Tuesday 28 October 2008
[Cloud slivers would tinkle - Most chocolatey melt-in-your mouth loaf cake]
I didn’t really intend to share this loaf cake with you this soon.
But as I was driving back from the pâtisserie, and rain drops started to hit my car window – in what I refer to as the most comforting sound ever – I knew I had to tell you how fabulous and perfect this chocolate cake is.
I made it a couple of weeks ago. On a Sunday, and by Monday it was all gone. Nigella, who once was my very own favourite person in the world before Pierre got in the way, totally re-gained my love and trust.
It might not be the prettiest cake, but just a single bite will make you forget the glossy entremets, and as a side-effect, your worries.
Believe me when I say I would happily sink my teeth into one of those dense yet melting slices. For tea. Every single day.
And maybe, if I did, then everything would look sweet and chocolate-coated; even though I must admit I’m currently so happy that it would take a lot to bring me down.
But well, if for whatever reason (and I know there are many), you’re feeling sad or tired or both, then please, take the time to make this super-easy cake. Hopefully, the sky will clear up, and the next minute, you’ll be your usual happy self.
Cake fondant ultra-chocolaté
Adapted from Nigella Lawson’s Feast.
As you’ll make the batter, you’ll definitely measure how good the cake is. Deeply fragrant, with a melt-in-your mouth texture.
Shall we all thank the cocoa powder. And melted chocolate. And cocoa syrup. And fine chocolate slivers.
However – and trust me, this is a not a problem – the recipe yields to two loafs. But they freeze beautifully, and they texture even benefits from they’re little Aspen-like vacations.
Cake fondant ultra-chocolaté
makes two loafs
for the cake
200g plain flour
1/2 tsp baking soda
50g cocoa powder
275g caster sugar
1 tblsp natural vanilla extract
175g chocolate, melted
80g double cream
125g boiling water
for the syrup
1 tsp cocoa powder
100g caster sugar
for the topping
25g milk chocolate
Preheat the oven to 170°C. Grease and line two loaf tins (21 x 11cm and 7.5cm deep) with baking paper, making sure you cut it well above the rim so you’ll have handles to later get the cake out from its tin.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla extract, melted chocolate and double cream into a bowl, and mix with a wooden spoon until smooth. Slowly incoporate the boiling water and divide the batter between the twi loaf tins.
Bake for an hour, or until firm to the touch.
As soon as the cake is baked, remove from its tin using the baking paper, and place on a cooling rack, leaving the baking paper in place.
Put the syrup ingredients of cocoa, water and sugar into a small saucepan, and boil for approximately five minutes, until thickened.
When the syrup is ready, pierce the cake a few times using a skewer or a long match, and pour the syrup as evenly as possible over the cake. Let the cake become completely cold, remove the paper, and place it on your serving plate.
Get your chocolate, and slice thin slivers off the block with a heavy knife, until you’ve got enough to cover the top of the cake.