What's your comfort food? When you feel a little low, in need of a hug, or of a miracle, what's your solution? Mine is this chocolate cake.
The texture is so soft that it melts in your mouth. The rum enhances the flavour of the chocolate.
It's very easy to make and I feel re-energised and positive afterward!
This cake can be made dairy free and / or gluten free
Ingredients, for 6 people:
Oven @ 180°C without fan
For the cake:
Sugar: 150 g + 70g
Butter, softened (or margarine): 180 g
5 eggs at room temperature
Almond meal = ground almonds: 40 g
Flour, sifted (or potato starch): 90g
Rum (or coffee): 40ml
Dark chocolate chips: 160g
Chocolate Ganache:
Dark chocolate chips: 100g
Double cream (dairy or not, I like oat): 100ml
Method:
Melt the chocolate on a Bain-Marie. Separate the whites from the yolks.
Beat the butter and 150g sugar together on medium speed until light and fluffy.
Add the egg yolks and mix until the batter is pale yellow.
Add the rum to the batter and then the almond meal. Mix gently.
Add the melted chocolate and mix to incorporate.
Add 70g sugar to the egg whites and create a French meringue.
Pour the chocolate preparation and the sifted flour over the French meringue. Combine gently to keep all the air in. You should mix from bottom to top.
Bake the cake for 18 to 20 minutes. 18mn for a runny texture, 20mn for more set. Let the cake rest in the pan for 10 minutes. Flip the cake out onto a wire cooling rack to cool completely.
For the ganache:
Melt the chocolate in a bowl over a saucepan of hot water.
Fold in the cream, off the heat.
Decorate your cake when the cake is cold and the ganache, warm
Cover your cake in ganache and...ta daaa --- enjoy!!
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