Please do not let the quantity of chocolate needed for the recipe dissuade you. The result of using so much is well worth it. This has to be the most moist rich chocolate cake I have ever had and will become my new go-to recipe for sure.
As I mentioned before, I am on long-term chronic medication. This started when I sublocated my rib over 18 years ago. I was taking an anti-inflammatory for pain when needed. Then in about 2005 I was play fighting with our Boxer dog. She managed to box me in my ribs, bruising the cartilage. The bruising was so bad I had to cancel my massage treatment as I could not lie down on my stomach. Our Doctor ensured me it would take 6 weeks to heal but after 6 months I was still in pain. This resulted in me being sent for x-rays and basically, every time I breathe I bruise the cartilage. As I cannot stop breathing I have to be on the anti-inflammatory medication for life. After taking one per day until the pain abated I weaned myself down to 3 per week. This manages the pain quite well.
Today’s inspiration ♥ Recipe For Rich Chocolate Cake ♥ can be found on Lavender and Lime Click To Tweet
But after my recent visit to the Doctor and the injection the diagnosis was probably arthritis in my spine. Dave has a client who is an orthopedic surgeon. I spoke to him about what course of action to take for the long-term. He recommended that I up my medication until there was no more pain and then back off to my current regime. I am to also take a combination of a pain reliever and anti-inflammatory when needed. On our holiday I was not shy with taking medication. If we were not walking miles and miles, we were sitting in a car driving. And there is no need to be in pain and not enjoy the moment. I took a lot more of the tablets that I would normally do, and added some cortisone to the mix. The result was worth it as I am relatively pain-free!
Click on the links for conversions and notes.
Rich Chocolate Cake
- 253 g butter
- 213 g 70% chocolate roughly chopped
- 43 g solid cacao* roughly chopped
- 6 eggs separated
- 234 g fructose
- 61 g flour sifted
- 2.5 mls cream of tartar
- Preheat the oven to 180° Celsius
- Place the butter into a bain-marie and leave to melt
- Add the chocolate and cacao and leave to melt, stirring occasionally
- When smooth, remove from the heat and set aside to cool slightly
- Place the egg yolks into a medium sized mixing bowl and whisk until broken up
- Add the fructose and whisk until just combined
- Pour into the chocolate and whisk to mix
- Add the flour and fold in until combined
- Place the egg whites into the bowl of a stand mixer
- Whisk until frothy and then add the cream of tartar
- Continue whisking to soft peak stage
- Add a third to the chocolate mixture and stir gently to combine
- Then fold in the rest of the egg whites as gently as possible
- When completely combined pour the batter into a lined spring-form tin
- Bake for 45 minutes and remove from the oven
- Leave to cool completely in the tin before removing
Dave and I are away for motor racing. We will be back at work on the 30th of November. I will start replying to comments then.