One of the toughest parts of relocating to a far and distant land is that your loved ones, your friends and family, become far and distant in their own right. Celebrations become a little bitter sweet events spent with fewer people and often thinking of the loved ones you wish were there. When a couple of expat friends celebrated their Birthdays days apart and had a celebratory picnic in the park I offered to bake a cake. And with all their family as far from them as ours are from us… well. What’s a Birthday without cake?
They asked for Chocolate. This one is almost very nearly flour free, and dense and gooey. Too rich for a ganache or icing I opted to make use of the berry season and covered it in the Raspberry and Orange Flower jam I’d made a few weeks ago and some gorgeous, dark red raspberries; not the jelly-red, candy looking giant, red lumps you see in the store all through the year. Oh my. It was good.
note: this recipe uses only a few ingredients, so use the very best you can find because you’ll taste the difference!
This cake is great the day after, but brilliant served hot like a pudding with
to make a small, 5½ inch cake:
100g dark chocolate (I used Callebaut 70%)
100g good unsalted butter
100g light brown sugar
small pinch salt
2 Tbsp flour
tiny pinch ground cardamom
– preheat oven to 350˚F
– grease and flour a 5½ inch spring form cake tin. Line bottom with parchment.
– in a bain marie, melt chocolate and butter and stir until fully mixed.
– when chocolate is smooth and liquid, add sugar and salt. Mix and remove from heat.
– add eggs one at a time and mix well between each.
– Add flour and cardamom and mix.
– pour into cake tin and bake about 20 mins until firm on the outside and slightly sticky in the middle. Allow to cool thoroughly before decorating.
for a normal sized cake: double the ingredients and bake for 25 – 35 mins