May 10, 2010
Winterspice Chocolate Espresso Cake
Filed under: The Black Arts
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Look, here's the thing - I really, really, really need to record some V. SRS magic shit (everything from breathing plague into my father-in-law's lungs (and his subsequent coughing/breaking attack), the three deers that crossed our path while we hunted the ever elusive pussy willow at the base of Bennachie, the first sacrificial wasp of the season, sanctifying our marital yew cup (ME: "IT'S A //RELATIONSHIP// GIFT!") by anointing it with post-anal sex ass juice, how Italics and I celebrated 13 years of being together (see previous writing topic), belated 4/20 gifts and how I had to strip my beloved peach tree of its fucking leaves due to motherfucking leaf curl) but it's snowing here in Scotland AND I SWEAR TO FUCKING GOD THAT IT WON'T FUCKING STOP UNTIL I FINALLY CHANGE THE MOTHEREFFING GUARD OF OUR COMPUTER ROOM/OFFICE ALTAR.
(Technically? Technically the spider and web hanging on the widow CLEARLY INDICATES that we're in Fall/Winter mode.)
Internet, it's going to snow in fucking August if I don't get off my lazy fucking ass and deal with this shit. In lieu of a proper journal entry (PROPER JOURNAL ENTRY MS. GRAVEYARD DIRT-STYLE, I MEAN) I give you the recipe for our Summer (Beltane / May Day) dessert:
"Simply one of the best pudding cakes, with its deep, rich undertones of coffee under the black velvet chocolate."
INGREDIENTS:
* 185g (6 1/2 oz) unsalted butter, diced, plus extra for greasing the tin
* 185g (6 1/2 oz) best dark chocolate, broken into pieces
* 60ml (2 fl oz) very strong, freshly brewed coffee
* 6 organic eggs, separated
* 185g (6 1/2 oz) unrefined caster sugar
* 185g (6 1/2 oz) almonds, blanched, roasted and coarsely ground
METHOD:
01.) Preheat the oven to 190C (375F). Melt the butter and chocolate together with the coffee in a bowl over a pan of barely simmering water.
02.) While they are melting, cream the egg yolks and sugar in an electric mixer for 8-10 minutes, until pale and light. Continue to whisk, adding the melted chocolate and butter. Stop the machine, remove the whisk and fold in the almonds with a metal spoon. In a clean glass or metal bowl, whisk the egg whites to stiff peaks. Stir a spoonful of egg white into the chocolate mixture to lighten it before folding in the rest.
03.) Grease the sides of a 25cm (10 inch) springform tin and line the base with a circle of buttered greaseproof paper. Pour in the mixture and bake for 20 minutes. Turn the oven down to 170C (325F) and continue cooking further for 40 minutes.
04.) Remove the cake and leave in the tin on a rock until completely cool. Turn out and remove the greaseproof paper. Serve with crème fraîche or ice cream.
NOTES:
I called our cake "Winterspice Chocolate Cake" because I used a gingerbread-flavored bar of chocolate (Winterspice from The Chocolate Tree).
