Wow. 2011 gone already. I once heard that time seems to more quickly as you age. Each year that passes by is a smaller fraction of your life. When you’re four years old, a year is a quarter of your existence! By now, as I edge further into my twenties, I find myself thinking ‘Really? Today is Dec 31? It’s that time of year already?’.
This past year was a busy year for me. I continue to live up to my title ‘The Baking Medic’, trying to bake every week if I can. Despite my best efforts, not everything that I bake is shared on this blog. Sometimes there is just no time to take a good photograph before it is all gobbled up!
I suppose, in a way, this is meant to be a reflection of the year 2011. I’ll share with you my favourite recipes of 2011 as well as a few other highlights of the year. Also, around Christmas, I baked the delightfully decadent flourless chocolate cake (from the Green & Blacks cookbook) that you see in the picture above. The cake is dense, smooth, and undeniably rich. A friend once told me that he actually felt his heart rate speed up after eating a piece of this cake. So it is not for the faint of heart. ;) But for those who dare to eat a slice, they will find themselves in chocolate heaving.
So, without further ado, let’s take a peak at my favourite recipes of 2011, shall we?
Flourless Chocolate Cake:
adapted from the Green & Blacks Cookbook
- 1 tablespoon ground almonds plus extra for dusting tin
- 300g (101/2oz) dark chocolate, minimum 60% cocoa solids, broken into pieces
- 275g (10oz) caster sugar
- 165g (51/2oz) unsalted butter
- pinch of sea salt
- 5 large eggs
- icing sugar or gold dust
- Preheat the oven to 180C/350F/gas mark 4. Brush a 9″ springform baking tin with a little melted butter and dust with the ground almonds, shaking off any excess.
- Melt the chocolate, caster sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.
- Whisk the eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove the sides of the tin and leave the cake on the base to cool, then dust using a fine sieve with icing sugar or brush with edible gold dust.
- Optional: To make the festive snowflake design, I folded a piece of paper first in half, then in half again, and lastly folding it in half a third time to get a sort of triangle. I then cut random shapes out of the paper from the folded edge. Exactly how you would make a paper snowflake when you a kid. Gently unfold the snowflake and lay it on top of the cake. Dust the icing sugar over the cake using a fine sieve. Carefully list off the piece of paper and voila!