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I must admit I haven’t baked for a while at home, having baking for Escape Caffe almost on a daily basis during the week, so the other day, someone told us that the World famous Willies Supreme Cacao was on special offer at my favourite supermarket in SA. Of course, you don’t need to tell me twice, especially as the reduction was 75%, so I decided to choose the Madagascan Black, as I thought it would have vanilla undertones, Madagascar being the home of vanilla. So, on getting home, I was like “I’m going to surprise my family with a good old fashion chocolate cake, BUT, first, let me taste it. Erm ! not quite yuk, but definitely not YUM ! WHY? I realized that I hadn’t bought high cocoa content dark chocolate, but 100% CACAO. Hmmm ! Now what ? So, I did something that I’ve never done, or don’t remember ever doing and that was – look at the recipe suggestions by a manufacturer and to my surprise, it made sense, so I decided to try it. I recruited my son to help, or should I say, as soon as my son saw what he thought was dark chocolate (it’s only him and I that like dark chocolate in our home) he volunteered to help me, with a keen eye on licking the bowl at the end.

So let’s make this cacao cake, using

100g Willies Sambriano Superior 100% Madagascan Black Cacao (they come in 180g solid round blocks)

4 medium free range eggs

175g caster sugar

100g crushed almonds (you can use ready made ground almonds too)

225g unsalted butter

50g plain flour

A lined 24cm spring form baking tin and oven at 160C.

First, melt the cacao with the butter in a bowl placed over a pan of boiling water.

Once the butter and cacao have melted, give it a stir so that the mixture is uniform. Take off the heat and then add 125g of the sugar and the crushed or ground almonds. Beat the eggs with the remaining sugar (i.e. 50g) for about 4 minutes until the mixture triples in size and looks really creamy like.

Fold the egg/sugar mixture into the butter/cacao/sugar/ground almonds mixture and sift in 50g of plain flour and then place into the baking tin.

BAKE for around 20 minutes until the mixture is just about set and remove from the oven. I’m not sure, but I’m guessing that the cacao bakes differently, so what I noticed was these tiny bubbles on the surface of the cake and as soon as they stopped, I took the cake out. Wait for about 10 minutes, unmould and serve with whipped cream for indulgence.

The cake is so rich that my wife and I nicknamed it “chocolate bar cake“. You can eat a little slice of it with coffee.

For more about Willie Harcourt-Cooze, see http://www.williescacao.com/

Recipe derived from Willies Cacao, but with a few modifications from me naturally.