I have never considered myself a foodie, but I have been called a foodie a few times by friends especially when they see me get all wide-eyed and excited when I am talking about food. Hence, when I stumbled on this book at the last Big Bad Wolf Sale, I felt compelled to buy it, the RM8 price of course helped to convice me to get it.
When I started reading... I skimmed the book at stopped at page 173: Fifty things every foodie should do, or at least try once in her (his) life.
While some of the things listed had a bit of a ... "yeah right! like that's gonna happen"factor eg: no. 17: Spend a week in New Orleans - I would love to go to New Orleans but seriously?
Anyhow... what I'm trying to get at is no. 20 Learn to make an easy but decadent chocolate cake.
I have tried quite a number of chocolate recipes, basic butter chocolate cake ones, moist chocolate cake, devil's chocolate cake etc... but seeing that the recipe was short and simple I had to just give it a go and thus tick off this number from the 50 too.
7 oz / 200g good plain chocolate chopped or broken into small pieces
(I used: Van Houten's Cooking Chocolate)
1 cup / 225g butter
1/4 cup / 25g cocoa powder
5 large eggs, separated
1 cup / 225g sugar
1/2 cup / 60g flour
1/4 cup / 85g soured cream (or creme fraiche)
and a pinch of salt
1. Put the chocolate, butter and cocoa powder in a medium-sized bowl.
2. Microwave for one or two minutes, depending on the power of your machine, just until the butter and about half of the chocolate have melted.
3. Remove the bowl from the microwave and stir until everything is , mixed together. Set aside.
4. Put the yolks, sugar and flour in another medium-sized glass bowl and stir with a spatula or wooden spoon until well mixed.
5. Add the creme fraiche and salt and stir until blended.
6. Pour the mixture into the bowl with the melted chocolate and butter mixture, and stir to blend well. Set aside.
7. Whisk the egg whites using your own amazing elbow grease, or a stand or handheld mixer. Beat until the egg whites form a soft peak, that is to say, it forms a peak that quickly leans over to one side as you pull the whisk up from the whipped cloud.
8. Take about one-third of the whipped whites and whisk it into the batter until well mixed. Fold the rest gently in to the batter until the white streaks entirely dissapear into the chocolate batter.
9. Preheat the oven to 400F /200C/Gas Mark 6. Butter and flour a 9-by-15 inch/22-by-12cm loaf pan, and line it with parchment paper.
10. Pour in the chocolate batter and use the back of a knife to level the surface a bit.
11. Bake in the oven for 25 to 30 minutes until the surface has a little bounce. Remove the cake from the oven, but leave it in the pan, and let cook in the pan on the countertop form about an hour.
12. Wrap the whole thing in aluminium foil and refrigerate. Remove it from the fridge at least an hour before serving, an run a knife between the cake and the sides of the pan. Remove the cake from the pan onto a plate and slice.
13. You can serve this with fresh berries, preserves, or a dollop of whipped cream.
* For a bit of variety, you can bake this batter in muffin tins - or other fancy single serving shapes - for 12 to 15 minutes.
Have fun baking! Trust me it will turn out amazing and like what Pim said... this will be your default chocolate cake from now on.