Karma is a scary word. The last 24 hours I have been singing, humming and dancing on the street. A certain song from a certain teen pop sensation I sometimes make fun of is stuck in my head. A song that should only be listened by a thirteen year old, not a respectable twenty-three year old adult like me.
I won't name neither the song nor the artist to save a little dignity I still want to preserve. To be fair, I am listening to a cover version of the song by a guy who made it really cool on youtube.
One thing I am not ashamed of is this chocolate fondant cake. This is so good, I have to stop myself from having another piece as I plan to bring some to the office tomorrow to celebrate Friday. Apparently I also have issues with self-control.
Chocolate Fondant Cake
Recipe by Stéphane Reynaud
250 g good quality dark chocolate
250 g butter
4 eggs, separated
100 g sugar
100 g ground almonds
1 tablespoon cornflour
Preheat the oven to 160 C. Melt the chocolate with the butter in a double-boiler. Whip the egg whites to stiff peaks. Whisk the yolks with the sugar until they become pale and frothy. Add the chocolate mixture, ground almonds and cornflour. Gently fold in the egg whites using a spatula. Butter and flour a tin. Pour in the chocolate mixture, cook in the oven for 10 - 15 minutes. The texture of the cake depends on the cooking time.
Fondant cake should be stay very soft in the middle. Served warm, it's best eaten with a spoon. Served cold, you can cut the cake into slices (the chocolate and butter will have solidified).