Influences (or Why I Write the Way I Do)

Natalie Goldberg (free-flowing writing)
Clarissa Pinkola Estes (wild woman writing)
Jane Hutchison (direct-to-the-point writing)
Ernest Hemingway (simple words writing)

Saturday, November 19, 2011

Choc Fudge Cake Recipe

The recipe for Choco Fudge Cake c/o Margaret Fulton is as follows (I've memorized it after bungling the first one):

250g butter + 1 tbsp (for lining sides and base of springform pan, see picture)
250 g dark chocolate (premium quality for baking)
3/4 cup caster sugar
1/3 cup brown sugar
3 tbsp plain flour
3 tbsp almond meal
1/3 tbsp cream of tartar
6 eggs

Preheat oven to 180C.  Rub base and sides of springform pan with butter. Line base with butter with baking paper and rub another dose of butter over covered base.  Dust with flour. Set aside.

Melt chocolate and butter in large saucepan over medium heat.  When done, set temp to very low heat to keep the mixture warm. Set aside.

Separate egg yolks and whites.  In the egg yolk mixture, mix the sugars until just blended.  Pour yolk-sugar mixture to chocolate mixture. Then add the flour and almond meal.  Mix but do not overdo.  Remove saucepan from heat to just keep it warm.

Warm the egg white over low heat in a separate saucepan.  Add the cream of tartar until these form small white globules.  Pour egg white mixture to chocolate mixture slowly then mix.  It is normal for the mix to have white solids from the cream of tartar.

Pour entire mix to springform pan.  Bake for 35-45 minutes. The cake, according to MF, should 'tremble' at the center when cooked.  It is normal for the cake to settle down a bit after cooling.  Dust with icing sugar (1/2 tsp) and serve with vanilla ice cream. 

Bon appetit!

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