♥ Ottolenghi Flourless Chocolate Cake – First Bake 2014!xx

Omg this cake is only for those with a strong desire for chocolate! Its intense,only 4 main ingredients and little mess ! Flourless cakes have been around for a while, Im not quite sure why Ive not baked any yet but soooo glad decided to give it a go! Only took 10-15 minutes to prepare, was prefect to make on New Years Day.  Im in Love!

IMG_20140101_2215295 Large Eggs, 260g 70% Chocolate, 290g dark muscovado sugar, 260g unsalted butter


Break Chocolate up.  Add butter cut into cubes.  Bring sugar and 4 tablespoons water to boil then add to chocolate butter.



Separate eggs. Add yolks 1 by 1 to chocolate mix.  Let cool.  Whisk egg whites to stiff peaks.  Once chocolate cool fold in egg whites.

IMG_20140101_221718Butter 9inch springform tin.  Bake 2/3 of mixture for 40 minutes at 150 fan.  Let cool.  Add last 1/3 mixture to cooled cake and bake 20-25 minutes.

Ahhhhh I keep going back for more!

Happy baking if you decide to try at home!



  Rhubarb and Custard Tea Cake

Rhubarb and Custard Tea Cake

This is a stunning tasting cake and lovely to make, I especially liked the pattern of rhubarb on the cake before baking.
The original recipe was from another blog, I would love to take the credit but unfortunately not!  Its a lovely blog and The URL is and original recipe in The Cake Stall by Australian Women’s Weekly .
I love to summarise my recipes and keep them as simple as possible ! Baking can be for everyone the secret is to be organised 🙂
smeg                   IMG_2292          IMAG2405IMAG2404

240g butter room temp              165g caster sugar                                      4 fresh rhubarb stalks                                      2 eggs at room temp                   185g plain flour                                         2 teaspoons vanilla extract                  250ml milk                                   2 teaspoons baking powder                   60g Custard Powder                                                   .                                                       4 teaspoon granulated sugar

Okay once you have measured all your ingredients its time to bake!
Custard = Mix 20g custard powder + 55g caster sugar + whisk in milk + bring to boil
When starts to thicken take off heat + 20g butter + 2 teaspoons vanilla extract
The custard should be thick and will thicken more on cooling
Cover with cling film directly onto top of custard to prevent skin forming + leave to cool
Preheat oven 180 degrees
Cream rest of butter + caster sugar
Beat 1 egg at a time + tablespoon of flour = ingedients come together
+ custard powder + baking powder + remaining flour + mix well = thick batter but should be spreadable
Line 20cm / 8inch cake tin
Spread half batter in cake tin + custard
+ remaining cake batter and spread evenly
Chop rhubarb to 10 cm lengths and 1 cm thick
Arrange like ⇊
Brush top with melted butter + sprinkle with granulated sugar
Bake 90 mins
Remove cake from tin + cool on wire rack
And enjoy 🙂
If you have any questions about the bake just get it touch!
I took this one into work, and it didn’t last long 🙂 xxx

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