Looking through old files is a good thing. Perhaps somewhat akin to looking through photo albums in the good ol’ days, except that back then, you didn’t shoot 800 plus photos during a one-week vacation, but two rolls of film at most. Every now and then hubby nags me to clean up my files, and sometimes, when I find myself with a little time on my hands, I follow his advice and do just that. I suppose that’s not a bad piece of advice, considering that I can take an almost obscene amount of pictures when shooting food!
This morning I came across a series of photos of some of the very first recipes I created, close to a decade ago. I still remember the excitement of those first kitchen experiments. Little did I know food writing would one day actually become part of my career.
One of the photos I found was of this chocolate cake. It’s a flourless chocolate cake, and I serve it with crema di balsamico. No, not a strange combination at all. This cake is not just pretty. It’s pretty delicious!
I thought I would share the recipe with you today. I hope you like it. In the coming days, I’ll post a few more oldies but goodies, so stay tuned!
Flourless Chocolate Cake with Strawberries & Crema di Balsamico
- 100g soft butter
- 100g sugar
- 150g dark chocolate
- 125g ground almonds
- 5 beaten eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- strawberries and Crema di Balsamico, to serve
Preheat oven to 200C and grease and flour a 22cm springform pan. Cream butter and sugar. Melt chocolate au bain marie and let cool briefly. Add the chocolate to the butter and cream along with the almonds, eggs, baking powder and baking soda and beat well. Pour into pan and bake for 40 minutes. Allow to cool on a wire rack. To serve, drizzle a plate with some Crema, top that with a dainty slice of the cake and accompany with a few strawberries. The cake goes particulary well with a simple espresso.