Teacher & sugar fairy
The chocolate & nut cake your grandmother never could make.
Mix the sugar with the butter until you get a nice smooth paste. Add the eggs one by one. Don’t rush! Every egg has to be dissolved before you add the next. You’ll thank me later. Then spoon-feed the flour and baking powder, nice and slow. Now pour a little bit of milk and a flask(2ml) of amond extract, 70g crushed walnuts and finally, 125g of ground quality dark chocolate. Give it another good stir and pour the mix into the buttered-up oven tray. Heat the oven to 150° and try to think of something else for 80 minutes. Let it cool a bit before you take it out of the cake tin and then let it cool some more.
Hint: before you wolf it down in minutes, remind yourself it’s even better the next day.
Hint: before you wolf it down in minutes, remind yourself it’s even better the next day.
For 4 people
Ingredients
250 g butter at room temperature
300 g fine sugar
4 eggs
325 g flour
2 coffee spoons of baking powder
a splash of milk
1 small bottle of almond extract (2ml)
70 g crushed walnuts
125 g crushed quality dark chocolate
250 g butter at room temperature
300 g fine sugar
4 eggs
325 g flour
2 coffee spoons of baking powder
a splash of milk
1 small bottle of almond extract (2ml)
70 g crushed walnuts
125 g crushed quality dark chocolate