I don’t tend to do posts in relation to occasions per se on this blog. Valentine’s Day, Christmas, Mother’s Day etc. I pretend to myself that it’s a purposeful choice, but really it’s because life with two little ones is so unpredictable and hectic that I find it very tricky to plan ahead to that degree. Nonetheless, this cake would be just perfect for a Mother’s Day lunch. That is, as long as your mum enjoys a chocolate cake. However I would estimate that around 99.9% of women rather like chocolate, so I’m thinking it’s a reasonable suggestion. This cake post being suitable for Mother’s Day is serendipitous rather than result of good pre-planning though. Last weekend I attended (late by one night as kids were ill) a hen weekend of one of my oldest friends, Sophie, at The Orange Tree in Yorkshire. It is run by a friend of hers, Ed. This place is something special. It’s a beautiful old house in stunning scenery. (I don’t use that word lightly, it really is stunning in the true sense of the word.) It specialises in relaxation weekends, with yoga and relaxation sessions and spa treatments. And did I mention there is a hot tub too?
*5 minutes after posting, we decided to ‘test’ it! It was amazing, one of the best cakes I’ve ever made. This is my new, go-to chocolate cake recipe. Thanks Claire!
Serves: 8-12
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients:
Instructions:
- Preheat your oven to 180C. Grease and line a 20cm springform tin (I used a 19cm sandwich tin and it worked fine).
- Melt your chocolate and vanilla in a bowl over simmering water. Add your cream and set aside to cool a little.
- Separate your eggs. Whisk your whites to soft peaks.
- Mix your yolks with the almonds and sugar. Then add your cooled chocolate (it needn’t be totally cooled).
- Fold in your whites.
- Pour your batter into the tin and cook for 40-50 minutes. Mine was ready at 45 minutes – I covered it loosely with a bit of foil at 35 minutes as the top was beginning to colour slightly. Test with a skewer to see if it’s done. It should come out clean.
- Leave to cool in tin for 15 minutes before cooling on a wire rack. Dust with icing sugar. Serve with creme fraiche or Greek yoghurt.
Looks a lovely recipe to try especially for a vintage tea party:-)
Regards
Patricia
VTP Caterers Sussex
I am sooooo going to try this, sounds like a wonderfully sumptuous cake…..though I've still yet to try the flourless choccie cake The Healthy Epicurian guest posted on my blog recently (http://chezfoti.com/2013/03/04/a-guest-blog-by-the-healthy-epicurean-almond-chocolate-cake/). I think I'll just have to have my very own Chocolate Cake Bake-Off. Could think of worse things to do!. AND I so want to stay at The Orange Tree, looks totally magical.
It is amazing, great as a dessert cake or as a slice with a cup of tea. Keeps really well too. So moist! Great word, moist. ; ) Orange Tree is a special place, worked so well as a place to take over with a group of girls.
Hi Patricia, it would work well for a vintage party, any party for that matter. Great as a birthday cake too. : )
OMG. My mum helpfully pointed out today that my recipe stated a 20in tin. That would be quite big. I have amended it to say 20cm tin, which is correct. Oops.
Hi Patricia – you have won The Orange Tree cook book. Please email me at wellwornwhisk@gmail.com with your address so I can send it on… thanks
I made this cake and baked it in my wood fired Esse oven so difficult to time it exactly and get the temperature spot on!! I feared that it was over baked and would be dry but hallelujah it was GREAT!! Even the www blogger liked it ;o)
FAB xxx