We are a family of three and on a daily base the emotions easily become intense, good or bad, as there is no one else to turn to – but us. The rest of the family lives around the world, so other than the yearly visits to see some of them and lots of Skype time, we rely on our little family of three. Or at least that is how I saw it. Our son needed some time to understand that mum and dad were there to share their time, love and wisdom with him – evenly. For him it was simply natural to be around mum, and sometimes his father had to work hard to get his attention. Although it required much patience to manage the feelings, I new that it was just a matter of time when my leaving the house wouldn’t bring tears and a simple “bye mum” would replace them. That has been the case for some time now and as much as I enjoy the emotional growth I do miss the obligatory hugs and kisses I used to receive. On the other hand, that gives me a better understanding of being “the other parent”. Now I admire the father’s patience and wisdom even more. He was always there when needed, and patiently waited for the child to realise that he could share some moments with his father only and by doing so make them even more precious.
This cake is only a symbol of our love but it’s a sweet one and we love it, so why not share it! The favourite cake of all times for this family will be this one but this new version might replace the favourite one at least occasionally, as we have learned that new exciting ventures are just around the corner, we just have to let them reach us. Elisabeth David’s flourless chocolate cake is a perfect example. This particular one is for all the fathers out there who love chocolate cakes!
Elisabeth David’s flourless Chocolate cake
230 gr dark chocolate
170 gr sugar
170 gr butter
170 gr almond meal
2 tablespoons black coffee
1 teaspoon rum
Preheat oven to 150C. Line a 23cm baking tin (with removable base) with baking paper.
Melt chocolate in a double broiler, add the coffee and rum, stir and add butter. Stir the mixture gently until butter is melted. Add sugar and egg yolks (one at the time) and stir again.
Whisk the egg whites until soft peaks form and fold into the chocolate mixture. Pour into the baking tin and bake for 45-50 minutes. Cake should have crust on the top and should be very soft in the middle. That means it’s perfect! Best eaten as is or you can dust it with icing sugar.