My contribution to Easter: taking a recipe that really really doesn’t need to be any sweeter, and adding Mini Eggs to it. It sounds gross, but most of what baking is is layering sweet things on top of each other. You’re supposed to introduce a savoury element, reduce the sugar where appropriate, balance the flavours (salt, acid etc.) in your baking to make sure the end product isn’t cloyingly sweet. Instead, I thought about the flourless dark chocolate cake and I wondered whether it would work with white chocolate and Mini Eggs. The result has the texture of a blondie, just a little bit gooier because of the lack of flour. You still get a crackly top – I always feel disappointed when I see a brownie/blondie without one so this was definitely a win-win situation.
The cake would have been too sweet if I didn’t caramelise the chocolate for an hour and a half, even if sticking your head in a hot oven every ten minutes to stir chocolate feels a bit OTT – caramelising the chocolate is necessary, especially if you’re going to add crushed up bits of chocolate that contain an indecent amount of palm oil and E numbers. If you can’t be bothered to caramelise the white chocolate and can’t justify buying a 2.5kg bag of it (smaller quantities yet to be seen), you could fold through crushed raspberries. Or save yourself the hassle, use dark chocolate, leave out the Mini Eggs and serve with a dollop with crème fraiche – it doesn’t get much more sophisticated than a flourless chocolate cake, and it would make the ultimate dinner party dessert. Continue reading