I call it an almost flourless chocolate cake, since it contains about 3% flour and is super chocolatey and rich with about 50% pure chocolate. It could easily be made gluten free by just removing the flour or adding ground almonds. With all the chocolate in the cake, it had a very silky smooth texture. This was probably the easiest cake to measure out, since it had a crazy small ingredients list; just chocolate, butter, eggs, sugar and a pinch of flour. Melt it all together, bake it and you a pretty much done :p
To cover the cake, we made what else...a chocolate glaze...more chocolate! Another simple ingredient list; chocolate, butter and corn syrup. We poured it over the cooled cake, garnished with some raspberries and it was finished! To enhance the glaze, when I make it again, I'll add some liquor to add more flavour, maybe match the liquor flavour to the the fruit that I might garnish it with.
I'm not really a big chocolate lover, I usually choose fruity or nut flavoured cakes when given a choice, but I really liked this. When microwaved for a few seconds, it was almost like a molten chocolate cake, melted and flowing in the center but still set on the outside.
This cake would work really well if I was to try it again in ramekins for a dinner party :)
I got so many good recipes from cakes 1 at George Brown College and feel so much more confident trying different cake recipes now. I really recommend the class to anyone looking to expand their baking skills.
Next class...PASTRY :) Can't wait!!
