently folded in. Pour into the lined cake tin, making sure it is smoothed evenly into the tin. Bake in the oven for 30-35 minutes until firm. Leave to stand in the tin for 15-20 minutes before carefully removing. The warm chocolate cake is now ready to serve.
Thick pouring cream or a good scoop of vanilla ice-cream will eat very well with this dish.
For chocolate lovers, the rich Bitter Chocolate Sauce can also be offered: 300 g bitter dark chocolate, chopped, 150 g unsalted butter, 75 ml double cream
Place all of the ingredients together in a bowl over simmering water until the chocolate has completely melted. Stir well. This sauce must be served warm.
And it was a good ideea, because the cake is absolutely delicious.
It's an English recipe because I'm thinking of my niece in London, all alone and no one to bake her a cake so ... here it is:
225 g strong bitter chocolate, 100 g unsalted butter, 100 g caster sugar, 3 eggs, separated, 25 g plain flour, sifted, pinch of salt
Grease and line an 18-20 cm, loose-bottomed cake tin. Pre-heat the oven to 180°C. Chop the bitter chocolate and mix with the butter and sugar in a stainless steel bowl. Melt together over a bowl of softly simmering water. Once melted, remove from the heat. The chocolate needs to be at a warm room temperature. The egg yolks can now be forked together and then slowly added to the chocolate. Whisk the egg whites to soft peaks. Fold the sifted flour and salt into the chocolate mix before whisking in a quarter of the egg white. The remaining egg white can now be gently folded in. Pour into the lined cake tin, making sure it is smoothed evenly into the tin. Bake in the oven for 30-35 minutes until firm. Leave to stand in the tin for 15-20 minutes before carefully removing. The warm chocolate cake is now ready to serve.
Thick pouring cream or a good scoop of vanilla ice-cream will eat very well with this dish.
For chocolate lovers, the rich Bitter Chocolate Sauce can also be offered: 300 g bitter dark chocolate, chopped, 150 g unsalted butter, 75 ml double cream
Place all of the ingredients together in a bowl over simmering water until the chocolate has completely melted. Stir well. This sauce must be served warm.
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