chocolate extravaganza - flourless chocolate cake with fudge

So, as you see, I have entered phase two of residency - from: I had time to sleep in phase one, to a wonderful year off, to: I have no life at all. Yeah, so it sucks, big time. Fair enough, it's a job, and one has to work to live, however, I could do without a lot of the extra comments, provided free of charge too! I won't get started on the joys of being a foreign medical graduate, and I wouldn't wish it on my worst enemies... well, actually I would! mahahahahaa!

Anyways, so I had a day off today. I had planned to cook a Sunday dinner after a good jog and having cleaned the house of course. How many ticks did I put next to that list? None. So am back in 'my' couch munching on some scrummy guacamole and sipping beer :o) Fredrik is watching some movie, but for those who know me, making me watch a movie is like making a kid sit down to dinner to eat liver - it just doesn't tickle my pickle.

Moving on swiftly, I made the following cake a couple weeks ago and was truly impressed with this restipe. Only quid quo pro is that an army is required for the eating.


Flourless Chocolate Cake

For the cake:

• 315g dark chocolate
• 185g unsalted butter
• 5 large egg yolks
• 50g + 2tbsp white sugar
• 1tbsp dark rum and/or 1tbsp instant coffee powder, or brewed espresso
• 1tsp vanilla extract
• pinch salt
• 3 large egg whites

 For the fudge glaze:

• 125g butter
• 250g dark chocolate
• 2tbsp light corn syrup

1. Preheat oven to 150C.
2. Grease 20cm round spring form and dust with cocoa powder - put it in fridge.
3. Combine the butter and chocolate in a heavy pan and melt, whisk until well blended - set aside to cool.
4. In a separate bowl, beat the egg yolks with the 50g of sugar, rum/coffee (I used both and it tasted fab!), vanilla and salt until it turns white and fluffy.
5. Gradually pour the cooled chocolate into the egg yolk mixture and beat until well blended.
6. In another bowl, beat the egg whites until foamy, add the remaining 2 tbsp of sugar and beat until firm peaks form.
7. Fold the eggs whites into the chocolate mixture, half at the time, until no streaks remain.
8. Pour the batter into the cake tin and cook for around 35 minutes. It should be very moist, but not liquid.
9. Let it cool for 30 minutes before demoulding it. The put it in the fridge to cool.
10. Make sure the cake is cold before starting the glaze otherwise it will slide right off the cake.
11. For the glaze, combine the chocolate and butter and melt gently.
12. Remove from the heat and mix in the corn syrup.
13. Pour the glaze onto the middle of the cake and let it spill over the sides.
14. Put the whole thing in the fridge until ready to serve.
15. You can decorate with mint leaves and/or  make a raspberry sauce - boil up some raspberries with some sugar and then put it through a strainer... enjoy!