In a couple of hours I will be celebrating my 33rd birthday.
How am I feeling?
For one, I am excited about my present from my beloved even though I know what it is (because I have picked it) but the excitement of getting a gift still stands ha!
Secondly, I have given myself a cheat week. Not a cheat day but a cheat birthday week! No, I am not dieting. I usually cook at home, but my cheat week allows me to get takeaway or dining out for almost a week. My favourite vegan bowl from Miss Chu, stir fried beef udon from Gllow, vegetarian dumplings from Dumpling Table, wicked wings from KFC and Sri Lankan buffet at Cinnamon’s, these are all my favourite food jammed packed in a week….or maybe two. 😉
Having said that, I love my kitchen too much to abandon it completely. It is not possible….the kitchen and I are too connected ha! So I thought I’d bake a CHOCOLATE cake to have a virtual celebration with you. I wish I can invite you guys over to have this moist and chocolatey cake with me because it was a lot of cake for just the two of us. After all, cakes are really meant to be shared and not hogged! *wink*
So please enjoy the chocolate filled post. I dedicate this post all the March babies! 🙂
200g Lindt 70% cocao dark chocolate, broken into smaller pieces
100g butter, cubed
5 eggs, separated
1/2 cup brown sugar
1/3 cup self-raising flour, sifted
1/2 cup store-bought roasted almond meal
300ml whipping cream
2 Tbsps icing (powdered) sugar
A punnet of raspberries
A Tbsp chopped roasted almonds
Maple Syrup for a final drizzle optional
For the cake:
Preheat the oven to 190 degrees celsius / 370 degrees fahrenheit.
Melt the chocolate and butter over hot water, remove from the heat, and stir in the egg yolks, brown sugar, flour and almond meal.
Beat the egg whites until soft peak form.
Fold egg whites lightly into the chocolate mixture (in 3 batches) and pour into a greased and lined round 20cm cake tin. Bake for 40-45 minutes, or until the cake shrinks slightly from the sides of the tin.
Once the cake is cooled, spread the frosting (see the method below) over the cake and decorated with chopped almonds, raspberries and maple syrup drizzles.
For the frosting:
Beat the cream until it starts to thickened over medium high speed. Gradually add icing sugar and beat until soft peak (and spreadable) consistency is achieved.