It’s birthday party time here at Chez Gourmet-Chick. Not only do we celebrate three of our family of four’s birthdays in the one month, it’s also eight years since I started this blog. Happy blogaversary to me!
Sometimes I feel a little crazy to still have a blog. Now that I write for a living I don’t have that creative itch that needs scratched which used to be an issue when I was still a lawyer by day. It also seems that blogging is almost a retro thing to do now. Long form is dead. Who needs to bother with creating and designing a website and spending time writing when to be a social media ‘influencer’ you just need to post photos on Instagram?
Yet I still find that sneaking away to this little corner of the internet and finding time to write about whatever I feel like makes me happy. There’s no deadlines, no pressure and no agenda here. As long as I continue to find pleasure in this I’ll continue and hopefully it brings some other people pleasure too.
So with only your pleasure in mind I want to share with you this recipe for Chocolate Love Cake which I created to celebrate eight years of Gourmet- Chick. It’s inspired by a similar recipe by Adam Liaw but also draws on a recipe I posted about a few years ago. This is a grown up sort of cake with a subtle sweetness rather than lashings of frosting. Admittedly the rose petals and fairy floss give it a bit of wow factor but the cake itself is rather simple and unassuming filled with delicate light spices and a fudgy texture from the almond meal and yoghurt. Enjoy.
- 120g unsalted butter, plus a little extra for greasing the tin
- 1 ½ cups almond meal
- 1 cup brown sugar
- ¼ tsp salt
- 100g dark chocolate, chopped
- 100ml thickened cream
- 1 egg
- 200ml Greek yoghurt
- 1 tbsp ground cardamon
- 1 tbsp ground nutmeg
- ¼ cup pistachios (chopped)
- 1 cup Persian fairy floss, to serve
- 1 tbsp edible dried rose petals, to serve
- 1. Preheat oven to 180°C. Grease and line a springform cake tin with baking paper.
- 2. Mix together the almond meal, brown sugar and salt, then rub in with the butter by hand until coarse crumbs form. Divide the mixture in two and gently press half of the mixture into the tin so that it evenly covers the base.
- 3. In a metal mixing bowl placed over a saucepan of boiling water, melt the chocolate and cream until smooth. Remove from the heat and with a wooden spoon beat in the egg, half the yoghurt, the remaining almond/base mix and the cardamon and nutmeg until the batter is smooth.
- 4. Pour the batter over the base and scatter the chopped pistachios in a ring around the edge of the tin.
- 5. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the pan.
- 6. Top with the Persian fairy floss and rose petals to serve alongside a dollop of Greek yoghurt.