Hi everyone. I think you know that I enjoy cooking – and that I can't resist a good cake – so I was happy to help when asked to join a presenter bake-off to celebrate the launch of some new cookware that we will be bringing you next month.
My favourite cake is carrot cake with a cream cheese and lemon juice icing, but Simon nabbed that one for himself while I was on holiday, so I was forced to settle for something from the chocolate department. (A real hardship for me, i'm sure you appreciate, but someone had to do it…)
We filmed the making of the cake (one I hadn't actually made before, but have enjoyed thanks to my daughter Bex's favourite form of stress relief – making cake.) It went well and was devoured by all present as soon as it was cool enough to eat. If you like chocolate then this cake – almost a pudding – is definitely worth a go.
It is rich but surprisingly light, with a gooey middle and a touch of decadence (not unlike me!!!) One great feature is that you don't use flour, so perfect for anyone with a gluten intolerance. For a lactose free cake, exchange the butter for a dairy free fat such as soya spread and check the chocolate ingredients for added milk. The higher the cocoa solids the better.
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Check out blogs from Simon, Craig and Debs F to compare our offerings. Then give your vote to the recipe you think looks the yummiest by clicking here. I'll list the ingredients and method below so you can give it a go yourself. I think you'll like it (and I KNOW chocolate fiend Debbie G will (I must make one for her.) Have fun – and don't eat it all at once…
250g dark chocolate (70% cocoa solids or more)
5 large eggs,
separated 275g caster sugar
Icing sugar or cocoa powder to dust
Creme fraiche/Greek yoghurt with raspberries to serve (optional)
9" loose bottomed cake tin
Preheat oven to 180 degrees C/ gas mark 4. Grease cake tin. Break chocolate into pieces, and melt in bowl over a pan of water (or in microwave, taking care not to burn.) In large bowl, beat egg yolks with about half the sugar with electric whisk or mixer. Fold in melted chocolate/butter mixture until even colour. In another bowl, whisk egg whites to soft peaks, then beat in remaining sugar. Gently fold this mixture into the chocolate mix.
Pour into the prepared tin and bake for about 50 minutes, or until a skewer or knife inserted into the centre of the cake comes out clean. Let the cake cool for a while – it may collapse a little in the middle and shrink away from the sides. That's fine. Turn onto a wire rack to cool completely, or if you can't wait, serve on it's own or with creme fraiche, Greek yoghurt, cream or even ice cream.
It is delicious warm or cold, and will keep for several days (although it never does in our house.) Yum!
Vote for your favourite in the presenter bake off by clicking here