You might recognise this photo from somewhere…
I really want to start experimenting with some more gluten free bakes, and this recipe caught my eye thanks to the mouth watering photo that accompanied it! I have to be straight up and say that I came across it through work. For those of you who don’t know me I do communications at the British Hen Welfare Trust, a wonderful charity which re-homes ex-commercial hens, thereby saving them from slaughter (shameless plug there).
As well as re-homing chickens we also educate the public about how they can make a difference to hen welfare when they go shopping, i.e. by choosing higher welfare eggs. We’re getting to the point, I promise. We produce a charity magazine called Chicken & Egg three times a year which features yummy recipes, and this particular one from Higgidy was featured in our last issue.
I’d been eyeing it up for a while so, when my partner Dan went out on the razz last Friday, I thought I’d spend my evening baking! The result was a deliciously gooey bake which was essentially a brownie but in cake form – yummy!
I didn’t have a 23cm cake tin required so used a slightly smaller one which I think caused the cake to rise higher than it would have normally, therefore leaving it further to sink when it started cooling. It’s supposed to sink anyway, but I ended up with a bit of a crater in the middle. Still it tasted lush, and even better drizzled with some dulce de leche for good measure!
Here’s the recipe. And head over to Higgidy if you want more where this came from – they’ve got some ridiculously good recipes.
200g dark chocolate, broken up
200g unsalted butter, cubed
200g caster sugar
5 eggs, separated (free range please!)
30g cocoa powder
Preheat the oven to 160C/140C fan and then grease and line a 23cm cake tin. Gently melt the chocolate and butter in a bowl and leave aside to cool.
Whisk 100g of caster sugar with the egg yolks until pale and thick. Separately, whisk the eggs until they’ve increased in size and look lovely and fluffy, then gradually the rest of the sugar and the cocoa powder until the mixture is thick and shiny.
Gently fold the chocolate mix into the egg yolks. When fully combined, gently fold in the egg white mix and bake for 30 minutes.
Turn the oven off completely but leave the cake inside for about 10 minutes. Don’t panic – it will sink and crack but it’s supposed to! It’s what makes it look rustic, as my friend said!
I dusted mine with cocoa powder and drizzled some dulce de leche on top. This would also be magnificent with some salted caramel ice cream. It’s the stuff dreams are made of!
Oscar here likes dreaming…a lot.