Chocolate.. seriously
I watched this episode of Jamie Oliver making this flourless chocolate cake and I couldn’t let go. After trying it, I lost words. I don’t know how to explain the feel, the taste, the experience. It was just.. different.
Then I found a review made by a woman named Elaine, and she spoke all the words I need.
“It has been years since I ate chocolate cake, and I must admit I approached this chocolate torte with much trepidation. Would it taste as good as the chocolate cakes I remember?
The answer is No.
Its much better than any chocolate cake I have ever eaten before!
The first impression that I got was chocolate. Not the sweet pappy chocolate flavour that you get when you buy “ordinary” chocolate cake, but a rich, dark bitter-sweet chocolate. A really Serious chocolate. Chocolate for Adults only, with an 18 certificate. Then the more subtle flavour and texture of nuts creeps into your awareness. Not strong, but subtle, and they gave the cake that bit more “bite” than pure chocolate could.
This isn’t a cake for eating when the munchies strike. It’s for eating when the curtains are closed, the candles are lit, the music is soft, and the mood is just right. It positively cries out for lashings of double cream - not whipped cream, but poured extravagantly over the top of a warmed portion, and allowed to soak in. It is almost too much cake for anyone to bear, and I defy anyone to tell it from a sugar and carb laden version, except, perhaps, that it’s better. ”
–Elaine–
The answer is No.
Its much better than any chocolate cake I have ever eaten before!
The first impression that I got was chocolate. Not the sweet pappy chocolate flavour that you get when you buy “ordinary” chocolate cake, but a rich, dark bitter-sweet chocolate. A really Serious chocolate. Chocolate for Adults only, with an 18 certificate. Then the more subtle flavour and texture of nuts creeps into your awareness. Not strong, but subtle, and they gave the cake that bit more “bite” than pure chocolate could.
This isn’t a cake for eating when the munchies strike. It’s for eating when the curtains are closed, the candles are lit, the music is soft, and the mood is just right. It positively cries out for lashings of double cream - not whipped cream, but poured extravagantly over the top of a warmed portion, and allowed to soak in. It is almost too much cake for anyone to bear, and I defy anyone to tell it from a sugar and carb laden version, except, perhaps, that it’s better. ”
–Elaine–
Elaine, I couldn’t agree more.
Double-Nuts Chocolate Torte
by Jamie Oliver
150 gr shelled and peeled almonds
150 gr shelled walnuts, finely ground
300 gr best quality cooking chocolte (70% cocoa solids)
1 heaped teaspoon unsweetened cocoa powder
255 gr butter
100 gr sugar
6 large free-range eggs, separated
Salt
How-to:
- Preheat the oven to 190 C. Line the bottom of a 20 or 25 cm tin with a piece of greaseproof paper before buttering the bottom and sides then dusting with flour.
- Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Put to one side in a separate bowl.
- Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks one at a time them mix together with the chocolate and nuts.
- In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix.
- Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.
What I did:
- As for the nuts, I used whatever available in my cupboard. I used almonds, kenari (java almonds) and a small amount of peanuts. It turned out gorgeous.
- You better not substituting margarine for butter, it will ruin the real chocolate taste. If you insist though, your cake will have a hint of saltiness.
- I did like Jamie did on the show: I spared a small amount of the cooking chocolate to be crumbled and sprinkled on the batter just before going into the oven. Push the chocolate chunks into the batter, than bake. When the cake was served warm, the chocolate chunks would melt and fill your mouth with gooey chocolate. You’d be in heaven.
- Like the real chocolate, this cake is not very sweet. So if you are nuthin’ but a sugar-slave, you can serve it with your favorite sweet sauce. I’m thinking.. vanilla custard?
Happy day
Comment by ayu — October 11, 2009 @ 10:10 am
aku mau coba bikiiiiiinn.. tp eneg ga ya mbak? abisnya mamaku benci banget ama butter
Comment by sonya — October 18, 2009 @ 7:43 pm
hai mba riana….sonya lagi nih. yg ikut cake dasar tadi di Titan. mba kapan lagi ada decorating class di Titan atau jojo deh….ditunggu ya…
tks.
sonya
Comment by Lia Chen — October 20, 2009 @ 7:10 pm
Mbak Riana, I’ve given your blog an award, please check on my blog to collect it
)
Comment by Me — October 20, 2009 @ 9:46 pm
mbak rianaa.. aku uda vote mbak loh di blog award..
I really2 wish that you will be the winner mba.. =D
coba dipikir deh, photography-nya aja uda jagoan, resep2nya jgn ditanya, TIPS TIPSnyaa?? hmmmhh, tuntasss dikupas sm mbak riana.. haha.. ga pelit ilmu, panjang sabarnya, that’s you mbak ri.. hehe.. good luck!!
Comment by oke mieske utami — October 22, 2009 @ 1:24 pm
olaaa,
udah nyobain, dan “buttery” banget. makannya musti “1 piece for 1 day” hehehehehe. kira2 kalo dikurangi butternya jadi ngga ya? kalo diganti pake margarin tawar emang berkurang enegnya? hhmmmm…. musti nyoba sendiri kali ya.cheers !!
Comment by eva — November 4, 2009 @ 10:16 pm
Hello Mbak Riana, kalau telurnya pakai telur kampung, kan lebih kecil, apa perlu ditambah jumlahnya? Thank you! And nice blog!
Comment by ri2n — November 8, 2009 @ 8:32 am
mbak… aku uda nyobain niy, dan uda buat laporannya di blog aku, kalo ada waktu mampir2 yah….