The lovely Catherine and Suresh were married this Saturday in gorgeous fairytale style, a special occasion I was so blessed to be a part of.
The first special part of the day was our lovely friends at Bar 9 www.bar9.com.au opening specially for us at a bleary eyed 6.30 in the morning so we ladies could kick start our day with amazing coffee before our hair and makeup marathon. It certainly made dragging myself out of bed at 5.30 in the AM a lot easier! So a thank you cake is in order! The inspiration; The cake we were treated with at Catherine's high tea at Coriole Vineyard which had me (sightly tipsyingly) professing marriage intentions towards the waiter's mother who had made this incredibly seductive creation! (or at least a joint baking focussed spinsterhood growing old and baking together - what bliss!)
So i've started by combining a few recipes, the Coriole cake was 60% chocolate they tell me, most flourless chocolate cake recipes have much less than that, so I have combined one that sounded good with a baked fudge recipe, jacking up the chocolate content, a bit of extra almond meal, finally reducing the oven temperature and increasing the cooking time. So this is mine:
600 gms of (at least) 70% Chocolate
150 gms unsalted butter
160 gms caster sugar
250 gms almond meal
5 eggs separated
Melt chocolate, butter and sugar in a heatproof bowl over simmering water. Remove from heat and mix almond meal through. Beat in eggs, one yolk at a time. In a separate bowl whip whites to stiff peaks. With a metal spoon fold 1/3 of egg whites through the mix until well combined. Gently fold the rest of the whites through. Pour into a greased 23cm springform tin. Bake at 150 degree's for up to 1 1/2 hours checking after 1. (i've found my oven is quite hot and 1 was all it needed) It is cooked when crumbs cling to a skewer inserted in the centre. Leave to cool in the pan and then in the fridge over night to really set before removing from the tin.
....then alienate all your friends, cancel all commitments, take the phone off the hook, lock the front door, and spend some quality time with this little beauty. Or alternatively and somewhat foolishly give it away to some very nice barista's.
The first special part of the day was our lovely friends at Bar 9 www.bar9.com.au opening specially for us at a bleary eyed 6.30 in the morning so we ladies could kick start our day with amazing coffee before our hair and makeup marathon. It certainly made dragging myself out of bed at 5.30 in the AM a lot easier! So a thank you cake is in order! The inspiration; The cake we were treated with at Catherine's high tea at Coriole Vineyard which had me (sightly tipsyingly) professing marriage intentions towards the waiter's mother who had made this incredibly seductive creation! (or at least a joint baking focussed spinsterhood growing old and baking together - what bliss!)
So i've started by combining a few recipes, the Coriole cake was 60% chocolate they tell me, most flourless chocolate cake recipes have much less than that, so I have combined one that sounded good with a baked fudge recipe, jacking up the chocolate content, a bit of extra almond meal, finally reducing the oven temperature and increasing the cooking time. So this is mine:
600 gms of (at least) 70% Chocolate
150 gms unsalted butter
160 gms caster sugar
250 gms almond meal
5 eggs separated
Melt chocolate, butter and sugar in a heatproof bowl over simmering water. Remove from heat and mix almond meal through. Beat in eggs, one yolk at a time. In a separate bowl whip whites to stiff peaks. With a metal spoon fold 1/3 of egg whites through the mix until well combined. Gently fold the rest of the whites through. Pour into a greased 23cm springform tin. Bake at 150 degree's for up to 1 1/2 hours checking after 1. (i've found my oven is quite hot and 1 was all it needed) It is cooked when crumbs cling to a skewer inserted in the centre. Leave to cool in the pan and then in the fridge over night to really set before removing from the tin.
....then alienate all your friends, cancel all commitments, take the phone off the hook, lock the front door, and spend some quality time with this little beauty. Or alternatively and somewhat foolishly give it away to some very nice barista's.
and to finish.....some 'latte art' decoration!
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