Chocolate.. seriously

Chocolate for Adults
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.

“It has been years since I ate chocolate cake, and I must admit I approached this chocolate torte with much trepidation. Would it taste as good as the chocolate cakes I remember?
The answer is No.
Its much better than any chocolate cake I have ever eaten before!
The first impression that I got was chocolate. Not the sweet pappy chocolate flavour that you get when you buy “ordinary” chocolate cake, but a rich, dark bitter-sweet chocolate. A really Serious chocolate. Chocolate for Adults only, with an 18 certificate. Then the more subtle flavour and texture of nuts creeps into your awareness. Not strong, but subtle, and they gave the cake that bit more “bite” than pure chocolate could.
This isn’t a cake for eating when the munchies strike. It’s for eating when the curtains are closed, the candles are lit, the music is soft, and the mood is just right. It positively cries out for lashings of double cream – not whipped cream, but poured extravagantly over the top of a warmed portion, and allowed to soak in. It is almost too much cake for anyone to bear, and I defy anyone to tell it from a sugar and carb laden version, except, perhaps, that it’s better. ”

Elaine, I couldn’t agree more.
Serious Chocolate, Said Elaine
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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?

<img src="" width="600" height="400" alt="Chocolate.. seriously."
Happy day πŸ™‚


13 thoughts on “Chocolate.. seriously”

  1. hai mba riana….sonya lagi nih. yg ikut cake dasar tadi di Titan. mba kapan lagi ada decorating class di Titan atau jojo deh….ditunggu ya… πŸ™‚

    Cake decorating di Jojo akan ada di bulan november, kalo gak salah di long weekend sekitar akhir november deh. Tungguin aja pengumumannya ya di web NCC ya ——–Riana

  2. mbak rianaa.. aku uda vote mbak loh di blog award..
    I really2 wish that you will be the winner mba.. =D
    coba dipikir deh, photography-nya aja uda jagoan, resep2nya jgn ditanya, TIPS TIPSnyaa?? hmmmhh, tuntasss dikupas sm mbak riana.. haha.. ga pelit ilmu, panjang sabarnya, that’s you mbak ri.. hehe.. good luck!!

    Thank you udah vote! Amiiin… hehehe..
    Halah, gak jagoanlah. Lumayan aja πŸ™‚ ———Riana

  3. olaaa,
    udah nyobain, dan “buttery” banget. makannya musti “1 piece for 1 day” hehehehehe. kira2 kalo dikurangi butternya jadi ngga ya? kalo diganti pake margarin tawar emang berkurang enegnya? hhmmmm…. musti nyoba sendiri kali ya.cheers !!

  4. Hello Mbak Riana, kalau telurnya pakai telur kampung, kan lebih kecil, apa perlu ditambah jumlahnya? Thank you! And nice blog! πŸ™‚

    Telurnya ditimbang. 1 telur standard, beratnya 50 gram (tanpa kulit). Berarti 6 telur = 300 gram. Jadi kamu timbang telurnya sebanyak 300 gram tanpa kulit. —–Riana

  5. mbak riaanaaa… i was so amazed with this flourless cake.. wonder how it tastes, but i bet it must be soft and great…
    wanna try.. but have no food processor at home.. can i use mixer instead???

    Yup, it’s soft like pudding, and very grown-up-chocolate :). Blender untuk ngancurin kacangnya, selebihnya bisa dimikser. Kalo blendernya kuat, cukup pake blender aja. ———–Riana

  6. makasiiii banyak bwt replynya :), bener2 mo coba.. tapi wiken kemaren bener2 tight.. oooopss… lupa tanya lagi, ini pake loyang ukuran berapa ya? sorry mb riana, nanyanya nyicil.. big thanks πŸ™‚

    iiih, udah aku tulis tuh di atas… loyang bulet dari 20 cm sampe 25 cm bisa dipake πŸ™‚ ———-Riana

  7. Assalamu’alaikum..
    Salam kenal Mba’ Riana..
    yum… yum.. kykny enak nih choco torteny.. sya jd pngen bikin.. oia stau sya dark cooking choco mgandng 60 smpe 70 prsen cocoa solid,, jd shrusny plh cooking choco misal merk colata, tulip or l’agie aslkan plh yg dark gak trlalu mmpngaruhi rasa n tekstur akhir cakeny ya mba’? klo Mba’ riana pake dark cooking choco yg mana mba’? dtunggu jwbanny… mkasih… πŸ˜€

    hmm.. yang paling pengaruh ya rasa. Akan tergantung dengan rasa coklatnya, tergantung lidah si pencicip dan selera juga. Aku kemarin pake elmer campur theys, dua-duanya bercitarasa lebih pahit daripada colatta. Ini betul2 tergantung selera deh. ————-Riana

  8. mbaa.. minta ijin mo copas, skalian ma resep yg lain ya πŸ˜€
    thanx b4!!
    ow.. btw, blog nya kuereeeeennnnnnnnn… sampe minder liat nya 😦

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