I’ve been in London for two weeks now. Learning to navigate this grand city on my own isn’t an easy task, but I am able to ride the Tube like a local, or so I think.
And the other day right outside the Central Line at Chancery Lane there was a blind busker whistling the Sound of Music songs. It echoed through the wind and crowds and bounced off the colorful tiles walls right into my ears.
Sure enough, the very next day I’m walking the streets all bundled trying to keep my body covered from the freezing wind that scowls around every corner singing ‘these are few of my favorite things.’
I admire buskers as it’s something I could never do. It takes courage, a lot of courage.
To take yourself down to a public location with as much foot traffic as possible and show your talent to the world, expecting no applause, hoping for a little clinging of change.
There he was whistling ‘when the dog bites, when the bee stings, when I’m feeling sad.’
As people came and went on their way home or to see friends, grocery shops or buy new shoes.
‘I’m simply remember my favorite and then I don’t feel so bad.’
I can in fact tell you I did not have to google those lyrics but rather sang them while I typed, a true fan of the musical I gave him what I could. For how can you not when it’s ‘a few of your favorite things.’
Now, the cake in today’s post will soon be one of your favorite things I can tell you that!
It’s rich and a slice might make your taste-buds salivate for a glass of milk, but I tell you, its delightfully rich and moist and for those of us who cannot or simply don’t eat wheat then they can have a slice too, for this cake has absolutely no flour.
Let’s not forget, it only has four ingredients total too.
Flourless Chocolate Cake
Adapted from World Food Cafe
225 grams/7.9 ounes butter, cubed
200 grams/7 ounces dark chocolate, broken into pieces
6 large eggs, separated
1 cup superfine/caster sugar
Preheat the oven to 190°C/375F and greaseproof a cake tin well.
In a double boiler on low to medium heat melt the chocolate and butter. Stirring to ensure even melting and doesn’t burn. Once melted, set aside to cool.
In a bowl, whip the egg whites until stiff. Slowly add the caster sugar while continuing to beat the egg whites. Next add the egg yolks into the mixture until well combined.
Pour the chocolate mixture into the egg mixture and combine swiftly. Pour into the prepared cake tin and bake for approximately 50 minutes.
The cake will rise during cooking, but once cooled it will fall in the center.
Remove and allow to sit in the tin to cool for 10 minutes before removing carefully.
Slice and serve with a cup of milk.