VSLaudia Roden, one of my favorite cooks and food editors, showed us how to make this delicious flourless cake when she came to my cooking school for the first Ballymaloe Litfest in 2013. It’s my favorite chocolate cake. of his family: not at all surprising.
- 150g dark chocolate (I use 54% Callebaut)
- 150 g unsalted butter, diced
- 4 large organic free-range eggs, separated
- 100g caster sugar
- 100g ground almonds
- 1 teaspoon of baking powder
- 4 tablespoons of Jamaican rum
100g dark chocolate broken into pieces (I use 54% Callebaut)
100g unsalted butter
Chocolate curls, (optional, see right) Cocoa powder, powder (optional)
- Preheat the oven to 160C / 140C Hot air / Gas 3 and line a 20.5 cm long pan with baking paper.
- Put the chocolate and three tablespoons of water in a heatproof bowl (not stainless steel). Place it on a saucepan with a little water over low heat – the bottom of the bowl should not touch the water. Bring to a boil, immediately turn off the heat and add the butter. Let the bowl sit until the chocolate and butter have melted.
- Place the egg yolks, caster sugar, powdered almonds, baking powder and rum in a bowl and mix well. Add the melted chocolate and butter and stir vigorously. Beat the egg whites until stiff and gently fold them into the mixture. Pour into the prepared pan. Bake for 35-40 minutes until stiff. Let cool in the mold and unmold when cool.
- Meanwhile, prepare the garnish. Melt chocolate with butter in a small bowl over hot water, as before, then mix well. Let cool until thick and spreadable. Pour over the cake. Smooth on the sides and cover with a palette knife.
- Decorate the cake with chocolate shavings and sprinkle with cocoa powder, if using. For a very special occasion, sprinkle a few small flakes of gold leaf or edible gold powder on top.
- Melt 150g (5oz) of good quality chocolate with a minimum of 54% cocoa (I use Valrhona or Callebaut) in a saucepan over hot water and stir until smooth. Pour the chocolate onto a baking sheet and gently pat the baking sheet to spread it. Let cool. Once cooled, using a slice of cheese or the blade of a carving knife, pull the blade over the chocolate, creating curls as you go. To be used to garnish cakes, mousses or ice creams. The chocolate curls will keep for several days in an airtight box.
How to Cook by Darina Allen (Kyle Books, £ 22) will be out September 23