This recipe was taken from Jamie Oliver's website but was actually done by a lady named Maddie Rix. It is amazing! I have always been a little hesitant to leave out flour - it is such a staple that it just seems wrong to have it loiter in the cupboard.
However, this has changed my views. Get on it. It is cheap and tastes a bit like brownie (i.e. fab).
We've affectionately nicknamed it "cowpat cake" because it looks like one...as a result it is pretty difficult to present nicely. But it does taste gorgeous.
However, this has changed my views. Get on it. It is cheap and tastes a bit like brownie (i.e. fab).
We've affectionately nicknamed it "cowpat cake" because it looks like one...as a result it is pretty difficult to present nicely. But it does taste gorgeous.
Ingredients
Method
Melt the chocolate and butter over boiling water (bain marie).
Separate the eggs into two separate bowls.
Whisk the egg whites until they have hard peaks then gradually add 100g sugar, whisking all the time. This gives it a shiny sheen.
Wash your whisk. Now whisk the remaining sugar and egg yolks until creamy and thick. Do this for a good 5 mins.
Now pour the slightly cooled chocolate into the egg yolk mix and gently stir with a wooden spoon until combined - it makes some pretty funky patterns in the process!
Fold in the egg white with a metal spoon. If you find it doesn't quite fit, just pour it into the larger bowl once the majority of the egg white has been added.
Pour into a baking tin lined with baking paper and cook for 50-55 mins at 180, covering with tin foil when it has browned on top (about 20 mins in).
It should be firm to the touch.
- 5 eggs
- 200g butter
- 200g sugar
- 200g milk chocolate
Method
Melt the chocolate and butter over boiling water (bain marie).
Separate the eggs into two separate bowls.
Whisk the egg whites until they have hard peaks then gradually add 100g sugar, whisking all the time. This gives it a shiny sheen.
Wash your whisk. Now whisk the remaining sugar and egg yolks until creamy and thick. Do this for a good 5 mins.
Now pour the slightly cooled chocolate into the egg yolk mix and gently stir with a wooden spoon until combined - it makes some pretty funky patterns in the process!
Fold in the egg white with a metal spoon. If you find it doesn't quite fit, just pour it into the larger bowl once the majority of the egg white has been added.
Pour into a baking tin lined with baking paper and cook for 50-55 mins at 180, covering with tin foil when it has browned on top (about 20 mins in).
It should be firm to the touch.
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