BIG TONI’S ITALIAN KITCHEN

Chocolate cake                                 April 2018

(Elizabeth David’s perfect flourless chocolate cake)

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Easter in our family is chocolate time.

Jane decided to save everyone from themselves and buy all the chocolate eggs in Surrey. I made a Pimped up Elizabeth David’s perfect flourless chocolate cake. The recipe was in her book French provincial Cooking first published in 1960. The cake is simple to make but perfect I like to add a little more chocolate to my cake just because I can. The cake has a moist centre and has a light crust on top, it’s just about 25mm tall its rich and decadent, yet light, and vanishes in the mouth as quickly as it does from the plate. You don’t have to add anything to it except a ball of good ice cream or a blob of crème fraîche, I went a little over the top with the chocolate eggs, but it is Easter.

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Elizabeth David’s flourless chocolate cake could not be simpler or more delectable.

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For 8 to 10 people you will need:

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  • 150g bitter dark chocolate +70%
  • 85g caster sugar
  • 85g butter
  • 100g ground almonds
  • 4 eggs, separated
  • An expresso
  • 1 tbs rum

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How to make:

Preheat oven to 145°C.

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Melt chocolate in a double broiler. 

Add the espresso and rum and while the chocolate is still warm, stir in the cubed butter, combine to a smooth mix. 

Add the sugar and ground almonds. When the chocolate mixture is cool, stir in the egg yolks one by one.

In a separate clean glass bowl, whisk the egg whites to stiff peaks then fold them gently into the chocolate mix.

Pour into a buttered and lined cake tin with a removable base. Bake for 40-50 minutes or until set and a crust forms on top. 

This cake is beautiful and is best enjoyed simply, or if its Easter have some fun and pimp it up a little.

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Jason’s Wine recommendations

One of my favourites is Greco di Tufo

Greco di Tufo from Campania in Italy. 

Tre Fiori, Greco di Tufo at Waitrose - £8.79

Spaghetti with clams – If this dish is the classic Italian style without tomatoes then the classic pairing would be a Pinot Grigio, but remember it’s better to pay a little more with this wine as quality improves dramatically from the bargain level stuff widely available. If the dish has tomatoes aswell then the wine needs to have a greater intensity and one of my favourites is Greco di Tufo from Campania in Italy. Tre Fiori, Greco di Tufo at Waitrose - £8.79