This cake recipe is featured actually in the Great British Book of Baking Edition 1 that I thought I'd give a try and see where it heads. And lo and behold the recipe worked! And since I posted up the photo on Facebook, many have asked for the recipe...so here you go!
5 medium sized free range eggs
300g dark chocolate
150g salted butter
1 tsp vanilla essence
- Firstly heat up the oven to 180 Degree Celcius and butter and flour a standard sized baking pan.
- Then heat a small sauce pan with some water at the smallest fire. Then place a heat proof bowl.
- Next chop up the chocolate and butter into cubes. Place into the heat proof bowl for it slowly melt. Stir occassionally until both chocolate and butter have dissolved. Remove from the heat and leave to cool.
- In a cake mixer, add in the eggs and vanilla essence. Lightly stir the eggs first before adding in the sugar. Then beat at the highest speed until egg mixture has increased in volume by about 5 times and turns a pale shade. To test whether the mixture is ready, lift the beater and see whether it falls ribbon like. Then count up to 5 seconds when the egg mixture falls from the beater and stays slightly stiff. That's when it is ready to be mixed with the chocolate mixture.
- Using a metal ladle / spoon or spatula, fold in the chocolate mixture. This is where is it crucial. Take your time to fold both mixtures together. Make sure no chocolate mixture is left at the bottom of the mixing bowl.
- Pour the batter into the baking pan and pop into the oven for about 35 minutes. Prick a toothpick or a cake tester in the middle of the cake to see whether it comes out clean. Then remove and let it cool completely in the cake pan.
- Serve with whatever frosting you wish to have.
It proved an instant hit with guests at my nephew's birthday party. So at least now you have a gluten free option to make a chocolate cake with flour or almond mehl.
Still owing the Spiessbraten recipe...