This is how the cake looked like when just out of the oven. I guess when the dudes say "turn it upside down" I should really turn it upside down, eh? Not so lovely cracks showing there ...
Fortunately I'm the kind of person that eats with the belly and not with the eyes, so looks-shmooks aside this is what really went in the mouth, down the throat, right in mah belly! :)
It's dark, it's chocolaty, it's buttery and it's flourless!
No, I haven't discovered I'm gluten intolerant or anything, I was just experimenting and wanted to really get to that intense cocoa flavour without many "additives" in the way.
And I really wanted to re-create that mud-cake I had in Stockholm @ EspressoHouse but the recipes for mud cake I found on the Internets seemed just too complicated.
So I just had to settle for this:
And I don't regret it at all!
Just a note: if you're on the dark (chocolate) side like I am, you'll want to cut the sugar in the recipe. I did it just a bit: 1/2 a cup instead of 3/4 and it was enough to get the bitterness of the cocoa go over the sweetness. Because that is what we want, no?
Since we're talking about chocolate cakes...
I found abandoned in my online photo album some photographs of the New Year's brownie that I realised I haven't shared with you yet.
This is the cake that made the windows wet and whose recipe you can spot here (the right side). It's a classic brownie that I've pimped up with a little bit more cocoa than what was called for, dark cocoa that is, and some crushed almonds on top.
Nom nom! :)
