The original recipe recommended to use premium bittersweet chocolate such as Guittard or Sharffen Berger, and I do not have either one. What I do have, is a pack of semi-sweet chocolate which I wanted to use initially, but changed my mind when I found a container of chocolate sprinkles in my pantry. I know, it is not the same as chopped chocolate, but I do not like the idea of processing the chocolate in the food processor in our hot weather, I just knew that they would melt in no time! So by using chocolate sprinkles, I need not use and wash my food processor. Lazy me! I think the author would disapprove in my using chocolate sprinkles! Haha!
I've made half a recipe and made some changes. Firstly, as usual, I've reduced the brown sugar slightly, by using only scant loosely packed half cup. And instead of processing the almond until finely ground, I have used ground almond instead.
There are no oil or butter used in this cake, and I was keeping my fingers crossed that it would not turn out dry, as I hate dry cakes, nobody does! The eggs are separated and the whites are beaten until stiff and glossy. I have forgotten to add in the sugar when beating the egg whites! Oops...!
The yolks are beaten until pale and creamy. Sugar, vanilla and almond extract are added in and beaten until pale and thick. Stir in half of the flour-grated chocolate mixture, then a third of the egg whites, the rest of the flour mixture and the rest of the egg whites. Spread in a greased springform pan, for half a recipe, I've used a 7" pan. I sprinkled some chocolate sprinkles over the batter, and bake in a preheated oven at 350F for 35 minutes.
Allow the cake to cool completely in the pan.
Cut into slices to serve.
My notes : Cake is light with tender crumbs. Surprisingly it is not dry at all. It do not have a very moist texture like some cakes do, but it is not dry either. Really nice, seeing that this is a souffle cake and does not contain any butter or oil, so you don't have to feel guilty for the second slice. The chocolate sprinkles adds a nice chocolaty taste, though it would most certainly be better if grated good-quality chocolate is used. And the flavours of the cake actually improves overnight. This is just the kind of cake that is perfect with a cup of tea.
0 comments:
Post a Comment