It’s not the first time this has happened; when I set out to bake a particular something, but end up frolicking in the delights of a different bake altogether. This time round, I stepped into the kitchen armed with two different recipes, in case I change my mind the last minute. All thanks to the mister who, as expected, when prompted the question “What shall I bake today?”, replied the nondescript “MOOTIES!!!”, I scribbled down two cookie recipes he requested for.
But as luck were to have it, within minutes I had to message the mister, “I cldnt bake you cookies, coz I ran out of flour. Sorry.” Which then led to this.
I’ve indulged in the beauty of an almost flourless chocolate cake, and what better day to attempt another bookmarked recipe of a flourless chocolate cake than today. The texture was perfect; a slightly crisp crust caved in to a melt-in-your-mouth interior that leaves you silently enjoying every fork-ful in the comforts of your armchair, as you watch the day quietly go by. This is certainly more suited to be an adult indulgence, as it is not a sweet fluffy chocolate cake, but rather one that requires patience with regard to tasting; you need to cherish every bite, slowly allowing the flavour to come through with every melting morsel of goodness.
The only thing I could think of while enjoying this was the fact that I wish I had some raspberries at hand, for it reminded me so much of the Godiva dark chocolate with raspberry bar I had the other day, where the maturity of the dark chocolate was balanced off perfectly with the flirty tang of sweet raspberries.
[Aside: In spite of all the adultness of this dessert, I felt like a child watching a magic show when I saw the middle of the cake sink upon cooling. Uber kewlness. *does a geeky laugh*]
Chocolate Flourless Cake
(adapted from Nigella Bites)
250g dark chocolate
6 eggs: 2 whole, 4 separated
3/4 cup caster sugar
- Preheat the oven to 180ºC.
- Line the bottom of a 9 inch cake pan with baking parchment.
- Melt the chocolate, and then let the butter melt in the warm chocolate.
- Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites are holding their shape but are not too stiff.
- Fold in the egg whites.
- Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
Note: The original recipe calls for a whipped cream topping in the middle of the ‘crater’, but since I do not eat whipped cream, I’ve omitted it. I do recommend serving it with raspberries/strawberries, though.