I watched this episode of Jamie Oliver making this flourless chocolate cake and I couldn’t let go. After trying it, I lost words. I don’t know how to explain the feel, the taste, the experience. It was just.. different.
Then I found a review made by a woman named Elaine, and she spoke all the words I need.
Elaine, I couldn’t agree more.
Double-Nuts Chocolate Torte
by Jamie Oliver
150 gr shelled and peeled almonds
150 gr shelled walnuts, finely ground
300 gr best quality cooking chocolte (70% cocoa solids)
1 heaped teaspoon unsweetened cocoa powder
255 gr butter
100 gr sugar
6 large free-range eggs, separated
- Preheat the oven to 190 C. Line the bottom of a 20 or 25 cm tin with a piece of greaseproof paper before buttering the bottom and sides then dusting with flour.
- Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Put to one side in a separate bowl.
- Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks one at a time them mix together with the chocolate and nuts.
- In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix.
- Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.
What I did:
- As for the nuts, I used whatever available in my cupboard. I used almonds, kenari (java almonds) and a small amount of peanuts. It turned out gorgeous.
- You better not substituting margarine for butter, it will ruin the real chocolate taste. If you insist though, your cake will have a hint of saltiness.
- I did like Jamie did on the show: I spared a small amount of the cooking chocolate to be crumbled and sprinkled on the batter just before going into the oven. Push the chocolate chunks into the batter, than bake. When the cake was served warm, the chocolate chunks would melt and fill your mouth with gooey chocolate. You’d be in heaven.
- Like the real chocolate, this cake is not very sweet. So if you are nuthin’ but a sugar-slave, you can serve it with your favorite sweet sauce. I’m thinking.. vanilla custard?