Tired. Weary. Slump-shouldered.
Is it really almost October?
Where did another year go? All work and little play. Sometimes I wish time would stand still so that I could
Share a piece of chocolate cake with someone I love.
Fallen Chocolate Souffle Cake :
(serves 10; from Bittersweet by Alice Medrich)
1/4 cup blanched almonds
3 tablespoons plain flour
85g bittersweet (preferably 70%) chocolate, finely chopped
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 cup boiling water
2 large eggs, separated, at room temperature
1 tablespoon brandy
2 large egg whites, at room temperature
scant 1/4 teaspoon cream of tartar
Position a rack in the lower third of the oven and preheat the oven to 190’C. Place a round of baking paper in the bottom of an 8 x 3 inch springform pan and spray the sides with vegetable oil spray.
In a food processor or blender, grind the almonds with the flour until very fine. Set aside.
Combine the chocolate, cocoa and 3/4 cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.
Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar and beat on high speed until stiff but not dry.
Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.
Bake for 30-35 minutes until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on a wire rack. The torte will sink like a souffle.
Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine-mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you like.
[Note: Amazingly, this cake has no butter. It has a pure chocolate taste, that calls for the use of the best chocolate possible. I served mine with a dollop of double cream]