I was thinking of how to start this post; “what’s it with women and chocolate?’ or ‘Why do women love chocolate so much?’ and then I though that both questions are just old… We (as in ‘we – women’) all know why we love chocolate so much so that is a mute point. Having said that, I actually do know a few who don’t like chocolate. Weird, I know, but you can’t argue taste, now can you?
The thing is that I have been shooting a LOT of chocolate stuff lately. First Caroline and I had a shoot that wasn’t intentionally all about chocolate (and it wasn’t, we did fries and walnutcake and eh… some more chocolate) and then Alex and I had another shoot with a lot of – you guessed it – chocolate again. So you’re gonna be seeing those recipes here in the very near future, but I can honestly tell you that I did not eat all of it. I did taste all of it, but that is allowed right? You can’t expect us to do fun stuff with photos and then not taste the subject. A lot of people still ask me if I shoot fake food, or if the food is inedible and honestly I sometimes wish it was. My waistline would be eternally gratefull if it was inedible or horrible or tasteless. But the sad fact of the matter is that it is all as good as it looks. Now this chocolate cake was delicious, although sadly the crust was a little over done (which we’re hiding here with cacaopowder) but Caroline was baking this at 6 am in the morning and well, things happen when you have to bake so early!
- 125 gram flour
- 1 tbsp cacaopowder
- 60 grams butter
- 60 grams sugar
- 1 large egg
- 30 grams pure chocolate melted
- 200 grams pure chocolate melted
- 300 ml double cream
- 50 ml milk
- 2 large eggs
- 100 grams sugar
- vanille extract few drops
Sieve the flour and cacao powder with a pinch of salt. Whisk the butter and sugar in a bowl. Mix this with the egg and chocolate.
Add the flour mixture and knead this into a dough. Add a little extra flour if needed for a better dough.
Leave to rest for 30 minutes
Roll out the dough and put into your baking tin (round 25 cm. low edge) and put the tin back into the fridge for about 15 mins.
Preheat your oven in the meantime to 210 C.
Blindbake your pastry for about 15 mins. Then take out and remove the baking beans and bake for another 5 minutes. Leave to cool.
Decrease the temperature of your oven to 170 C.
Brush about 1/3 of the melted chocolate over the bottom of the crust. Bring the milk and creamt to the boil and mix this with the rest of the chocolate.
Whisk the eggs, sugar and vanilla in another bowl and mix this together with your chocolate cream. Pour the mixture into the doughtin and bake for 40-45 minutes at 170 C.
Once done, dust with a sprinkling of cacao powder (optional)