I have spent this week being a hypochondriac. You may recall last week I mentioned that I spent a long weekend making cake. It seems I did actually run myself into the ground because I ended up with a gammy eye and had to have a trip to the doctors for drops. This week I have broken out in some kind of digusting facial rash and spots which has got progressively worse over the week. A lessom learned: don’t start googling infectious diseases. I was pretty convinced I had shingles or impetigo even though I have only one of the symptoms (the rash). I sent Mr LTT out for emergency face cream yesterday as I think it’s probably more likely to be an allergic reaction to the moisturiser I swapped to recently. I was pretty fortunate not to suffer from pizza face as a teenager but I do really feel like one at the moment – very self conscious in the office!
When you’re feeling blue, chocolate is always a good pick me up…as is the delivery of eight 1 pint tubs of Haagen-Dazs Creme Brulee ice cream. I wrote about the little tubs of Haagen Dazs Secret Sensations last year when they first come out and I was in love with the creme brulee flavour then. Now you make the pleasure last longer with the pint size tub…or you can just eat twice as much and be a greedy piglet like me, up to you.
I’ve been wanting to try a flourless chocolate cake since picking up a slice at Beverley Farmer’s Market in February and I felt that the ice cream would complement it perfectly. The recipe is really simple to make – I just made a couple of changes like using some dark brown sugar and adding some smashed pecans to the base – because I love the crunch and I LOVE pecans. You really do need a 9″ cake tin for this recipe – if you use 8″ it will almost overflow the tin and take forever to cook. If you have to use an 8″ cake tin, reduce the recipe down to a 6 egg recipe (mutiply everything by 0.75 so you’re making everything ¾ of the original recipe).
I was right that the Haagen-Dazs goes perfectly with the cake – you ge the rich, almost mousse-like texture mixed with indulgent creamy icecream and crunchy bits of caramel and little pecan bits from the base of the cake. It’s delicious!
Recipe converted and slightly adapted from Gluten Free Goddess
- 450g dark chocoloate (I used 50% cocoa solids so it wasn’t too bitter)
- 120g caster sugar
- 120g light brown sugar
- 120g dark brown sugar
- 220ml very hot strong coffee
- 220g unsalted butter
- 2tbsp cocoa powder
- 8 large eggs
- 1tbsp vanilla extract
- 50g pecans
- Preheat oven to 350°F/180°C/Gas Mark 4. Grease and line a 9″/22cm round cake tin.
- Smash the pecans into pieces – don’t make them too small and don’t worry about them being uniform. A few taps with a rolling pin will do just fine. Spread over the base of the tin.
- Break the chocolate up into pieces, then place in a blender and pulse until it’s fine pieces. Add the sugars and pulse more.
- Pour in the coffee and pulse again, the chocolate will melt! Then add the butter, cocoa powder and vanilla extract then pulse again.
- With the processor running, add the eggs one by one and blend unti smooth. You might need to stir the mixture with a whisk if the processor won’t do it.
- Pour the batter into the tin and bake for 55 to 60 minutes. It’s done when a skewer inserted in the middle comes out clean. If it darkens too much on the edges, place a piece of greaseproof paper on the top.
- Remove from the oven and leave tin to cool on a wire rack. The cake will be cracked and will deflate. Once cool, remove from tin and refrigerate.
- Serve with scoops of Haagen-Dazs Creme Brulee icecream
Haagen-Dazs Creme Brulee 1 pint tubs are widely available in supermarkets (RRP £4.99)
Disclaimer: I was sent the Haagen-Dazs to review but was not required to write positively about the products.