“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz
Chocolate, oh Chocolate what I can say in the ode of this luscious piece of heaven that has not already been said. If food was sexy it would be in the form of Chocolate because there is something so intensely seductive about a bittersweet piece of Chocolate that it makes everyone go into a tizzy at the thought of tasting it. A perfect aphrodisiac and the food for gods it is the closest we would ever come to tasting seduction in food.
I don’t think there is anyone in this world that can resist a succulent piece of chocolate, oozing in our mouths making us swoon and crave for more and more it is temptation at its best. We use Chocolate in so many ways and in so many things but we just can never get enough of it. There are people who have mastered the art of Chocolate making and can do things with it that we cannot even imagine the humble Cocoa bean can be capable off.
It yields in the hand of master Chocolatier and bakers and becomes something even more breathtaking then it already is. The food for love, food for depression, food for happiness and food for just nothing it is the perfect food for any mood. So when I decided to bake a cake this week I decided that it had to be a Chocolate cake, because let’s face it if we had to eat Cake a Chocolate cake it has to be.
I recently discovered the very beautiful blog “Call me Cupcake” by Linda Lomelino. She is an amazing baker and takes the most amazing food pictures I have ever seen. And her “Swedish Chocolate Cake” recipe looked to die for. The cake was simple and easy to make but for someone who suffers from Egg allergy adding 4 Eggs to a cake was something that scared me a little as I did not know how my body will react to the cake. So I tentatively added 1 cup of Almond flour and a tsp of Baking powder to the recipe and hoped that not only would the Cake turn out good but also keep my stomach happy.
Since there is so no flour in the cake, it falls a bit flat after it cools down however it tastes lip smackingly delicious. Infact this was one cake that made me feel really proud of myself. So here is the recipe which I have changed a little to suit my tastes.
Recipe: (Baking time 45 – 50 minutes, makes 8 – 10 portions)
250 g unsalted Butter
250 g coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp (180 g) sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder or 1 tsp Vanilla Essence
pinch of salt
My variation (optional, you can just stick to the original recipe):
1 cup Almond Meal
1 tsp Baking powder
Milk chocolate curls
1. Heat oven to 175° (350F). Grease a spring-form pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt. Make sure the Chocolate mixture is at room temperature or your eggs will split.
5. Gently add the Almond meal and baking powder and fold it in Egg and Chocolate mixture. Pour the batter into the prepared spring-form pan and bake for 40-45 minutes. Let cake cool before removing it from the pan.
The cake tasted amazing after I had kept in the fridge for a few hours. Before serving dust some icing Sugar on top. To make the chocolate curls, put the milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls. I just grated the Chocolate on top of the Cake and it was heavenly.
Recipe Courtesy : “Call me Cupcake”