Dear Sir Paul,on http://magicalchristmaswreaths.blogspot.de/ you told me that today is "World Baking Day", and I promised to join in (proudly telling you that I translated "LEON. Baking&Puddings" by Claire Ptak & Henry Dimbleby for Germany's most famous publisher DuMont last year)
We had guests today, so I served the cake as a dessert. They all enjoyed it (me too, because it is easy and fool-proof to make). May I add that I took very dark chocolate, 75% - because one has to counteract the sugar.
Here it is:
Flourless Chocolate torte with macerated strawberries
Recipe type: Dessert, cake, tea, baking, baked goods
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
· 6 eggs
· 100g white sugar
· 100g brown sugar
· 300g dark chocolate, roughly chopped
· 2 T instant espresso powder
for the macerated strawberries
· 200g strawberries, sliced
· 3 T icing sugar, sifted
· 250ml cream, whipped
· icing sugar, for dusting
1. Pre-heat the oven to 180°c and grease and line a 27cm round cake tin.
2. In the bowl of a freestanding mixer, whisk the eggs and sugars until light and creamy. This can take up to 5 minutes.
3. Melt the chocolate over a double boiler and when the eggs are light and voluminous, slowly pour in the melted chocolate, whisking continuously.
4. Add the espresso powder and fold in.
5. Transfer the batter to the prepared tin and place in the oven.
6. Bake for 25 minutes until the cake has risen and feels slightly firm.
7. Remove from the oven and allow to cool completely in the tin. It will sink in the middle.
8. Combine the strawberries and icing sugar in a bowl and allow to stand for up to 30 minutes.
9. To serve, slice the chocolate torte then serve with a dollop of whipped cream, a spoonful of the macerated strawberries dusted with icing sugar.
Mmmmmm - sounds yummy. I am always on the lookout for flourless treats as I have a niece who cannot eat flour.ReplyDelete
and it is really easy to make - no stress, no risk - lovely.
Ooooo Britta ….. that looks and sounds delicious. I'm not much of a cakey person myself , much preferring the savoury courses but, I could definitely tuck into a slice of your Chocolate Torte and macerated strawberries ….. even better that it comes without risk or stress !!!!ReplyDelete
and to think that chocolate is good for you... as strawberries are... :-)
Bravo, bravo Britta. What a wonderfully tasty looking creation. Thank you so much for entering into the spirit of World Baking Day. I absolutely love the photographs of both you with your cake and the vignette featuring the calendar, such a great idea, you are a clever clogs. I am sure everyone congratulated you on such a delicious treat:)ReplyDelete
thank you! Compared to your wonderful results the chocolate cake is simple, but we all liked it very much. Inspiring occasions like the World Baking Day are giving an impetus to celebrate.
I'm sorry Britta, but I would dearly love to push that cake straight into your face - does that make me sound cruel and heartless? You know that I am not, but I do like a good laugh.ReplyDelete
As Professor Fate in "The Great Race" in the "Pies upon Pies"-scene put it so nicely: You wouldn''t dare!Delete
My last comment must have been sub-conscious - I had completely forgotten about that film!Delete
Oh, 'after approval' now, is it?Delete
Yes, I looked at the cake-recipe and liked step number 7:Delete
" Remove from the oven and allow to cool completely in the tin. It will sink in the middle."
That looks absolutely divine!ReplyDelete
thank you! I do not bake very often - too tempting results - but with guests it's fine.
Dear Britta - love the charming photo of you along with delicious looking cake. Definitely making a note of how to make that wicked looking chocolate torte♡ReplyDelete
thank you! The photograph of me is looking a bit as if I have already eaten the whole cake - that is not only the effect of smiling broadly, but also the angle from which a young tall photographer took the photo...
As to the "wicked" chocolate: don't underestimate the beneficence of the strawberry-vitamines! :-)
I added a little information to the recipe: I used a 75% dark chocolate, to counteract the sweetness of the suggar.ReplyDelete
As a German gourmet once wrote - he was speaking of Mousse au Chocolat - :
"If a child takes a second helping, it was too swet."
Oha- I seem to be a bit upset - of course it must read: "sugar" and "sweet".Delete
Delightful and photogenic, a decided success!ReplyDelete
thank you! A comment that is as kind as the mellowness of the cake.
How did I miss this post!?ReplyDelete
My dear Britta, I'll have you know that I double-clicked on your photograph so that I could look into your eyes more clearly. Such joy and light in your lovely visage. (Also, I love that shade of pink for the lippy. Daughter is into pink lip stain at the moment and it looks well on her, too.)
Thank you for the recipe! I am happy to know that it was well-enjoyed.
thank you! Now it is my time to double-click on your avatar: that is a very lovely photo! I found it in the interview by mediasharif. Great!
Oh my goodness, Britta...however did I miss you, chocolate and strawberries? I must still been on beachtime! I love that this confection purposely sinks in the middle...that often happens with my baking, but unintentionally! Smiles...SusanReplyDelete
beachtime - how wonderful! We had the hottest day of the year yesterday - but no beach -- I went to the Spree to see a bit of water...
Tthe "sinking" of the cake was not as deep as I expected after the annunciation - and thus I could live with it :-) B