Boglins, 10p Mix Ups, Bumbags, Superted, Rick Astley. If you recognise such words then, like me you are old enough to remember when the world "Chocolate" was usually defined by a product that was supersweet, milky, rich and usually enveloped in a purple wrapper, or advertised by a child in round glasses and a cowboy hat.
How times have changed. Chocolate is now very much an artisan product, with subtle complexities and diversity in flavour, aroma and even texture. The saccharine milk and white chocolate of yesteryear are so completely removed from the superfine "real" chocolate now available, that some even refuse to label them as chocolate altogether.
However, before you consign your supplies to the bin here's a rather lovely recipe that shows that even milk and white chocolate still have their place, particularly when it comes to baking. It has a wonderful caramel flavour, moist fudgy texture and is so simple in its preparation. In fact I would even go as far as to state that this not chocolate cake is one of the best chocolate cakes I have created!
Prep time: 25 Mins
Baking time: 50-55 Mins
150g Milk Chocolate (Broken into squares)
150g White Chocolate (Broken into squares)
150g Unsalted Butter (Cut into cubes)
50g Cocoa Powder
100g Light Muscovado Sugar
75g Caster Sugar
100g Ground Almonds
2 Large Eggs plus 1 Yolk
1tsp Vanilla Extract
The first task is to melt the chocolate and butter. I certainly favour a bain-marie for this, as milk and white chocolate can prove more than a little volatile when using a microwave. So, sit a large heatproof bowl over a pain of lightly simmering water and add both chocolates, along with the melted butter. Let them melt together gently, stirring occasionally, then set to one side for 10 minutes just to cool slightly.
Whilst the melted chocolate and butter are cooling, preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed tin and line with baking paper. Add the cocoa powder, sugars and almonds to the melted chocolate/butter and mix until evenly combined. Add in the eggs and vanilla extract, then continue mixing to a smooth batter. Pour into you prepared tin and bake in the centre of the oven for around 50-55 minutes, until a metal skewer comes out slightly sticky, with a few crumbs attached when inserted into the middle of the cake. When you are happy the cake is cooked remove it from the oven and leave to cool in the tin.
When the cake is cool remove from the tin, peeling away the paper. Slice, serve and gleefully gobble up. Simple as that.