Chocolate Dessert Cake - chocolishiousness

As promised here's the chocolishiousness recipe....and remember if you bake it on a Tuesday there's no calories involved. Recipe below....

I know....but with that much chocolate whose going to be thinking about the butter???

 I have a theory that I like to bake because there's no one to fight over licking the spoon or cleaning the bowl...whoops did I really confess to that? I remember back when my kids were small and after a baking session I turned to them all excited and said "Who'd like to lick the spoon?" Their faces were a picture. Horror and shock as to why they would want to do that....their faces just said....."we'll just wait for the cake to come out of the oven thanks". Maybe its just a different era thing, but I remember fighting with my sister and brother over it and being the youngest I didn't often win....

Nowadays there's always bars of chocolate, and sweet things on hand whenever....so who needs to eat uncook baking mix?

Chocolate Dessert Cake (many many portions - its rich)

125g Butter, chopped,

375g Dark Chocolate, coarsely chopped or broken up

1 cup (175g) Brown Sugar

1/4 cup (35g) plain (all purpose) Flour - sifted

2 tablespoon Milk

1 cup (120g) Almond Meal - ground almonds

5 Eggs

Cocoa, for dusting

Preheat oven to 170 degree's C (325F)

Grease and line with non-stick baking paper (base and sides) a 22cm round spring form tin.

Place Butter and Chocolate into a heatproof bowl over a saucepan of simmering water. Make sure that the bowl doesn't touch the water. Or use the microwave in short burst but I don't seem to be able to perfect this technique.

Add the sugar, flour, milk and almond meal and mix to combine.

Add the eggs and mix well.

Pour the mixture into a baking tin.

Cover the top of the tin with aluminium foil and bake for 40 minutes.

Uncover once removed from the oven and cool whilst still in the baking tin.

Remove baking paper and dust with cocoa and serve with cream and berries. Or whatever your preference might be.

I also bought these very girlie cupcakes for anyone who might not like chocolate :-O

 (not home baked I admit) 

So cute

Yum yum....may have to have another with a cuppa.

Well they won't keep!!!

Girlie Night Book Club

I need a break from all this moving madness...so I'm hosting tonight's book club. I thought it best to host this month, as heaven knows how long it may be before I'm straight or settled again.
I've baked too, but can't show you the outcome yet, because I can't cut into it before my guests get here.
I'm sure they won't finish it all off tonight...but you never know.
I must remember to tell them that this cake has NO calories because it was baked on a Tuesday!
The boys are banished whilst the girls are here - which is just as well, because all they talk about after the meeting is how loud, giggly and chatty we were. I don't understand - isn't that's what girlie nights are about?But we do take our books seriously, and settle down to the discussions, questions and answers sessions, and reviews etc but only once our catchup gossip is out of the way. The boys are only jealous anyway.

Here's a hint about today's baking....its chocoliciousness yet again. How good does this look....and the smell....Mmmmmmm...

I'll hopefully get back to blogging tomorrow to pass on the recipe...oh and obviously the verdict from the girls

Must get on, the wine needs chilling, final prep to complete etc.

Muffin's ready, she's bathed and conserving her energy for the time being, until her guests arrive, then it'll be full on 'Here I am to meet my guests' bring on the pampering!

Chocolate and Cognac Cake

Wow...I think I've found my perfect chocolate cake.

It's elegant, indulgent and perfect for the 'chocoholic'. Yes, that's me - I confess.
This cake rises like a souffle, since that's really what it is....

It would be perfect for Easter.

Remember the quality of chocolate you use is directly proportional to the quality of the cake. The rule also applies to cognac.

Recipe below....

The smell of the cognac wafting through the kitchen was so powerful, but there again it was mid morning on a Sunday. When my other half entered the kitchen, he raised an eyebrow, but then noticed thankfully that the aroma was coming from a measuring jug and not a glass.

I loved the pattern of the cream mixing with the chocolate ingredients...

I have to admit I didn't do the test of placing the stiffened egg white bowl over my head, as with many cooking demonstrations, to prove the whites are whisked enough.

I've never had the nerve to try that.

The smell at this stage was unbelievable...

I placed a little crème fraiche to accompany the lovely chocolate gooeyness


Chocolate and Cognac Cake - serves 8 (or 12, or 1 depending on your willpower and willingness to share!)


400g good-quality dark chocolate
6 eggs, separated
150g caster sugar
100ml good-quality cognac
300ml pure cream
cocoa powder or icing sugar, to serve


Preheat the oven to 175C. Cut a piece of greaseproof paper to fit a 20cm round cake tin, with a double layer for the side and a single layer for the base. Spray the tin with cooking oil and fit the greaseproof paper snugly.

Melt the chocolate in a stainless-steel bowl set over a saucepan of hot water. Don't let the water boil, as you can scald the chocolate. Remove the chocolate from the heat and let it return to room temperature.

In a large bowl, beat the egg yolks and 100g sugar until pale and creamy. Add the cognac and continue to beat until well combined. Add the chocolate and stir until completely incorporated, then slowly stir in half the cream. Set aside.

Whip the remaining cream until soft peaks form. Set aside. Whisk the egg whites in a very clean bowl. When soft peaks form, slowly add the remaining sugar and whip until very firm. Fold the whipped cream into the chocolate mixture. Fold in the egg whites.

Pour the cake mixture into the prepared cake tin, place the tin in a baking tray and add enough hot water to come 2.5 cm up the side of the tin. Bake for 45 minutes.

Turn down the oven to 150C and bake for a further 45 minutes. Turn the oven off and leave the cake in the oven for 40 minutes, then remove to a cake rack. Cut around the edge of the tin and turn it onto a plate - the cake should slide out easily. Sprinkle with cocoa powder or icing sugar. To slice the cake, use a knife dipped in hot water and clean the knife after each cut.

This cake will last for three days (if your lucky) covered, outside the fridge. Don't refrigerate it: it will set like a brick!

I'd love to hear what you think about the recipe....it was one of Neil Perry's
http://www.lifestylefood.com.au/chefs/neilperry/

I'm off now to have a little piece with my cuppa....after typing all this I'm drooling....
anyway, I have to before its all gone!