NPME

Flourless Chocolate Cake

posted by Natalie Paddick

Flourless Chocolate Cake

I am not into cake or chocolate really for that matter... I know … I know… I am a freak of female nature! When I was a child my mother would have made for me the most amazing cakes for my birthdays in a desperate attempt to normalise me into being a standardised female, in her eyes. My mother the ‘Super Model’ loves a cake .. She is one of those breeds of women who can eat any amount of cake without it having any effect on her waistline whatsoever..

….The cakes she had made for me, before it was even fashionable to have cakes made into items/objects that do not resemble cakes at all … I had cakes made in all styles, one was in the shape of pond with frogs seated around the edge, playing musical instruments. This was when I was going through my frog spawn phase; like all children I was fascinated by the change of squidgy, sticky mases of clear baubles containing a tiny black dot that relatively quickly transformed & grew tails & limbs & heads & then jumps out of their containers, springing around our garage attaching themselves to dust in their journey to escape their confinement from me. I loved the cake, but I never wanted to eat it! On another occasion in a determined effort by my mother to bring out a ‘sweet tooth’ in me she had a Hansel & Gretel cake in the shape of the witches house, it was quite beautiful, the roof was covered in smarties held in place with icing sugar, the little house had decorated marzipan panels all around the edge of the chocolate building. Icing sugar icicles hung from the edge of the roof & beautiful handmade summer flowers decorating the garden, all in full bloom …. Yes it was not lost on me that this cake had an issue with its seasons … But it was quite a masterpiece…. Did I eat it? …. ‘No’ … I ate some of the smarties off the roof & took the cake to school, to share the main body of the masterpiece with my school mates …. And many happy teachers….

So despite all my mother’s best efforts … To turn me to the ‘sweet side’ …. It never worked …. I say …. ‘Let me eat cheese!’ …. However I have always loved to make cakes, it was just the need to find someone to eat them for me … I forced these cakes on my friends, boyfriends, the gardeners at my childhood home and the window cleaner, who was extremely partial to a cake and would most often leave the house after polishing the windows, with a sizable chunk of cake for his family wrapped in tin foil for a safe journey home. My mother started to change her view of me … If I could not eat cake .. Then maybe I could make cake .. Best of a bad job … & I can make cake! …

Understandably my husband on the grounds of health and safety, his health and safety, was reluctant to consume entire cakes just as a means to keep his cake cooking wife happy. So I looked for other avenues to consume my passion for cake making… My sister-in-law and niece were always eager to comply, so there was a bonus! When we had our daughter and subsequently two sons, they all had the ability to eat cake, which was a great relief for my mother & me … I would make the most elaborate cakes … Quite ridiculous really … But the children enjoyed the spectacle … Now I am lazy [cake wise] … I just like to make ‘easy’ cakes and this recipe is one I often like to make..

Obviously this flourless cake is ideal for people who love cake but are intolerant to gluten, it is also very much a cake that can be enjoyed by all, that is the beauty of it … I like to make it with dark chocolate [70% solids], however, when we have had an excess of Easter milk chocolate eggs in the past & I became fed up with the children attaching themselves to the ceiling on another sugar high. I would use [steal] the left over chocolate from their eggs to make this cake. Obviously this is not an ideal ingredient for an adult cake, but you can freeze it and bring it out for a children’s/family gathering. [Just be careful how you defrost it].

This cake lends itself for all occasions and seasons, if I want it to look posh over autumn, winter gathering … I hide the natural cracking on the surface of this cake behind some skilfully piped design made from ganache mixed with a bit of icing sugar to make it stiff and take on the shaping of the piping…. In the summer, spring I serve it either just dusted with chocolate powder and cream or adollop of silky ganache over the top allowing it to spill over the edge of the cake in a decadent way & serve it with vanilla ice cream …. Beautiful ….

So the recipe I hear you cry …. Which is taken and slightly adapted by me, as we all do with our favourite foods, to suit our family’s tastes. This recipe is taken from Amy Willcock’s Aga Baking. [Don’t panic you do not need an Aga – it cooks just as well in a conventional oven too!]

Serves 8-10 [I also make this cake in half the size too]

I use a spring bottom tin 22cm 8.5”

Pre-heated oven 180*c / 350*f / gas4

350g good quality dark chocolate, broken into small pieces

175g unsalted butter .. I use whatever I have [don’t panic if you only have salted butter]

6 eggs

235g golden caster sugar [I sometimes use just caster sugar – I am beginning to think I a bit of a cooking slut!]

1. Grease tin.

2. Melt the chocolate & butter together.

3. Whisk the eggs into a frenzy – So they become fluffy & pale.

4. AGA – Roasting oven – 20 minutes, turning the cake half way through cooking. Then transfer into the simmering oven for another 20 minutes. Check the consistency of the cake with a skewer, when you poke the cake some of the cake should come away with the skewer, unlike a ‘normal’ cake! Cool completely in the tin..

5. Conventional Oven – Bake in a bain marie for 45 minutes. Turn off the oven & leave in the oven with the door ajar. Remove from the oven, remove the cake from the bain marie and let it cool in the tin ….

All I can say is ….. Enjoy ….. I know you will …..

Let me know what you think …..

 

 



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