I am quite intrigued by devising baking recipes. This is because baking is much more of a precise science than I am used to with the rest of my cooking. Normally, I just throw things in and hope for the best. But with baking you have to use precise measurements and add the right ingredients to allow, for example, the cake to rise, or be moist enough, etc etc.
But I decided to have a go. And I was quite pleased with this one.
I wanted to create a rich, but light in texture, dessert cake. It was probably not exactly as I imagined, but lovely all the same.
300g dark chocolate
6 eggs, 5 separated, and one extra
4 tablespoons caster sugar
1/2 cup self raising flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 cup almond meal
Creme fraiche and raspberries to serve
Preheat the oven to 160 degrees. Grease and line a 20cm spring form tin.
Place the butter and chocolate in a heatproof bowl over a saucepan of boiling water and heat until melted (don't let the bowl touch the water). Allow to cool slightly and then whisk in the egg yolks, extra egg, 2 tablespoons sugar, flour, cocoa, baking powder and almond meal.
Meanwhile, beat the egg whites until soft. Beat in remaining sugar until firm peaks form.
Fold the egg whites through the chocolate mixture (it is easiest to fold through half to loosen the mixture and then fold through the rest).
Bake for approximately 30-40 minutes until still moist in the middle. Serve with creme fraiche and raspberries.