With 40 minutes before I had to be at someone's house, and tasked with creating a desert suitable for a coeliac yet good enough for the rest of the party, I donned my Heston Blumental goggle glasses on and turned to desperate experimental cooking. This constitutes throwing chocolate and ground almonds into a bowl and heating it up. Turns out random ingredient cake mixture thrown into a bowl makes the best brownies I've ever made. Gooey, stodgy, rich and chocolatey with a marzipan aftertaste. Can you get better? Definitely not.
I only managed to get a photo after the party, what you see there are the limited remains.
cake...
100g salted butter
250g dark chocolate (good quality, at least 70%)
150g icing sugar
150g ground almonds
4 eggs separated
- Preheat the oven to 180°C and line cake tin with greaseproof paper.
- Place the butter and chocolate in saucepan balanced over a pan of simmering water, keep an eye on it otherwise the chocolate will split and become grainy and bitter.
- Whisk egg yolks and icing sugar until thick and considerably paler. Whisk the egg white separately in a really clean bowl until stiff peaks form and it doesn't fall on your head if you
- Pour the melted chocolate and butter into the bowl with the egg yolks and sugar, mix in the ground almonds then immediately fold in the egg whites gently, using a metal spoon.
- Pour the cake mixture into the tin and cook in the middle of the oven for 30 minutes.
