Nearly flourless choc cake. I love these strawberries from New Zealand. They very sweet, full of flavor, deep red in color and almost seedless.
Just like me, when E gets her hair done in the salons, she'd write down recipes from magazines. But unlike me, E actually tries those recipes out and this cake comes to you by courtesy of E. The recipe is from a lady who got it from her mother who got it from her French mother. I think it's an almond-less version of the Queen of Sheba, a rich French chocolate cake. Instead of ground almond, only two tablespoon of plain flour is added. Since 'French Chocolate Cake' is too ordinary, I've renamed the cake to reflect its distinctness.
This chocolate cake is light and moist so you'd need to bake a huge one to satisfy the family. Despite the scant bit of flour, the cake doesn't taste like an airy mousse. Of course for something so simple, you'll need the best chocolate your money can buy. Top the cake with a rich ganache or whipped fresh cream and some fresh fruits, and you've got a dessert good enough for Anton Ego to swallow.
Nearly Flourless Choc Cake
125 g butter
200 g good quality dark chocolate
150 g caster sugar
2 T plain flour
6 eggs, separated
1. Set oven at 190 C, put water into the oven tray upto a level of 1 cm. Grease and line bottom of a 22 cm springform pan.
2. Melt butter & choc in oven at low heat or over a basin of boiling water. Cool.
3. Transfer choc to a bowl, add sugar, flour and egg yolks.
4. In another bowl, beat the egg whites until soft peaks and fold it through the choc mixture until blended.
5. Spoon into the prepared pan and bake bain marie for 30 minutes. Cool and serve.