Chocolate & Almond Fudge Cake – Short & Tweet
After missing out on tasting the Orange and Earl Grey Cake, I desperately wanted to bake an orange cake this weekend. Then I found out that the deadline for the inaugural bake for #shortandtweet had been extended until today and I was able to participate after all. Not only that, but the bake was to be a chocolate one – how could I resist? So very naughtily, I baked an orange cake on Friday, which I will post at some later date and Dan Lepard’s Chocolate and Almond Fudge Cake today.
I don’t feel quite as guilty about this as I should, as I managed to share some of the orange cake with a friend as well as CT and there is still a substantial quantity left. The chocolate cake looks as though it will be a keeper, so we won’t need to eat it straight away – apart from trying a small piece, for the purposes of this post you understand.
Short and Tweet is a new event set up by Evidence Matters. EM responded to a burst of enthusiasm by some of us on Twitter wanting to share our experiences of Dan Lepard’s bakes, following the long awaited publication of Short and Sweet. As this is a weekly challenge, I won’t be able to participate all of the time, but I’m hoping to join in as often as I can.
The guardian recipe is slightly different to the one in the book. The book states 3 medium eggs rather than 4 large ones. Amazingly for me, I pretty much followed the recipe (from the book) as written, with the following exceptions:
- I didn’t have any oatmeal so ground up porridge oats instead
- I used a hand whisk to beat the egg whites as it really doesn’t take long and saved the faff of getting out the electric beaters.
- I don’t have a 20 cm round mould so used my 22 cm one, but cooked for the required 40 mins.
- I decided not to top the cake with double cream as I wanted it to keep for as long as possible, so just scattered grated chocolate over the top.
- I used 70% dark chocolate from Divine to make the cake and grated some of this first for scattering purposes further down the line, before melting it into the cake mixture.
- I didn’t put the cake into the fridge – I never have any room in there!
However, I managed to hang on until the cake was baked. It could be that I didn’t cook it for long enough as it sank rather dramatically. The top, however came out quite cracked and was well done. It is dense, rich and delicious, but a bit hard to describe. The consistency is sort of somewhere between porridge, mousse and soufflé – firm around the edges but squidgy in the middle, chewy but also soft and melts in the mouth. It’s also very chocolatey, but with all that chocolate and cocoa in it, I guess that is no surprise. I would suggest it’s more of a dinner party cake than a tea time treat. CT could taste the almonds and commented on how the robust chocolate flavour lingers on the palate. He described it as a cake for all seasons, as it does many things at the same time. With due consideration, he said “this is the thinking man’s chocolate torte”.