Decadent Chocolate Cake
The practice of self-indulgence is essential to me – in moderation of course. Be it a new pair of heels or a piece of expensive kitchen equipment: I like to keep me happy! And a generous chocolate cake slice (or two) is the type of decadency I need on any day that ends in ‘y’!
Chocolate in itself, is a silk that kisses your taste buds with every mouthful. It makes itself at home on your tongue in the way it melts and tells its story from cocoa bean to luxuriousness.
Of all the chocolate cake recipes I have tried, this one in particular, encapsulates all things addictive about chocolate in just one forkful. Try this ultra-moist, gluten and dairy free cake and feed 8 very lucky people…
7oz (200g) dark chocolate
1/2cup (125ml) olive oil
7oz (200g) sugar
2tbsp ground almonds
5 eggs, separated
Pinch of salt
Preheat oven to 325 degrees Fahrenheit (180degrees Celsius).
Over a bain marie, melt the chocolate. Once it has completely melted, whisk in the oil in a steady stream followed by two-thirds of the sugar. Remove from the heat and stir in the ground almonds, a pinch of salt, and the egg yolks.
With the egg whites and remaining sugar, use an electric whisk until a meringue with stiff peaks forms. Then carefully fold the whisked whites through the chocolatey mix.
Pour into a prepared 8 in (20cm) cake tin and bake for 30-40minutes. Once baked, allow to cool in the tin before removing and dusting with icing sugar.
Note: As the cake cools, it’ll form cracks on the top – this is because of the meringue used in the mixture. It is like a pavlova and lends texture to each bite.
To serve, the cake requires nothing more than a dollop of crème fraiche and the mmm’s and aah’s from your guests.