Hello folks, I’m back after another hiatus. Unfortunately Food Glorious Foods has had to pay for my piles of work, revision, deadlines and work experience in London. I’ve now learnt the meaning of ‘Living For The Weekend’. Who would have thought those two glorious days tacked on to the end of a week could mean so much and go so quickly? Joining the throngs of commuters in the Big Smoke has gone from a novelty to the norm in just a few weeks and I’ve already found myself getting annoyed at slow walkers, dilly-dalliers and tourists with giant maps and bags… I need a little break from the routine so I shall take a few hours, do a spot of cooking and delve back into the world of my blog.
In true ‘stressed-out’ fashion, it has to be something devilish and I can’t really think of anything better than warm chocolate torte served with coffee semifreddo. It’s squidgy and decadent, but you’ll be pleased to know you can grab a decent-sized slice and not feel disgustingly full!
I’ll start with the torte, and the semifreddo will follow (shortly, I promise!).
Playlist to accompany your cooking
Lianne La Havas – Forget
Grimes – Oblivion
Smoke Fairies – Living With Ghosts
Dry The River – No Rest
Deco Child – Pray
Sharon Van Etten – Serpents
Animal Collective – Did You See The Words
alt-J – Matilda
Wild Beasts – Lion’s Share
Haim – Go Slow
Reptar – Rainbounce
This playlist is a bit of a mix of some artists I’ve loved for years, and others I’ve only just discovered on my work experience at the Fly. They’re all well worth a listen so if you like what you hear, delve a bit deeper!
200g of best for baking
200g of dark chocolate, 70% cocoa
200g golden caster sugar
50g plain flour
50g ground almonds
4 large eggs
1/4 tsp salt
Pre-heat your own to 160c (fan oven)
Butter and line the sides and base of a 23cm cake tin, preferable springform or loose-bottomed.
Melt the chocolate and butter gently in a bowl over water (bain-marie method), but make sure the bowl doesn’t touch the water!
Drag yourself away from the melting chocolate to whisk the eggs and sugar together with an electric whisk for around 5 minutes – or until the mixture is the texture of thick custard.
Without eating too much, pour your chocolate and butter mix into the egg and sugar mix, then fold carefully using a large spatula.
Mix together the flour, ground almonds and then fold them into the mix until it’s even.
Pour/spoon into your tin and back for 35-40 minutes.
The cake should be evenly set with a slight crust!
Leave to cool a little before removing from the tin.