♥ 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!
5 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.
Butter 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
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 http://eatlittlebird.com/2012/03/24/rhubarb-custard-tea-cake/ 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 🙂
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