Chocolate Cake

Chef Rico, Rutland ArmsChef Rico, Rutland Arms

Everybody sould have a chocolate cake recipe of some description, and once mastered this easy variation of a brownie will see you through emotionally-trying times and dinner party quandaries. The original recipe, which used ground almonds, was divulged to me after a visit to the amazing Baratxuri in Ramsbottom. We tried making it with desiccated coconut instead and the results were life-changing. 

6 eggs
400g sugar
Pinch of salt
Half teaspoon bicarb
300g desiccated coconut

Beat the above ingredients together in a bowl until homogenous. They can all be added at the same time.

350g dark chocolate
300g olive oil 

Melt the above together. The easiest way to do this is to put them in the microwave for 30 seconds at a time. When melted, beat the chocolate and olive oil mixture into the coconut and egg mixture. Bake in a lined tray loosely covered with foil at around 180°C for 30 minutes. These final measurements are approximate, as you might have a deeper tray and all oven thermometers lie anyway. It's better to trust your judgement with stuff like this. Once the cake is completely cool, pop it in the freezer for an hour or until it is sufficiently rigid to be cut cleanly with a sharp knife. This is a useful technique for getting really clean portions out of sponges and so on, as they take freezing very well.