Flourless cakes must be all the rage these days, because this is the third cookbook we’ve done that’s had a recipe for one. I’ve already made the one from Leon (success) and the chocolate-organge one from Lucas Hollweg (another winner in a cookbook of winners). Now it’s Angela’s turn.
The first great thing about this recipe is that it’s easy to remember, for the next time we’re in a holiday house and are desperate for some cake. 200 grams each of unsalted butter, caster sugar, dark chocolate and ground almonds, combined with 4 eggs separated, cook at 160C for 40 minutes and you’re done. Some people might struggle with beating the egg whites, which makes the “air” in the cake. But the more you make flourless cakes, the easier this gets.
I managed to make this on a particularly busy day for my book club that night and wasn’t at all stressed by doing it.
It was a resounding success at book club. This is the reason why there is no dialogue to go with this recipe. Anyone who’s ever been in a book club will understand why it is that I didn’t write down the dialogue. I would have also had to filter out all manner of discussion including travel plans for the summer, stories about our families, not to mention the book of the month. (In this case, it was “Annabel.” Fascinating book, but with a disappointing ending. But I digress.)
Everyone loved the chocolate cake. As people were eating their slices, one of my friends asked, “Who thinks this cake is the best thing that’s happened to them all day?” and everyone raised their hands.
Andrew and Nicholas, who got to have some leftover cake the next day, also agreed. They loved it too.
I will definitely be making this again, and will be recommending this recipe to my friends as well.
