its been a while right?
Since I posted my last ‘best ever’ recipe
But I have a good excuse, I’ve been neck deep in assignments for university, stretching and bending my mind in shapes I didn’t even know existed and it took me away, albeit temporarily, from my quest for the ‘best ever’ recipes
This is an oldie but a goodie – its my fall back – always incredible ultimate chocolate cake and best of all its Gluten free – now I’m not a coeliac but I have a couple of friends that are so my repertoire of gluten free goodies is growing daily – in fact on my Place2be course everything I made was gluten free so that really tested my boundaries of baking.
This recipe came into my life about 3/4 years ago with the advent of Willie Harcourt-Cooze & his cacao.
This is his recipe for Chocolate Cloud Cake – now I know that Nigella does a cloud cake that my friend Vickie swears by, but for it me it doesn’t stand up next to Willie’s, its such a show stopper for those who fancy a chocolate fix, and frankly if you don’t much fancy a chocolate fix then I cant be your friend anymore
Willie’s Cloud Forest Chocolate Cake (Serves 12)- its uber rich
Preheat the oven to 170°C (fan).
180g cacao or really high%age chocolate
250g of unsalted butter
50g light muscovado sugar
125g golden caster sugar
100g ground almonds
250ml of double cream
75g golden caster sugar
90g cacao grated/chopped
Raspberries & strawberries chopped (optional)
Line a 25cm springform cake tin with baking paper.
For the cake, melt 180g cacao, finely grated/chopped, and 250g unsalted butter by placing them in a heatproof bowl over a pan of simmering water.
Meanwhile, beat six eggs with 50g light muscovado and 125g golden caster sugar until pale and doubled in volume.
Stir the cacao mixture into the eggs.
Fold in 100g ground almonds, then tip the cake mix into the prepared tin.
Bake for 35min, or until slightly but evenly risen all over and a knife inserted into the centre comes out clean. Leave to cool in the tin.
Prepare the icing by gently heating 250ml double cream and 75g golden caster sugar until almost boiling.
Remove from the heat then stir in 90g finely grated cacao until it has melted.
Leave to cool then spread over the cake
Now I like it to have a twist so pile the centre with raspberries and strawberries, as a contrast to the chocolate overload – its LUSH
Do you have a favourite ‘go to’ chocolate cake recipe – spill it here if you do!