Hello world. It’s been a while. A while of travelling all day to live with strangers I met online; a while of being very thankful to God for the provision of wonderful people and a friendly church in the deep south of France; a while of learning to drive on the “wrong” side of the road and car; a while of looking for missing shoes at 8.43am when we should really have left 4 minutes ago; a while of ice-creams in the Italian rain after a lengthy drive; a while of rather-cold-sea, beaches and rocky hill-walking inlets; a while of speaking français and making German friends; a while of my sister getting engaged; a while of learning about TrashPacks, the current playground craze; a while of experiencing just how exhausting childcare can be; a while of reading and journalling and thinking and writing and listening to music and knitting…
Bref, I’ve been busy since I last uploaded a recipe 6 or so weeks ago. And still plan on being busy for the upcoming while. But for today it was the middle of my charge’s birthdays and I was tasked with making a cake. Turns out small French boys don’t like icing with dark chocolate. Happily this meant there was more icing for Joelle and me to eat. This cake is not too sugary and would go perfectly with some coffee – and unlike my usual go-to chocolate cake recipe, doesn’t require a couple of days to mature.
I can also testify that whipping egg whites by hand is possible (and didn’t actually take me too long… I think knitting helps the wrist-muscles!) though would advise an electric whisk if you have one.
160g dark chocolate
3 eggs, separated
150g caster sugar
200g plain flour
2 tsp baking powder (1 sachet levure chimique)
2 tbsp cocoa powder
1 tsp vanilla
20g icing sugar
- Melt the chocolate and butter together.
- Whisk the egg yolks with the caster sugar until they are pale. Add in the milk, flour, baking powder, cocoa powder, and the vanilla extract and whisk to combine.
Stir in the melted chocolate and butter.
- Whisk the egg whites until they form firm peaks then stir in the icing sugar.
- Fold the egg whites into the chocolate mixture gently.
- Pour the mix into a greased and floured bundt cake tin and bake 30-40 minutes at 180oC.
- Leave to cool in tin slightly before turning out onto a drying rack.
Use whatever icing you want, but if stuck for ideas, I just melted 150g milk chocolate with 2 tbsp double cream, 75g butter, and 2 tbsp golden syrup.