I have a fabulous cake recipe that I really should share, it's more of a mud-type cake than a regular cake, flourless, chocolately, squidegy and delicious.
It happens to be gluten free too, by virtue of being flourless, and is fabulous for any fancy or not-so-fancy occasion.
I have however, misplaced the recipe.
I know, clever aren't I?
I pulled it out of my file folder to write up a couple of days ago and didn't get to it, sooooooo............it's mia right this moment.
BUT, I have some photos to leave you drooling while I look for it.
Ok, found it! Here it is:
250 grams dark chocolate
125 grams butter
6 eggs: 2 whole, 4 separated
175 grams caster sugar
First up, line the bottom of a 23cm springform with baking paper.
Melt the chocolate in a double boiler (or the microwave), then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and the 4 yolks with 75 grams of the caster sugar, then carefully add the chocolate.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100 grams of caster sugar and whisk until the whites are holding their shape but not too stiff.
Lighten the chocolate mixture with a dollop of egg whites,
then fold in the rest of the whites.
Pour into the tin 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 the tin, the middle will sink as it cools.
When you're ready to eat it, fill the centre with soft whipped cream and grate some chocolate over the top.
Hmm, I really need a better final picture here, but think dense, fudgey chocolate, cool, soft whipped cream...(can you tell I nearly turned this cream into butter? Whoops.)
I think this is a Nigella recipe, but as usual I'm working from a page that I photocopied long ago, so which book exactly I can't tell you.
Oh, and the original also has cointreau and orange zest in it (you add them to the chocolate mixture along with the eggs: 2 tablespoons of cointreau and the grated zest of one orange, in case you're interested). I prefer the plain version I've listed though.
Lasts well in the fridge, if you can stretch it out that long, it's very more-ish.