Admittedly, this cake is scraping into the Vegie Smugglers repertoire on an almond-meal technicality. I considered calling it ‘adult nut cake (with rum and a block of chocolate)’ but I have to concede that it doesn’t contain anything healthy at all. The truth? It’s a flourless dark chocolate, almond & rum cake that is SO delicious that Mr VS loved me more after I made it for him on Valentine’s day.
Being a fan of all things tasty, I thought it worth sharing in case you know an adult in need of spoiling sometime soon. It starts off like a mousse cake, then after a day in the fridge becomes a sinful truffle cake that lasts several days.
The recipe is from Claudia Roden’s ‘The Food of Spain‘, but it’s not her recipe either, apparently it dates bake to Spanish cookbooks from last century.
Chocolate, almond and rum cake
150g dark cooking chocolate (best quality you can afford), broken into pieces
3 tbsp water
150g unsalted butter, cut into pieces
4 large eggs, separated
1/2 cup caster sugar
1 cup almond meal
1 tsp baking powder
4 tbsp dark rum
50g dark chocolate, broken into pieces
2 tbsp water
1/4 cup caster sugar
25g unsalted butter, cubed
Heat the oven to 160C. Line a 23cm springform pan with baking paper.
Melt the chocolate with the water in a double boiler (a bowl, over a pot of boiling water – but don’t let the bowl touch the water or it will burn, you just want the steam to be a nice gentle heat source – still not sure how? Watch this video).
Stir constantly and once the chocolate is nearly melted, add in the butter and stir them together into melty-awesomeness. Set aside.
In a large mixing bowl, combine the egg yolks, sugar, almonds, baking powder and rum. Add in the melted chocolate and mix really well.
In a clean bowl, beat the egg whites until stiff peaks (when you lift up the beaters, the peaks stay up in the air – if they flop to the side, they are ‘soft peaks’ and you need to beat them a bit more.
Add 1/4 eggwhites into the chocolate mix and combine in gently with a spatula. Repeat with 1/2 the remaining mix and then again until all the eggwhites are combined in – there’s an ok ‘how to’ video here about beating and folding in eggwhites).
Pour into the tin and bake for about 35 minutes until firm.
Remove from the oven and leave to cool in the pan (it will sink – totally fine).
Release the cake from the pan and transfer to a cake plate. For the topping, melt the chocolate and water as above, add the sugar and butter and melt and mix well, then pour over your cake, easing nice drips down the side every now and again.
SERVES 8 ADULTS.