One of my goals this year is to strengthen relationships with friends and family and one of the accompanying resolutions is to remember and acknowledge birthdays. I’ve never considered myself a particularly good baker, other than chocolate chip cookies, due to a botched cream puff attempt in my younger years, and I think now that I was a bit harsh on myself, especially considering the good reviews I’ve gotten for my banana bread and muffins. What do these two things have to do with one another?
Every year on my birthday I take the day off, however for the last two years I have stopped by work to drop off some freshly baked chocolate cookies (a secret recipe). I decided that this year I would celebrate my coworkers birthdays as well by bringing in baked goods every time one of them had a birthday. Today just so happened to be one of my best friend’s birthday and she just happens to work with me. What a perfect opportunity!
Aside from buying her a card and flowers I decided to show my appreciation for her friendship with a particularly special recipe that I’ve been wanting to try for years. If you’ve seen the movie Matilda, you’ll likely know exactly what I’m talking about when I say that I’ve always wanted to try the cake that Ms. Trunchbull forces poor Bruce Bogtrotter to eat in front of an assembly of students. It honestly looks like the moistest, chocolatiest cake ever baked.
Quite a long time ago I googled to see if there was a recipe for the cake, not really expecting anything. Lo and behold — Roald Dahl’s Revolting Recipes does in fact have a recipe for the very cake I’d been craving for years, and someone on livejournal had posted it online in the bakebakebake forum! Despite how ecstatic I was to find it, I didn’t set out to bake it immediately, for who knows what reason (I suppose I was waiting for the perfect opportunity?).
As soon as I decided that I was going to bring in something for my dear friend’s birthday I knew it had to be this cake and so I set to work gathering up the ingredients:
- 8oz good quality plain chocolate (I used 50z Green & Black’s Organic 72% Baking Chocolate & 3oz Ghirardelli Semi-Sweet Chocolate)
- 6oz unsalted butter
- 8oz caster sugar (which I found out is just the British term for superfine baking sugar)
- 4 tbsp plain flour (I used pastry flour)
- 6 eggs, separated
- 8oz good quality plain chocolate (I used 4oz Ghirardelli Semi-Sweet Chocolate and 4oz Ghirardelli 60% Cacao Bittersweet Chocolate)
- 8oz double cream (British for heavy whipping cream)
- **my own personal addition of 3oz grated dark chocolate — you’ll see why later