I love the winters in Delhi. It's just so much nicer to you, the weather, I mean. You can stomp around in your thick socks all day long and not feel the need to peel every layer off your skin.
I love baking in the winters too. There's just something about that cool slab of granite that holds your short crust pastry come together so beautifully. Or that ganache that sets quickly and works like a charm. I love that my cakes barely take anytime to cool and that the butter is so malleable and doesn't melt in a puddle at the drop of a hat.
Plus the produce is inspirational. Beautiful red carrots, fresh strawberries, bright green mustard leaves, it's as if they are all waiting to be photographed.
A few weeks into December, I was left with a glut of chocolate. Which is why you're going to be seeing a whole bunch of baking with chocolate for a bit.
Having said that, once in a while there comes a dessert that really surprises you. The light crumb, the crusty top, the silken mousse - they all add up to a very welcome surprise. And to top that, really a breeze to put together. You wonder why you haven't made it earlier and then curse yourself. Yup, that's how good this dessert is.
Making a flourless chocolate cake depends, to be honest, on what you have in your pantry. I mean that's the way it works for me most of the time. Have almonds, use ground almonds. Have rice flour or gluten-free flour, throw that in for good measure. Most of the times, I have neither, and I use up the quantity of butter to and fluff the egg whites till stiff to make a beautifully dense cake.
But this one, this is made with a little bit of ground almonds, loads of chocolate and just a 2 eggs. Alright so I made a really tiny cake but I think 3 eggs would be more than enough to make this a larger 8 inch cake as well.
The Nutella Mousse is perhaps the easiest possible thing. You can find the recipe here. And finally, I've just topped it with fresh strawberries.
This is a lovely cake to have at tea, but a stunner for dinner. Take your pic.
Flourless Dark Chocolate Cake with Nutella Mousse and Strawberries
For the cake
100 gms dark chocolate
75 grams butter
1/2 cup sugar
1/3 cup ground almonds
1 tsp vanilla extract
a pinch of salt
For the Nutella Mousse, click here
300 grams fresh strawberries
1. Separate eggs and keep aside.
2. In a microwavable pan, add in the chocolate and the butter. Blitz until the butter is melted and you can stir together the chocolate to make it a shiny sauce.
3. Add in the sugar, vanilla and egg yolks and whisk well.
4. Whisk the egg whites and salt until stiff. Fold the egg whites into the chocolate mix.
5. Line a 6 inch tin with parchment paper. Bake for 25 minutes at 170 degree centigrade. Remove when skewer comes out clean.
6. Let the cake cool while you assemble the Nutella Mousse. Slather the mousse generously on top of the cake and pile strawberries just before serving.
7. Cut thin slivers for your guest.