“Sometimes…..we want to feel not like a post-modern,post-feminist, overstretched modern woman but, rather,a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake.” Nigella Lawson
This recipe comes from Nigella’s How to be a Domestic Goddess and has become my signature dish. It is great if you are gluten intolerant, as it made without flour. But most importantly it tastes absolutely indulgent!
310g (11 oz) dark chocolate * 55g (2oz) milk chocolate * 170g (6oz) unsalted butter * 8 large eggs, separated * 115g (4oz) light muscovado sugar * 115g (4oz) caster sugar * 1 tbsp vanilla extract * pinch of salt
Pre-heat the oven to 180°C/350°F/Gas 4 and put the kettle on. Line the inside of a 23cm/9 inch spring-form tin with extra-strong tin foil. Make sure you press the foil well into the sides and bottom of the tin, so that it forms a smooth surface. Melt the chocolate and butter in a microwave, and let it cool. In another bowl, beat the egg yolks and sugars until very thick and pale. Stir in the vanilla and salt, then the chocolate mixture. Whisk the egg whites in a bowl, until soft peaks form.
Put a dollop of whites into the chocolate mixture and whisk briskly. Then very gently fold the rest of the whites into the chocolate mixture. Once all folded in, put into the foil-lined cake tin.
Put the cake tin into a large roasting tin and place onto the middle shelf of the oven. Pour hot water from the kettle into the roasting tin until it comes 2½cm/1 inch up the side of the cake tin. Cook for 50 minutes.
The inside of the cake will be damp and moussey, but the top should be cooked and dry. Let it cool completely on a wire rack before releasing it from the tin. Carefully peel off the foil and put it on a plate. Sprinkle with icing sugar and serve with fresh strawberries and whipped double cream.
I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.
This recipe comes from the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.