Incredibly Wonderful Chocolate Cake
Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking. It is rich, dense and slightly fudgy, but not as cloying as mudcake.
Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking. It is rich, dense and slightly fudgy, but not as cloying as mudcake.
- Carbohydrate 8.3 g
- Cholesterol 0 mg
- Fat 0.00833333333333333 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.00166666666666667 g
- Serving Size 1 1 Serving (8g)
- Sodium 0.0833333333333333 mg
- Sugar 8.3 g
- Trans Fat 0 g
- Calories 32 calories
Step-by-step
- 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.
- Leave to cool before removing from tin. Dust with icing sugar to serve.
My Unexpected Chocolate Cake Adventure: A Busy Mom's Delicious Discovery
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and dinner prep, finding time for myself feels like a luxury. So, when I stumbled upon this chocolate cake recipe – adapted from a classic, I must admit – I initially hesitated. Another baking project? Seriously? But something about the simplicity of the ingredients, the promise of a rich, dense cake, and the enticing description of a texture that's "slightly fudgy, but not cloying," piqued my interest. I figured, what's one more thing to add to the already overflowing to-do list, right?
I'm a firm believer that even the busiest lives deserve a little indulgence. And let me tell you, this cake was worth every minute. The process itself was surprisingly therapeutic. The rhythmic whisking of egg whites, the slow melting of chocolate – it was a brief respite from the constant hum of daily life. The aroma that filled my kitchen while it baked was simply heavenly. And the taste? Oh, the taste! It was everything the recipe promised and more. The rich, dark chocolate flavor was perfectly balanced by the subtle nuttiness of the almonds. It was moist, decadent, and absolutely irresistible. My kids devoured it (and sneakily asked for seconds!), and even my notoriously picky husband went back for more. This cake wasn't just dessert; it was a small victory in a week filled with triumphs and challenges.
This recipe isn't just a quick bake; it’s a story of unexpected joy found in the simplest of things. It's a reminder that even amidst the chaos, a little bit of self-care – whether it's a stolen moment to bake or a quiet cup of tea – can make all the difference. And sharing that joy, that deliciousness, with the people you love? That’s the icing on the cake, quite literally in this case. I highly recommend it, even if you only have a little free time because the results are well worth the effort. This chocolate cake transcends simple dessert; it's an experience, a moment of calm, and a delicious treat all wrapped into one perfectly fudgy package. Trust me, your family (and you!) will thank you for it.
Ingredients used: icing sugar, 250g dark bitter cooking chocolate, 150g castor sugar, 150g butter, 100g ground almonds, 5 free-range eggs, separated
