Tag Archives: cake

The Miraculous Flour-Less Chocolate Cake

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In 1996 my mother bought me a cookbook.

The book titled ‘YUM’ by Terry Durack, a well known Australian food writer and critic, still commands prime position on my now heavily laden shelf, 20 years on. There are several reasons for this. The most important one being the recipe for his Miraculous Flour-Less Chocolate Cake.

The binding of the book has long fallen from its cover. There are smudges of chocolate over its pages. The paper it was printed on is looking a dull shade of white yellow, but still this book remains on my shelf. Why? Because it’s the best darn chocolate cake I’ve ever baked!

I practically know the recipe off by heart, (I’ve baked it so many times), yet I still take the book out each time and savour those smudges, those faded pages, and the reminiscing it invokes of all the times I’ve cooked and eaten this cake from this cookbook.

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I was a third year apprentice chef, learning the ways of the kitchen, and how to thrive in (at the time) a male dominated industry, when I was given this book. Lets say it has sentimental value. ‘Yum’ reminds me of long hard days working in professional kitchens, being young and free, learning to cook, and what makes a good recipe. And my Mother, it reminds me of my Mother.

But the Miraculous flour-less chocolate cake recipe, lets talk about that! I think it’s the fudge like consistency that I’m most attracted to. It’s never dry like some flour based chocolate cakes can be. The blending of melted chocolate, butter and almond meal feels strong, and then the folding of whisked egg whites makes it light. 

For me, the importance of good cook books are the memories they can invoke. We’ve all been exposed to many an average cookbook. You know the ones. Someone gains a little celebrity status and they then write a cookbook book full of over saturated recipes trying to make us believe they are experts in the felid of cooking. Those cookbooks leave me feeling uninspired.

‘Yum’ on the other hand is of a different era, where cookbooks were peoples life work; recipes they’d been cooking for years. Recipes of substance and worth.

To quote Terry Durack, in reference to his Miraculous Flour-Less Chocolate Cake recipe he says ‘I borrowed it from Jill Dupleix, who borrowed it from Elizabeth David, who borrowed it from the French. It taught me the value of borrowing recipes’.

And his words in turn taught me the value of sharing recipes. Enjoy!

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The Miraculous Flour-Less Chocolate Cake

(Adapted slightly from ‘Yum’ – Terry Durack)

200g 70% cocoa dark chocolate

150g caster sugar

150g butter, diced

100g ground almonds (almond meal)

5 free range eggs, separated

To Finish

Dutch cocoa or icing sugar 

Cream or ice-cream 

Pre heat oven to 175C Line a 20cm cake tin with baking paper.

Melt the chocolate, sugar and butter in a bowl sitting on a pot of simmering water.

Remove from heat, stir thoroughly to combine. Mix in the ground almonds, then beat in the egg yolks one by one.

Beat the egg whites until they form stiff peaks, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.

Pour into the cake tin, and bake for 40 minutes.

Leave to cool slightly before removing from tin. Dust with cocoa, or icing sugar, or eat as is. Serve with cream or ice cream.

 

Upside Down Blueberry, Hazelnut And Ricotta Cake

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Cake has a wonderful way of making everything seem good and bright and cheery.

This upside down blueberry cake is light and fruity and not-too-sweet.

Why is it an upside down cake? The blueberries sink to the bottom of the cake during baking so flipping it over onto a plate lets the dark purple colours shine through. It’s far prettier served upside down. The crumbled chunks of ricotta create little pockets of soft cheese that surprise and excite when you spoon into the cake and find them there nestled next to the tangy blueberries.

Although i’d usually make this cake with almond meal, today I’ve used ground hazelnuts. But to be honest I think the almond is the way to go. You can be your own judge, and try either or both.

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Upside down blueberry, hazelnut and ricotta cake 

4 free range eggs separated

150g caster sugar

65g plain flour

1/2 tsp baking powder

50g hazelnut meal

Zest of 1 lemon

100g melted butter

150g ricotta

125g punnet fresh blueberries 

To serve

Icing sugar

Thickened cream 

Pre heat oven to 175C. Line a 22cm spring form cake tin with baking paper.

Place the egg yolks and caster sugar in a medium bowl and whisk for 1 minute till light and creamy.

Sift the flour and baking powder onto the eggs, add the hazelnut meal, zest of lemon, and melted butter, and whisk to combine.

Meanwhile, whisk the egg whites to a soft peak.

Add half the egg whites to the cake mixture and fold gently, add remaining egg whites and fold till combined. Finally, crumble to ricotta in large chunks into the cake, add the blueberries fold gently and pour into lined cake tin.

Bake the cake for 40-45 minutes. Cool on a wire rack (don’t serve it warm, it’s better cold).

To serve, place an upside down plate over the cake, flip it over and remove the base. Sprinkle with icing sugar and serve with thickened cream.

 

(C) Copy right 2016 – Upside down blueberry, hazelnut and ricotta cake