Chocolate Cake
Everybody should 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.
-
Beat the eggs, sugar, salt, bicarb and dessicated coconut together in a bowl until homogenous. They can all be added at the same time.
-
Melt the dark chocolate and olive oil together. The easiest way to do this is to put them in the microwave for 30 seconds at a time.
-
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.
Content from our allies
Now Then is funded by our allies - independent traders, community groups, charities and local government - who share our values. This content was produced independently of them. Ally mentioned in this article:
