ANYWAY. Here's the book:
And here's what you'll need:
Start by greasing and lining a 23cm springform tin:
Then chop up 400g (FOUR HUNDRED GRAMS!!) of dark chocolate and melt it in a double boiler:
Once it's melted, take the chocolate off the heat and put it to one side to cool. While it's cooling, put half a cup of brown sugar in a mixing bowl:
Add six (SIX!) eggs:
And beat it all together until it's creamy. The book claims this will take ten minutes. It did not take ten minutes. Maybe I didn't do it for long enough?? But it had a creamy consistency, so I figured it was okay!
Next up, add a teaspoon of cinnamon:
And a tablespoon of Cointreau. Technically the recipe called for Grand Marnier, but we didn't have any. And seeing as how I'm kind of a philistine when it comes to alcohol, I figured one orange flavoured liqueur is the same as another orange flavoured liqueur, right??
|It looks like water. I promise it's Cointreau.|
Then pour the chocolate into the egg mixture. Pretend there's a photo here. My chocolate hadn't cooled quite as much as I would have liked, so I wanted to mix it through quickly in case it started to cook the eggs... Here's what it looked like once I'd finished mixing it together:
Next up, add in 300mL(!!) of double cream. It all sank to the bottom of the bowl, so it looks like I added about 3mL of cream. I promise it's all there:
Fold the cream through the chocolate mixture gently, and then pour the whole lot into the prepared tin:
Bake at 180 degrees C for about an hour. Mine was probably in there a little bit too long - the top of it got RATHER crispy at the edges, so maybe stick a skewer in it after 50 minutes and see how it's going:
Pull it out of the oven when a skewer comes out clean, and leave it to cool in the tin:
DO NOT BE ALARMED WHEN IT SINKS DRAMATICALLY. It is a flourless cake. This is just what happens with flourless cakes. Because basically? You've made a cake sized souffle. So this is inevitable:
Once it's cool, take it out of the tin and dust it liberally with icing sugar to cover the whole sunken and slightly too crispy thing:
Serve with strawberries. Or, you know, more cream. But I neglected to buy more cream, so strawberries it was:
The verdict? It's pretty good, yo. Kind of like baked chocolate mousse. You can't really taste the Cointreau (maybe you'd taste it more with Grand Marnier?? I honestly have no idea), but you DO get little hints of cinnamon every so often. The recipe claims it serves eight, but it's pretty rich, so it could easily serve ten or twelve, especially if you put extra cream and berries with it.
It's really quick and really easy to make - literally the only bit that might be complicated is mixing the chocolate into the eggs without cooking it. But provided you let the chocolate cool sufficiently, even that isn't a problem!
Give it a try and let me know what you think! Just don't tell people about the ingredients - they might go running for the cardiac wing of the nearest hospital!! ;)