Sc*^w it !
Its absolutely the Miss World of all kitchen appliances.Suddenly wanting has turned into needing. I am finding it really difficult to explain to Hubby dear why I need this in my miniscule kitchen.
I am in a constant dilemma. I swear my kitchen appliances now occupy more space than my books...or my shoes for thay matter.
And for a girl ,that is a mighty dangerous thing.
Priorities, girl ,priorities.
Actually, the first would be to let go of the moniker "girl". Yup ,moniker.
My lady should do.
Well this lady is so pretty ...that you almost dont want her to do any work.
But when she begins...she's absolutely awesome.
This kitchen Aid lady.
she whips and whisks loke a dream aand allows you to feel like the Domestic Goddess herself.
Wow.
So I whipped up one of her specialities.
A flourless chocolate cakE.
Just to keep some sanity in tje calories department, I skipped the almonds. So this is essentially a kind of a soufflé.
But it is a cake.
Its a
Flourless Chocolate Cake, Gluten Free and Heavenly with Strawberries...
you need
a 9 inch spring form tin Or a 9 inch tin that has been papered and buttered on the bottom and the sides.
150 gms bitter sweet chocolate
3/4 cup ground sugar
2 tsp vanilla or brandy or whatever
65 gms Amul butter
4 eggs
Choose your tin carefully. We never had a large tin ,so my cake rose too high and then crashed or sankntoo low. Nonetheless...I am more the wiser today.
Start by chopping the chocolate into a double boiler and adding in the butter. Melt them gently adding in a third of the sugar.
Once this is a beautiful chocolate mess...take it off and allow to cool.
Turn on the oven to 180°C . Butter and line your cake tine generously. Remember, no flour...tthis is gluten free. If you so want to , use almond meal.
Separate the eggs And add a little eggwhite to the yolks.
Whisk the egg yolks together.
Into the waiting kitchen aid , place the egg whites with the whisk attachment and turn it on. Once soft peaks are seen add in the sugar a wee bit at a time.
Keep going at medium speeds till stiff peaks form.
Add the vanilla or rum or whiskey to the chocolate mix.
Now add 3 -4 tsp of the egg whites to the chocolate mix and cut and fold in using your silicone spatula, constantly turning the bowl.
Now add in the rest of the egg whites and gold and cut and constantly move the bowl.
Now ,when you see nostreaks of white pour into the pan and plave in tbe oven for 45 to 50 minutes.
