Sorry. I am deviating from the format YET AGAIN and not including any dialogue. The problem, once again, is I made this for my book club and it’s difficult for us to stay on one topic for long.
Flourless chocolate cake is one of those things that might appear to be really complicated and quite difficult to make, but actually the opposite is true. The trick is to beat the egg whites into submission. Show no mercy. If the egg whites are nice and stiff, the cake will work. I’ve decided that the best way to describe the consistency you need is to say that it should be like shaving foam. The fact that it looks an awful lot like it helps matters.
Also, the other thing to bear in mind, is no matter how stiffly you beat the egg whites, the cake is still going to fall once it’s out of the oven. Don’t sweat it. It’s still delicious. If you’re going to make Nigella Lawson’s Easter Egg Cake from Feast (a firm favourite over here), you cover the collapse by putting even more chocolate on to the top. It’s a delicious solution, but unnecessary. Learning to live with imperfection is a better solution, not least because it will make life easier altogether.
Here’s a fine example of me learning to live with imperfection. See how it’s collapsed? I shrugged it off. I knew it would taste good, and it did.