Birthdays always mean cake. Whether it's for a person, a pet or a blog.
Today is adobo down under's 6th birthday! Well, blogiversary as its called in the blogosphere. And what an excuse to make a special cake! Who else needs an excuse to bake and eat cake?
Not long ago, this was just a recipe journal and it has evolved into something more. Looking back, there has been so many learnings. From other blogs and fellow bloggers. From photography to writing, to styling and being obsessed with op-shopping (second hand thrift stores). While my photography and food styling is not at par with the best of them, I'm just as happy that there's a day like this to celebrate and bake and eat cake.
Now what cake to make?
I have been off sugar for a while now (no I have not quit sugar entirely as I still eat rice and lots of fruits) and have been cutting down on gluten (just a personal choice), I wanted to make something that's gluten free and which the girls will love.
And this flourless chocolate (espresso) cake from Martha Stewart was staring down at me from my FB timeline. I made this cake with the espresso substituted with cocoa powder, as I don't want the girls bouncing off the walls from caffeine. And it is indeed "flourless"! No almond meal or any nut flour here.
45 grams unsalted butter
170 grams dark chocolate
6 eggs, separated
1 cup caster sugar, divided into half cups
3 tablespoons cocoa powder
1/4 teaspoon sea salt
1 tablespoon vanilla extract
Preheat oven to 170*C.
Invert the bottom of a 22cm spring form tin. Line the bottom and sides with baking paper and then grease the baking paper with canola spray or butter. Set aside.
Place the chocolates and butter in a bowl. Melt the butter and chocolate over a saucepan of simmering water until smooth.
In a mixing bowl, beat the eggs with the sugar until thick and pale (ribbon stage).
Add the cocoa powder, salt and continue to beat for another 1 minute.
Add the melted chocolate and vanilla and beat for another minute.
In a separate bowl, whisk the egg whites until frothy.
Add the sugar gradually, and continue beating/whisking until stiff peaks form.
Fold the egg whites into the chocolate mixture in 3 batches.
Spoon the batter into the prepare pan and bake for 40-45 minutes.
Cool on a wire rack.
Once cool, loosen the side of the pan with a butter knife and remove the sides.
Transfer to a serving plate and slice away.
This cake is rich and dense and surprisingly not so sweet. It's the perfect pair to a good cup of coffee or tea, and to celebrate a birthday.
Happy blogiversary adobo down under!
And thanks guys! For sharing in the celebration. Now does anyone want cake?