The Saucemaker presented me with the famous design-award-winning Konstantin Slawinski silicon cake form, which I have mentioned before, a year ago. It came with a card bearing Slawinski’s mother’s flourless chocolate cake recipe, which is magnificent, rich and darkly, Mittel-Europeanly adult, all eggs and chocolate.
The recipe is given in German with a shaky English translation underneath in paler font. I’ve never learnt German but have always wanted to and love the look and sound of it – mile-long capitalised nouns! umlauts! Die Zauberflöte! – so find it much more fun to follow. ‘Dark chocolate’, which could mean anything from Nestle Buttons down, becomes the much more specific and fabulous-sounding Zartbitter-Schokolade – who could resist getting out the 70% Callebaut Strong for that? So I’ll go with German as far as possible, if that’s okay with everyone. I would never make it too hard to follow, would I, meine Kinder?
250g Butter
250g Zartbitter-Schokolade
200g geriebene Mandeln (okay, that’s almond meal)
8 Eier
200g Zucker
2 tablespoons cornflour
Puderzucker
pinch salt and splash vanilla extract
Preheat oven auf 180C.
Separate Eier, beat Eigelb und Zucker until weiss und fluffy. Add die Mandeln. Soften Butter in microwave along with melting Schokolade in 10-second bursts, und add to mixture along with some vanilla extract und a pinch of salt. Sift over cornflour.
Get out die second KitchenAid bowl, beat Eiweiß until stiff und gently fold into Schokolade mixture. Pour into Konstantin Slawinski form (or a round cake tin of no less than 24cm) und backen 40 Minuten. Test with a bamboo skewer – when it withdraws clean, der Kuchen durchgebacken. Remove from form and sift over Puderzucker.
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