I don’t know about you guys, but I totally have days when I am in need of baking and chocolate. I can easily spend hours in the kitchen that should be spent doing something productive, like cleaning or dusting. But I confess on days when I feel like wallowing in bed and watching movies I turn to my kitchen, roll up my sleeves and bake…and the results are so worth it. It makes home-making a pleasurable pursuit, which involves chocolate and can turn a no can-do attitude into a domestic, baking goddess in no time!
In case you’re interested and in need of getting your hands all floury and your apron covered with melted shards of cracked chocolate then join me. Take pleasure in melting velvety cream and chocolate with whipped, fluffy eggs and watch the cake come into its own and take on a light, airy, chocolate-y texture, which is absolute heaven.
3 large eggs
100 grams brown sugar
3 teaspoons clear honey
120ml single cream
95 grams self-raising flour (or 2 parts gluten-free dessert flour and 1 part corn flour)
50 grams 70% chocolate
65 grams ground almonds
55 grams melted butter
1 ½ teaspoons baking powder
Preheat the oven to 200°C and line a loaf pan with greaseproof paper.
In a large mixing bowl, whisk the eggs, sugar and honey until light and fluffy and set aside.
In a medium saucepan heat the cream until nearly boiling and break the chocolate into the cream and stir until melted and smooth. Remove from the heat, allow to slightly cool and add to the whipped sugar-y eggs and stir until combined.
Add in the ground almonds, flour and baking powder until velvety smooth. Stir in the melted butter until nice and glossy.
Pour the cake batter into the pre-prepared loaf pan and bake in the oven for 5 minutes.
After 5 minutes lower the temperature to 150°C and make a lengthwise incision in the top of the cake with a sharp knife and return to the oven and bake for a further 30-40 minutes (depending on the type of oven).
Once baked, remove and cool for 10 minutes. Enjoy slightly warm, drizzled with cream.