And just like that the sun came out and the rain stopped. It was the 8th day!

Hallelujah!

Girlfriend was about to loose. her. mind!

8 days people! 8 looonnnnggggggggg days!!!!!!!

I mean 8 days of rain is bad enough but add to it a very active little energiser bunny of a 3 year old . . . “ain’t nobody got time for that!!”

Pass the chocolate  . . .

. . . And let’s have some cake!

My little lady has had her eye on this cake for weeks now.

After 8 days of confinement thanks to mother nature’s little tanty it was time.

and it was gooooooooooood.

This week we test out another of Deb’s ah-mazing recipes from her Smitten Kitchen Cookbook. The Tiny but intense chocolate cake.

Oh. My. Word.

You guys this cake! Sure it was tiny, which means it was not only super cute but tiny things mean less guilt per slice right? Or that you can totally eat more because well . . . after all it’s just a sliver and we all know that slivers of anything don’t count right?!

Right!

It was my first time making a flourless chocolate cake so I was a leetle nervous, but I knew I was in good hands. And you guys . . . this cake!

It is truly decadent. It’s almost like fudge. So rich, so moist (sorry), so, so chocolately. But not to chocolately (←if there is such a thing), I think the pinch of cinnamon, and teaspoon of espresso really help to cut through the richness making it seriously to die for. It really has the most incredible texture, it practically melts in your mouth.

Now, I served mine with a dollop of my fave coconut yogurt (or better still some of this dreamy  whipped vanilla coconut cream ) and some juicy strawberries which means it was totally acceptable for breakfast.  I mean its practically eggs, fruit and yoghurt which is totally a winning breakfast combination. You’re welcome. I love how the tartness of the yoghurt and the refreshing acidity(?)/juices(?) of the strawberry really help to cut through the richness. Totally acceptable for breakfast . . . although I gotta tell you . . . the giant bowl we shared topped with cream and ice cream was out of this world delicious too.

Either way you can’t lose. Ah-mazing cake is ah-mazing and you need to have some . . . like today!

I mean just look at it . . . really, really look at it. Don’t you just wanna lick your screen?!

Hat’s off to Deb for another ah-mazing recipe. Girlfriend has skills, no question. If you haven’t already you totally need to check out some more of her incredible work so make sure you stop by Smitten Kitchen and have a gooooooood look around. You won’t be sorry.

Now go, this cake is call your name . . .

Tiny but Intense Flourless Chocolate Cake
Adapted from The Smitten Kitchen Cookbook
Makes 8 slivers of tiny, intense, chocolatey goodness

Ingredients –

6 Tablespoons of butter/coconut butter/ghee – cashew/almond/hazelnut or sunbutter/tahini should work here too

4 ounces/115g of good quality chocolate

3 eggs, separated

1/4 cup of natural plant based stevia or monk fruit sweetener (or 1/3 cup coconut sugar)

1/2 teaspoon vanilla extract

1/2 teaspoon of instant espresso powder/granules

1/4 teaspoon of salt flakes

pinch of ground cinnamon

Method –

1 – Preheat your oven to 175’C (350’F), grease and line a 6 inch cake pan with parchment/baking paper and set aside.

2 – Place your butter, chocolate and instant espresso into a small saucepan and melt over low heat until melted, smooth and deliciously glossy. Set aside to cool slightly

3 – In a medium bowl, beat your egg yolks, coconut sugar and vanilla until it thickens slightly and turns to a pale yellow.

4 – Turn your beaters to low and carefully add the lukewarm chocolate/butter mixture.

5 – In a clean, medium size bowl whisk egg whites, cinnamon and salt until firm peaks form.

6 – Gently fold 1/3 of the egg whites into the chocolate mixture then fold in the remaining 2/3 of your egg whites taking care to ensure the mixture remains light. Do not over mix.

7 – Pour mixture into your prepared baking pan and bake for 20-25 mins until its puffed into a glorious looking dome on top and a cake tester comes out clean with just a few crumbs crumbs attached when inserted into a centre.

8 – Allow to cool for up to 10 mins in the pan, it will begin to sink/deflate immediately. Do not be alarmed, this is totally normal.

9 – Carefully run a knife around the edges just to make sure its not stuck then allow it to cool completely.

10 – Once cool, remove from the pan taking care to peel of any remaining parchment/baking paper before transferring to a plate/cooling rack/serving platter.

11 – Dust with icing sugar and serve with a generous dollop of coconut yoghurt/cream/ice cream (or all of the above) and a handful of fresh berries.

Deliciously intense and oh so divine!

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And now it’s raining again . . .

How do you stay sane in times of extreme weather?! Help me!!!!!