We like cake. Actually, we love cake, which is why we are so utterly ecstatic that tomorrow is National Cake Day.
We have decided to celebrate by sharing one of our favourite cake recipes with you. Although we would like to claim this recipe is our very own – perfected in our own kitchen and handed down from Bowgie Inn Generation to Bowgie Inn Generation, that is not the case. It is however, a fellow cornishman’s recipe and that’s almost the same thing!
SO without further ado we would like to introduce the Sunken Chocolate Cake Recipe from Rick Stein. It’s called ‘sunken’ because it doesn’t contain much flour as a raising agent. So think of it as a sort of cake meets souffle meets brownie… enjoy!
You will need:
20cm cake tin
225g (8oz) butter
225g (8oz) good quality plain chocolate
50g (2oz) ground almonds
60g (2.25oz) plain flour
6 medium eggs
50g (2oz) soft brown sugar
175g (6oz) caster sugar
loads of bowls. (it will be worth all the washing up we promise!)
Heat oven to 180c/350f/gas mark 4. Grease and line cake tin
Break the Chocolate into pieces (nibbling on a couple as you go to check that it tastes OK) and add to the butter in a heat proof bowl and rest over a pan of simmering water. Leave until melted and stir.
In a separate bowl sift together the ground almonds and flour and set aside.
Separate the eggs putting the yolks in one bowl and the whites in another leaving out as much of the shell as possible (bit a few fragments never hurt anyone, in fact a teeny bit of shell is probably good luck).
Add the brown sugar to the egg yolks and whisk until pale and creamy. gently fold in the melted chocolate mixture, followed by the almond and flour mixture.
Whisk the egg whites into soft peaks and then whisk in the caster sugar a little at a time, to make a soft meringue. Have a little play and try to to make a snow scene sculpture but don’t over-do it now…. we don’t want it too stiff… keep an element of ‘flop’ to your peaks.
Once you’ve finished playing, fold your meringue into the chocolate mixture with a large metal spoon, then pour into a well greased and lined tin and bake for 50 minutes. You know it’s ready when its got a bit of squidge to it. Squidge is good. Trust us.
Leave to cool, remove from the tin and eat (but not all in one go – that would be greedy)
Don’t forget to try our very own Warm Chocolate Fudge Cake served with Rodda’s Clotted Cream…we think we give Mr Rick Stein a run for his money!